Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies (paleo/gf) 🤩🤎 – these brownies are seriously next-level, with an unbelievably fudgy, ooey-gooey texture, and a mesmerizing swirl of pumpkin cream cheese. It’s like a dessert dream come true! 🥹

And here’s the kicker – they’re not just incredibly delicious, but also gluten-free and free of refined sugar. How does something so good get even better?

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies


  • 7 tablespoons melted unsalted butter
  • 3/4 cup + 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, at room temperature
  • 1 1/4 cups almond flour
  • 1/2 cup Dutch cocoa powder, sifted if lumpy
  • 1/4 teaspoon salt
  • 1/3 cup chocolate chips
  • Pumpkin Cheesecake:
  • 2 ounces cream cheese, softened
  • 2 tablespoons granulated sugar-free sweetener (or sub regular sugar)
  • 1/2 egg, beaten
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract


  1. Preheat the oven to 350°F and line an 8x8-inch baking dish with parchment paper.
  2. In a large bowl, mix together melted butter, coconut sugar, and vanilla extract. Add eggs one at a time, mixing after each addition.
  3. Sift in almond flour, Dutch cocoa powder, and salt. Mix until just combined. Fold in chocolate chips.
  4. To create the pumpkin cheesecake swirl, mix cream cheese, sugar, egg, pumpkin puree, pumpkin pie spice, and vanilla extract with an electric mixer until smooth.
  5. Pour the brownie batter into the baking dish. Add dollops of the cheesecake mixture on top. Use a knife to swirl the two mixtures back and forth a few times.
  6. Bake for 18-22 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake, as brownies will continue to firm up as they cool. Let them cool completely before slicing. Enjoy!

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