1/2 cup unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1 cup pumpkin puree
1 tsp pumpkin spice
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper.
In a saucepan over low heat, melt the unsalted butter. Stir in granulated and brown sugar until well combined.
Let the mixture cool slightly, then add eggs one at a time, whisking until fully incorporated. Stir in vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the melted butter/sugar mixture, folding gently until just combined.
In another bowl, mix the pumpkin puree, pumpkin spice, and a pinch of salt until smooth.
Pour half of the brownie batter into the prepared pan. Spread it evenly and dollop spoonfuls of the pumpkin mixture on top. Swirl using a knife for a marbled effect.
Pour the remaining brownie batter over the pumpkin layer and swirl gently.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan. Cut into squares and serve.
