Pumpkin Swirl Brownies

Preheat oven to 350 degrees F. Line a 15×10 inch pan with parchment paper or spray the pan generously with cooking spray.

For the brownies: Mix together the butter and sugar. Add the eggs, pumpkin, and water, and whisk well, scraping down sides of bowl as needed. Set aside.

In another bowl, mix flour, cinnamon, ginger, baking soda, baking powder, and salt together; stir this into the batter. Spread batter evenly into prepared pan.

For the Cheesecake Swirl: In a clean bowl, beat cream cheese, sugar and vanilla until smooth. Add egg and beat just until it’s mixed in.

For the Chocolate Swirl: Place the chocolate chips and shortening in a microwave safe bowl. Heat, until melted and smooth stirring every 30 seconds for a total of about 90 seconds. Or melt over low heat on the stovetop stirring continuously.

Drop alternating tablespoons of cheesecake and chocolate mixture over pumpkin batter, then drag a knife through the top to give it a swirled effect.

Bake on center rack of your preheated oven until pumpkin batter springs back when touched, about 30 minutes. Let cool completely in pan, and then chill for an hour or more. Cut into 16 bars.