Ingredients

Serves 4-6

25g butter
75g cream cheese
100g caster sugar
1 egg
100ml pumpkin purée
1 tsp vanilla extract
½ tsp ground ginger
75g plain flour


Chocolate mixture
200g unsalted butter
200g dark chocolate, chopped
3 large eggs
300g granulated sugar
2 tsp vanilla extract
125g plain flour
Pinch of salt
100g pecans, roughly chopped


Pumpkin cream
120g cream cheese, softened
3 tbs brown sugar
2 tbs pure maple syrup
3 tbs pumpkin puree
¼ tsp cinnamon
¼ tsp vanilla

Method

Preheat the oven to 180ºC. Grease and line a rectangular baking tin, approximately 20cmx30cm and 3-4cm deep with greaseproof paper. To make the pumpkin mixture beat all the ingredients together until smooth. Keep to one side.
For the chocolate mixture, melt the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave.
In a separate bowl, beat together the eggs, sugar and vanilla extract with an electric hand whisk until thick and creamy. Mix in the melted chocolate and butter. Finally, stir in the flour, salt and pecans.
Pour the chocolate mixture into the lined baking tin and level off the surface. Using a tablespoon, drop dollops of the pumpkin mixture all over the top, and then, using the back of a table knife, loosely swirl it into the chocolate mixture.
Place in the oven and cook for about 25 minutes, until the top is cracking and the centre is just set. Leave to cool in the tin for 40-45 minutes before cutting into bite-sized squares.


Pumpkin Cream Method
Beat softened cream cheese, sugar, and syrup til creamy. Add pumpkin, cinnamon and vanilla and beat til smooth.