118 oz. box brownie mix(I used Betty Crocker Fudge Brownies)
Oil, water and eggsas called for on box
Heat oven to 350 degrees F. Line a 9-inch square pan with parchment paper and spray with nonstick cooking spray.
In a medium bowl, beat all filling ingredients with an electric mixer on low speed until smooth. Set aside.
In a large bowl, mix brownie batter, oil, water and eggs as called for on box. Pour 3/4 of the batter into prepared pan. Pour pumpkin swirl filling evenly over batter. Pour remaining brownie batter evenly over filling. Swirl through batter several times with a knife for a marbled effect.
Bake 45 to 50 minutes or until a toothpick inserted in the center comes out almost clean. Cool completely before cutting into 16 squares. Store covered in refrigerator up to 4 days.
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