Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fudgy brownies swirled with creamy pumpkin cheesecake filling and spiced with cinnamon and nutmeg. Gluten-free and refined sugar-free, they combine chocolate richness with autumn spice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 6 oz. dark chocolate (coarsely chopped (I used 72%))
- ½ cup 112g coconut oil
- ⅔ cup coconut sugar
- 2 eggs (room temperature)
- 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 to room temperature)
- ¼ cup coconut sugar
- ⅓ cup pumpkin puree
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 large egg (room temperature)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 112mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 81mg
- Calcium
- 28mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 112MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.