Pumpkin Cheesecake Brownies (Edit recipe)

Ooey gooey fudgey brownies paired with a creamy fall pumpkin cheesecake. What more could one want in a fall dessert? Gluten, dairy, and refined sugar free, too!

15 minutes

40 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	42
Fat:	3 g
Carbohydrates:	3 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by colleenshealthylife

Serves: 16

Ingredients

1 whole Otto's Naturals Paleo Double Chocolate Brownie Mix
6 oz Pumpkin Purée
4 oz Full Fat Cream Cheese, Dairy free if needed
2 Tbsp Brown Swerve (sugar substitute), Or organic coconut sugar
2 tsp Pumpkin Pie Spice, Optional
0.25 cup Dark Chocolate Chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine brownie mix as instructed. Pour half the mixture into an 8x8 dish
Mix the ingredients together for the pumpkin layer until smooth. Pour overtop the brownie layer
Top with remaining half of the brownie mix and swirl until even top layer
Bake roughly 10-15 minutes longer than your brownie mix instructs, as the pumpkin layer adds quite a bit of density
Let cool completely before cutting

Notes

these do come out pretty gooey. If it's too messy to cut or serve, simply place in the fridge or freezer for a bit to harden and cut. I can attest that they taste wonderful cold, but also delicious re-heated until gooey again!