Savor the flavors of fall in these Pumpkin swirl brownies. Easy to make using a gluten free brownie mix, you’ll be munching away in no time.
Grab the coffee and enjoy the falling leaves.
Gluten Free Pumpkin Swirl Cream Cheese Brownies
1 package (3 oz.) cream cheese, softened
½ cup canned pumpkin (not pumpkin pie mix)
3 tablespoons sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 box Betty Crocker™ gluten free brownie mix
¼ cup vegetable oil or melted butter or melted coconut oil
Heat oven to 350°F (325°F for dark or nonstick pan). Spray the bottom only of a 9-inch square pan with cooking spray or line with parchment paper (my preferred method).
In small bowl, beat all the filling ingredients together with an electric mixer on low speed until smooth. Set aside.
Make brownie batter as directed on box, using the ¼ cup oil and the eggs. Spread into the prepared baking pan. Drop the filling by tablespoonful’s evenly over the top of the batter. Take a knife and cut through batter several times to make a marbled design careful not to mix it in completely. ( See the Photo).
Bake 35 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 or bigger bars if you want, you decide. Store any leftovers, covered in the refrigerator.
Team Your Gluten Free Kitchen
If you enjoyed this recipe, grab a copy of our cookbook: Gluten Free Brownies
Filled with recipes that only require you to learn TWO recipes, you’ll love how easy they are to make.