|Nutritional Guidelines (per serving)|
|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.
- For Pumpkin Brownie:
- 6 tablespoons butter, softened
- 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
- For Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 1/3 cup confectioners' sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 2 tablespoons flour
Gather the ingredients.
Butter and flour an 11 x 7-inch baking pan. Preheat oven to 350 F.
In a large mixing bowl, using a hand mixer, beat butter and brown sugar until light and fluffy.
Beat in 1 teaspoon vanilla, and 2 of the eggs until light and creamy. Beat in pumpkin puree.
In another bowl, whisk together flour with baking powder, soda, salt, and spices.
Slowly mix dry ingredients into the wet ingredients until well blended.
Spread batter into prepared baking pan.
Meanwhile, make the cream cheese swirl. Gather the ingredients.
In a medium bowl by combining the cream cheese, egg, confectioners' sugar, vanilla, and 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.