Saturday, November 3, 2012
Hi, I'm The Betty, and I am addicted to pumpkin. There, I said it! At least, I know I am not alone! Whether you are just looking for (another!) outlet for your pumpkin-craze, or are trying to find an alternative to the traditional Pumpkin Pie for a Thanksgiving dessert, these Pumpkin-Cheesecake Brownies will help you fall of the wagon and roll right into pumpkin love!
1 package Brownie Mix (family size - or go homemade for extra points!)
1 package Cream Cheese, softened
1 can Pumpkin Puree (or roast your own pumpkin, Pilgrim Betty)
2 Tbs Pumpkin Pie Spice
3/4 cup Sugar
1 tsp Vanilla Extract
Prepare the brownie mix according to the package directions. Pour into a greased 13x9 pan. Mix together the cream cheese, pumpkin, sugar, egg, vanilla and pumpkin pie spice. Beat with an electric mixer 2 minutes, or until smooth and well-combined. Scoop the mixture into a gallon sized ziploc bag and seal. Snip a small hole in the corner to make into a piping bag. Pipe the mixture onto the brownies in long horizontal stripes. Use a paring knife to drag through the pumpkin and brownie in vertical lines, alternating the direction each time. This makes the swirl effect. Bake at 375 degrees for 30-40 minutes, or until the brownies are nearly set in the center. Let cool completely before cutting.