Fudgy brownie meets pumpkin cheesecake in dessert to impress

I decided to take my favorite brownie recipe, the one I published in "The Mom 100 Cookbook" a handful of years ago, and turn it into something that says, "Hi, pumpkin season, how've you been?"

The bottom layer is a fudgy brownie, dense and with a serious hit of chocolate. The top layer is a creamy pumpkin cheesecake, scented with those great fall spices. Then a bit of the brownie mixture (which you will reserve) is dolloped on top and swirled into the cheesecake mixture for a beautiful, brown and pale orange marbled effect. These are thick, rich and the kind of dessert where you're going to end up feeling pretty pleased with yourself. It's a dessert to impress, with no fancy baking techniques required.

You can store these at room temperature in a tightly sealed container for a day, or in the fridge for several days. Let them sit for at least 30 minutes at room temperature before serving.

• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, "Dinner Solved!" and "The Mom 100 Cookbook." She blogs at http://www.themom100.com/about-katie-workman/