Small Batch Pumpkin Cheesecake Brownies

Directions

1. Set your oven to 350°F.
2. Prepare an 8x4-inch loaf pan by lining it with parchment paper or spraying with non-stick cooking spray.
3. In a medium bowl, whisk together the melted butter, ½ cup granulated sugar, and light brown sugar until smooth.
4. Add the room-temperature egg and vanilla extract, stirring until fully combined.
5. Sift in the flour, cocoa powder, and a pinch of salt (omit salt if using salted butter). Gently fold until just combined—avoid overmixing.
6. In a separate bowl, beat the softened cream cheese until smooth. You can use a mixer or whisk by hand.
7. Mix in the pumpkin puree (with excess moisture removed), 2 tablespoons granulated sugar, and cinnamon or pumpkin pie spice until smooth.
8. Spread half of the brownie batter evenly into the prepared pan.
9. Spread all of the pumpkin cheesecake mixture over the brownie layer.
10. Drop the remaining brownie batter on top of the cheesecake layer. For a marbled effect, gently swirl with a knife instead of keeping distinct layers.
11. Bake for 25 to 35 minutes.
12. Allow the brownies to cool completely before slicing.
13. For clean slices, chill in the refrigerator or freezer for 30 to 60 minutes before cutting.