These Pumpkin Cream Cheese Brownies, courtesy of Betty Crocker, are the perfect Halloween dessert. I made them this weekend to take along to a Halloween party, but more on that in a minute.
In a bowl, or mixing stand, combine 3 oz of cream cheese, softened, 1/2 cup canned pumpkin puree, 1 egg, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
Beat on low speed until smooth. Set aside.
Mix up brownies as on box.
Spread 3/4 of brownie batter into greased pan (Betty Crocker recommends a 9-inch pan). Using a spoon, spread the pumpkin filling evenly over the brownie batter.
Spoon remaining brownie batter over top of the the pumpkin filling.
Cut through the batter with a knife, vertically and then horizontally to create a marbled design.
I love this effect!
Bake at 350 degrees for 40 to 45 minutes or until a knife inserted 1 inch from the side comes out almost clean. Cut into rows, store in the refrigerator, covered. Or take them to your Halloween party and let them be gobbled up. I certainly was not about to leave these bad boy sitting around my house – I wanted others to eat them.
Eric and I went as Dia de los Muertos bride and groom this year. Greta was a cat, complete with a tail. I sewed a piece of black felt together with a wire inside of it, to help it curl and then pinned it to her tiger sweatshirt that came with the adorable ears. No make-up for her though – she’s battling another cold.
We went to a friend’s house – she was Betty Boop – don’t you just love her make-up?!
Pumpkin Cream Cheese Brownies – from Betty Crocker
1. In a bowl, or mixing stand, combine 3 oz of cream cheese, softened, 1/2 cup canned pumpkin puree, 1 egg, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Beat on low speed until smooth. Set aside.
2. Mix up brownies as on box mix.
3. Spread 3/4 of brownie batter into greased pan (Betty Crocker recommends a 9-inch pan). Using a spoon, spread the pumpkin filling evenly over the brownie batter. Spoon remaining brownie batter over top of the the pumpkin filling. Cut through the batter with a knife, vertically and then horizontally to create a marbled design.
4. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted 1 inch from the side comes out almost clean. Cut into rows, store in the refrigerator, covered.
I have to admit, I’ve always wanted to try this pan. Has anyone else tried it?
Bluebird Hill Art 