Pumpkin Cream Cheese Swirl Brownies Recipes

PUMPKIN SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
• Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• Butter and flour an 11x7-inch baking pan. Heat oven to 350°.
• In a large mixing bowl, beat butter with brown sugar, 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.
• n a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons 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.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a large baking pan; line the bottom with aluminum foil, leaving a 1-inch overhang on all sides and grease the foil.
• Beat cream cheese and butter together in a medium mixing bowl on high speed until well combined, about 30 seconds. Add sugar and mix well.
• Beat pumpkin, maple syrup, egg, vanilla extract, cinnamon, and ginger into cream cheese mixture until combined. Stir in flour and set cream cheese mixture aside.
• Whisk boiling water, cocoa, and espresso together in a bowl until smooth. Add unsweetened chocolate and whisk until melted. Whisk in oil and butter. Add eggs, egg yolks, and vanilla extract and whisk until mixture blends and comes together. Mix in sugar. Stir in flour and salt and fold bittersweet chocolate into brownie batter.
• Spread brownie batter into the prepared pan and spoon cream cheese mixture on top in several mounds. Use a knife to gently swirl cream cheese into chocolate batter.
• Bake in the preheated oven until the center is very set and a toothpick inserted in the center comes out clean, about 50 minutes.
• Cool brownies in the pan on a wire rack. Use foil to lift cooled brownies out of pan and slice.

PUMPKIN CREAM CHEESE SWIRL BROWNIES

Steps:

• PREHEAT the oven to 350˚F.
• MELT butter in a saucepan over low and add in sugar. Stir constantly for about 2 minutes. It will be thick.
• ADD melted butter/sugar combination to a mixing bowl and mix in the cocoa powder, salt, eggs, baking powder and vanilla. Mix in the flour and chocolate chips. The mixture will be thick.
• SOFTEN the PHILADELPHIA Cream Cheese in the microwave and mix in the cinnamon and nutmeg. Mix the cream cheese in with the can of pumpkin.
• GREASE the bottom of a baking pan. Add half of the pumpkin mixture to the bottom of the pan. Layer the brownie mix over the pumpkin. Top with the final layer of pumpkin mixture.
• BAKE for 45 minutes. Let rest for about an hour before serving.

PUMPKIN SWIRL BROWNIES

Steps:

• Preheat oven to 350 degrees.
• Butter and flour an 8-inch square glass baking dish.
• With electric mixer; beat butter and brown sugar until smooth and fluffy.
• Add whole egg and 1 teaspoon vanilla.
• Add flour, baking powder, spices and salt.
• Add pumpkin, beat well, then add pecans.
• Batter will be thick.
• Spread batter into pan.
• Beat together cream cheese, 2 tablespoons sugar, egg yolk, heavy cream, and remaining 1/2 teaspoon vanilla until smooth.
• Drop by spoonfuls over batter.
• Using small knife, gently swirl cream cheese mixture to create a marble pattern.
• Bake in center of oven until tester inserted into center comes out clean, 35 to 40 minutes.
• Let pan rest on rack until brownies are just warm.
• Serve warm squares with a drizzle of warm caramel sauce and a spoonful of whipped cream or vanilla ice cream.
• If not serving immediately, cover with foil and let stand at room temperature for up to one day.
• Reheat in a 300 degree oven for 15 minutes before serving to serve warm.

PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE

Steps:

• Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
• In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.