Ingredients
Scale
- 1 cup (225g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 3/4 cup (75g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup (240g) pumpkin puree (fresh or canned)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 8 oz (225g) cream cheese, softened
- 1/3 cup (65g) granulated sugar (for cheesecake layer)
- 1 large egg (for cheesecake layer)
- 1 tablespoon all-purpose flour (for cheesecake layer)
Substitution tips: If you don’t have pumpkin puree on hand, sweet potato puree makes a lovely alternative, lending a similar sweetness and texture. For a dairy-free version, swap butter and cream cheese for plant-based alternatives, though the texture may be slightly different. If you prefer a spicier kick, feel free to increase the cinnamon or add a pinch of ginger.
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large bowl, whisk together the melted butter and 2 cups granulated sugar until smooth and glossy. This step always reminds me of those early mornings when I’d sneak in and mix ingredients while the house was still quiet.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix — the brownies will be dense and fudgy.
- In another bowl, combine the cream cheese, 1/3 cup sugar, egg, and 1 tablespoon flour. Beat until smooth and creamy. This cheesecake swirl is the heart of the recipe — I always think of it as the “secret ingredient” that makes these brownies so unforgettable.
- Fold the pumpkin puree and spices (cinnamon, nutmeg, cloves) into the brownie batter until evenly distributed. The smell at this stage is simply divine — a warm, inviting scent that fills the kitchen and makes you want to dive right in.
- Pour half of the pumpkin-spiced brownie batter into your prepared pan, spreading it out evenly. Dollop half of the cheesecake mixture over the batter, then swirl gently with a knife or skewer to create marbled patterns.
- Repeat with the remaining brownie batter and cheesecake mixture, swirling again to create a beautiful marbled effect. Don’t worry if it looks imperfect — it’s all part of the charm!
- Bake for 40-45 minutes, or until the cheesecake layer is set and a toothpick inserted into the brownie portion comes out with a few moist crumbs. The edges should be just starting to pull away from the sides of the pan.
- Allow the brownies to cool completely in the pan on a wire rack before lifting out using the parchment paper. This cooling step is crucial — it helps the brownies set properly and makes them easier to slice.
- Cut into 12 generous squares and serve. I always find that these brownies taste even better the next day, once the flavours have had a chance to mingle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
