In an attempt to bake at least one more pumpkin recipe this year, I came across this recipe that I had bookmarked last year. I was slightly skeptical at first, mixing chocolate with pumpkin, but the end result is delicious! I think the cream cheese really ties the pumpkin & chocolate together for a delicious treat.
Start with your favorite brownie recipe. When adding a swirl to a brownie recipe, I find no shame in starting with a box mix :)
Pumpkin Cheesecake Swirl
for a 9x13 pan
1 cup pumpkin puree
6 oz cream cheese, softened
1/4 cup + 2 tbsp sugar
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
Mix ingredients together with a mixer or by hand. Pour 3/4 of the brownie batter in a parchment lined (or greased) 9x13 pan, then use a tablespoon to dollop pumpkin filling on top*. Spoon the remaining brownie batter into the pan and use a knife to swirl together. Bake at 325 (for a dark pan, 350 for glass) for 40 minutes.
*I didn't use all the filling, unless you like a lot, you'll probably only need about 75% of the mixture.