Preheat the oven to 350°F.

Line 9×13 baking dish with parchment paper. Set aside.

Add the flour and sugar, beating until combined

Add the pumpkin puree, vanilla and egg, mixing well again. Set aside.

In a large mixing bowl or in the bowl of a stand mixer fitted with a paddle attachment, cream together the melted butter with both sugars for 2-3 minutes or until sugar starts to dissolve

Stir in the vanilla and eggs.

Combine the dry ingredients with the wet ingredients until just mixed.

Pour 3/4 of the brownie batter into the prepared pan.

Pour the pumpkin cheesecake over top, trying to even it out as much as possible.

Using a spoon, dollop the remaining brownie batter over the cheesecake layer. Using a butter knife, cake tester or toothpick, swirl to combine.

Bake the brownies for 40-45 minutes, or until it passes the toothpick test.

Allow the brownies to cool for at least 2 hours before cutting into squares.

If you've tried this recipe, come back and let us know how they were in the comments or star ratings.