Start with the pumpkin swirl mixture. Beat the cream cheese (room temp), pumpkin, egg, caster sugar, ginger, cinnamon & nutmeg together until smooth. Set to one side.
Melt the butter, sugar & cocoa powder over a double boiler.
Sift in the flour and add the beaten eggs. Mix to combine
Spread the brownie mixture over the base of a brownie tin, and then add big dollops of the pumpkin mix. Swirl the pumpkin mixture into the brownie with a toothpick.
Bake at 180c for 22-25m or until a toothpick comes out clean. Cook them slightly less for a fudgier texture.
