Pumpkin Cream Cheese Brownies
It’s that time of year when pumpkin appears on our menu…from pumpkin spice lattes, pumpkin bread and even pasta. Last year I shared one of my most favorite recipes that I got from a friend, tweaked, changed and then shared on my monthly Vue magazine recipes…Pumpkin Cream Cheese Brownies.

The mixture of pumpkin, cream cheese and brownies is divine.
So, pumpkin cream cheese brownies are shared here today.
Do any of those ingredients draw you into fall? Speak your love language? Provide joy? Then welcome.

Because so many of those who have their feet under my table have nut allergies or don’t prefer them, I often leave them out…but, being a pecan lover? If nuts are favorite additions to your recipes, please add them in.
These brownies are perfect for those fall bake sales, football tailgating, and even a new Thanksgiving dessert.
I love these served with a great sweet potato chili

and a fall charcuterie tray to round out the gathering menu.

A little comfort food, a great appetizer and then finish with those decadent pumpkin cream cheese brownies.
Yes! Now to plan another gathering with all of those…would you want to join me?
Here’s the recipe…

Pumpkin Cream Cheese Brownies
Equipment
- 1 9 x 13 pan
- 1 Mixing bowl
- 1 oven
- 1 measuring spoons/cups
- 1 mixer
Ingredients
Pumpkin Cream Cheese Filling Ingredients
- 1 8 oz cream cheese, softened
- 1 C pumpkin puree
- 1/2 C light brown sugar
- 1 large egg
- 1 t vanilla
- 2 T heavy whipping cream
- 1 t cinnamon
- 1/2 t ground nutmeg
- 1/2 t ground ginger
- 1/2 t ground cloves
Brownie Ingredients
- 1 C butter, softened
- 1 C sugar
- 1 C light brown sugar
- 2 t vanilla
- 3 large eggs
- 3/4 C cocoa
- 1 1/4 C all-purpose flour
- 1/2 t salt
- 1 t baking powder
Instructions
Pumpkin Cream Cheese Filling Instructions
- Spray a 9 x 13 pan with cooking spray; add parchment paper and then spray parchment with cooking spray. Set aside.
- Add softened cream cheese to a mixing bowl and stir until soft.

- Mix brown sugar into the cream cheese until dissolved.
- Add egg and pumpkin puree to the cream cheese mixture and mix well.
- Next, add the vanilla, whipping cream and spices and stir until completely mixed. Set aside.

Brownie Instructions
- Preheat the oven to 350℉.
- Melt the butter and add to a large mixing bowl.
- Stir in the sugar and brown sugar until well mixed.
- Whisk in the vanilla and eggs to incorporated.
- Sift the flour, cocoa, salt and baking powder into a separate bowl, then add to the butter and sugar mixture.
- Add half of the batter into the prepared baking dish.

- Spread the pumpkin cream cheese filling over the top of the brownie mixture.

- Using a scoop, add dollops of the other half of the brownie mixture over the filling and spread out as evenly as possible.

- To marbleize the brownies, take a kitchen knife and insert into the brownies and make circle 8's across the dish, from the top all the way to the bottom.

- Bake in preheated 350° oven for 45-60 minutes until edges are set and the center slightly moves.
- Remove from the oven and leet cool for a few hours before cutting.
- Lift the brownies from the pan with the parchment paper and cut into squares.

- Store in an airtight container in the refrigerator for up to a week or in the freezer for up to a month.
- To serve, warm a few seconds in the microwave. Enjoy!
Notes
Here are a few things used to create these…
Hope you will give these a try and let me know in the comments if you love them. They definitely will be a part of fall gatherings and added to the Thanksgiving dessert buffet.

May your baking be happy this fall, friends,

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2 Comments
Cindy Walker
Made this last year. Sooo good! HAPPY FALL!
Leslie J Watkins
I’m so glad you liked it! I realized I hadn’t shared it here for those keeping cards.