Pumpkin-Spice Cheesecake Brownies

This recipe came from Cara's blog. It was the perfect recipe to make, being that I had some leftover pumpkin to use. These brownies are so delish. They incorporate the perfect amount of chocolate and pumpkin. I'll definitely make these bad boys again! Too bad mine don't look as pretty as Cara's!

Pumpkin-Spice Cheesecake Brownies

Brownie Batter:

3/4 cup butter, melted

1 cup sugar

1 tbsp pure vanilla extract

2 eggs

1/2 cup all purpose flour

1/2 cup cocoa powder

1/4 tsp salt

2 tsp cinnamon

Cheesecake Batter:

6 oz cream cheese, softened

1 egg

1/3 cup sugar

2 tbsp flour

1/2 cup pumpkin puree

1/4 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.