Another pumpkin recipe in my pumpkin baking madness. I’ve made cream cheese swirl brownies before, and this time I did a pumpkin cheesecake swirl version. My previous cream cheese brownies had always started with a brownie mix.

This time I decided to make it all from scratch.  I tried out a recipe I found on Perry’s Plate.  The brownies were really simple to make.  I had a little problem with the swirl affect. I didn’t leave enough regular brownie batter, so there was a lot of pumpkin cheesecake batter left on the top layer.

I’m not a huge fan of cream cheese brownies. I don’t particularly like cream cheese and I like my brownies to be chewy. But I love the color you can get with cream cheese brownies, such as black and white brownies or matcha green tea swirl brownies. The brownies are fudgey and have a sour tang of cream cheese as well as the taste of pumpkin and autumn spices.

Pumpkin cream cheese swirl brownies (adapted from Perry’s Plate)

Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 Tbsp vanilla extract
2 large eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder

Pumpkin Cheesecake Batter:
6 oz cream cheese, softened
1large  egg
1/3 cup sugar
2 Tbsp flour
1/2 cup pumpkin puree
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves

Directions
1. Preheat oven to 350F.  Grease an 8×8″ baking pan.

2. For the Brownie batter: Beat together melted butter, sugar, and vanilla with an electric mixer.  Then beat in eggs one at a time.  Whisk flour and cocoa powder in small bowl, and then gradually stir into butter mixture by hand.

3. For the Pumpkin cheesecake mixture: Soften cream cheese in microwave. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

4. Spread about 2/3 of brownie batter into prepared pan. Drop dollops of the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan, making figure eights.

5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

   

4 Responses to “Pumpkin Swirl Brownies”

  1. Faye — October 29, 2010 at 9:06 am

    I felt so happy seeing this recipe before the Halloween weekend! Such a pretty colorful dessert!

    If we’re in a hurry, do you think it’s possible to just swirl in pumpkin puree into the brownie mix?

    Really nice recipe! Happy halloween…

    • Kirbie replied: — October 29th, 2010 @ 2:29 pm

      Hmm, I think you need the cream cheese as a base. if you just swirl the pumpkin puree, it’s not solid enough on its own.

  2. Mary — October 29, 2010 at 10:44 am

    Love the color! Now I want brownies.

    • Kirbie replied: — October 29th, 2010 @ 2:29 pm

      I always want brownies. =) I love the color too.

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