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Pumpkin Cream Cheese Swirl Brownies

Pumpkin cheesecake meets brownies in this sweet treat.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
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Ingredients

  • 3/4 cup unsalted butter, melted
  • 1 cup granulated 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
  • 1 large 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

Instructions
 

  • Preheat oven to 350°F. Grease an 8x8" baking pan.
  • 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.
  • 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.
  • 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.
  • Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Notes

Recipe adapted from Perry's Plate
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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