Pumpkin, so beloved in pies and breads, partners deliciously with cream cheese in these brownies spiced with cinnamon and nutmeg.
What You Need
Original recipe yields 12 servings
1 can (29 oz.) pumpkin
1/2 of 8 oz. pkg. PHILADELPHIA Cream Cheese
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 sticks butter
2-1/4 cups sugar
4 egg s
1-1/4 cups unsweetened cocoa powder
1 tsp. salt
1 tsp. CALUMET Baking Powder
1 Tbsp. vanilla
1-1/2 cups all-purpose flour
2 cups BAKER'S Semi-Sweet Chocolate Chunks
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Let's Make It
PREHEAT the oven to 350°F.
MELT butter in a saucepan over low and add in sugar. Stir constantly for about 2 minutes. It will be thick.
ADD melted butter/sugar combination to a mixing bowl and mix in the cocoa powder, salt, eggs, baking powder and vanilla. Mix in the flour and chocolate chips. The mixture will be thick.
SOFTEN the PHILADELPHIA Cream Cheese in the microwave and mix in the cinnamon and nutmeg. Mix the cream cheese in with the can of pumpkin.
GREASE the bottom of a baking pan. Add half of the pumpkin mixture to the bottom of the pan. Layer the brownie mix over the pumpkin. Top with the final layer of pumpkin mixture.
BAKE for 45 minutes. Let rest for about an hour before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* 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.