Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- Melt the butter and mix it with the granulated sugar in a bowl.
- Add the eggs and vanilla extract, and stir until combined.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until smooth.
- In a separate bowl, combine pumpkin puree, pumpkin pie spice, cream cheese, and powdered sugar until smooth.
Assembly and Baking
- Pour half of the brownie batter into the prepared pan.
- Spoon dollops of the pumpkin cheesecake mixture over the batter, then add the remaining brownie batter on top.
- Swirl with a knife to create a marbled effect.
- Bake for 30-35 minutes, or until a toothpick inserted comes out slightly moist but not wet.
- Let cool before cutting into squares and serving.
Notes
Serve warm or at room temperature. Toppings like whipped cream or vanilla ice cream enhance the treat. Store in an airtight container at room temperature for up to three days, refrigerated for about a week, or freeze wrapped in plastic wrap and aluminum foil.