Pumpkin Swirl Brownies (Print Version)
# Ingredients:
→ Pumpkin Filling
01 -
4 ounces cream cheese, softened
02 -
⅔ cup pure pumpkin puree
03 -
1 large egg, room temperature
04 -
¼ cup granulated sugar
05 -
1½ teaspoons pumpkin pie spice
06 -
1 teaspoon ground cinnamon
07 -
½ teaspoon kosher salt
→ Brownie Base
08 -
18.3 ounces fudge brownie mix
09 -
2 large eggs, room temperature
10 -
½ cup vegetable oil
11 -
3 tablespoons water
# Instructions:
01 -
Preheat your oven to 350°F. Spray an 8x8-inch baking pan with cooking spray or line it with parchment paper for easy removal later.
02 -
In a medium bowl, beat together cream cheese, pumpkin puree, egg, sugar, pumpkin pie spice, cinnamon, and salt using a hand or stand mixer. Mix on medium speed until completely smooth and well combined. Set this mixture aside.
03 -
Follow the directions on your brownie mix box, combining the mix with eggs, oil, and water until just combined. Don't overmix the batter.
04 -
Spread about two-thirds of the brownie batter evenly into your prepared pan. Drop spoonfuls of the pumpkin mixture over the brownie layer, spreading it as evenly as possible.
05 -
Spoon the remaining brownie batter over the pumpkin layer, trying to cover most of the surface. Use a knife or toothpick to gently swirl the two mixtures together for a marbled effect.
06 -
Bake for 35-40 minutes, until the center is set and no longer jiggly. Let the brownies cool in the pan for at least 10 minutes before cutting into squares and serving.
# Notes:
01 -
Use 100% pure pumpkin puree, not pumpkin pie filling which already contains spices and sugar
02 -
Any brand of fudgy brownie mix works well - avoid plain or cakey varieties for best results
03 -
For brighter color, stick with canned pumpkin puree rather than fresh, or add a drop of orange food coloring
04 -
Store covered at room temperature for 3 days, refrigerated for 1 week, or frozen for 3 months