Top Pumpkin Brownies with pecans for extra flavor and crunch. Pumpkin Brownies are made even tastier with coffee flavoring and PHILADELPHIA Cream Cheese.
What You Need
Original recipe yields 16 servings
1/2 cup chopped PLANTERS Pecans, divided
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
1 cup sugar
3/4 cup canned pumpkin
1/2 tsp. pumpkin pie spice
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Let's Make It
Heat oven to 350ºF.
Reserve 2 Tbsp. nuts. Add coffee to water measure listed on brownie package; stir until dissolved. Use to prepare brownie batter with oil and eggs as directed on package; stir in remaining nuts. Pour into 13x9-inch pan sprayed with cooking spray.
Place cream cheese in microwaveable bowl. Microwave on HIGH 1 min.; whisk until creamy. Blend in eggs, sugar, pumpkin and spice; pour over brownie batter. Sprinkle with reserved nuts.
Bake 40 min. or until center is almost set; cool completely. Refrigerate 4 hours before cutting to serve. Keep refrigerated.
Sweets can be a part of a balanced diet but remember to keep tabs on portions.
How to Freeze
Place cooled brownies in freezer container and freeze up to 1 month. Thaw in refrigerator before serving.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.