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Fudgy Pumpkin Cheesecake Brownies (Swirled Fall Treat)

Pumpkin cheesecake brownies layer fudgy cocoa batter with a creamy pumpkin-spice swirl. Bake in an 8-inch square pan until the center is just set, then chill for neat slices.
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Prep Time 20 minutes
Cook Time 42 minutes
Chilling 2 hours
Total Time 3 hours 2 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.5 cup unsalted butter
  • 1.25 cups granulated sugar divided (1 cup for the brownie batter and 0.25 cup for the swirl)
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour plus 1 tbsp, divided (0.5 cup for the brownie batter and 1 tbsp for the swirl)
  • 0.25 tsp fine salt
For the pumpkin cheesecake swirl
  • 1 package (8 oz) cream cheese softened
  • 1 egg yolk large
  • 0.33 cup canned pumpkin puree
  • 0.5 tsp pumpkin pie spice

Equipment

  • 1 8-inch square metal baking pan

Method
 

  1. Preheat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.
Make the brownie batter
  1. Melt the butter in a large microwave-safe bowl in 20-second bursts.
  2. Whisk in 1 cup of the divided sugar.
  3. Whisk in the eggs and vanilla until combined.
  4. Fold in the cocoa powder, 1/2 cup of the divided flour, and salt just until no dry streaks remain.
Make the pumpkin cheesecake swirl
  1. In a medium bowl, beat the cream cheese with the remaining 1/4 cup sugar until smooth.
  2. Beat in the egg yolk, pumpkin puree, and pumpkin pie spice.
  3. Mix in the remaining 1 tablespoon flour.
Assemble and bake
  1. Spread about two-thirds of the brownie batter in the prepared pan.
  2. Gently spread the pumpkin mixture over the brownie batter.
  3. Dollop the remaining brownie batter over the pumpkin layer.
  4. Drag a knife through the layers several times to create swirls.
  5. Bake for 35–42 minutes, until the center of the pumpkin layer reaches 160°F and is just set, and a toothpick inserted into a brownie portion comes out with a few moist crumbs.
  6. Cool completely in the pan on a rack.
  7. Refrigerate for at least 2 hours.
  8. Lift the brownies out and slice.

Notes

For fudgy brownies, use the doneness cues rather than waiting for a clean toothpick; the brownie portion should have a few moist crumbs. Store covered in the refrigerator for up to 4 days. Freezer: yes; wrap individual pieces well and thaw in the refrigerator. For a gluten-free option, use a 1:1 gluten-free flour blend.