Gluten-Free Pumpkin Swirl Brownies

Pumpkin Filling

2 oz. Cream Cheese

3 oz.  canned pumpkin – not pumpkin pie mix

1 egg

2 tablespoons sugar

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Brownies

1 bag of Down In The Valley Gluten-Free Brownie Mix

3 eggs

1 teaspoon gluten-free vanilla extract

1/3 cup oil

Pre-heat oven to 350°F.  Grease 8×8 or 9×9 pan with shortening or cooking spray.

In small bowl, beat all of the filling ingredients with an electric mixer on low speed until smooth and set aside.

Make the Down in the Valley brownie mix according to package using 3 eggs, 1 tsp. gluten free vanilla extract and 1/3 cup oil.  Spread ¾ of the brownie batter into the pan.  Spoon tablespoonful’s of filling evenly over the brownie batter and then spoon the rest of the brownie mixture on top of the filling.  Take a knife or spoon and cut through the batter several times to create a marbled or mixed appearance.

Bake 40 -45 minutes or until toothpick inserted in the middle of the pan comes out clean.  Cool and serve.