Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment paper, leaving overhang for easy lifting. Soften cream cheese ahead of time for smooth blending.

Melt butter in a small saucepan, then whisk in the sugar while the mixture is still warm. This helps create that signature fudgy texture.

Let the mixture cool slightly, then whisk in eggs and vanilla.

In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the wet mixture just until combined—do not overmix.

Reserve ¼ cup of the brownie batter for the top swirl.

Spread the remaining batter evenly into the prepared pan.

Using a mixer or whisk, beat cream cheese until smooth. Add pumpkin purée, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until creamy and well combined, without lumps.

Pour the pumpkin cheesecake mixture over the brownie layer. Drop small spoonfuls of the reserved brownie batter on top.

Using a knife or skewer, gently swirl the two mixtures, creating marbled strokes. Avoid over-swirling so the pattern stays bold.

Bake for 30–35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with moist crumbs (not wet batter).

Cool completely before slicing for the cleanest cuts.