Pumpkin-Spice Brownies Recipe

Name: Pumpkin-Spice Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 2 Ounces unsweetened baking chocolate; 1/2 Cup unsalted butter; 1 Tablespoon unsweetened cocoa powder; 4 Ounces powdered erythritol (1/2 C = 12 packets); 4 large eggs; 2 Teaspoons vanilla extract; 1/4 Cup coconut flour; 1/4 Teaspoon baking soda; 1/4 Teaspoon salt; 1/2 Teaspoon ground cinnamon; 8 Ounces cream cheese; 2/3 Cup unsweetened pumpkin puree; 1/3 Cup granular sugar substitute (stevia = 8 packets); 1 1/2 Teaspoons pumpkin pie spice

Servings: persons

Ingredients
2 Ounces unsweetened baking chocolate
1/2 Cup unsalted butter
1 Tablespoon unsweetened cocoa powder
4 Ounces powdered erythritol (1/2 C = 12 packets)
4 large eggs
2 Teaspoons vanilla extract
1/4 Cup coconut flour
1/4 Teaspoon baking soda
1/4 Teaspoon salt
1/2 Teaspoon ground cinnamon
8 Ounces cream cheese
2/3 Cup unsweetened pumpkin puree
1/3 Cup granular sugar substitute (stevia = 8 packets)
1 1/2 Teaspoons pumpkin pie spice

1
Unfortunately they forgot to tell me where to put the coconut flour. I believe it should be in the pumpkin mix part.
2
1. Preheat an oven to 350u00b0F. Grease an 8x8-inch pan.
3
2. Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted. Thoroughly blend the chocolate and butter together then add in the cocoa powder and powdered erythritol and continue to blend until smooth. Add 1 teaspoon vanilla and 3 eggs; whisk until incorporated. Set aside.
4
3.Using a hand blender cream the cream cheese with the sucralose in a small bowl. Add the egg, pumpkin puree, coconut flour, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.
5
4.Spread 2/3 of the brownie mixture into the prepared pan. Then pour the cream cheese mixture over the top. Drop the remaining 1/3 of the brownie batter by spoonfuls over the cream cheese mixture and then take a knife and gently swirl the layers together. Bake for 30 minutes until a tooth pick inserted in the center comes out clean. Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.

727

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Ingredients, 2 Ounces unsweetened baking chocolate, 1/2 Cup unsalted butter, 1 Tablespoon unsweetened cocoa powder, and more.

Yes, Pumpkin-Spice Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin-Spice Brownies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions