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Pumpkin Cheesecake Brownies

Pumpkin cheesecake brownies with a fudgy dark-chocolate base and a marbled pumpkin swirl. Bake until just set for clean, sliceable squares with a tangy, spiced cheesecake ribbon.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For chocolate brownie base
  • 1 cup butter
  • 8 oz dark chocolate
  • 1.5 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup flour
  • 0.5 cup cocoa
  • 0.5 tsp salt
For pumpkin cheesecake swirl
  • 8 oz cream cheese
  • 0.5 cup pumpkin puree
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350°F and line a 9x13 pan for easy release.
Make the brownie base
  1. Melt the butter and dark chocolate, then cool slightly before mixing.
  2. Whisk in the sugar, eggs, and vanilla until the batter looks smooth and glossy.
  3. Fold in the flour, cocoa, and salt just until no dry streaks remain.
  4. Spread the brownie batter evenly in the lined 9x13 pan.
Make the pumpkin cheesecake swirl
  1. Beat the cream cheese until smooth, then add pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla.
  2. Dollop the pumpkin cheesecake mixture over the brownie batter.
  3. Swirl gently with a knife for a marbled top without fully mixing the layers.
Bake and finish
  1. Bake at 350°F for 30-35 minutes, until the center is just set.
  2. Cool completely before slicing so the cheesecake swirl cuts into clean squares.

Notes

For the cleanest slices, let the pan cool fully at room temperature, then chill 2-4 hours before cutting. Store brownies airtight in the refrigerator for up to 4 days; freeze up to 2 months (thaw overnight in the fridge). For a lighter option, use low-fat cream cheese in the swirl without changing the bake time.