Seriously, I’m a pumpkin-y gal.

When I was pregnant with Joey Wayne, I ate pumpkin pie.  Like 1 a day. Yeah, by “1″  I mean A Pie.  Not a piece.  A Pie.

I was working as a 9-1-1 dispatcher, and the deputies went to the store and bought them for me.

With whipped topping.

Thank goodness he was born in November, I wouldn’t have survived the pregnancy if pumpkin had been out of season.

So anything pumpkin is okay in my book.

Remember I made fresh pumpkin?  Well, I made those whoopie pies, but I still have some pumpkin left.

So I can squeeze two more pumpkin recipes out of this, so let’s try something easy.

Pumpkin Brownies?  Uh.  Huh.

We all know my brownie issues.  So suffice it to say that these pass my Brownie Inspection.

With flying colors.

Easy to make, easy to eat.

1 1/2 cups sugar, 1 stick butter, 1 stick margarine, 2 cups sugar, 2 eggs, 1 cup fresh pumpkin,  1 1/2 cups flour, 1/2 tsp baking powder, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp clove, 1/4 tsp nutmeg.

And those spices in the corner will be the color palette for my living room.

In the mixer, cream the butter and sugar, add the eggs and pumpkin…

Whisk together the dry ingredients…

Guess what happens next.

Come, on…guess.

If you guessed “Watch your sons smear it on the wall”…You would be incorrect, but clearly, you’ve met my sons before.

If you guessed “mix the dry in the wet”…You would be correct, and clearly,  you’ve read this blog before.

Into a greased 9×13 pan…

Set aside.

Oooo, yes!  There’s more!

For the cream cheese filling…

(I’ll pause a moment while you pick yourself up off the floor)

…

Okay, get up, don’t be so dramatic.  It’s just cream cheese filling!

1/4 cup sugar, 1/2 brick cream cheese, 1/2 stick butter, 1 egg, 1/2 tbsp flour.

I halved my recipe for a smaller pan, can ya tell?

Mix that together, then plop it on the pumpkin mixture.

I marbled it with a knife…

Bake at 350 for 20 minutes or so….

I thought the bubbles came up because I forgot to bang the pan before I baked it.

But according to Betty Crocker herself, the bubbles for from the extra sugar in the filling.  Something scientific about sugar holding heat…I got bored and quit reading it.

I wonder…if I blow on it, will it cool faster?

Forget it, I’m cutting it.

It will cut much cleaner for you, because you have this thing called ‘patience’ that I sorely lack.

Two for me…

Two more for me…

Pumpkin Brownies with Cream Cheese Filling

1 stick butter

1 stick margarine

2 cups sugar

1 cup pumpkin

2 eggs

1 1/2 cups flour

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

1/4 tsp clove

Cream the butter and sugar, add the eggs and pumpkin.  Mix well.  Whisk together the flour, baking powder and spices, then mix with the pumpkin mixture until combined.  Pour into a greased 9×13 pan, set aside.

For the filling

1 egg

1/2 brick cream cheese

1/2 stick butter

1/4 cup sugar

Mix all ingredients together thoroughly.

Drop the filling onto the pumpkin mixture by spoonfuls, swirl to marble.  Bake at 350 for 20-25 minutes.

Cool completely.

Now, if you’ll excuse me, I have to get these out of the house before I eat them all.  Stat.