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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 1 teaspoon pumpkin pie spice - 4 oz cream cheese, softened - 1/4 cup powdered sugar Each ingredient plays a key role in the taste and texture of these brownies. If you need to swap something, here are some ideas: - All-purpose flour: You can use whole wheat flour for a nutty flavor. - Unsweetened cocoa powder: Dark cocoa powder gives a richer taste. - Unsalted butter: You can use coconut oil for a dairy-free option. - Granulated sugar: Brown sugar adds moisture and a hint of caramel flavor. - Pumpkin puree: Use homemade puree or canned puree. Just check for no added sugar. - Cream cheese: Neufchâtel cheese works well, too, for a lighter option. Pumpkin brings a lovely moisture and flavor to these brownies. It adds a warm, earthy taste and a beautiful orange hue. Pumpkin also packs in vitamins and fiber, making these brownies a bit healthier. Cream cheese creates a rich, creamy swirl. It balances the sweetness of the brownie and adds a nice tang. Together, they make a perfect pair for a delightful treat. You get the flavors of fall in every bite. Start by preheating your oven to 350°F (175°C). This is the perfect heat for baking. Next, take a 9x9 inch baking pan. Grease it well with butter or line it with parchment paper. This will help the brownies come out easily. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. This mix helps the brownies rise. Set this bowl aside. In a large bowl, combine the melted butter and granulated sugar. Mix them until they are creamy. Now, add two large eggs one at a time. Stir well after each egg. Finally, mix in one teaspoon of vanilla extract. In another bowl, take 4 oz of softened cream cheese. Add in 1 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and 1/4 cup of powdered sugar. Mix this until it is smooth. This will create a rich and tasty layer for your brownies. Pour half of the brownie batter into your baking pan. Spread it evenly across the bottom. Next, drop spoonfuls of the cream cheese mixture on top of the brownie batter. Then, pour the remaining brownie batter over this layer. Use a knife or skewer to gently swirl the cream cheese mixture into the brownie batter. This creates a beautiful marbled effect. Place the pan in the preheated oven. Bake for 25-30 minutes. You can check if they are done by inserting a toothpick in the center. It should come out with a few moist crumbs. Once baked, let them cool in the pan for about 15 minutes. After that, lift the brownies out using the parchment paper. Move them to a wire rack to cool completely before cutting into squares. To get the best brownie texture, use room temperature butter. Melted butter helps mix well, but room temperature butter gives a nice fluff. Mix the sugar and butter until creamy. This ensures a light and moist brownie. Avoid overmixing the batter. Stir just enough to blend the wet and dry ingredients. This keeps the brownies tender and not tough. Swirling adds beauty to your brownies. After layering the batter and cream cheese, use a knife or skewer to create swirls. Don’t overdo it! Just a few gentle strokes make lovely patterns. Aim for a marbled look that shows both the brownie and cream cheese. This makes them look fancy and fun. Even baking is key for perfect brownies. Make sure your oven is preheated to 350°F (175°C). Grease your pan well or use parchment paper for easy removal. Rotate the pan halfway through baking. This helps them cook evenly on all sides. Check for doneness by inserting a toothpick. You want it to come out with a few moist crumbs. This means they are ready to enjoy! {{image_2}} You can add chocolate chips to your pumpkin cream cheese swirl brownies. This will give you a rich, sweet treat. Use about 1 cup of semi-sweet or dark chocolate chips. Mix them into the brownie batter before you pour it into the pan. This adds a nice contrast to the pumpkin flavor. The gooey chocolate bits melt in your mouth and enhance the overall taste. Want to make these brownies gluten-free? It’s easy! Simply swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starch and flour. You can also use almond flour or oat flour, but the texture may change a bit. Always check if your cocoa powder is gluten-free to avoid any issues. Nuts add a nice crunch to your brownies. Try adding 1/2 cup of chopped walnuts or pecans. You can mix them in with the brownie batter. If you like a flavor twist, consider adding dried cranberries or mini marshmallows. Just be careful not to overload the batter, or it may not bake evenly. Each of these options can make your brownies even more special! To keep your Pumpkin Cream Cheese Swirl Brownies fresh, store them in an airtight container. Use parchment paper to separate layers. This helps avoid sticking and keeps each square intact. You can store them at room temperature for up to four days. If you want them to last longer, refrigerate them for up to a week. Freezing these brownies is easy and effective. First, cut them into squares. Wrap each piece tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag or container. They will stay fresh for up to three months. When you're ready to enjoy, let them thaw in the fridge overnight or on the counter for a few hours. These delicious brownies can last up to a week in the fridge. They taste great cold or at room temperature. For a fun twist, serve them warm with a scoop of vanilla ice cream. You can also dust them with powdered sugar for extra flair. Adding a drizzle of caramel sauce makes them even more delightful. Enjoy your treats any way you like! You can swap some ingredients to make them healthier. Use whole wheat flour instead of all-purpose flour. Replace regular sugar with coconut sugar or a sugar substitute. You can also use applesauce to replace half the butter for less fat. This keeps the brownies moist but cuts calories. Yes, you can. For each egg, use a quarter cup of unsweetened applesauce. You can also try using flaxseed. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. If you lack pumpkin pie spice, you can make your own! Combine one teaspoon of cinnamon, one teaspoon of ginger, half a teaspoon of nutmeg, and a pinch of cloves. This mix gives a warm flavor, just like pumpkin pie spice does. To check if the brownies are ready, insert a toothpick into the center. If it comes out with a few moist crumbs, the brownies are done. If it comes out wet with batter, bake them for a few more minutes. Keep an eye on them! Yes, you can make these brownies ahead of time. Bake them and let them cool completely. Cover the pan with plastic wrap or foil. They stay fresh for about three days at room temperature. You can also freeze them for up to three months! In this post, we explored how to make delicious pumpkin cream cheese swirl brownies. We covered the essential ingredients, from measurements to substitutions. Step-by-step instructions guided you through mixing batter and creating a swirl. Tips helped you perfect texture and presentation. Variations offered fun twists, while storage info ensured freshness. In conclusion, enjoy experimenting with flavors and techniques. Your baking will impress friends and family. Happy baking!

Pumpkin Cream Cheese Swirl Brownies

Indulge in the perfect fall treat with these Pumpkin Cream Cheese Swirl Brownies! This delicious recipe combines rich chocolate brownie layers with a creamy pumpkin filling, creating a delightful marbled effect that’s sure to impress. Perfect for cozy gatherings or a sweet treat at home, follow our simple step-by-step guide to bake your own. Click to explore the recipe and elevate your dessert game this season!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pumpkin puree

1 teaspoon pumpkin pie spice

4 oz cream cheese, softened

1/4 cup powdered sugar

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

      In a large mixing bowl, combine the melted butter and granulated sugar. Mix until well combined and creamy.

        Add the eggs one at a time to the butter mixture, stirring well after each addition, followed by the vanilla extract.

          Gradually fold the dry ingredients into the wet ingredients until no lumps remain; be careful not to overmix.

            In another bowl, combine the pumpkin puree, pumpkin pie spice, softened cream cheese, and powdered sugar. Mix until smooth.

              Pour half of the brownie batter into the prepared baking pan and spread evenly.

                Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter, then pour the remaining brownie batter on top.

                  Using a knife or a skewer, swirl the cream cheese mixture gently into the brownie batter to create a marbled effect.

                    Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

                      Allow to cool in the pan for about 15 minutes, then lift out of the pan using the parchment paper and cool completely on a wire rack before cutting into squares.

                        Prep Time: 15 min | Total Time: 50 min | Servings: 16 squares

                          - Presentation Tips: Serve the brownies on a decorative plate dusted with a little powdered sugar and add a few small pumpkin decor around them for a festive touch.