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Pumpkin Swirl Brownies

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  • Prep 15 min
  • Total 2 hr 20 min
  • Servings 16
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This brownie gets rave reviews for a reason! When you combine some of the best dessert ingredients: cream cheese, pumpkin and cinnamon - into one delicious brownie you really can't go wrong.
By Betty Crocker Kitchens
Updated May 8, 2019
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Ingredients

Filling

  • 3 oz (from 8-oz package) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup canned pumpkin (not pumpkin pie mix)
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 egg, separated, yolk reserved for brownie batter

Brownies

Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg and egg white; mix until well blended. Set aside.
  • 2
    Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design.
  • 3
    Bake 30 to 35 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Take the cream cheese out of the refrigerator about 30 minutes before stirring up the batter, allowing it to soften and warm up. Or, to quickly soften cream cheese, remove from wrapper and place on microwavable plate. Microwave uncovered on High about 10 seconds or just until softened.
  • tip 2
    Adding the extra egg yolk to the brownie batter gives structure and helps the cream cheese filling swirl throughout the brownies.
  • tip 3
    Be sure to insert toothpick in the brownie and not the cream cheese filling when testing for doneness.
  • tip 4
    To make cutting the brownies a breeze, line the baking pan with foil, allowing some to hang over edges of pan. Once the brownies are chilled, you can lift them out of the pan onto a large cutting board, peel foil away and cut into serving pieces.
  • tip 5
    You can freeze leftover pumpkin in an airtight container for your favorite recipes. Just thaw and stir before adding.

Nutrition

190 Calories, 8g Total Fat, 2g Protein, 28g Total Carbohydrate, 20g Sugars

Nutrition Facts

Serving Size: 1 Brownie
Calories
190
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
115mg
5%
Potassium
25mg
1%
Total Carbohydrate
28g
9%
Dietary Fiber
0g
0%
Sugars
20g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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