Pumpkin Cream Cheese Brownies by Meredith F - Musely
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Pumpkin Cream Cheese Brownies

posted in Food & Drink
  • Brownie Mix (regular size) or Recipe
    6 Ounce Softened Cream Cheese
    1/2 Cup Pure Pumpkin (not pumpkin filling)
    1/3 Cup Sugar
    1 Teaspoon Pure Vanilla Extract
    1 Large Egg
    2 Teaspoons Cinnamon
    1/2 Teaspoon Nutmeg
    1 Tablespoon Flour

  • First, preheat your oven & make your brownie recipe according to their directions.
    In a second bowl blend your cream cheese & pumpkin until smooth. Then blend in the sugar, vanilla, egg, cinnamon, nutmeg, & flour.
    In an oil sprayed glass pan (pan size according to your brownie recipe description) pour a little over 3/4ths of the brownie batter & spread evenly.
    Then add a smooth layer of the pumpkin cream cheese mixture on top of the brownie batter.

  • Drop little spoonfuls of the rest of the brownie mix on top of the pumpkin cream cheese layer & drag a butter knife or toothpick through the batter to create pretty swirl designs.
    Bake your Pumpkin Cream Cheese Brownies according to the brownie directions (*1) or until the brownie has set or a toothpick comes out clean.
    Let cool & enjoy! (*2)
    Keep leftovers in a loosely sealed container for 5-6 days. (*3)

  • *1. My brownies took about an hour to bake.
    *2. If you want clean cuts chill your Pumpkin Cream Cheese Brownies first in your fridge or freezer before cutting.
    *3. The brownies will become too moist if left in a sealed container.


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