01 -
Preheat your oven to the temperature indicated on the brownie box mix or recipe, typically 350°F. Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving an overhang for easy removal. Alternatively, line with aluminum foil and spray lightly with cooking spray. Set aside.
02 -
Prepare the brownie mix as directed on the box, following the ingredient instructions provided. Stir in the chocolate chips and set aside.
03 -
Using a stand mixer or hand-held mixer, beat the cream cheese until light and fluffy. Add the sugar and beat until combined. Incorporate the egg and vanilla extract, mixing until smooth. Add the pumpkin puree and pumpkin pie spice, mixing until fully combined.
04 -
Spread half of the prepared brownie batter evenly into the prepared pan. Spoon the cheesecake filling over the top of the brownie batter, spreading into a thin layer with an offset spatula. Spoon the remaining brownie batter over the cheesecake layer and use the tip of a knife to create a swirl pattern.
05 -
Bake in the preheated oven for 40-45 minutes, or until an inserted toothpick comes out with a few moist crumbs. Monitor closely after 40 minutes to avoid overbaking.
06 -
Allow the brownies to cool completely in the pan. Use the parchment paper or foil overhang to lift the brownies out of the pan and cut them into squares. Store any leftovers in an airtight container.