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To make these tasty Pumpkin Cream Cheese Brownies, you’ll need a few key ingredients. Here’s what you should gather before starting: - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 4 oz cream cheese, softened - 1/4 cup powdered sugar Each ingredient has its own role in creating the perfect balance of flavors. The pumpkin puree gives moisture and a slight earthiness. The sugars add sweetness and help achieve the right texture. Vegetable oil keeps the brownies soft and fudgy. The eggs bind everything together. Cocoa powder provides rich chocolate flavor. The spices—cinnamon, nutmeg, and ginger—bring warmth and depth. The cream cheese adds a creamy swirl that makes each bite special. Make sure to gather all your ingredients before you start. This makes the process smooth and fun! First, preheat your oven to 350°F (175°C). This step ensures your brownies bake evenly. Next, take a 9x9-inch baking pan. You can grease it or line it with parchment paper. Using parchment paper helps the brownies come out easily after baking. In a medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk these ingredients together until they blend well. Make sure there are no lumps. This mixture gives your brownies a rich and moist texture. In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Sifting helps remove clumps and mixes the dry ingredients evenly. This step also adds air, making your brownies light and fluffy. Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. You want to see no flour streaks. Be careful not to overmix, as that can make your brownies tough. In a small bowl, beat the softened cream cheese with powdered sugar. Mix until it is smooth and creamy. This mixture adds a lovely tang to the brownies, balancing the sweetness from the sugar. Pour half of the brownie batter into the prepared pan and spread it evenly. Next, drop spoonfuls of the cream cheese mixture over the brownie base. Pour the rest of the brownie batter on top, spreading it gently. Now, take a knife or skewer and swirl the cream cheese into the brownie batter. This creates a beautiful marbled effect. Bake the brownies in the oven for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. It should come out with a few moist crumbs, not wet batter. Once done, let them cool in the pan on a wire rack before cutting into squares. To get the best texture, avoid overmixing the batter. When you mix the dry and wet ingredients, stir just until you see no more flour. This keeps your brownies fudgy and moist. To bake evenly, use an oven thermometer. Ovens can be off by a few degrees. Preheat to 350°F (175°C) and place the pan in the center. This helps the brownies cook evenly. When it comes to serving, dust the top with powdered sugar. This gives a nice, sweet touch that looks great. You can also sprinkle cinnamon for extra flavor. For a special treat, add a dollop of whipped cream on top. It makes the brownies feel fancy and adds creaminess. One big mistake is not checking the brownies while baking. Avoid burning them by setting a timer for 25 minutes. Use a toothpick to test doneness. If it comes out with a few moist crumbs, they are ready. Another mistake is undercooking. If you see wet batter on the toothpick, bake for a few more minutes. Always cool the brownies in the pan before cutting. This helps them set properly. {{image_2}} To make these brownies gluten-free, swap all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum. This will help your brownies stay tender. You can also check labels to ensure other ingredients are gluten-free. For a vegan twist, replace eggs with flaxseed meal. Mix 1 tablespoon of flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. For cream cheese, use a plant-based option made from nuts or tofu. This keeps your brownies creamy and delicious without animal products. Want to change things up? Add chocolate chips or nuts to the batter. I love using dark chocolate chips for a rich taste. Chopped walnuts or pecans add a nice crunch too. These extras bring new flavors and textures to your brownies, making them even more delightful. To keep your brownies fresh, store them in an airtight container. Line the container with parchment paper for easy removal. This helps keep the brownies moist and prevents them from getting hard. Place a piece of bread in the container too. The bread helps maintain moisture. Ensure the brownies cool completely before storing to avoid sogginess. To freeze brownies, first cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped brownies in a freezer-safe bag. Push out as much air as you can before sealing. Label the bag with the date. When you want to enjoy them, take out a square and let it thaw at room temperature for about 30 minutes. For a warm treat, you can heat it in the microwave for a few seconds. Brownies can stay fresh at room temperature for up to 3 days. If you store them in the fridge, they can last about a week. Just remember, the colder they get, the firmer they may become. So, warming them slightly before eating can bring back their soft, fudgy texture. Yes, you can make these brownies ahead of time. Bake them and let them cool completely. Then, wrap them tightly in plastic wrap or foil. Store them in the fridge for up to a week. For longer storage, freeze them in an airtight container. Just remember to thaw them in the fridge before serving. This way, you can enjoy these tasty treats whenever you want! If you don’t have canned pumpkin, you can use fresh pumpkin. Cook and puree it until smooth. Another option is butternut squash puree, which works well, too. Both will give you that great pumpkin flavor. You can also try sweet potato puree, but it will change the taste slightly. Just make sure your substitute is smooth and not watery. To check if the brownies are done, insert a toothpick into the center. If it comes out with a few moist crumbs, they are ready. If you see wet batter, bake for a few more minutes. Keep an eye on them; overbaking will make them dry. The edges should look set, while the center may be slightly soft. Yes, you can adjust the sweetness! If you want them less sweet, reduce the granulated and brown sugar by a quarter cup. If you prefer them sweeter, add an extra couple of tablespoons of sugar. Taste the batter before baking to find your perfect balance. Just remember that sweetness will change the final flavor a bit. These pumpkin cream cheese brownies are a treat anyone can enjoy. We started with easy-to-find ingredients, mixed them well, and added tips to ensure perfect results. I shared ways to store your brownies and variations to suit different diets. Remember, you can adjust sweetness and even freeze leftovers. Enjoy these treats fresh or save for later!

Pumpkin Cream Cheese Brownies

Indulge in the deliciousness of Pumpkin Cream Cheese Brownies that perfectly blend fall flavors with rich chocolate! This easy recipe combines creamy pumpkin puree with tangy cream cheese for a decadent treat that's sure to impress. In just 45 minutes, you can whip up these delightful brownies that are perfect for any gathering or cozy night in. Click through to discover the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

4 oz cream cheese, softened

1/4 cup powdered sugar

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.

      In another bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined and there are no flour streaks. Be careful not to overmix.

          In a small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.

            Pour half of the brownie batter into the prepared baking pan and spread it evenly.

              Drop dollops of the cream cheese mixture over the brownie base using a spoon. Then, pour the remaining brownie batter on top, spreading it gently to cover the cream cheese.

                Using a knife or skewer, swirl the cream cheese mixture into the brownie batter to create a marbled effect.

                  Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

                    Allow the brownies to cool in the pan on a wire rack before cutting into squares.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16

                        - Presentation Tips: Serve the brownies dusted with additional powdered sugar and a sprinkle of cinnamon, accompanied by a dollop of whipped cream for a decadent touch!