Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup granulated sugar (for the cheesecake layer)
- 1 large egg (for the cheesecake layer)
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal after baking.
- In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add 2 eggs and the vanilla extract, whisking until well combined. Stir in the cocoa powder, flour, and salt until the batter is smooth. Reserve about 1/2 cup of this batter for the top swirls and spread the rest into the bottom of your prepared pan.
- In a separate bowl, beat the softened cream cheese with 1/4 cup of sugar until smooth. Add the pumpkin puree, one egg, and the pumpkin pie spice. Mix until the color is uniform and the texture is creamy.
- Pour the pumpkin cheesecake mixture directly over the brownie batter in the pan. Use a spatula to spread it evenly to the edges.
- Take the reserved 1/2 cup of brownie batter and drop small dollops on top of the pumpkin layer. Using a butter knife or a skewer, gently drag it through the dollops and the pumpkin layer to create a marbled pattern. Be careful not to over-mix, or the colors will blend too much.
- 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. Remove from the oven and allow to cool completely in the pan before cutting. For the best texture, refrigerate for at least 2 hours before serving.
- Cook Time: 60 minutes
- Diet: Vegetarian