Pumpkin Cream Cheese Brownies - a cake-like pumpkin brownie with a swirled cream cheese layer. A fabulous dessert for fall dinners.
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.
How to Make Pumpkin Cream Cheese Brownies
Preheat the oven to 350 degrees. Grease and flour a 9x9 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!
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
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Pumpkin Cream Cheese Brownies
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
- ½ tsp. baking soda
- ¼ tsp. salt
- 1 ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ground allspice
- ¼ tsp. ground ginger
- ¾ cup chopped pecans divided
For the cream cheese batter:
- 4 oz. room temperature cream cheese
- 1 egg
- ⅓ cup powdered sugar
- ½ tsp. vanilla
- 2 tblsp. flour
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9x9 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.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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susan / the wimpy vegetarian
I agree that the combination of pumpkin and cream cheese is a match made in Heaven. I love that they're in a brownie form - I've GOT to make them!
Miss P
The recipe sounds great. And, I have to compliment you on the photograph! Well done.
Miss P
Liz
These look scrumptious!!! Goes to show that brownies can be fantastic without chocolate :)
Kirsten/ComfortablyDomestic
My boys have been asking for cream cheese brownies for awhile now. I think I'll surprise them with these instead!