A decadent, fudgy brownie infused with a creamy, spiced pumpkin cheesecake swirl—perfect for cozy fall gatherings.

1 cup + 2 Tbsp bittersweet chocolate, chopped or chips

½ cup unsalted butter, cut into quarters

3 Tbsp unsweetened cocoa powder

3 large eggs, room temperature

1¼ cups granulated sugar

2 tsp pure vanilla extract

½ tsp salt

1 cup all-purpose flour

1 cup block cream cheese, room temperature

½ cup pure pumpkin purée

1 large egg, room temperature

¼ cup granulated sugar

1 tsp pumpkin pie spice

½ tsp cinnamon

½ tsp pure vanilla extract

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Preheat the oven to 350°F. Line an 8×8-inch metal pan with parchment paper and lightly grease it.
Melt the chocolate and butter in a double boiler or heatproof bowl over simmering water. Whisk in the cocoa powder and let the mixture cool slightly.
In a large bowl, beat the eggs and sugar using a hand mixer until light and fluffy. Add the vanilla and salt. Slowly stream in the cooled chocolate mixture while mixing on low speed.
Stir in the flour until just combined. Reserve ¼ cup of the batter and pour the remaining into the prepared pan.
For the cheesecake layer, beat the cream cheese until smooth. Add the pumpkin purée, egg, sugar, spices, and vanilla. Mix until smooth and combined.
Drop spoonfuls of the pumpkin mixture over the brownie base and gently spread it evenly. Drop the reserved brownie batter on top and use a knife to swirl it into the cheesecake layer.
Bake for 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean.
Let the brownies cool completely before slicing and serving.

Add ½ cup chopped walnuts for extra texture.
Use a boxed brownie mix for convenience.
Cool completely before slicing for clean cuts.
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.