adapted from Martha Stewart and Streaming Gourmet

For the chocolate batter:

3/4 cup + 2 tablespoons flour

1/4 teaspoon baking powder

1/2 teaspoon salt

6 oz. bittersweet chocolate

1/2 cup butter, cut into pieces

1 cup brown sugar

1 teaspoon vanilla

2 eggs

For the pumpkin batter:

1 cup flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1 teaspoon vanilla

2 eggs

3/4 cup canned pumpkin puree

1/4 cup butter, melted

1 tablespoon cinnamon

1/2 teaspoon ground cloves

Preheat oven to 350.  Coat a 9 x 13 baking dish with cooking spray.  Using a double boiler, melt the chocolate with the butter.  Set aside to cool slightly.  Once cool, stir in the brown sugar and 2 eggs.  

In a medium bowl, combine the dry ingredients (flour, baking powder, salt) for the chocolate batter and set aside.  In another medium bowl, combine the dry ingredients (flour, baking powder, salt) for the pumpkin batter.

In a mixer, beat together the 3/4 cup white sugar and the 2 eggs for the pumpkin batter.  Mix for 3-5 minutes until light and fluffy.  Add the pumpkin and vanilla.  Mix until combined.  Add the melted butter to combine.   

Now you are ready to mix the dry ingredients into the wet ingredients.  Add the dry chocolate batter ingredients to the melted chocolate mixture.  Stir just to combine.  Add the dry pumpkin batter ingredients to the mixer.  Mix just to combine.  

Pour half of the chocolate batter into your pyrex baking dish.  Layer half of the pumpkin mixture on top of the chocolate.  Repeat with remaining 2 layers.  Using a spatula, swirl the two batters together, using an S shaped stirring motion.  Bake for 30 minutes.  Allow to cool in the pan.