Pumpkin Cream Cheese Swirl Brownies Food

PUMPKIN SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
• Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN CHEESECAKE BROWNIES

Steps:

• To make the Pumpkin Cheesecake Layer: Beat together cream cheese , pumpkin, egg, sugar, cinnamon and nutmeg until smooth and creamy. Set aside.
• To make the brownies: Preheat oven to 325 degrees. Line an 8x8 inch pan with foil and spray with cooking spray. In a large mixing bowl combine flour, baking powder and cinnamon.
• In a microwave safe bowl combine butter and chocolate. At 50% power microwave 30 seconds at a time stirring until it is smooth and melted.
• In a medium mixing bowl, whisk sugar, eggs, and vanilla. Add melted chocolate and continue to stir until incorporated. Add the flour mixture and fold until combined.
• Pour half of the batter into the 8x8 inch pan. Spread the pumpkin cream cheese evenly on top of the brownie batter. Drop remaining batter by spoonfuls on top of the cheesecake layer. Marble with a knife. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for an hour before cutting.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.

PUMPKIN CHEESECAKE BROWNIES

Steps:

• Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.
• In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy.
• In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.
• In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.
• Spread about 2/3 of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.
• Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.

PUMPKIN CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 350° F. Generously butter or spray a 9 by 13-inch baking pan with non-stick spray.
• Make the brownie batter: Melt together the butter and chocolate in a medium-sized pot over low heat, stirring until smooth. Remove from the heat and stir in the cocoa powder, sugar, and salt, then blend in the vanilla. Beat in the eggs one at a time, stirring quickly so they don't have a chance to cook at all before they are blended in. Blend in the flour.
• Scrape about 3/4 of the thick batter into the prepared pan and smooth the top with a spatula. Set the pan and the remaining brownie batter (about one cup) aside.
• Make the pumpkin cheesecake batter: In a large bowl bet the cream cheese with an electric mixer until smooth. Add the sugar, cinnamon, ginger, salt, and cloves and beat, scraping down the sides, until well combined. Beat in the eggs, one at a time, then beat in the pumpkin, cream and vanilla until smooth. Spread the pumpkin cheesecake batter over the brownie batter in the pan, then use a tablespoon to dollop remaining brownie batter over the top in spots. Use a dull knife to swirl the mixtures together on top, making sure to leave it very streaky, and not blend too much.
• Bake for about 40 to 45 minutes, until a toothpick inserted into the middle of the brownies comes out clean.
• Allow the brownies to cool completely in the pan set on a wire rack. Cut into 24 squares.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray. Or just spray the pan.
• Melt butter in a large saucepan over medium heat. Stir occasionally. The butter will foam up, then back down and start forming brown-colored milk solids or "bits". When it is a nice light brown and it starts to smell like you could drink it straight, that's when you know it's done.*
• While your butter is browning, combine sugar, cocoa, and salt in a bowl or stand mixer.
• Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa (so that it stops cooking. You don't want it to burn). Beat the mixture until it is smooth, almost creamy.
• Add the water and vanilla. Add the eggs, one at a time, mixing in between each addition.
• Add the flour and chocolate ships and mix until just incorporated. Batter will be about the consistency of cement. Have a taste. It's awesome.
• Use a sturdy rubber spatula to spread batter into the prepared pan.

PUMPKIN-CREAM CHEESE SWIRL BROWNIES

Steps:

• Prepare the brownie mix according to package directions and pour into a prepared 13-by-9-inch baking dish. Mix the cream cheese, pumpkin pie filling and egg together in a large bowl. Spoon dollops of the pumpkin mixture over the brownie batter and use a butter knife to swirl the two flavors together. Bake as directed.

VEGAN PUMPKIN SWIRL BROWNIES

Steps:

• Mix together all the ingredients for the swirl until smooth and creamy. Set aside.
• Preheat the oven to 350F.
• Prepare the flax eggs and set aside to gel.
• Melt the chocolate.
• In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking powder, and salt. Whisk until no clumps remain.
• In a small bowl, combine the pumpkin, milk, flax eggs, and vanilla. Mix to combine. Make sure this mixture is at room temperature or warm, otherwise the batter will seize up due to the melted chocolate.
• Add the wet ingredients to the dry along with the melted chocolate. Stir to combine, don't over mix.
• Transfer to a baking pan that has been oiled or lined with parchment paper. I used this 9×6″ baking dish, but a regular square pan is fine too the brownies will just be slightly thinner.
• Use a spoon to make indentations in the batter, and fill with the pumpkin yogurt mixture.
• Use a straw or spoon handle to swirl.
• Bake for 25-30 minutes at 350F.
• Remove from the oven and cool before slicing.
• Eat.
• Keep leftovers covered in the fridge. They will be fudgier once chilled (personally I prefer them that way!)

PUMPKIN CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat your oven to 350 degrees.
• Prepare a 9×9 inch square baking pan by lining the bottom of the pan with parchment paper.

PUMPKIN CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8x8 baking pan and set aside.
• Beat the butter and brown sugar in a large mixing bowl for 2 to 3 minutes until well combined. The butter and brown sugar will have an appearance similar to grainy melted caramel. Beat in the vanilla and eggs until light and creamy. Add the pumpkin and beat until combined.
• In a separate bowl, combine the flour, baking powder, soda, salt, and spices. Beat the dry ingredients into the wet ingredients on low speed of mixer. Remove mixer from bowl and stir in the pecans.
• Spread the batter in the prepared pan.
• Add all ingredients for the cream cheese batter to a medium bowl and mix on medium speed until smooth. Spoon dollops of the cream cheese onto the pumpkin batter. Lightly swirl the two batters together with a table knife. Sprinkle the top with remaining pecans.
• Bake for 30 to 35 minutes or until a tester inserted near the center comes out clean.
• Cool completely. Slice and serve. Sprinkle with powdered sugar if desired.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
• Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
• Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
• Pour the batter into the prepared pan and spread out evenly.
• Whisk together the cream cheese and pumpkin until smooth and combined. Whisk in the egg, then add the spices and whisk until combined.
• Spoon dollops of the mixture on top of the brownie batter, and create swirls through the two mixtures using a knife or toothpick.
• Bake for 30 - 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
• Allow to cool completely in the pan on a wire rack before cutting into squares.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 350F. Grease a 9" x 9" casserole dish and set aside.
• Prepare the brownie mix according to box directions. Pour the batter into the prepared casserole dish.
• In a medium bowl, beat together the cream cheese, white sugar, pumpkin puree and egg until completely combined.
• Stir in the flour, cinnamon and pumpkin pie spice.
• Spoon the pumpkin mixture onto the brownie batter and then use a spoon or spatula to swirl the two together.
• Bake according to package directions, until the brownies pull away from the sides of the baking dish and an inserted toothpick comes out mostly clean.
• Allow the brownies to cool before covering in chocolate or frosting.
• Melt the chocolate by heating in the microwave in 25-second bursts, stirring well in between each reheating. Stir in the coconut oil to make the chocolate smoother and easier to cut later.
• Pour the melted chocolate over the brownies and smooth down with the back of a spoon or an offset spatula.
• Sprinkle the orange sprinkles over the melted chocolate. Allow the chocolate to set completely before cutting.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 350, and line an 8x8 baking dish with parchment paper.
• Mix together melted butter, sugar, and vanilla until well beaten. Add the eggs one at a time, beating well between each addition. Add the baking powder and salt and mix well again. Add the flour and mix until just combined.
• Separate the batter into two bowls, one that has about 2/3 of the batter and the other with 1/3. Add the cinnamon, nutmeg, and pumpkin puree to the bowl with 2/3 of the batter and mix until just combined. Take some of that batter and put it into the 1/3 batter bowl until the batters are about even again.
• In the second bowl where you just added some of the pumpkin batter, add the cocoa and half the chocolate chips and stir until just combined.
• Place half the chocolate batter into greased pan. Add spoonfuls of pumpkin mixture atop it. Spoon remaining chocolate atop that. Use a spatula carefully swirl it up just a little bit. Add remaining chocolate chips.
• Bake at 350 for 45 minutes - until tester comes out clean. Let it cool fully in the pan, then cut into squares and serve.
• Store in a tightly sealed container on the counter for 2-3 days or freeze up to a month.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• PREHEAT the oven to 350˚F.
• MELT butter in a saucepan over low and add in sugar. Stir constantly for about 2 minutes. It will be thick.
• ADD melted butter/sugar combination to a mixing bowl and mix in the cocoa powder, salt, eggs, baking powder and vanilla. Mix in the flour and chocolate chips. The mixture will be thick.
• SOFTEN the PHILADELPHIA Cream Cheese in the microwave and mix in the cinnamon and nutmeg. Mix the cream cheese in with the can of pumpkin.
• GREASE the bottom of a baking pan. Add half of the pumpkin mixture to the bottom of the pan. Layer the brownie mix over the pumpkin. Top with the final layer of pumpkin mixture.
• BAKE for 45 minutes. Let rest for about an hour before serving.

PUMPKIN BROWNIES

Steps:

• Preheat oven to 350º F. The box directions will probably say 325º F, but 350º F works better to cook the pumpkin layer.
• Prepare an 8 x 8 inch square baking dish by greasing with butter, shortening, or cooking spray. For best results, use a piece of parchment paper if your pan isn't non-stick and/or you don't know if your brownies will stick to the bottom (optional).
• Make the brownie mix according to box directions using melted butter instead of oil and adding a tsp of vanilla extract.
• In a separate bowl, mix the pumpkin pie filling or pumpkin puree with the cream cheese. If using puree, be sure to add the spice and sugar. I use a hand mixer until well combined and the cream cheese is smooth.
• Pour half the brownie mix into the prepared pan, spreading to the edges. Top the brownie mix with all of the pumpkin mixture. You can spread it out or just leave it in spoonfuls. Top with the remaining brownie mix spreading to the edges and smoothing out the top.
• Bake until done, about 35-40 minutes or until a toothpick comes out clean.

PUMPKIN CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees Line a metal 8-inch square pan with parchment paper.

PUMPKIN CREAM CHEESE SWIRL BARS

Steps:

• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease or line the bottom and sides of a 9×13-inch baking pan with aluminum foil or parchment, leaving an overhang on all sides. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed. On medium speed, beat in the pumpkin until combined. The mixture will look curdled; that's ok.
• In a separate bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Do not overmix. The mixture will be thick. Spread 2/3 of the batter evenly into the prepared pan; it will be a relatively thin layer. The rest will be added in step 5.
• In a medium bowl using a hand-held or stand mixer filled with a paddle or whisk attachment, beat the cream cheese for 1 minute on medium speed until completely smooth and creamy. Add the sugar, egg, and vanilla. Beat on high speed until completely combined. Drop random spoonfuls on top of the pumpkin batter.
• Drop the remaining pumpkin batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Both mixtures are thick, so go slowly. Jiggle the pan back and forth to get the layers to settle into the pan. Don't worry if it looks messy; everything will come together in nice swirls as the bars bake. Sprinkle cinnamon-pepitas on top of the swirled batter.
• Bake the bars for 35-40 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs attached. Allow the bars to cool completely at room temperature, then transfer to the refrigerator for about 2 hours before cutting into squares. Leftover bars can be stored in an airtight container in the refrigerator for up to 1 week. They're SO good on day 2!

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
• In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
• n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
• Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

CHOCOLATE PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.
• In a small mixing bowl, combine the cream cheese and sugar; mix until it's smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.
• Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg. Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.
• Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.
• Bake for 30-35 minutes, until a tooth pick comes out clean.
• Cool completely before cutting. Store covered in the refrigerator.

PUMPKIN CREAM CHEESE SWIRL PIE

Steps:

• Preheat oven to 450 degrees. Place pie crust in a 9-inch glass pie plate and flute the edges. Bake for 6-8 minutes or until light golden brown. Reduce oven temperature to 375 degrees.
• In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth; reserve 1/2 cup of cream cheese mixture in a small bowl. Add vanilla, cinnamon, nutmeg, ginger, cloves, eggs and pumpkin to cream cheese mixture. Beat on medium speed until smooth. Pour into crust.
• Stir cream into reserved cream cheese mixture. Spoon over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife to create a marbled design.
• Bake for 35 to 45 minutes or until pie is set. Cool 30 minutes. Cover and refrigerate at least 4 hours before serving. Store leftovers in refrigerator.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
• Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
• Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
• Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
• Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
• Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
• Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°F. Grease an 8x8" baking pan.
• For the Brownie batter: Beat together melted butter, sugar, and vanilla with an electric mixer. Then beat in eggs one at a time. Whisk flour and cocoa powder in small bowl, and then gradually stir into butter mixture by hand.
• For the Pumpkin cheesecake mixture: Soften cream cheese in microwave. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
• Spread about 2/3 of brownie batter into prepared pan. Drop dollops of the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan, making figure eights.
• Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 325 F (160 C).
• Grease a large baking pan, line the bottom with aluminum foil - leaving about a 1 inch overhang on all sides, then grease the foil.
• In a medium mixing bowl, beat the cream cheese and butter on high speed for about 30 seconds, until well combined, then add the sugar and beat well.
• Beat in the egg, the pumpkin puree, vanilla, syrup, cinnamon, nutmeg and ginger and combine, then stir in the flour and set aside.
• Whisk together the cocoa, espresso powder and boiling water until smooth.
• Add the unsweetened chocolate pieces, and whisk until melted, then whisk in the butter and the oil.
• Add the eggs, yolks, and vanilla and whisk until mixture blends and comes together, then mix in the sugar.
• Stir in the flour and the salt, and fold in the chocolate pieces.
• Spread the chocolate mixture on top of the aluminum foil in the pan and spoon the cream cheese mixture in several mounds on top of the chocolate batter.
• Using a kitchen knife, gently swirl the cream cheese mixture into the chocolate batter.
• Bake for almost an hour, or until center is very set, and an inserted toothpick comes out clean.
• Cool the brownies in their pan on a wire rack then use foil to lift uncut brownies out of pan, and slice.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 375F degrees and coat a 9x13-inch baking dish with butter. In a large bowl or stand mixer, combine your melted butter and 2 cups of sugar. Stir the ingredients until they are smooth.
• Add in the cocoa powder and stir again until it is fully incorporated into the mixture.
• Add 4 eggs and the vanilla to the bowl and whisk again.
• Once the eggs have been fully incorporated, add the flour and baking powder, folding in the dry ingredients until there are no clumps of flour remaining. Be careful not to overmix the batter.
• Measure out half of the brownie batter and pour it into the prepared baking dish.
• In another large bowl, whip the cream cheese for 3-4 minutes. Add the pumpkin puree, sugar, and pumpkin spices and whisk again until the ingredients are combined and smooth.
• Once ingredients are smooth and combined, add the vanilla extract, eggs, and heavy whipping cream. Stir again until the ingredients are smooth and fully combined.
• Pour the pumpkin layer into the baking pan, add the remaining brownie batter and use a butter knife to swirl the top layer together, creating a marbling effect.
• Place the baking pan in the oven and bake for 40-45 minutes.
• Allow the brownies to cool in the refrigerator before slicing and use a plastic knife to get perfect slices. Serve and enjoy!

PUMPKIN SWIRL CHEESECAKE BROWNIES

Steps:

• Cream together butter and 2 cups sugar. Add the vanilla and mix until smooth. Beat 4 eggs and add to the creamed mixture and mix well, scraping sides of bowl if necessary.
• In a separate bowl, sift together cocoa powder, flour, baking powder and salt.
• Switching to a paddle attachment, gradually add to the wet ingredients, mixing well after each addition. Fold in the chocolate chips.
• Liberally grease a 9 x 13 inch pan. Pour 3/4 of the batter into pan and smooth evenly.
• In a small bowl, beat the cream cheese until smooth.
• Add pumpkin, 3 Tablespoons sugar, remaining egg, cinnamon and nutmeg and mix on low until smooth.
• Spoon pumpkin filling evenly over the pan of brownies. Then spoon remaining brownie batter over the pumpkin filling. Use a knife or spatulas to swirl and create a marbled design.
• Bake at 350 degrees on the middle rack for about 25 minutes. Remove from oven and jiggle the pan; if the middle jiggles sloppily, put it back in the oven and bake for 2-4 minutes. Keep doing this until cracks just start to appear and the middle JUST stops jiggling. (I baked for 45 minutes, in 4 minute increments after 25 minutes.)
• Remove from oven and cool on wire rack. When completely cool, cut into squares.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat your oven to 350 degrees F. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper.
• In a large mixing bowl, make chocolate brownie batter following package directions on box. Then fold in chocolate chips. Set aside.
• To a separate mixing bowl, add softened cream cheese and mix until smooth with a hand blender. Stir in canned pumpkin puree, pumpkin pie spice and maple syrup and mix until well combined.
• Spread about 2/3 of the chocolate brownie batter into the parchment lined baking pan and smooth it out with a spatula or spoon. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter in spoonfuls. Swirl the batters together by running a butter knife or toothpick back and forth through the pan.
• Bake at 350 degrees F until a toothpick inserted into the center comes out (mostly) clean, about 40-50 minutes. I would check at 40 minutes and add time as needed from there. Let cool in the pan on a wire rack. When cool, cut into squares and and serve.