# The Ingredients You'll Need:
→ Brownie Batter
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup unsweetened cocoa powder
06 - 1/2 cup all-purpose flour
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon baking powder
→ Pumpkin Swirl
09 - 4 ounces cream cheese, softened
10 - 1/2 cup canned pumpkin puree
11 - 1/4 cup granulated sugar
12 - 1 large egg yolk
13 - 1/2 teaspoon vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/4 teaspoon ground nutmeg
16 - 1/8 teaspoon ground ginger
17 - Pinch of salt
# Step-by-Step Instructions:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, whisk together melted butter and granulated sugar until smooth. Beat in eggs and vanilla extract until fully incorporated.
03 - Sift in cocoa powder, flour, salt, and baking powder. Stir gently with a spatula just until combined, being careful not to overmix.
04 - Reserve 1/4 cup of brownie batter. Spread the remaining batter evenly over the base of the prepared pan.
05 - In a separate bowl, beat softened cream cheese until smooth. Add pumpkin puree, granulated sugar, egg yolk, vanilla extract, cinnamon, nutmeg, ginger, and pinch of salt. Mix until creamy and well combined.
06 - Dollop the pumpkin mixture over the brownie base in large spoonfuls. Distribute reserved brownie batter in small spoonfuls across the top. Using a knife or skewer, gently swirl the two batters to create a marbled pattern—avoid over-swirling.
07 - Bake for 35 to 40 minutes, or until the center is just set and a toothpick inserted comes out with a few moist crumbs.
08 - Let cool completely in the pan on a wire rack before removing and cutting into squares.
