Pumpkin Cheesecake Swirled Brownies

9 Nov
These are tastey little devils that are so quick and easy to make. I tell you–I cannot get enough pumpkin! After thanksgiving I’ll stop with the pumpkin recipes, but until then, just embrace it!

Ok, so with a boxed brownie mix, leftover pumpkin and cream cheese I made these in under 10 minutes. Thats right- a fabulous dessert in UNDER 10 MINUTES of prepping and stirring! Just another great way to get rid of all that pumpkin you’re bound to have in your fridge!

Pumpkin Cheesecake Swirled Brownies

1 box brownie mix (family size)
2 ounces cream cheese, softened
1/4 cup sugar
1 tablespoon all purpose flour
1/2 cup pureed pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger

Grease 9×13 pan with butter or non-stick cooking spray. Set aside. Preheat oven and prepare brownie batter according to packaged directions. Pour batter into prepared pan. In small bowl, whip cream cheese, sugar and flour until smooth. Stir in pumpkin and seasonings. Drop pumpkin mixture by the spoonfull over brownies. With a butter knife, swirl cheesecake into brownies being careful not to touch the bottom of pan. Bake according to box directions, or until brownies are set (about 30 minutes for mine). Cool 10 minutes and cut into squares.


One Response to “Pumpkin Cheesecake Swirled Brownies”

  1. Maria November 10, 2009 at 7:58 pm #

    Brownies are my favorite. I love the added pumpkin!

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