Pumpkin Swirl Brownies

So you know when you are baking pumpkin recipes & you end up having 1/2 cup of leftover pumpkin just sitting in your fridge & you don’t know what to do with it?

Well, now you know that you can make these Pumpkin Swirl Brownies! I don’t think I really realized how well pumpkin & chocolate go together until I made these brownies! They are phenomenal! The chocolate is sweet & the pumpkin cream cheese swirl adds a smooth, moist, spiced flavor that compliments the fudgy brownies well.

Even if you have to crack open a can of pumpkin to make these bad boys, just do it! You won’t regret it!

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5 from 1 rating

Pumpkin Swirl Brownies

Created by Amber Brady

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YieldsYields9 brownies

Ingredients

• ▢ 18.3 oz (520 g) box family size brownie mix, (for a 13×9" pan)
• ▢ Ingredients for the brownies, (Mine called for ¼ cup water, ⅔ cup vegetable oil, & 2 eggs.)
• ▢ 4 oz (113 g) block-style cream cheese
• ▢ ½ cup (122 g) pumpkin puree
• ▢ 4 Tbsp granulated sugar
• ▢ 1 large egg
• ▢ 1 ½ tsp pumpkin pie spice

Instructions

 

• In a large bowl, add ingredients to the brownie mix according to the directions on the box. Whisk & set aside.
• In a separate bowl, with a hand mixer, beat cream cheese with pumpkin, sugar, egg & pumpkin pie spice.
• In a greased square 8×8″ or 9×9″ baking dish, spread three-fourths of the brownie batter across the bottom. Then drizzle & pour all of the pumpkin batter over the bottom layer of brownies. Lastly, dollop the remaining brownie batter over the cream cheese mixture. Using a butter knife, swirl the brownie & pumpkin batters together to create a marbled look.
• Bake at 350˚F for 50 minutes or until a toothpick comes out clean in the center. Allow to cool before cutting & serving. Store covered in the refrigerator.

Notes

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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Recipe altered from Betty Crocker