Recipes & Cooking Desserts & Baking Cookies Brownies & Bars Marbled Chocolate-Pumpkin Brownies 3.9 (145) 1 Review If you've never tried pumpkin and chocolate together, give the duo a go in this irresistible and easy recipe for marbled chocolate pumpkin brownies. Made with cream cheese, pumpkin, cinnamon and chocolate, this marbled brownie recipe is an instant classic. Sprinkle with walnuts to give your pumpkin brownies a nice crunch. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 25, 2011 Rate PRINT Share Prep Time: 30 mins Bake Time: 1 hr Total Time: 1 hr 30 mins Servings: 36 Jump to Nutrition Facts Ingredients 3 ounce cream cheese, softened 1 tablespoon butter, softened ½ cup sugar 1 egg 1 cup canned pumpkin 1 teaspoon vanilla ½ teaspoon ground cinnamon ¼ teaspoon ground ginger 1 tablespoon all-purpose flour 1 ¼ cup all-purpose flour ¾ teaspoon baking powder ½ teaspoon salt 6 ounce unsweetened chocolate, chopped ¾ cup butter, cut up 2 ¼ cup sugar 4 eggs ¼ cup milk 2 teaspoon vanilla ¾ cup coarsely chopped walnuts, toasted (optional) Directions Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan. Grease the foil; set pan aside. In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Set aside. In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside. In a large saucepan combine the chocolate and 3/4 cup butter. Cook and stir over low heat until melted and smooth. Remove from heat. Gradually add the 2-1/4 cups sugar, beating with an electric mixer on low speed just until combined. Add the 4 eggs, one at a time, beating well after each addition. Beat in milk and the 2 teaspoons vanilla. Gradually beat in flour mixture just until combined. Spread chocolate mixture evenly in the prepared pan. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts. Bake about 60 minutes or until center is just set when pan is gently shaken. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies. Jason Donnelly Tips Layer brownies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days. Rate It Print Nutrition Facts (per serving) 159 Calories 8g Fat 21g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 159 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 43mg 14% Sodium 92mg 4% Total Carbohydrate 21g 8% Total Sugars 16g Protein 2g 4% Calcium 20.2mg 2% Iron 1.3mg 7% Potassium 76mg 2% Folate, total 16.1mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.