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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 These ingredients create a rich and moist brownie. The pumpkin adds flavor and moisture. The cream cheese gives a nice, creamy layer. - Chopped nuts, like walnuts or pecans - Chocolate chips, for extra sweetness - A pinch of cinnamon for warmth Adding these ingredients can make your brownies even better. Nuts add crunch, while chocolate chips enhance sweetness. A touch of cinnamon gives a warm flavor that pairs well with pumpkin. - 1 cup = 240 ml - 1/3 cup = 80 ml - 1 teaspoon = 5 ml - 1/2 teaspoon = 2.5 ml - 1/4 cup = 60 ml Conversions help if you use different measuring tools. Keep these handy for easy reference while baking. Start by preheating your oven to 350°F (175°C). Grab an 8x8 inch baking pan. Lightly grease it with butter or oil. Then, line the bottom with parchment paper. Leave some paper hanging over the edges. This makes it easy to lift the brownies out later. In a large bowl, combine the following dry ingredients: - 1 cup all-purpose flour - 1 cup granulated sugar - 1/3 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt Whisk these ingredients together until they blend well. Make sure there are no clumps left. In another bowl, mix the wet ingredients: - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract Whisk them together until smooth. Slowly pour this mixture into the bowl with dry ingredients. Stir gently until just combined. Avoid overmixing to keep the brownies soft. Carefully fold in: - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice Make sure the pumpkin and spice are mixed in well. In a separate bowl, beat together: - 8 oz cream cheese, softened - 1/4 cup powdered sugar - 1 egg yolk Use a mixer or a whisk. Mix until smooth and creamy with no lumps. Spoon half of the pumpkin batter into the prepared pan. Spread it evenly with a spatula. Next, dollop spoonfuls of the cream cheese mix over the batter. Use a knife to swirl the cream cheese into the brownie layer. Pour the remaining pumpkin batter on top. Smooth it out to cover the cream cheese layer. Bake in your preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick in the center. It should come out clean or with a few moist crumbs. Once baked, remove the brownies from the oven. Let them cool in the pan for about 15 minutes. Use the parchment paper to lift them out. Transfer to a wire rack to cool completely before slicing. For serving, dust with powdered sugar or add whipped cream. A sprinkle of pumpkin pie spice adds a nice touch! When making pumpkin cream cheese brownies, some mistakes can spoil your treat. Here are a few to watch for: - Overmixing the batter: Mix just until combined. Overmixing makes brownies tough. - Skipping the parchment paper: Always line your pan for easy removal. - Using cold cream cheese: It should be soft and at room temperature. Cold cream cheese won’t blend well. - Not checking doneness: Use a toothpick to test. A few crumbs are okay, but no wet batter. These brownies shine when served right. Here are some fun ideas: - Dust with powdered sugar: A light sprinkle adds charm and sweetness. - Top with whipped cream: A dollop makes each bite creamy and rich. - Garnish with pumpkin pie spice: A sprinkle on top brings in extra flavor. - Serve warm with ice cream: The warmth and creaminess create a cozy dessert. Using the right tools helps your brownies turn out perfectly. Here’s what I recommend: - 8x8 inch baking pan: This size is perfect for even baking. - Mixing bowls: Use at least two bowls for dry and wet ingredients. - Whisk: A good whisk helps blend dry ingredients smoothly. - Spatula: This tool helps spread the batter evenly. - Toothpick: Essential for checking if the brownies are done. These tips and tools will guide you to make the best pumpkin cream cheese brownies. Enjoy the process and the tasty results! {{image_4}} You can make these brownies gluten-free by swapping the all-purpose flour. Use a gluten-free flour blend instead. Make sure it has a good binding agent like xanthan gum. This will help keep the brownies moist and tasty. The rest of the recipe stays the same. You won’t lose any flavor. I love to add chocolate chips or nuts for extra texture. You can mix in half a cup of chocolate chips. Choose dark or semi-sweet for a rich taste. Chopped walnuts or pecans also work well. Just fold them into the batter before baking. This adds a nice crunch to each bite. For a vegan version, swap the eggs and cream cheese. Use flax eggs instead of regular eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. For cream cheese, try a vegan cream cheese or blend silken tofu with a bit of lemon juice. This keeps the brownies creamy and delicious without any dairy. To keep your pumpkin cream cheese brownies fresh, place them in an airtight container. Make sure they are completely cool before you cover them. This way, they won’t get soggy. You can store them at room temperature for up to three days. If you want to keep them longer, refrigeration is best. Just remember that cold brownies can lose some of their moistness. Freezing these brownies is simple and a great option for later. First, let the brownies cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. After that, place them in a freezer-safe bag or container. They can last in the freezer for up to three months. When you want to enjoy a brownie, just take one out and let it thaw at room temperature. If you want to enjoy your brownies warm, reheating is easy. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Heat them for about 10 minutes. You can also use the microwave. Just heat for 15-20 seconds. Be careful not to overheat them, or they might dry out. Enjoy your warm, gooey brownies! Yes, you can use fresh pumpkin. Start by cooking and mashing the pumpkin. After that, ensure it is smooth and has no excess water. This helps mimic the texture of canned pumpkin. Check the brownies with a toothpick. Insert it into the center. It should come out clean with maybe a few moist crumbs. If there is wet batter, bake them a bit longer. You can use Greek yogurt or silken tofu as a cream cheese substitute. They give a similar creamy texture. Adjust the sweetness if needed, based on your choice. Homemade brownies last about 3-4 days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to a week. Yes, you can prepare these brownies ahead of time. Bake them, then cool completely. Store them in an airtight container. They will taste great for several days. You learned how to make tasty Pumpkin Cream Cheese Brownies. We covered key ingredients, step-by-step instructions, and tips to avoid common mistakes. I shared ways to change the recipe, like making it gluten-free or vegan. These brownies can be stored or frozen for later. Enjoy baking and sharing these treats with family and friends. With these tricks, you’ll master this recipe in no time!

Pumpkin Cream Cheese Brownies

Indulge in the ultimate fall treat with these delicious Pumpkin Cream Cheese Brownies! Perfectly moist and rich, this recipe combines chocolatey goodness with creamy pumpkin flavor, making it a must-try dessert for the season. With easy-to-follow instructions and simple ingredients, you'll impress your friends and family in no time. Click through to explore the full recipe and enjoy a delightful baking experience!
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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 at room temperature

1/4 cup powdered sugar

1 egg yolk

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by greasing it lightly and lining it with parchment paper, leaving the edges hanging over for easy removal later.

    In a large mixing bowl, thoroughly combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Whisk together until the dry ingredients are well blended and no clumps remain.

      In a separate mixing bowl, whisk together the melted unsalted butter, large eggs, and vanilla extract until smooth. Gradually pour this wet mixture into the bowl of dry ingredients, stirring gently until just combined—be careful not to overmix.

        Carefully fold in the canned pumpkin puree and pumpkin pie spice, ensuring that they are evenly incorporated into the thick batter.

          In another bowl, beat together the softened cream cheese, powdered sugar, and egg yolk using an electric mixer or a whisk, until the mixture is smooth and creamy with no lumps.

            Spoon half of the prepared pumpkin brownie batter into the bottom of the lined baking pan, spreading it evenly with a spatula. Next, dollop spoonfuls of the cream cheese mixture over the brownie layer. Using a knife, gently swirl the cream cheese mix to create a marbled effect across the brownie layer.

              Carefully pour the remaining half of the pumpkin brownie batter over the cream cheese layer and smooth it out to cover completely.

                Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the brownies; it should come out clean (a few moist crumbs stuck to it are acceptable, but no wet batter).

                  Once finished baking, remove the brownies from the oven and allow them to cool in the pan for about 15 minutes. After that, lift the brownies out using the parchment paper overhang and transfer them to a wire rack to cool completely before slicing.

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

                      - Presentation Tips: For a festive touch, dust the cooled brownies with additional powdered sugar, or serve with a dollop of whipped cream on top, garnished with a sprinkle of pumpkin pie spice.