Canned pumpkin saves time, but ambitious cooks who have plenty of time can certainly prepare pumpkin at home and use it in these squares; the results will be identical. Because of the attractive marbling of the pumpkin, chocolate, and cream cheese batters, a light dusting of powdered sugar is all that is needed to top the squares.
2 cups sugar
1 cup vegetable oil
1 15 oz. can (2 cups) pure pumpkin, (not pumpkin pie mix)
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup semisweet chocolate chips
Cream Cheese Batter:
4 ounces cream cheese, softened
1/3 cup sugar
Powdered sugar, for dusting
- Preheat oven to 350°.
- Line a 17 x 11 inch jelly-roll pan with parchment or spray with non-stick spray.
- Cream the sugar, vegetable oil, eggs, and pumpkin until light and well-mixed.
- Combine the flour, baking soda, baking powder, salt, and cinnamon; add to the pumpkin mixture.
- Measure 2 1/2 cups of the pumpkin mixture and place in a bowl.
- Pour the remaining batter onto the prepared pan.
- Place the chocolate chips in a microwaveable container; microwave 1 to 2 minutes or until melted; stir until smooth.
- Stir the melted chocolate into the reserved pumpkin batter.
- In a separate bowl, whip the cream cheese with the egg and 1/3 cup sugar until smooth.
- Drop spoonfuls of the two batters evenly over the top of the pumpkin batter. Run the knife through the batters to swirl.
- Bake 20-25 minutes or until the center springs back when pressed lightly and the brownies pull away from the sides of the pan.
- Cool completely; sift a little powdered sugar over the top and cut into 48 squares.
Amount Per Serving
Calories 128 Calories from Fat 59
Percent Total Calories From: Fat 46% Protein 5% Carb. 49%
Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 25 mg
Sodium 87 mg
Total Carbohydrate 16 g
Dietary Fiber 0 g
Sugars 10 g
Protein 2 g
Vitamin A 40% Vitamin C 1% Calcium 0% Iron 2%