Pumpkin Cream Cheese Swirl Brownies

• 6 tablespoons butter, melted
• 1 cup light brown sugar, packed
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 4 ounces cream cheese, softened
• 1 egg
• 1/3 cup confectioners' sugar
• 1/2 teaspoon vanilla
• 2 tablespoons flour

Preparation:

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.

In 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.

Diana Rattray
southernfood.about.com