Pumpkin Cream Cheese Brownies

Pumpkin Cream Cheese Brownies – a pumpkin cake-like brownie with a swirled cream cheese layer. Great dessert for Thanksgiving dinner!

I kind of think that pumpkin and cream cheese are a match made in heaven. They just go together like peanut butter and jelly. Like rock and roll. Like bread and butter. But better.

Even though I’m calling these bars “brownies,” there’s not a dab of chocolate in them. Nope. All pumpkin and spice. And cream cheese. And all yummy! They also have my favorite nut – pecans.

These Pumpkin Cream Cheese Brownies have the texture of a cake-like brownie. Nice and springy with that delicious sweetened cream cheese layer swirled all throughout. I served these last Saturday evening to Uncle John and one of our sweet nieces and everybody, including me and BeeBop, nearly licked the plates clean. They’re just that good.

Pumpkin Cream Cheese Brownies - a pumpkin cake-like brownie with a swirled cream cheese layer. Great dessert for Thanksgiving dinner! Click To Tweet

How to Make Pumpkin Cream Cheese Brownies

Preheat the oven to 350 degrees. Grease and flour a 9×9 baking pan and set aside.

Beat the butter and brown sugar in a large mixing bowl for 2 to 3 minutes until well combined. The butter and brown sugar will have an appearance similar to grainy melted caramel.

Beat in the vanilla and eggs until light and creamy.

Add the pumpkin and beat until combined.

In a separate bowl, combine the flour, baking powder, soda, salt, and spices.

Beat the dry ingredients into the wet ingredients on low speed of mixer. Remove mixer from bowl and stir in the pecans.

Spread the batter in the prepared pan.

Add all ingredients for the cream cheese batter to a medium bowl and mix on medium speed until smooth.

Spoon dollops of the cream cheese onto the pumpkin batter.

Lightly swirl the two batters together with a table knife.

Sprinkle the top with remaining pecans. Bake for 30 to 35 minutes or until a tester inserted near the center comes out clean.

Cool completely. Slice and serve. Sprinkle with powdered sugar if desired.

Enjoy!

Pumpkin Cream Cheese Brownies

Yield: 12

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Pumpkin Cream Cheese Brownies - a pumpkin cake-like brownie with a swirled cream cheese layer. Great dessert for Thanksgiving dinner!

Print

Ingredients

For the brownie batter:

• 6 tblsp. melted butter
• 1 cup packed light brown sugar
• 1 tsp. vanilla
• 2 eggs
• 1 cup pumpkin puree (not pumpkin pie mix)
• 1 cup flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. ground allspice
• 1/4 tsp. ground ginger
• 3/4 cup chopped pecans, divided

For the cream cheese batter:

• 4 oz. room temperature cream cheese
• 1 egg
• 1/3 cup powdered sugar
• 1/2 tsp. vanilla
• 2 tblsp. flour

Instructions

1. Preheat the oven to 350 degrees. Grease and flour a 9x9 baking pan and set aside.
2. Beat the butter and brown sugar in a large mixing bowl for 2 to 3 minutes until well combined. The butter and brown sugar will have an appearance similar to grainy melted caramel. Beat in the vanilla and eggs until light and creamy. Add the pumpkin and beat until combined.
3. In a separate bowl, combine the flour, baking powder, soda, salt, and spices. Beat the dry ingredients into the wet ingredients on low speed of mixer. Remove mixer from bowl and stir in the pecans.
4. Spread the batter in the prepared pan.
5. Add all ingredients for the cream cheese batter to a medium bowl and mix on medium speed until smooth. Spoon dollops of the cream cheese onto the pumpkin batter. Lightly swirl the two batters together with a table knife. Sprinkle the top with remaining pecans.
6. Bake for 30 to 35 minutes or until a tester inserted near the center comes out clean.
7. Cool completely. Slice and serve. Sprinkle with powdered sugar if desired.

Notes

Recipe adapted from About.com

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

Recommended Products

• 
  Pyrex 8 Inch Square Baking Dish with Red Lid
• 
  Measuring Cups and Spoons by Colmore Collection - Stainless Steel Metal 13 Piece Set, Classic, Stylish, Stackable for Dry and Liquid Ingredients, Perfect for Cooking and Baking
• 
  Wusthof Classic Chef's Knife: 6"

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 369 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 74mg Sodium: 267mg Carbohydrates: 49g Fiber: 2g Sugar: 21g Protein: 7g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

More Pumpkin Recipes on Never Enough Thyme:

• Pumpkin Pecan Crunch Cake
• Black Walnut Pumpkin Bread
• Glazed Pumpkin Pound Cake
• Pumpkin Seed Breadsticks
• Cream Cheese Filled Pumpkin Roll
• Pecan Cheesecake Pie

Pumpkin Recipes from Other Bloggers:

• Pumpkin Cheesecake Snickerdoodles from The Recipe Critic
• Classic Pumpkin Pie from Add A Pinch
• Pumpkin Pecan Cobbler from Lauren’s Latest