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!