It’s that time of year. The weather starts to cool down, the sweaters come out of storage and EVERYTHING pumpkin starts to show up. I’m incredibly amazed by how many variations they have come up with for pumpkin. Everything from pumpkin candy to pumpkin beer to pumpkin pasta sauce! It’s crazy. I must admit, however, I love almost everything pumpkin.
I went to the grocery store the other day to pick up a couple cans of pumpkin and I had to search on the bottom shelf through about 20 cans of pumpkin pie mix before I secure THE last can of pumpkin puree. It’s only early October. I’m afraid by Thanksgiving there is going to be a serious pumpkin shortage. We may all have to resort to making our own pumpkin puree. That would be heartbreaking, and well, time consuming. At work the other day we kicked off fall with a “Pumpkin Potluck”. I was fantastic and also very enlightening. It just blows my mind how many products they have out there. There was pumpkin truffles, pumpkin wine, pumpkin sangria, pumpkin mac and cheese (made by me!, recipe to come at a later date), pumpkin doughnuts, pumpkin coffee, and so on and so on. It really was a fabulous day at work. I definitely indulged a little too much but it was a great way to get everyone into the fall spirit and also very inspiring!
I found this recipe a few weeks and instantly fell in love with it. Where can you go wrong? Chocolate and pumpkin, sounds divine. It’s very quick and easy to make with things you may have in your pantry. It whips up in just a couple of minutes with ingredients that you don’t have to go searching for. The result is so rich and creamy, it was like pumpkin heaven. I hope you enjoy this!
What are you favorite pumpkin recipes?
- For the filling:
- 3 oz cream cheese, softened
- ½ c pumpkin puree
- 1 large egg
- 3 tbsp sugar
- 1 tsp cinnamon
- ¼ tsp pumpkin pie spice
- For the brownies:
- 1 box of brownie mix (I used Ghiradelli Double Chocolate)
- Vegetable oil, water, eggs (as called for on the back of the box)
- Preheat oven to 350 degrees F. Line a 9x9 pan with parchment paper and spray with Baker's Joy.
- Mix together all ingredients for filling with a mixer until smooth.
- In a separate bowl mix together the box of brownie mix according to the manufacturers directions.
- Pour ¾ of brownie mix into the lined pan. Pour the filling over the brownie mix. Top with remaining brownie mix. Use the end of a knife to swirl and create a marble effect.
- Bake for 40 to 50 minutes in preheated oven or until a toothpick inserted in the middle comes out clean. Wait until the brownies cool completely and then slice them into 16 squares. Store in the refrigerator.
*This recipe was adapted from The Comfort of Cooking