Pumpkin Cream Cheese Brownies
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.
Servings 12 servings
Ingredients
For the brownie batter:
- 6 tablespoons butter melted
- 1 cup packed light brown sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup pumpkin puree (not pumpkin pie filling mix)
- 1 cup flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ cup chopped pecans
For the cream cheese batter:
- 4 ounces cream cheese room temperature
- 1 egg
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
- 2 tablespoons flour
- ¼ cup chopped pecans
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.)6 tablespoons butter, 1 cup packed light brown sugar
- Beat in the vanilla and eggs until light and creamy.1 teaspoon vanilla, 2 eggs
- Add the pumpkin and beat until combined.1 cup pumpkin puree
- In a separate bowl, combine the flour, baking powder, soda, salt, and spices.1 cup flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground allspice, ¼ teaspoon ground ginger
- Beat the dry ingredients into the wet ingredients on low speed of mixer.
- Remove mixer from bowl and stir in the pecans.½ cup chopped pecans
- Spread the batter in the prepared pan.
- Add all ingredients for the cream cheese batter (except pecans) to a medium bowl and mix on medium speed until smooth.4 ounces cream cheese, 1 egg, ⅓ cup powdered sugar, ½ teaspoon vanilla, 2 tablespoons flour
- 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.¼ cup chopped 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 may 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.
Nutrition
Serving: 1 | Calories: 281kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 245mg | Potassium: 134mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3541IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
