I don’t know about you, but I’m beginning to think we should rename the fall season and just call it “pumpkin season.” I, for one, can only take this.much of the pumpkin flavored everything. I love pumpkin bread or a good pumpkin whoopie pie (you know, with cream cheese frosting) but that’s my limit.
But, based on the pumpkin-everything-beginning-September-1 that I’m seeing, I know I’m quite alone in my pumpkin meh-ness. That was underscored by a recent request from our childcare providers for some pumpkin brownies. (I offered to make something delicious after they had to clean up some pretty offensive messes from my children.) And, so, pumpkin swirl brownies were on the baking list for this weekend.
I used my go-to brownie recipe for the base. Then, I mixed up a second batter that included:
- 6 oz of cream cheese, softened
- 1 cup of pumpkin
- 1/2 cup of sugar
- 2 eggs
- 1 tsp cinnamon
(Be sure your cream cheese is at room temperature before mixing, otherwise you’ll have chunks of cream cheese in your batter like I did!)
First, cream together the room-temperature cream cheese and sugar. Mix in pumpkin, eggs and cinnamon.
Once you have your brownie batter from this recipe laid out in a foiled-lined 9×13″ pan, drop the pumpkin batter on top in spoonfuls. Use a knife to swirl the pumpkin into the chocolate, going in random directions. It won’t look super pretty during this process, but I promise that the end result will be fine!
Bake for 28-30 minutes at 350 degrees. Cool and cut to serve.
Despite my lack of enthusiasm for pumpkin, I gave these a try and the boys each had one. We gave them thumbs up all around. Though, I’d still rather just eat candy corn. Give me ALL the candy corn!