Pumpkin Cream Cheese Swirl Brownies
photo by Brenda.
- Ready In:
- 45mins
- Ingredients:
- 18
- Yields:
-
12 Brownies
- Serves:
- 10
ingredients
- 88.74 ml butter, melted
- 236.59 ml light brown sugar, packed
- 4.92 ml vanilla
- 2 large eggs
- 236.59 ml pumpkin puree
- 236.59 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 7.39 ml ground cinnamon
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 1.23 ml ground ginger
- 113.39 g cream cheese, softened
- 1 egg
- 78.78 ml confectioners' sugar
- 2.46 ml vanilla
- 29.58 ml flour
directions
- Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
- In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
- n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
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RECIPE SUBMITTED BY
I'm a 23 year old college student, Studying physics and cooking is one of my favorite past time.