Pumpkin Cream Cheese Swirl Brownies

Indulge in these rich and fudgy brownies, elevated with a swirl of tangy cream cheese and warm pumpkin spice. The perfect fall treat!

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Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan, or line with parchment paper.
In a medium bowl, whisk together melted butter and sugar until well combined.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate small bowl, whisk together flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in chocolate chips, if using.
Pour the brownie batter into the prepared baking pan and spread evenly.
Prepare the cream cheese swirl: In a small bowl, beat together softened cream cheese, sugar, pumpkin puree, and pumpkin pie spice until smooth.
Dollop spoonfuls of the cream cheese mixture over the brownie batter. Use a knife or toothpick to gently swirl the cream cheese into the batter, creating a marbled effect.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter).
Let the brownies cool completely in the pan on a wire rack before cutting into squares.

For an extra fudgy brownie, do not overbake.
Ensure cream cheese is fully softened for a smooth swirl.
Store cooled brownies in an airtight container at room temperature for up to 3 days.
Can be made ahead of time.