Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 oz cream cheese, softened to room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 3 tablespoons granulated sugar (for the pumpkin mixture)
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on two sides for easy removal later.
- In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add the two eggs and vanilla extract, whisking until well combined. Sift in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients using a spatula until just combined. Do not overmix.
- In a separate small bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, egg yolk, 3 tablespoons of sugar, and pumpkin pie spice. Mix until the filling is creamy and the color is uniform.
- Reserve about 1/4 cup of the chocolate brownie batter. Spread the remaining brownie batter evenly into the prepared pan. Drop spoonfuls of the pumpkin mixture over the brownie layer. Dollop the reserved brownie batter in small spots between the pumpkin. Use a thin knife or a skewer to gently swirl the two batters together in a figure-eight pattern.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Avoid overbaking so the brownies stay fudgy. Allow the brownies to cool completely in the pan on a wire rack before lifting them out and slicing.
- Cook Time: 55 minutes
- Diet: Vegetarian