Ingredients
For the Fudgy Brownie Layer:
• Unsalted butter: ½ cup (1 stick / 115g), melted
• Granulated sugar: 1 cup (200g)
• Unsweetened cocoa powder: ½ cup (50g)
• Eggs: 2 large (at room temperature)
• Vanilla extract: 1 tsp
• All-purpose flour: ½ cup (65g)
• Salt: ¼ tsp
• Chocolate chips (optional): ½ cup (semi-sweet or dark)
For the Pumpkin Cheesecake Swirl:
• Cream cheese: 8 oz (225g), softened to room temperature
• Pumpkin purée: ½ cup (120g) (pure pumpkin, not pie mix)
• Egg: 1 large (at room temperature)
• Granulated sugar: ¼ cup (50g)
• Pumpkin pie spice: 1 tsp (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
• Vanilla extract: ½ tsp
Step-by-Step Instructions
1. Prep the Oven & Pan
1. Preheat your oven to 350°F (175°C).
2. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later. Lightly grease with non-stick spray.
2. Make the Brownie Batter
1. In a medium bowl, whisk together the melted butter, sugar, and cocoa powder until smooth.
2. Whisk in the 2 eggs one at a time, followed by the 1 tsp vanilla extract. Beat for about 1 minute until glossy.
3. Gently fold in the flour and salt with a spatula just until combined (do not overmix). Fold in chocolate chips if using.
4. Reserve 3–4 tablespoons of batter for the top swirl, then spread the remaining batter evenly into the prepared pan.
3. Make the Pumpkin Cheesecake Layer
1. In a separate bowl, beat the softened cream cheese and sugar together using a hand mixer or whisk until smooth and creamy.
2. Beat in the pumpkin purée, 1 egg, pumpkin pie spice, and ½ tsp vanilla extract until fully combined and smooth.
4. Assemble & Swirl
1. Pour the pumpkin cheesecake mixture evenly over the brownie base.
2. Drop dollops of the reserved brownie batter on top of the pumpkin layer.
3. Take a butter knife or toothpick and gently drag it through the surface in figure-eight patterns to create a marble swirl effect.
5. Bake & Cool
1. Bake for 35 to 40 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs (a little pumpkin on the toothpick is fine, but it shouldn’t look like raw batter).
2. Remove from the oven and let cool completely in the pan on a wire rack at room temperature.
3. For clean, neat squares, chill in the refrigerator for at least 2 hours before slicing.
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