Dense fudgey chocolate brownies swirled with pumpkin cream cheese batter!
1 cup butter, softened
1 1/2 cups sugar
1/2 cup brown sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
2 cups flour
Pumpkin Swirl Batter
3 ounces cream cheese, softened
3 tablespoons sugar
1/2 cup pumpkin puree
1/4 teaspoon pumpkin pie spice
1 teaspoon cinnamon
Preheat oven to 375. Line a 9×9 inch pan with foil and spray well with cooking spray.
In a large bowl cream together butter and sugars. add cocoa powder, eggs, and vanilla and mix well. Add flour and mix until just combined. Spread batter evenly into prepared pan.
In a medium bowl cream together cream cheese, sugar, and pumpkin puree until smooth. Add egg, pumpkin pie spice, and cinnamon and mix until completely incorporated. Drop spoonfuls of pumpkin swirl batter onto brownie batter in pan. Use a clean knife to gently swirl pumpkin batter into brownie batter (I like using a figure-eight pattern over and over for beautiful swirls).
Bake 35-45 minutes until a toothpick comes out mostly clean. Allow to cool completely before cutting into bars. Store in airtight container.