Pumpkin Cream Cheese Swirl Brownies

These Pumpkin Cream Cheese Swirl Brownies combine rich chocolate with creamy pumpkin and cream cheese for a decadent dessert. The fudgy texture of the brownies pairs beautifully with the spiced pumpkin, making each bite a delightful experience. This recipe meets dietary requirements by being vegetarian and can be adapted to be gluten-free by using appropriate flour.

Ingredients:

• 8 oz cream cheese, softened
• 15 oz pure pumpkin puree
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour (or gluten-free flour)
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ginger

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a mixing bowl, combine the cream cheese, 1/4 cup of granulated sugar, and 1 egg. Beat until smooth and set aside.
3. In another bowl, mix the melted butter, remaining sugar, and brown sugar until well combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a separate bowl, whisk together the cocoa powder, flour, baking powder, salt, and spices.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour half of the brownie batter into the prepared pan and spread evenly.
8. Spoon dollops of the cream cheese mixture over the brownie batter, then dollop the pumpkin puree on top.
9. Pour the remaining brownie batter over the cream cheese and pumpkin layers.
10. Using a knife or skewer, swirl the cream cheese and pumpkin into the brownie batter for a marbled effect.
11. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
12. Allow to cool before cutting into squares and serving.