Chocolate Pumpkin Swirl Brownies

Since we’re now in October it’s time for pumpkin everything! Don’t you agree? You’re going to love my pumpkin twist on this classic goody. My Chocolate Pumpkin Swirl Brownies are irresistible. Trust me, I tried. 😉

These sweet Pumpkin Brownies are moist and so decadent. One bite and you can’t help but want to devour more. Did you accidentally eat the whole pan (like me) and need more? Not a problem,  these brownies are incredibly easy to make. You can quickly bake a batch anytime you get a craving. Hmmm, I wonder if that is a good or bad thing? 😉

Most of the ingredients needed you already have in your kitchen. Just grab a can of pumpkin puree and a box of brownie mix and you’re set to bake this delicious fall treat.

A little trick I used when baking my brownies was to line my pan with foil first. It helps when removing the brownies and it makes clean up a breeze. Who likes doing dishes? Not me!

I made these brownies gluten free so that my hubby could partake. But he would say I made them just so I could devour. 😉 It’s true. Brownies have to be absolutely one of my favorite ways to enjoy chocolate. The sweet pumpkin twist is just a bonus in my opinion.

If you really love baked pumpkin treats, be sure to check out the Best Gluten Free Pumpkin Bars you will ever taste! That’s a promise my friend! 😉

What’s your favorite pumpkin treat? There’s just so many….pumpkin cupcakes, pumpkin pie, pumpkin scones…… 😉

Chocolate Pumpkin Brownies {Gluten Free}

Prep Time: 10 minutes Cook Time: 50 minutes
Makes 16 brownies

Ingredients:

For Pumpkin Swirl Filling:

• 3 oz. cream cheese, softened
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 3 tablespoons sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

For Brownies:

• 1 (17 oz.) boxed brownie mix (I used King Arthur’s Gluten Free Brownie Mix, but you can use regular brownie mix if you like)
• Oil, water and eggs as called for on box directions

Directions:

Preheat your oven to 350 degrees. Line a 9-inch pan with foil and spray with nonstick cooking spray.

In a mixing bowl, beat all filling ingredients with an electric mixer on low speed until smooth. Set aside.

In a large bowl, mix brownie batter with oil, water and eggs as called for on box directions. Pour 3/4 of the brownie mix into the prepared pan. Pour pumpkin swirl mix evenly over brownie batter. Top with remaining batter. Swirl through batter several times with a knife to create marble effect.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool completely before cutting into 16 squares.  Top with a little vanilla ice cream and enjoy!