Ingredients
- 6 oz. dark chocolate, coarsely chopped (I used 72%)
- ½ cup (112g) coconut oil
- ⅔ cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅔ cup (64g) Bob’s Red Mill almond flour
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 4 ounces cream cheese, softened
- ¼ cup coconut sugar
- ⅓ cup pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg, room temperature
Recipe Description
These Pumpkin Cheesecake Brownies are moist + fudgy brownies with a swirled layer of spiced pumpkin cheesecake! These brownies are gluten-free and refined sugar free. The tanginess of the cream cheese helps make the pumpkin flavor more pronounced against the dark chocolate, especially once the cinnamon and freshly grated nutmeg are added.
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