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- 1 cup all-purpose flour - 1 cup granulated sugar - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 egg yolk To make these pumpkin cream cheese brownies, gather these ingredients. You will need flour and sugar for the base. Cocoa powder adds rich flavor. Baking powder and salt help the brownies rise. Melted butter gives a moist texture. Eggs and vanilla extract bind everything together. The star of these brownies is canned pumpkin puree. It adds moisture and flavor. Pumpkin pie spice brings warmth and depth. For the cream cheese layer, use softened cream cheese, powdered sugar, and an egg yolk. This mix creates a delicious contrast of flavors. You will love the creamy topping with the rich brownie base. These ingredients make a perfect treat for any occasion. - Preheat oven to 350°F (175°C). - Grease and line an 8x8 inch baking pan with parchment paper. Start by preheating your oven. This ensures even baking. While the oven heats, prepare your pan. Greasing the pan helps the brownies come out easily. Lining it with parchment paper adds an extra layer of ease. - Combine flour, granulated sugar, cocoa powder, baking powder, and salt. In a large bowl, mix the dry ingredients. Start with the all-purpose flour. Add the granulated sugar, cocoa powder, baking powder, and salt. Whisk them together until they blend well. This step is key for even flavor and texture. - Whisk together melted butter, eggs, and vanilla extract. - Fold in pumpkin puree and pumpkin pie spice. Next, grab another bowl. Whisk the melted butter, eggs, and vanilla extract together. This mixture adds richness. Now, pour this into the dry mix. Stir gently until just combined. Then, fold in the pumpkin puree and pumpkin pie spice. The batter will be thick and fragrant with fall flavors. - Beat softened cream cheese, powdered sugar, and egg yolk. In a separate bowl, beat the softened cream cheese. Add powdered sugar and the egg yolk. Mix until smooth. This layer adds a creamy contrast to the rich brownie base. - Pour layers of batter and cream cheese mixture. - Bake and check doneness. Now it’s time to layer! Pour half of the pumpkin brownie batter into the pan. Spread it evenly. Then, add dollops of the cream cheese mixture. Use a knife to gently swirl it for a marbled look. Pour the rest of the brownie batter on top. Spread it out evenly. Bake in your preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center. It should come out clean with a few moist crumbs. Once done, let the brownies cool in the pan for 15 minutes. Lift them out using the parchment paper and cool completely before slicing. - Ensuring proper oven temperature: Always preheat your oven to 350°F. This step is key. An oven thermometer helps check the heat. Too hot or too cold can ruin your brownies. - Importance of measuring ingredients accurately: Use measuring cups and spoons for accuracy. Too much flour or sugar can change the texture. I recommend leveling off dry ingredients with a knife for precision. - Overmixing the batter: Mix just until combined. Overmixing can make your brownies tough. Stir gently to keep them soft and chewy. - Not cooling adequately before slicing: Patience is important. Let the brownies cool in the pan for 15 minutes. Then cool them on a wire rack fully. Cutting too soon makes a mess. - Ideas for garnishing or plating: Consider dusting powdered sugar on top. A drizzle of chocolate or caramel sauce adds flair. Fresh whipped cream pairs nicely too. - Pairing with beverages: These brownies go well with coffee or chai tea. A glass of milk is a classic choice. For something festive, try pumpkin spice latte. {{image_2}} You can make these brownies even better. Try adding nuts or chocolate chips for extra crunch. Walnuts or pecans work well. They add a nice nutty taste. You can also sprinkle in some chocolate chips for a sweet touch. If you want a twist, change the spices. Cinnamon or nutmeg can enhance the flavor. You can even try cardamom for a unique taste. These changes add depth to your brownies. For gluten-free brownies, use almond or coconut flour. These flours give a great texture. You can also find gluten-free blends to use. Just check the labels. If you want vegan brownies, swap eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until thick. Use a vegan cream cheese for the layer, and you’re set! Using fresh pumpkin gives a vibrant flavor. You can roast and puree your own pumpkins. This step adds a special touch. However, canned pumpkin is perfectly fine for ease. For the holidays, add festive toppings. Drizzle caramel or sprinkle crushed candy canes on top. These ideas make your brownies stand out on any dessert table. Store your pumpkin cream cheese brownies in an airtight container. Keep them in the fridge for best results. The cool temperature helps keep the cream cheese layer fresh. Place parchment paper between layers to avoid sticking. If you want to keep them longer, freezing is a great option. Wrap each brownie individually in plastic wrap. Then, place them in a freezer bag. This way, they stay fresh and tasty. These brownies last about 5 days in the fridge. After that, they may lose flavor and texture. If you freeze them, they can last up to three months. Look for signs of spoilage like an off smell or changes in color. If you see any mold, it’s best to toss them. Always check before enjoying your treats! Yes, you can use fresh pumpkin. Just cook and puree it until smooth. Fresh pumpkin gives a nice flavor. However, canned pumpkin is more convenient and consistent. To check doneness, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they are ready. A wet batter means they need more time. Absolutely! You can bake these brownies a day in advance. Just store them in an airtight container at room temperature. They will stay fresh and tasty. To cut neat squares, let the brownies cool completely. Use a sharp knife and wipe it clean between cuts. This gives you clean edges and a beautiful look. You can substitute cream cheese with Greek yogurt or mascarpone for a different taste. These options will change the texture slightly but still taste great. These brownies combine rich cocoa with creamy pumpkin for a delicious treat. I covered the key ingredients, steps for mixing, and baking tips to help you succeed. Remember to avoid common mistakes, like overmixing, to ensure your brownies turn out great. You can also adapt this recipe with different flavors or dietary needs. Store leftovers properly to keep them fresh. Enjoy experimenting and sharing these tasty brownies. Happy baking!

Pumpkin Cream Cheese Brownies

Indulge in the ultimate fall treat with these Pumpkin Cream Cheese Brownies! This delicious recipe combines rich chocolatey brownie goodness with creamy pumpkin and a hint of spice, perfect for any dessert table. Easy to make and absolutely irresistible, these brownies will be a hit at your gatherings. Click to explore the full recipe and impress your friends and family with your baking skills!
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Ingredients
  

1 cup all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

8 oz cream cheese, softened

1/4 cup powdered sugar

1 egg yolk

Instructions
 

Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving a little overhang for easy removal later.

    In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, and salt. Whisk together until well mixed.

      In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Pour this mixture into the flour mixture and stir until just combined.

        Fold in the pumpkin puree and pumpkin pie spice until everything is evenly distributed. The batter will be thick.

          In another bowl, beat together the softened cream cheese, powdered sugar, and egg yolk until smooth and creamy.

            Pour half of the pumpkin brownie batter into the prepared baking pan and spread it evenly. Spoon dollops of the cream cheese mixture over the brownie batter and swirl gently with a knife to create a marbled effect.

              Pour the remaining pumpkin brownie batter into the pan and spread it over the cream cheese layer.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter).

                  Once done, remove from the oven and let it cool in the pan for about 15 minutes. Then, lift the brownies out using the parchment paper and cool completely on a wire rack before slicing.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 16 squares