These pumpkin swirl brownies are thick, fudgy and decadently sinful. Creamy pumpkin is swirled with chocolate in the top layer, the center is thick and fudgy and the bottom is deliciously chewy.
Preheat oven to 350 F. Spray 8-inch square baking pan with cooking spray or line with parchment paper.
In a medium bowl, beat together softened cream cheese, pumpkin, egg, sugar, pumpkin pie spice and salt until fully incorporated and smooth. Set aside.
In a medium saucepan over low heat, melt butter and chocolate, stirring frequently. Remove from heat; stir in 1 cup sugar until blended. Whik in eggs, one at a time until well blended. Stir in flour, cocoa and ½ teaspoon salt until blended. Reserve 1/3 cup of the brownie batter; set aside, then spread remaining batter into prepared baking pan.
Spread pumpkin mixture evenly over brownie batter. Optional: Add festive Halloween sprinkles for a pop of color. Drop reserved brownie batter by teaspoonfuls over pumpkin layer; draw tip of knife through top of both batters to marbleize.
If reserved brownie batter has thickened too much while standing, microwave on low power 20 to 30 seconds, stirring every 10 seconds.
Bake 40-50 minutes or until center is set and edges begin to pull away from sides of pan. A toothpick inserted in center will have fudgy crumbs on it. Cool in pan on wire rack. Cut into 16 squares. Store in refrigerator.