Instructions

• Preheat oven to 350°F. Lightly grease an 8×8-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.
• Make the brownie batter: in a large bowl, combine ¾ cup melted unsalted butter, 1 cup sugar, and 1 teaspoon vanilla extract; mix until combined. Add the 2 eggs and beat until the mixture is smooth and slightly thickened.
• In a separate bowl, whisk together ½ cup all-purpose flour, ½ cup unsweetened cocoa powder, ¼ teaspoon salt, and 2 teaspoons cinnamon. Gradually add these dry ingredients to the butter mixture, stirring until the batter is smooth and uniform. Scrape the bowl as needed.
• Make the cheesecake–pumpkin layer: in a medium bowl, beat 8 ounces softened cream cheese until smooth. Add 1 egg, 1/3 cup sugar, 1/4 cup all-purpose flour, 1/2 cup canned pumpkin, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1 teaspoon pumpkin spice. Mix until fully combined and smooth, scraping the bowl as needed.
• Assemble the pan: spread about two-thirds of the chocolate brownie batter evenly in the prepared pan. Spread the cheesecake–pumpkin mixture over the chocolate layer in an even layer. Drop the remaining chocolate batter over the cheesecake layer by spoonfuls.
• Swirl the batters: run a butter knife or skewer back and forth through the pan several times to create a marbled pattern, being careful not to over-swirl.
• Bake on the center oven rack for 40–50 minutes, until the edges are set and the center is mostly set (a slight jiggle is fine). A toothpick inserted near the center should come out with moist crumbs but not raw batter.
• Cool the pan completely on a wire rack. Refrigerate (chill) before using the parchment overhang to lift the brownies from the pan, then cut and serve.