Pumpkin Cream Cheese Brownies

These pumpkin cream cheese swirl brownies combine the warm spices of pumpkin with the soft richness of cream cheese. With a prep time of only 10 minutes, these will become a fast favorite to stir up whenever you're craving a treat.

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Pumpkin Cream Cheese Brownies

Why You'll Love These Pumpkin Cream Cheese Brownies

• Easy to Make: With simple, everyday ingredients, this recipe is quick to prepare, even on busy days

• Make-Ahead Option: These bars can be made in advance and stored, making them perfect for meal prep or holiday gatherings

• Great for Sharing: The 8x8 pan size makes enough servings for family gatherings, potlucks, or as a treat to share with friends.

  
  

Baking Tips & Tricks

• Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free cream cheese swirl.

• Don’t Overmix the Swirl: Lightly swirl the cream cheese and brownie batters together to create beautiful marbled patterns—too much mixing will combine the layers too much

• Cool Completely: Let the bars cool completely before slicing to ensure the cream cheese layer sets and the brownies hold together nicely

• Use a Sharp Knife: For clean, even slices, use a sharp knife, and wipe it clean between cuts to maintain the beautiful marbled layers

  
  

Pumpkin Cream Cheese Brownies Recipe

Prep: 10 mins. | Cook time: 35 mins. | Serves: 12

Ingredients:

Brownie Batter:

• 6 T. butter, melted

• 1 c. light brown sugar, packed

• 1 tsp. vanilla extract

• 2 eggs

• 1 c. pumpkin puree

• 1 c. flour

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp salt

• 1 1/2 tsp. cinnamon

• 1/4 tsp. nutmeg

• 1/4 tsp. ground allspice

• 1/4 tsp. ground ginger

• 3/4 c pecans, chopped and separated in half

Cream Cheese Batter:

• 4 oz cream cheese, room temperature

• 1 egg

• 1/3 c powdered sugar

• 1/2 tsp. vanilla extract

• 2 T flour

Let's Get Started!

1. Preheat oven to 350 degrees. Grease and flour an 8x8 pan, then set aside.

2. Beat the butter and brown sugar together in a large mixing bowl until well combined. Beat in the vanilla and eggs until light and creamy, then add in the pumpkin and beat until combined.

3. In a separate bowl, combine the flour, baking powder, baking soda, salt and spices. Beat the dry ingredients into the wet ingredients on a low speed of the mixer. Stir in pecans, then spread batter into the prepared pan.

4. Add all ingredients for the cream cheese batter to a medium bowl and mix on medium speed until smooth. Spoon dollops of cream cheese onto the pumpkin batter. Lightly swirl the two batters together with a knife. Sprinkle the top with remaining pecans.

5. Bake for 30-35 minutes until a tester inserted comes out clean. Cool completely. Slice and serve.

Jazz It Up!

• Chocolate Addition: Add a handful of chocolate chips to the batter for extra richness and indulgence

• Nut-Free Version: Swap out the pecans for seeds like sunflower or pumpkin seeds, or omit them altogether for a nut-free option

• Gluten-Free Option: Use a gluten-free flour blend in place of regular flour for a gluten-free treat

• Fruit Twist: Add dried cranberries or raisins to the batter for a sweet, fruity contrast to the creamy filling