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For these rich and indulgent brownies, you need the following ingredients: - 1 cup unsalted butter, melted - 1 cup granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pumpkin puree (not pumpkin pie filling) - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg You can make these brownies even if you lack some ingredients. Here are some swaps: - Butter: Use coconut oil or vegetable oil for a dairy-free option. - Granulated Sugar: Swap with coconut sugar for a lower-glycemic option. - Eggs: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg) for vegan brownies. - All-Purpose Flour: Substitute with almond flour for a gluten-free version. - Pumpkin Puree: You can use butternut squash puree if you prefer. Choosing the right ingredients makes a big difference. Here’s how: - Pumpkin Puree: Look for deep orange color in canned pumpkin. Check the label to ensure it's 100% pumpkin. - Cream Cheese: Opt for full-fat cream cheese for a creamy texture. Avoid low-fat versions, as they can be watery. - Spices: Fresh spices give the best flavor. Check the expiration date on spice jars. Smell them to confirm they are fragrant. - Butter: Use unsalted butter for better control of salt in your recipe. Always check for a fresh, creamy smell. Start by preheating your oven to 350°F (175°C). Grease a 9x13 inch baking dish. You can also line it with parchment paper for easy removal. In a big bowl, whisk together 1 cup of melted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Mix until everything is well combined. Next, add 4 large eggs one by one. Make sure to whisk well after each egg. Then, stir in 1 teaspoon of vanilla extract. In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Gradually mix the dry ingredients into the wet ingredients. Stir until just combined. Don’t overmix; we want our brownies fudgy. Now, it's time to make the cream cheese swirl. In a separate bowl, mix 1 cup of pumpkin puree, 8 oz of softened cream cheese, 1/2 cup of powdered sugar, 1 teaspoon of cinnamon, and 1/2 teaspoon of nutmeg. Blend this mixture until it's smooth and creamy. This swirl adds a rich flavor to the brownies. Pour half of the brownie batter into the prepared baking dish. Smooth it out evenly. Then, drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter. Spread the remaining brownie batter on top. Use a butter knife or toothpick to gently swirl the pumpkin cream cheese into the brownie batter. This creates a nice marbled effect. Bake your brownies for 30-35 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. Once baked, let the brownies cool in the pan for at least 15 minutes. Then, lift them out and cut them into squares. Enjoy your rich and indulgent pumpkin cream cheese swirl brownies! To make that perfect swirl, use a butter knife or a toothpick. After you drop the pumpkin cream cheese mixture on the brownie batter, don’t rush. Slowly drag the knife through both layers. This creates that beautiful marbled look. Avoid overmixing, as it can blend the layers too much. You want to see the distinct colors and textures. Having the right tools makes baking easier. Here are my must-haves for these brownies: - 9x13 inch baking dish: This size helps brownies bake evenly. - Mixing bowls: Use different sizes for wet and dry ingredients. - Whisk: A good whisk helps mix the batter smoothly. - Spatula: Use a spatula to spread the batter evenly. - Butter knife or toothpick: Essential for creating that swirl effect. These tools help ensure your brownies turn out perfect every time. Sometimes, things don’t go as planned. Here are some common issues and how to fix them: - Brownies are too dry: This can happen if you overbake. Be sure to check for moist crumbs with a toothpick. - Swirl disappeared: If your layers mix too much, try swirling less next time. - Uneven baking: Rotate your pan halfway through baking for even heat. These tips can help you avoid common problems and enjoy delicious brownies. {{image_2}} You can still enjoy these brownies if you need a gluten-free option. Replace the all-purpose flour with a gluten-free flour blend. Many blends work well in baked goods. Just make sure it contains xanthan gum for the best texture. This swap keeps the brownies rich and tasty while being safe for those with gluten allergies. For an extra crunch and flavor, add chocolate chips or nuts. Mix in 1 cup of semi-sweet chocolate chips to the brownie batter. You can also use chopped nuts like walnuts or pecans. These additions enhance the texture and taste, making each bite more exciting. Just fold them in gently after mixing your batter. Spices can elevate your brownies to a new level. Besides cinnamon and nutmeg, you can add a pinch of ginger or allspice for warmth. These spices blend well with pumpkin and cream cheese. They create a cozy fall flavor that everyone will love. Just a little extra can make a big difference! After you enjoy your Pumpkin Cream Cheese Swirl Brownies, store any leftovers in an airtight container. This keeps them fresh and moist. Place the container in the fridge. These brownies can last up to five days in the fridge. If they are not covered well, they may dry out. To enjoy your brownies warm, you can reheat them in the microwave. Heat for about 10 to 15 seconds. Check to see if they are warm enough. If you want a crispy edge, place them in a preheated oven at 350°F for about five minutes. This brings back their fudgy texture. You can also freeze these brownies for later. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap and place them in a freezer-safe bag. You can enjoy them for up to three months. To eat, just thaw them in the fridge overnight or at room temperature for a few hours. No, you should not use pumpkin pie filling. Pumpkin pie filling has added spices and sugar. This can change the taste and texture of your brownies. Using pure pumpkin puree gives you control over the flavor. It also helps keep your brownies rich and balanced. These brownies stay fresh for about 3 to 5 days. Store them in an airtight container. Keep them at room temperature for best taste. You can also refrigerate them to extend freshness. If you want to keep them longer, freeze the brownies. They can last up to 3 months in the freezer. These brownies shine on their own, but you can add some extras. Here are a few ideas: - Serve with a dollop of whipped cream. - Pair with vanilla ice cream for a warm treat. - Dust with powdered sugar for a pretty touch. - Add a sprinkle of cinnamon for extra flavor. These options enhance the taste and make your dessert even more special. You learned how to make delicious Pumpkin Cream Cheese Swirl Brownies. We covered key ingredients, swaps, and tips for freshness. Then, we outlined clear steps to mix and bake your batter. I also shared tricks for perfecting the swirl and solving common baking issues. You explored tasty variations and proper storage methods. With this knowledge, you can create, enjoy, and share these brownies with confidence. Happy baking!

Pumpkin Cream Cheese Swirl Brownies

Indulge in the ultimate fall treat with these delicious Pumpkin Cream Cheese Swirl Brownies! This recipe combines rich chocolate brownies with a creamy pumpkin filling for a delightful dessert that will impress everyone. Perfect for gatherings or cozy nights in, these brownies are easy to make and incredibly satisfying. Click through to discover the full recipe and treat yourself to this seasonal favorite today!
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Ingredients
  

1 cup unsalted butter, melted

1 cup granulated sugar

1 cup brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pumpkin puree (not pumpkin pie filling)

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

Instructions
 

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish or line it with parchment paper for easier removal.

    In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.

      Add the eggs one at a time, whisking well after each addition, then mix in the vanilla extract.

        In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

          In a separate bowl, mix the pumpkin puree, softened cream cheese, powdered sugar, cinnamon, and nutmeg until smooth and creamy.

            Pour half of the brownie batter into the prepared baking dish and smooth it out evenly.

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

                Using a butter knife or a toothpick, gently swirl the pumpkin cream cheese layer into the brownie batter to create 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 (not wet batter).

                    Once baked, allow the brownies to cool in the pan for at least 15 minutes before lifting them out and cutting into squares.

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 16 servings

                        - Presentation Tips: Serve brownies on a platter dusted with powdered sugar and garnish with a sprinkle of cinnamon or a dollop of whipped cream.