Pumpkin Swirl Brownies

Fall is my absolute favorite time of year!  We got married last October, so I felt like I wasn’t able to enjoy apple picking, pumpkin picking, and all of the cooking and baking that goes with it.  Although it’s still summer, I decided to start my fall early with some yummy pumpkin swirl brownies.  I adapted the recipe from Betty Crocker’s website, and of course, I tweaked it a bit.

Pumpkin Swirl Brownies
Ingredients
Filling
3oz cream cheese, softened
1/2 cup canned pumpkin (not pumpkin pie mix)
1  egg
3 tbsp sugar
1 tsp ground cinnamon
1 tsp pumpkin pie spice*

Brownies (I used boxed)
I prepared them as instructed on the box

*the original recipe called for nutmeg, however I’m not a huge fan of nutmeg and thought it would be interesting to try pumpkin pie spice instead.

time & temp
40 minutes, 350°F

I preheated my oven and sprayed the bottom and corners of a 9 inch square pan.

In a small bowl I mixed together the filling.

In a separate bowl I mixed together the brownie mix as instructed on the box.

I put 3/4 of the brownie mix in the baking pan, and spooned the filling over the top.  I then put the remaining brownie batter on top.  I then used a knife to swirl together the brownie mix and filling.  In the oven it went, and 40 minutes later…

They were cakey in texture, so I think next time I’d use Ghiradelli’s brownie mix which is more rich, instead of the Pillsbury one I used.  Depends how you like them!

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