1/2 C. butter, softened
1 C. firmly packed brown sugar
1 large egg plus 1 egg yolk, divided use
1 1/2 t. vanilla extract, divided use
1 C. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1/4 t. ground ginger
1/4 t. ground cloves
1/4 t. salt
3/4 C. canned pumpkin
1/2 C. chopped pecans
1/4 C. cream cheese, softened
2 T. sugar
1 T. heavy cream or evaporated milk
Purchased caramel sauce, Whipped cream or vanilla ice cream
Preheat oven to 350° F. 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 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 warm. Serve warm squares with a drizzle of warm, purchased caramel sauce and a dollop of whipped cream or vanilla ice cream.
If not serving immediately, cover with foil and let stand at room temperature up to one day. Reheat in a 300° F. oven for 15 minutes before serving.
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