Description
Indulge in these decadent gluten-free brownies, featuring a rich, fudge-like chocolate base swirled with a spiced cream cheese and pumpkin layer. Developed to solve the common issue of dry gluten-free desserts, the pumpkin puree provides essential moisture and a perfect seasonal touch. These brownies are simple to prepare using a one-bowl method for the base and are ideal for holiday gatherings or cozy autumn treats that please both children and adults.
Ingredients
4 oz cream cheese, room temperature
2/3 cup pumpkin puree (not pie filling)
3 large eggs, divided
1/4 cup granulated white sugar
1.5 tsp pumpkin spice
1 tsp ground cinnamon
0.5 tsp kosher salt
18.3 oz gluten-free certified fudge brownie mix
0.5 cup vegetable oil
3 tbsp water
Instructions
Preheat your oven to 350°F and grease or line an 8×8-inch baking pan with parchment paper.
In a bowl, beat the cream cheese, pumpkin, one egg, sugar, pumpkin spice, cinnamon, and salt until smooth.
In a separate bowl, prepare the gluten-free brownie mix according to the package directions using the remaining eggs, oil, and water.
Spread two-thirds of the brownie batter evenly into the base of the prepared pan.
Drop spoonfuls of the pumpkin cream cheese mixture onto the brownie batter.
Top with the remaining brownie batter and use a knife to gently swirl the mixtures together for a marbled effect.
Bake for 40 minutes or until a toothpick inserted into the center comes out mostly clean.
Allow to cool completely before slicing.
Notes
Ensure the cream cheese is at room temperature to avoid lumps in the pumpkin layer. Store leftovers in an airtight container in the refrigerator for up to 5 days. For a dairy-free version, use a vegan cream cheese alternative.
- Prep Time: 15
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg