Go Back

Fudgy Pumpkin Brownie Swirl Bars

Fudgy Pumpkin Brownie Swirl Bars combine rich chocolate brownie batter with a spiced pumpkin cheesecake swirl. The two layers bake into a dense, just-set center with marbled pumpkin flavor in every slice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
cooling 2 hours
Total Time 2 hours 55 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the brownie layer
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp salt
For the pumpkin layer
  • 8 oz cream cheese softened
  • 0.5 cup canned pumpkin puree
  • 0.33 cup granulated sugar
  • 1 large egg
  • 1 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving overhang for easy lifting. This keeps the bars from sticking and helps slicing later.
  2. Whisk the melted butter and granulated sugar together for the brownie layer, then whisk in the large eggs. Stop once the mixture looks smooth and glossy.
  3. Fold in the all-purpose flour, unsweetened cocoa powder, and salt until just combined for a thick brownie batter. Mix gently to keep it fudgy rather than overdeveloped.
  4. Pour most of the brownie batter into the lined pan, reserving about 1/4 cup for swirling. Spread to cover the bottom evenly.
  5. Beat the cream cheese, canned pumpkin puree, granulated sugar, large egg, and pumpkin pie spice together until smooth. Make sure there are no visible cream cheese lumps before adding.
  6. Pour the pumpkin mixture over the brownie layer, then dollop the reserved brownie batter on top. Place dollops in small spots so the swirl can spread.
  7. Swirl the layers together gently with a knife using a few broad passes. Keep it light so distinct marbling stays visible rather than fully blended.
  8. Bake for 35–40 minutes at 350°F, until the center is just set. The edges should look set while the middle still has a slight jiggle.
  9. Cool completely for about 2 hours before slicing. Cutting early will cause the center to smear.

Notes

For the neatest swirls, dollop the reserved brownie batter after the pumpkin layer is in place, then swirl only 6–8 gentle strokes. Store airtight in the fridge for up to 4 days; freeze bars (well wrapped) for up to 2 months. For a dairy-light option, use low-fat cream cheese and reduce bake time by about 2–3 minutes if the center sets faster.