Chocolate Pumpkin Swirl Brownies
Get your Fall baking started with these easy Chocolate Pumpkin Swirl Brownies with cream cheese pumpkin swirl filling that makes them so moist and delicious!
Servings: 12
Ingredients
- 1 brownie mix
- Water, vegetable oil and eggs called for on the brownie mix. Plus the egg yolk from the separated egg in the pumpkin swirl.
Chocolate Pumpkin Swirl
- 3 ounces cream cheese – softened
- ¼ cup granulated sugar
- ¼ cup 100% pure pumpkin – not pie filling
- 1 Tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 egg – separated (the yolk is used in the brownie mix, egg white is used in the pumpkin swirl)
Instructions
- Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.
- In a small mixing bowl, combine the cream cheese and sugar; mix until it’s smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.
- Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg. Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.
- Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.
- Bake for 30-35 minutes, until a tooth pick comes out clean.
- Cool completely before cutting. Store covered in the refrigerator.