Ingredients:

  • 1 box (18 oz / 510g) fudgy brownie mix
  • 2 large eggs
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) water
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (120g) canned pumpkin puree
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) pumpkin pie spice

Instructions:

  1. Preheat your oven to 325°F (165°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, combine the brownie mix, 2 eggs, vegetable oil, and water. Stir until just combined and spread the batter evenly into the bottom of the prepared pan.
  3. In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth. Mix in the pumpkin puree, 1 egg, vanilla extract, and pumpkin pie spice, beating on medium speed until velvety and lump-free.
  4. Spoon the pumpkin cheesecake mixture in dollops over the raw brownie batter. Use a toothpick or knife to drag the pumpkin batter through the chocolate in a figure-eight motion to create a marbled pattern.
  5. Bake for 40–45 minutes until the edges are set and slightly pulled away from the pan, but the center still has a slight jiggle.