Pumpkin Cheesecake Swirl Brownies

What you need:

• 1/2 cup pumpkin puree
• 3 ounces cream cheese, softened
• 3 Tablespoons white granulated sugar
• 1 egg
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg

• 1/2 cup butter, melted
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt

What you do:

Preheat oven to 325. Combine pumpkin puree and cream cheese. Add in egg, sugar and spices. Set aside. Whisk together cocoa powder and melted butter until smooth. Pour in sugar, stir. Add in eggs, 1 at a time. Mix in flour, salt and vanilla - do NOT over mix. Stir only until flour is no longer visible. In a greased 8x8 baking dish, pour 1/2 to 3/4 of the brownie batter into the dish and spread out. Drop cream cheese pumpkin mixture by spoonful over the top of the brownie batter as evenly as possible. Pour and spread remaining brownie batter on top. Using a butter knife, cut through batter to swirl the pumpkin cheesecake. Bake for 30-40 minutes until a toothpick comes out with crumbs, but not wet with batter.