Pumpkin Cheesecake Brownies (paleo/gf) 🤩🤎 – these brownies are seriously next-level, with an unbelievably fudgy, ooey-gooey texture, and a mesmerizing swirl of pumpkin cream cheese. It’s like a dessert dream come true! 🥹
And here’s the kicker – they’re not just incredibly delicious, but also gluten-free and free of refined sugar. How does something so good get even better?
Pumpkin Cheesecake Brownies
![Pumpkin Cheesecake Brownies](http://www.mariasskitchen.com/wp-content/uploads/2023/11/Pumpkin-Cheesecake-Brownies-735x1307.jpg)
Ingredients
- 7 tablespoons melted unsalted butter
- 3/4 cup + 2 tablespoons coconut sugar
- 1 teaspoon vanilla extract
- 2 eggs, at room temperature
- 1 1/4 cups almond flour
- 1/2 cup Dutch cocoa powder, sifted if lumpy
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- Pumpkin Cheesecake:
- 2 ounces cream cheese, softened
- 2 tablespoons granulated sugar-free sweetener (or sub regular sugar)
- 1/2 egg, beaten
- 2 tablespoons pumpkin puree
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
- In a large bowl, mix together melted butter, coconut sugar, and vanilla extract. Add eggs one at a time, mixing after each addition.
- Sift in almond flour, Dutch cocoa powder, and salt. Mix until just combined. Fold in chocolate chips.
- To create the pumpkin cheesecake swirl, mix cream cheese, sugar, egg, pumpkin puree, pumpkin pie spice, and vanilla extract with an electric mixer until smooth.
- Pour the brownie batter into the baking dish. Add dollops of the cheesecake mixture on top. Use a knife to swirl the two mixtures back and forth a few times.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake, as brownies will continue to firm up as they cool. Let them cool completely before slicing. Enjoy!
![](http://www.mariasskitchen.com/wp-content/uploads/2023/07/2b73410788155b0196bee3f0dc35d785.jpg)
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