|Nutritional Guidelines (per serving)|
|Servings: 1 pan (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These pumpkin cake-like "brownies" are made extra special with swirls of cream cheese batter throughout. This makes a fantastic autumn dessert, perfect for the holidays or just because you can.
- 6 tablespoons butter (melted)
- 1 cup light brown sugar (packed)
- 1 teaspoon vanilla
- 2 large eggs
- 1 cup pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 4-ounces cream cheese (softened)
- 1 egg
- 1/3 cup confectioners' sugar
- 1/2 teaspoon vanilla
Butter and flour an 11x7-inch baking pan. Heat oven to 350 F.
In a large mixing bowl, beat butter with brown sugar until light and fluffy. Beat in 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.
In 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.