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Creamy Pumpkin Cream Cheese Swirl Brownies

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These creamy pumpkin cream cheese swirl brownies combine fudgy chocolate with a luscious pumpkin cream cheese swirl, perfect for cozy fall occasions. They are quick, easy, and a guaranteed crowd-pleaser with a perfect balance of flavors and textures.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 ounces (225g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (120g) pure pumpkin puree (canned pumpkin, not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a little overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and 1 cup sugar until smooth. Add the 2 eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, sift together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet ingredients using a spatula until just combined; avoid overmixing.
  4. In a medium bowl, beat the softened cream cheese with 1/3 cup sugar until creamy and smooth. Add the pumpkin puree, 1 egg, cinnamon, nutmeg, ginger, and cloves (if using). Mix until fully combined and silky.
  5. Pour the brownie batter into the prepared pan and spread evenly. Dollop the pumpkin cream cheese mixture over the top in spoonfuls.
  6. Use a toothpick or skewer to swirl the two batters together in gentle figure-eight motions, creating a marbled effect without over-swirl.
  7. Bake for 35-40 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Let the brownies cool completely in the pan on a wire rack (about 1 hour) before slicing to allow the cream cheese swirl to set.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Avoid overmixing the batter to keep brownies fudgy. Swirl gently with a toothpick to create pretty marbled patterns. Cool completely before slicing for best texture. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan cream cheese and butter substitutes.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, fall dessert, pumpkin spice, fudgy brownies, easy pumpkin recipe, autumn baking

Find it online: https://cooksyla.com/creamy-pumpkin-cream-cheese-swirl-brownies-easy-cozy-fall-recipe/