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- 1 cup unsalted butter (2 sticks) - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/3 cup granulated sugar - 1/4 cup pumpkin puree - 1 teaspoon pumpkin pie spice - 1 egg To make these brownies, you need both the main ingredients and the cream cheese swirl mix. The butter gives the brownies a rich base. The sugars add sweetness and moisture. Eggs help bind everything and create a fluffy texture. Vanilla adds a nice flavor that blends well. For the cream cheese swirl, the softened cream cheese is key. It creates a smooth, creamy layer. Pumpkin puree brings in that fall flavor, and the pumpkin pie spice adds warmth. One egg in the swirl helps it set just right. Gather all these ingredients before you start. This will make the process smooth and fun! - Preheat your oven to 350°F (175°C). - Grease and line a 9x13 inch baking pan with parchment paper. Leave some overhang for easy removal. - In a medium saucepan, melt 1 cup of unsalted butter over medium heat. - Once melted, take it off the heat. - Whisk in 1 cup of granulated sugar and 1 cup of brown sugar until blended. - Add 4 large eggs, one at a time, mixing until smooth. - Stir in 1 teaspoon of vanilla extract. - In a separate bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. - Gradually fold this dry mix into the wet mixture until just combined. Don’t overmix. - In a mixing bowl, combine 8 oz of softened cream cheese and 1/3 cup of granulated sugar. - Add 1/4 cup of pumpkin puree, 1 teaspoon of pumpkin pie spice, and 1 egg. - Mix until the texture is smooth and creamy. - Pour half of the brownie batter into the prepared baking pan. Spread it evenly. - Add dollops of the cream cheese mixture on top of the brownie batter. - Pour the remaining brownie batter over the cream cheese layer. - Use a knife or skewer to gently swirl the cream cheese mixture through the brownie batter. This creates a marbled effect. - Bake in the preheated oven for 30 to 35 minutes. - Check for doneness by inserting a toothpick. It should come out with a few moist crumbs, not wet batter. - Let the brownies cool in the pan on a wire rack for at least 15 minutes. - Lift them out using the parchment paper and let them cool completely before slicing into squares. To get the best brownies, avoid overmixing. When you combine the wet and dry ingredients, mix just until you see no dry flour. This keeps your brownies soft and chewy. Measuring ingredients accurately is key. Use a kitchen scale for precision. If you don't have one, use dry measuring cups for flour and cocoa. Level off the top for a perfect amount. Dusting with powdered sugar makes these brownies look fancy. Use a fine sieve to sprinkle the sugar evenly. It adds a sweet touch that contrasts with the rich chocolate. Drizzling with caramel is another great idea. Warm some caramel sauce and use a spoon to create a beautiful pattern. This adds flavor and makes your brownies even more tempting. Adding nuts or chocolate chips can boost flavor. Chopped walnuts, pecans, or dark chocolate chips work well. Mix them into the batter for a delightful crunch. Experimenting with spices can also elevate these brownies. Try adding a pinch of cinnamon or nutmeg. These spices enhance the pumpkin flavor and add warmth. {{image_2}} You can make these brownies gluten-free. Just swap the all-purpose flour with a gluten-free blend. Look for a blend that has a mix of rice flour, tapioca starch, and xanthan gum. This will keep the texture light and fluffy, just like the original. To create a vegan version, replace the eggs and cream cheese. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. For cream cheese, try a plant-based cream cheese or make your own from cashews. Soak cashews for a few hours, then blend them with a little lemon juice and maple syrup. You can try other swirls too! For a creamy chocolate swirl, mix melted dark chocolate with a bit of cream cheese. Just add it in dollops like you did with the original cream cheese mixture. You can also use fruit purees, like raspberry or strawberry, to add a fruity twist. Swirl them in for a bright, fresh flavor. To keep your Pumpkin Cream Cheese Swirl Brownies fresh, store them in an airtight container. This will prevent them from drying out. If you leave them uncovered, they will lose their soft texture. You can keep them at room temperature for up to three days. For longer storage, place them in the fridge. They will stay good for about a week. You can also freeze these brownies for later enjoyment. To freeze, wrap them tightly in plastic wrap. Then place the wrapped brownies in a freezer-safe bag. They will keep well for up to three months. When you are ready to eat them, remove the brownies from the freezer. Let them thaw in the fridge overnight. You can also let them sit at room temperature for a few hours. This way, they will taste fresh and delicious! Store your brownies at room temperature. Use an airtight container to keep them fresh. They last up to four days this way. For longer storage, place them in the fridge. Just make sure they are covered well. This helps keep their flavor intact. Yes, you can make these brownies a day in advance. Just store them in an airtight container. This lets the flavors blend more. If you need them for an event, bake them the day before. They taste just as good the next day. If you don’t have pumpkin puree, use applesauce or mashed banana. Both add moisture and sweetness. You can also use sweet potato puree. Each will give the brownies a unique flavor. Adjust the spices to match your choice. To check if the brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, give them more time. Keep an eye on them; overbaking can dry them out. In this blog post, we explored the ingredients and steps to make delicious Pumpkin Cream Cheese Swirl Brownies. We covered essential tips to perfect the texture and enhance flavors. Remember to measure carefully and avoid overmixing for the best results. You can also try fun variations, such as gluten-free or vegan options. Store your brownies properly to keep them fresh. Enjoy creating these tasty treats that will impress everyone!

Pumpkin Cream Cheese Swirl Brownies

Indulge in these delightful Pumpkin Cream Cheese Swirl Brownies that are perfect for fall! This easy recipe combines rich, fudgy brownies with a creamy pumpkin swirl that will wow your taste buds. With just a few simple ingredients, you can create a stunning dessert that impresses everyone. Don't miss out on making these treats—click through to discover the full recipe and start baking today!
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Ingredients
  

1 cup unsalted butter (2 sticks)

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

For the Cream Cheese Swirl:

8 oz cream cheese, softened

1/3 cup granulated sugar

1/4 cup pumpkin puree

1 teaspoon pumpkin pie spice

1 egg

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Make the Brownie Batter: In a medium saucepan, melt the butter over medium heat. Once melted, remove it from the heat. Whisk in the granulated sugar and brown sugar until well blended.

      Add Eggs and Vanilla: Stir in the eggs one at a time, mixing until the batter is smooth. Add vanilla extract and mix well.

        Incorporate Dry Ingredients: Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.

          Prepare the Cream Cheese Swirl: In a mixing bowl, combine softened cream cheese, granulated sugar, pumpkin puree, pumpkin pie spice, and egg. Mix until smooth and creamy.

            Assemble the Brownies: Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Add dollops of the cream cheese mixture on top. Pour the remaining brownie batter over the cream cheese layer and use a knife or skewer to gently swirl the cream cheese mixture through the brownie batter for a marbled effect.

              Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

                Cool and Slice: Allow the brownies to cool in the pan on a wire rack for at least 15 minutes before lifting them out using the parchment paper. Let them cool completely before slicing into squares.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 16 squares

                    - Presentation Tips: Dust the cooled brownies with powdered sugar or drizzle with caramel sauce before serving for an added touch of sweetness and elegance.