Luscious swirls of cream cheese running through these Pumpkin Cream Cheese Brownies infused with all the best fall spices make them an extra special dessert for your holiday dinners.
Prep Time 25 minutesminutes
Cook Time 30 minutesminutes
Total Time 55 minutesminutes
Servings 12servings
Ingredients
For the brownie batter:
6tablespoonsbuttermelted
1cuppacked light brown sugar
1teaspoonvanilla
2eggs
1cuppumpkin pureenot pumpkin pie mix
1cupflour
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1 ½teaspooncinnamon
¼teaspoonnutmeg
¼teaspoonground allspice
¼teaspoonground ginger
¾cupchopped pecansdivided
For the cream cheese batter:
4ouncescream cheeseroom temperature
1egg
⅓cuppowdered sugar
½teaspoonvanilla
2tablespoonsflour
Instructions
Preheat the oven to 350 degrees. Grease and flour an 8x8 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
Use canned, pureed pumpkin for this recipe, not pumpkin pie mix.
To make cutting easier and cleaner, chill the brownies in the refrigerator before cutting.
The brownies can be kept at room temperature in a sealed container for a day or in the refrigerator for 3 to 4 days. They can be wrapped tightly and frozen for 3-4 months.