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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup pumpkin puree - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 egg yolk The key ingredients in these brownies create a rich and cozy flavor. The pumpkin puree gives moisture and a warm taste. The cream cheese adds a creamy layer that contrasts perfectly with the rich brownie. The spices, like cinnamon and nutmeg, bring out the fall flavors. Using these ingredients will ensure a delicious treat. - Gluten-free flour substitutions - Vegan alternatives If you want to make these brownies gluten-free, use a gluten-free flour mix. This will keep the texture nice and fluffy. For a vegan version, you can swap the eggs for flaxseed meal or unsweetened applesauce. You can also use vegan butter and cream cheese. These options let everyone enjoy them. - Using fresh pumpkin vs. canned - Selecting the right cream cheese Fresh pumpkin can enhance the flavor of your brownies. It has a vibrant taste that canned pumpkin may lack. If using canned, choose a good quality brand. When it comes to cream cheese, make sure it's full-fat and soft. This helps create a smooth, rich filling. The quality of your ingredients truly makes a difference in taste and texture. - Preheat the oven to 350°F (175°C). This helps the brownies bake evenly. - Grease a 9x9 inch baking pan with butter or use parchment paper. This prevents sticking. - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set it aside. - In a large bowl, mix the melted butter and sugar. Stir until it's smooth. - Add the eggs one at a time, mixing well after each. Then, add the vanilla extract and pumpkin puree. Mix until smooth. - Gradually fold the dry ingredients into the wet mix. Be careful not to overmix. - In another bowl, beat the softened cream cheese until it’s creamy. - Add the powdered sugar and egg yolk. Mix until well blended and smooth. - Pour half of the brownie batter into the greased pan. Spread it evenly. - Spoon dollops of the cream cheese mixture over the brownie batter. - Add the rest of the brownie batter on top, spreading it gently. - Use a knife or toothpick to swirl the cream cheese into the brownie batter. This creates a lovely marble effect. - Bake in the preheated oven for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs. - Let the brownies cool in the pan for at least 20 minutes. This helps them set and makes slicing easier. To get the best pumpkin cream cheese brownies, pay close attention to mixing. Avoiding overmixing is key. When you mix the dry and wet ingredients, do it gently. Stop mixing as soon as you see no dry flour. This keeps your brownies soft and fudgy. Checking for doneness is also very important. Use a toothpick to check the center. If it comes out with a few moist crumbs, your brownies are perfect. If it comes out clean, they may be overbaked. The best way to store brownies is in an airtight container. Keep them at room temperature for up to three days. For longer storage, you can refrigerate them. For serving, I love adding a drizzle of chocolate sauce on top. You can also sprinkle some chopped nuts for a nice crunch. One common mistake is mismeasuring ingredients. Always measure your flour and sugar correctly. Too much flour can make your brownies dry. Another mistake is skipping cooling time. It’s tempting to cut into them right away, but let them cool for at least 20 minutes. This helps the brownies set and makes them easier to slice. {{image_2}} To make gluten-free pumpkin cream cheese brownies, use gluten-free flour. You can find many blends at stores. These blends help keep the taste and texture. Look for one that is made for baking. When using gluten-free flour, your brownies may be denser. To help, add an extra egg. This gives them a light and fluffy texture. The pumpkin still shines through, making them delicious. For vegan pumpkin cream cheese brownies, you can swap out the eggs. Use flaxseed meal or applesauce as a substitute. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes. This mix acts like an egg in the recipe. Instead of butter, use coconut oil or vegan butter. For the cream cheese, choose a dairy-free cream cheese. There are many good brands available. They keep the flavor creamy and rich without dairy. You can add chocolate chips to the batter for extra richness. Dark or semi-sweet chocolate works best. Just fold them in before baking. This gives a nice contrast to the pumpkin flavor. Try adding spices like ginger or cloves for an extra kick. A pinch of nutmeg can also enhance the warm flavors. Experimenting with these spices can lead to a unique twist on your brownies. You can store your pumpkin cream cheese brownies at room temperature for up to three days. Keep them in an airtight container to stay fresh. If you want them to last longer, put them in the fridge. They can stay good there for about a week. To freeze brownies, let them cool completely first. Then, wrap each brownie in plastic wrap. Place them in a freezer bag or container. They can last for up to three months in the freezer. When you want to enjoy them, just take them out and thaw at room temperature. To refresh your brownies, you can microwave them for about 10-15 seconds. This warms them up and softens the cream cheese layer. If you prefer, you can also reheat them in the oven. Set the oven to 350°F (175°C). Place the brownies on a baking sheet and heat for about 5-10 minutes. Enjoy them warm! Pumpkin Cream Cheese Brownies can last for about 3 to 5 days when stored correctly. Keep them in an airtight container at room temperature. If you want to keep them fresh longer, you can store them in the fridge for up to a week. Just make sure you let them cool completely before wrapping them up. Yes, you can make these brownies ahead of time. You can bake them a day or two in advance. Let them cool, then cover tightly and store at room temperature. This way, they will be ready to enjoy when you need them. You can also prepare the batter the night before and bake it fresh the next day. If you don’t have pumpkin puree, you can use other pureed fruits or vegetables. Options include mashed sweet potatoes, butternut squash, or even applesauce. Each alternative will give a different flavor and texture, so choose what you like best. Yes, you can use a different cheese. Cream cheese gives a nice creamy texture, but you can try mascarpone or ricotta for a different taste. Each cheese will change the flavor a bit, so feel free to experiment with what you have on hand. Absolutely! To make these brownies dairy-free, use a dairy-free butter or oil. For the cream cheese layer, use a dairy-free cream cheese alternative. Check labels to ensure there are no dairy ingredients. These swaps will let you enjoy these brownies without dairy. In this post, I shared how to make Pumpkin Cream Cheese Brownies. We covered key ingredients, including fresh pumpkin and cream cheese. I provided steps for making, layering, and baking the brownies. You learned tips to perfect your treats and avoid common mistakes. Choose quality ingredients for the best results. Enjoy experimenting with variations like gluten-free or vegan options. These brownies are versatile and fun. Now, get baking and treat yourself or share with friends!

Pumpkin Cream Cheese Brownies

Indulge in the rich and delicious flavors of Pumpkin Cream Cheese Brownies with this easy recipe! These moist brownies, featuring a delightful cream cheese swirl, are perfect for autumn and will satisfy your sweet cravings. With simple ingredients and straightforward instructions, you'll whip up this treat in no time. Don’t miss out on making these heavenly brownies—click through for the full recipe! #PumpkinBrownies #CreamCheeseSwirl #FallDesserts #BakingFun
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup pumpkin puree

8 oz cream cheese, softened

1/4 cup powdered sugar

1 egg yolk

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 flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

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

        Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract and pumpkin puree. Stir until smooth.

          Gradually fold the dry ingredients into the wet mixture until just combined. Don't overmix.

            In another bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and egg yolk, mixing until creamy and well blended.

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

                Dollop spoonfuls of the cream cheese mixture over the batter, then add the remaining brownie batter on top, spreading it gently to cover the cream cheese.

                  Use a knife or toothpick to swirl the cream cheese and brownie batter together for a marbled effect.

                    Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

                      Let the brownies cool in the pan on a wire rack for at least 20 minutes before slicing into squares.

                        Prep Time: 15 mins | Total Time: 50-55 mins | Servings: 16