Ghostly Pumpkin Swirled Brownies
Prep Time
35m
Bake Time
45-48m
Yields
12 large browniesAbout this Recipe
Scare up some family fun with these Ghostly Pumpkin Swirled Brownies! A chocolate brownie layer is swirled with a perfectly spiced pumpkin batter, and then the finished brownies are topped meringue ghosts for a fiendishly fun Halloween treat. Great recipe for little ghouls & goblins. Put them in charge of swirling the batter and attaching the ghosts. This spooktacular dessert makes a great Halloween party treat too!
Ghostly Pumpkin Swirled Brownies
Prep Time
35mBake Time
45-48mYields
12 large browniesAbout this Recipe
Scare up some family fun with these Ghostly Pumpkin Swirled Brownies! A chocolate brownie layer is swirled with a perfectly spiced pumpkin batter, and then the finished brownies are topped meringue ghosts for a fiendishly fun Halloween treat. Great recipe for little ghouls & goblins. Put them in charge of swirling the batter and attaching the ghosts. This spooktacular dessert makes a great Halloween party treat too!
Share This Recipe
Ingredients
Pumpkin Layer
- 1 package (8 oz) cream cheese, soft
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 cup pumpkin (not pumpkin pie filling)
Brownie Layer
- 1 cup minus 2 tablespoons all-purpose flour*
- 2/3 cup + 2 tablespoons cocoa powder*
- 1/4 teaspoon baking soda
- 2 sticks (16 tablespoons) unsalted butter
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
Meringue Ghosts
- 4 large egg whites
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- Pinch salt
- 1 store-bought black icing
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line bottom and sides of a 9X13-inch baking pan with parchment paper. (A touch of oil will help it to stick to pan.) Set aside.
- For pumpkin layer, gently mix soft cream cheese and granulated sugar until no lumps remain. Add vanilla and eggs, and once incorporated add cinnamon, ginger, and pumpkin. Set aside.
- For brownie layer, sift together flour, cocoa powder, and baking soda and set aside.
- Cut butter in pieces and place in bowl large enough to hold all ingredients.
- Melt butter over low simmering water and remove from heat. Whisk in sugar. Add eggs and vigorously whisk until well combined. Add vanilla and salt. Remove whisk and using a spatula, mix in dry ingredients.
- Pour slightly more than half of brownie mixture into pan. Cover with all pumpkin mixture and even out smoothly. Cover with remaining brownie mixture. Minimally swirl batter using point of a knife.
- Bake until center of brownies has set and no longer trembles, about 45-48 minutes.
- Meanwhile make meringue ghosts.
- Combine egg whites, sugar, and salt in a bowl. Place over low simmering water ensuring that bowl containing egg whites, does not touch simmering water.
- Whip constantly until mixture reaches 100°F. (If you do not have a thermometer, it should feel lukewarm and feel comfortable on your wrist.)
- Remove from heat and whip until stiff peaks form.
- Place in a piping bag fitted with a medium round pastry tip. On a parchment lined cookie sheet, pipe ghost shapes.
- Place in oven at 200°F- 210°F for about 90 minutes. Keep an eye on meringue, it cannot turn golden. Since some ovens run hot, you may have to open the oven door occasionally. Opening oven door a few times removes moisture, which is beneficial for a dry and crisp meringue. Meringue can also be baked for an entire day on 190°F.
- Once crisp and dry remove from oven.
- Decorate ghost eyes with black icing. Add a small amount of black icing to bottom of meringue ghosts and place on brownies leaving enough room to cut into squares.
Share This Recipe
Recipes for Making Memories
Sugar Scrub
Everything you need for this sugar scrub is already in your pantry. Mix sugar with your favorite oil and add a few sce...
Sweet and Smoky Barbecue Sauce
There is no need to buy bottled barbecue sauce. Our Sweet n Smoky Barbeque Sauce is so simple to make and uses pantry in...
Churro Chex™ Mix
This Churro Chex™ Mix is absolutely addicting with cinnamon sugar coating, salty pretzels and hidden caramel bites. ...
Ghostly Pumpkin Swirled Brownies
Prep Time
35mBake Time
45-48mYields
12 large browniesAbout this Recipe
Scare up some family fun with these Ghostly Pumpkin Swirled Brownies! A chocolate brownie layer is swirled with a perfectly spiced pumpkin batter, and then the finished brownies are topped meringue ghosts for a fiendishly fun Halloween treat. Great recipe for little ghouls & goblins. Put them in charge of swirling the batter and attaching the ghosts. This spooktacular dessert makes a great Halloween party treat too!
Ingredients
Pumpkin Layer
- 1 package (8 oz) cream cheese, soft
- 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 cup pumpkin (not pumpkin pie filling)
Brownie Layer
- 1 cup minus 2 tablespoons all-purpose flour*
- 2/3 cup + 2 tablespoons cocoa powder*
- 1/4 teaspoon baking soda
- 2 sticks (16 tablespoons) unsalted butter
- 2 cups Dixie Crystals Extra Fine Granulated Sugar
- 4 large eggs
- 2 teaspoon vanilla extract
- 1/2 teaspoon salt
Meringue Ghosts
- 4 large egg whites
- 1 cup Dixie Crystals Extra Fine Granulated Sugar
- Pinch salt
- 1 store-bought black icing
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Line bottom and sides of a 9X13-inch baking pan with parchment paper. (A touch of oil will help it to stick to pan.) Set aside.
- For pumpkin layer, gently mix soft cream cheese and granulated sugar until no lumps remain. Add vanilla and eggs, and once incorporated add cinnamon, ginger, and pumpkin. Set aside.
- For brownie layer, sift together flour, cocoa powder, and baking soda and set aside.
- Cut butter in pieces and place in bowl large enough to hold all ingredients.
- Melt butter over low simmering water and remove from heat. Whisk in sugar. Add eggs and vigorously whisk until well combined. Add vanilla and salt. Remove whisk and using a spatula, mix in dry ingredients.
- Pour slightly more than half of brownie mixture into pan. Cover with all pumpkin mixture and even out smoothly. Cover with remaining brownie mixture. Minimally swirl batter using point of a knife.
- Bake until center of brownies has set and no longer trembles, about 45-48 minutes.
- Meanwhile make meringue ghosts.
- Combine egg whites, sugar, and salt in a bowl. Place over low simmering water ensuring that bowl containing egg whites, does not touch simmering water.
- Whip constantly until mixture reaches 100°F. (If you do not have a thermometer, it should feel lukewarm and feel comfortable on your wrist.)
- Remove from heat and whip until stiff peaks form.
- Place in a piping bag fitted with a medium round pastry tip. On a parchment lined cookie sheet, pipe ghost shapes.
- Place in oven at 200°F- 210°F for about 90 minutes. Keep an eye on meringue, it cannot turn golden. Since some ovens run hot, you may have to open the oven door occasionally. Opening oven door a few times removes moisture, which is beneficial for a dry and crisp meringue. Meringue can also be baked for an entire day on 190°F.
- Once crisp and dry remove from oven.
- Decorate ghost eyes with black icing. Add a small amount of black icing to bottom of meringue ghosts and place on brownies leaving enough room to cut into squares.
- All Recipes
- Bars
- Beauty
- Bread-and-rolls
- Breakfast
- Brownies
- Cake
- Cheesecake
- Cookies
- Dish-it-up
- Drinks
- Fun-for-kids
- Heritage
- Muffins
- No-bake
- Pie
- Quick-and-simple
- Savory
- Snacks
- Topping
White Sangria
Sangria may have originated in Spain, but we have fully taken it over here in the U.S. Wine, sugar, lots of fresh fruit ...
White Peach Sangria
Need a refreshing summer cocktail? This White Peach Sangria is just what you need. The combination of chilled white wine...
Whipped Shortbread Cookies
Whipped shortbread cookies may look fancy, but they are incredibly simple to make. This four ingredient recipe for melt-...
Ultra-Creamy Strawberry Cheesecake
Chef Eddy’s Ultra-Creamy Strawberry Cheesecake is superbly creamy and packed with strawberry flavor. This refreshingly...
Tuxedo Cheesecake
Three layers of deliciousness combine for one amazing Tuxedo Cheesecake. Fudge cake, chocolate cream cheese, and mascarp...
Toasted Coconut Cream Pudding
Toasted Coconut Cream Pudding has layers of creamy coconut pudding, vanilla wafers, and toasted coconut to create one am...
Texas Sheet Cake Cookies
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete wit...
Sweet Potato Cream Cheese Bundt Cake
Sweet Potato Cream Cheese Bundt Cake is a dessert that looks as good as it tastes, and believe us, it tastes incredible....
Sweet Corn on the Cob
Juicy fresh corn on the cob gets an extra boost of sweetness when it’s cooked in slightly sweetened water. You ca...
Sweet and Smoky Barbecue Sauce
There is no need to buy bottled barbecue sauce. Our Sweet n Smoky Barbeque Sauce is so simple to make and uses pantry in...
Sugar Scrub
Everything you need for this sugar scrub is already in your pantry. Mix sugar with your favorite oil and add a few sce...
Strawberry Sugar Cookies
Are you a sugar cookie fan? These Strawberry Sugar Cookies are perfectly chewy on the inside and crispy around the edges...