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.
Pumpkin Cream Cheese Brownies - a cake-like pumpkin brownie with a swirled cream cheese layer. A fabulous dessert for fall dinners. 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!
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
Pumpkin Cream Cheese Brownies - a pumpkin cake-like brownie with a swirled cream cheese layer. Great dessert for Thanksgiving dinner!
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
- 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
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Nutrition Information:
Yield: 12 Serving Size: 1Amount 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
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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!
The recipe sounds great. And, I have to compliment you on the photograph! Well done.
Miss P
These look scrumptious!!! Goes to show that brownies can be fantastic without chocolate :)
My boys have been asking for cream cheese brownies for awhile now. I think I’ll surprise them with these instead!
These look amazing Lana – perfect for fall!
Pumpkin and cream cheese – I’m there! And even though I’m a certified chocoholic, I’ll go with these as “brownies” of a most delectable sort.
Pumpkin, cream cheese and pecans, this is dessert perfection! Can’t wait to try it!
I’ve been thinking about making a pan of pumpkin brownies…but after seeing yours, I skip the chocolate and go your way! These look incredible.
A great flavor combination.
I have never had pumpkin brownies – and the cream cheese swirl just puts these brownies over the top!
What I said when I saw the photo and read your description? Oh Yum! And that’s about right…I’m so with you on pumpkin and cream cheese. OH YUM!
They look absolutely delicious. Love cream cheese with pumpkin.
You psyched me out with “brownies,” but in a good way! I was expecting chocolate, but I love all the brown sugary, pumpkiny goodness, Lana! Yum!
As a chocolate fan, I don’t think I would miss the chocolate one bit here. These look perfect!