Ingredients

The following ingredients have 24 Servings
  • 1 package (8 oz cream cheese, softened)
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 2 eggs
  • 6 tablespoons sugar
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 boxes brownie mix
  • 1.5 cup vegetable oil
  • 1 cup water
  • 4 eggs

Instruction

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
  • Make brownie batter as directed on box, using ingredients as listed above.
  • Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
  • Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows.
  • Store covered in refrigerator.