Pumpkin and Chocolate. Better Together during Sweater Weather 🎃 🍫 🍁 . . . Pumpkin Cream Cheese Brownie Skillet Recipe inspired by the amazing Becky @thecookierookie 😘🙌 . . . For the Pumpkin Pie topping: 4 ounces cream cheese 1/4 cup Sugar Egg Whites from 1 egg 1 teaspoon Vanilla extract 3/4 cup canned pumpkin puree 1 teaspoon pumpkin pie spice For the Brownie Layer: 1/2 cup Sugar Egg Whites from 2 eggs 1 cup canned Pumpkin puree 2 teaspoons vanilla 1/2 cup canola oil 4 ounces bittersweet chocolate, melted and cooled 1 1/4 cup ap flour 1/4 cup cocoa powder 1/2 teaspoon baking soda 1/2 cup buttermilk 1/4 teaspoon salt Preheat oven to 350F. Coat a large cast iron skillet with non-stick spray In a large bowl using an electric mixer, beat cream cheese and 1/4 cup Sugar until smooth. Add egg white from 1 egg and continue to beat. Add 3/4 cup pumpkin puree, 1 teaspoon vanilla, and pumpkin pie spice. Beat until very smooth. Set aside. This is your pumpkin pie layer mixture. In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk until well incorporated. Set aside. Using an electric mixer, beat 1/2 cup Sugar, 2 egg whites. 2 teaspoons vanilla, oil, melted chocolate, and 1 cup pumpkin puree. Beat until totally smooth and incorporated. Slowly add the flour mixture and continue to beat until smooth. Finally, add the buttermilk and mix until combined and smooth. This is your brownie mixture. Pour the brownie mixture into the skillet and smooth out with a spatula. Top with the pumpkin pie layer. Using a knife, slide the knife through the two layers to create a swirled top layer. Bake for approximately 30 minutes, or until a toothpick comes out of the center clean. ** I always tend to undercook brownies by a few minutes because I like them really fudgy and not dried out. They tend to set up a bit more as they sit so I’ll pull them a bit earlier : : #fallbaking #brownieskillet #pumpkinbrownies #dianemorrisey #skillet #castironbaking