pumpkin brownies.

i know i said i wouldn't post another pumpkin recipe for a while. but i have to. i'm sorry. so here it is.

this is one of my favorite pumpkin recipes ever. i could seriously eat the entire pan by myself. please act surprised.

my aunt gave it to me and i have been making it for years now. i think the original recipe came from southern living but i that could be wrong. actually, i am kind of annoyed. i used to have a printed out copy of the recipe and last year i decided to write it down on a recipe card and for some crazy reason, i didn't write the entire recipe down?? like as in the amounts for the cream cheese mixture...so this is my improvised version...and don't worry, it is just a good as the original. i promise.
pumpkin brownies + printable version
--possibly southern living? 

1 stick unsalted butter, softened
1 c brown sugar
1 large egg
1 1/2 tsp vanilla, divided
1 c flour
1 t baking powder
3/4 t cinnamon
1/4 t ground ginger
1/4 t ground cloves
3/4 of a small can of pumpkin
----
8 oz cream cheese, softened
1 egg
1/4 c sugar
1/2 t vanilla (remainder from above)


in a large mixing bowl, beat butter until light and fluffy. gradually add brown sugar and beat until well blended - about two minutes. add eggs and 1 tsp of vanilla. beat to blend.

in another bowl, combine flour, baking powder, and spices. add to butter mixture and beat until well mixed. 

add pumpkin to mixture and beat until just combined. spread in a flour/greased 8x8 pan. 
----
in another bowl, beat softened cream cheese until light and fluffy. add sugar, egg, and 1/2 tsp of vanilla. beat until well combined.

drop this mixture by heaping tablespoons on top of the batter. using a butter knife, gently swirl mixture however you like. 


bake about 20 minutes or until center comes out clean when a toothpick is inserted.


serve with caramel sauce and ice cream, if desired.

**i usually double this recipe and bake it in a 9x13 pan but i wanted to try it in a round 8" cake pan...i love the way it looked IN the pan but it was a pain to get out without ruining the cream cheese icing so maybe next time i would make it in my spring-form pan??