Fudgy, crackle‑topped brownies dancing with creamy, spiced pumpkin‑cheesecake swirls—autumn in every bite, baking up in under an hour.

1 box brownie mix (plus ingredients listed on box)

1 cup semi‑sweet chocolate chips

Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

½ cup granulated sugar

1 egg, room temperature

½ tsp vanilla extract

⅔ cup canned pumpkin (not pie filling)

2 tsp pumpkin pie spice

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Preheat oven according to brownie mix instructions. Prepare brownie batter and fold in chocolate chips. Spread into a greased or lined pan.

In a bowl, beat cream cheese with sugar until smooth. Mix in egg, vanilla, pumpkin, and pumpkin pie spice until well blended.

Spoon the cheesecake mixture over the brownie batter and swirl with a knife.

Bake following the brownie mix directions, using a toothpick near the center to check for doneness. Cool completely before slicing.