1 cup pumpkin purée

8 oz full-fat cream cheese, softened

6 tbsp granulated sugar

1/2 tsp pumpkin pie spice

1/4 tsp salt

1 large egg, room temperature

1/2 tsp vanilla extract

6 tbsp salted butter

7 oz semi-sweet or bittersweet chocolate, chopped

2/3 cup granulated sugar

2 large eggs, room temperature

2 tbsp bourbon

1 tsp vanilla extract

1/2 cup + 1 tbsp all-purpose flour

2 tbsp unsweetened cocoa powder

1/4 tsp salt

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, leaving an overhang. Lightly coat with non-stick spray.
Blot pumpkin purée with paper towels to remove excess moisture.
In a stand mixer, beat cream cheese until smooth. Add 6 tbsp sugar and mix 1–2 minutes. Beat in pumpkin pie spice, 1/4 tsp salt, 1 egg, and 1/2 tsp vanilla. Add pumpkin purée and mix until combined.
In a saucepan, melt butter over medium heat. Remove from heat, whisk in half the chocolate until melted. Stir in 2/3 cup sugar (it may look grainy).
Whisk in eggs one at a time, then bourbon and 1 tsp vanilla. Fold in flour, cocoa powder, and 1/4 tsp salt. Stir in remaining chopped chocolate.
Spread 3/4 of the brownie batter in the pan. Pour cheesecake mixture on top. Dollop remaining brownie batter and swirl with a knife.
Bake 40 minutes, rotating halfway. Cool completely on a wire rack, then refrigerate at least 2 hours before slicing.