Pumpkin Cream Cheese Brownies + Halloween Costumes

These Pumpkin Cream Cheese Brownies, courtesy of Betty Crocker, are the perfect Halloween dessert.     I made them this weekend to take along to a Halloween party, but more on that in a minute.  
In a bowl, or mixing stand, combine 3 oz of cream cheese, softened, 1/2 cup canned pumpkin puree, 1 egg, 3 tablespoons sugar, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.  
Beat on low speed until smooth.  Set aside.  

Mix up brownies as on box.  

Spread 3/4 of brownie batter into greased pan (Betty Crocker recommends a 9-inch pan).  Using a spoon, spread the pumpkin filling evenly over the brownie batter.  

Spoon remaining brownie batter over top of the the pumpkin filling.  

Cut through the batter with a knife, vertically and then horizontally to create a marbled design.  

I love this effect!  
Bake at 350 degrees for 40 to 45 minutes or until a knife inserted 1 inch from the side comes out almost clean.  Cut into rows, store in the refrigerator, covered.  Or take them to your Halloween party and let them be gobbled up. I certainly was not about to leave these bad boy sitting around my house – I wanted others to eat them.  
Eric and I went as Dia de los Muertos bride and groom this year.  Greta was a cat, complete with a tail.  I sewed a piece of black felt together with a wire inside of it, to help it curl and then pinned it to her tiger sweatshirt that came with the adorable ears.  No make-up for her though – she’s battling another cold.  
We went to a friend’s house – she was Betty Boop – don’t you just love her make-up?!  
Pumpkin Cream Cheese Brownies – from Betty Crocker
1. In a bowl, or mixing stand, combine 3 oz of cream cheese, softened, 1/2 cup canned pumpkin puree1 egg3 tablespoons sugar1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.  Beat on low speed until smooth.  Set aside.  
2. Mix up brownies as on box mix.  
3. Spread 3/4 of brownie batter into greased pan (Betty Crocker recommends a 9-inch pan).  Using a spoon, spread the pumpkin filling evenly over the brownie batter.  Spoon remaining brownie batter over top of the the pumpkin filling.  Cut through the batter with a knife, vertically and then horizontally to create a marbled design.  
4. Bake at 350 degrees for 40 to 45 minutes or until a knife inserted 1 inch from the side comes out almost clean.  Cut into rows, store in the refrigerator, covered.

I have to admit, I’ve always wanted to try this pan. Has anyone else tried it?

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