PrintPumpkin Pie Brownies
Crisp fall weekends always call for something warm baking in the oven while the house settles into football and cozy downtime. When we want a crowd-pleasing dessert that looks like it came from a specialty bakery, these spicy, chocolatey, marbled brownies are our go-to. Velvety Southern Roots Sisters Maple Pumpkin Butter is folded into softened cream cheese for an effortless, spiced swirl cut with a rich, fudgy brownie batter from Shawnee Mills. These brownies are gorgeous on a platter—perfect for serving after an afternoon at the pumpkin patch.
Ingredients
For the brownies:
- 2 (8oz) packages Shawnee Mills Rich Fudge Brownie Mix
- 1/4 cup vegetable oil
- 2 tablespoons Braum’s whole milk
- 2 eggs
For the filling:
- 1/2 cup Southern Roots Sisters Maple Pumpkin Butter
- 4 ounce cream cheese, softened
- 1 egg, divided
Heat oven to 350 degrees (or to 325 degrees for dark or nonstick pan). Grease bottom of 9-inch square pan.
First, make the filling. In a small bowl, beat all filling ingredients with electric mixer on low speed for 30 seconds and medium speed for about 2 minutes, until smooth. Set aside.
Next, make the brownie batter. Mix both brownie mix packages, vegetable oil, milk, and eggs by hand until thoroughly mixed and incorporated.
Spread half of brownie batter in pan. Spoon pumpkin filling over batter. Spoon remaining brownie batter over filling. Cut through the batter with a knife, swirling filling into the batter but not overmixing.
Bake 40 minutes or until the toothpick inserted into the middle comes out clean. Cool, then cut into squares. Store in refrigerator.