low fodmap ✓ | gluten-free ✓ | lactose-free ✓ | soy-free ✓ | vegetarian ✓| nut-free✓
Brownies are perfect on their own but these Gluten-Free Pumpkin Cheesecake Brownies are just the next level of perfection! Brownies + cheesecake + pumpkin might sound like the weirdest combo but it’s the most delicious thing that I’ve tried.
Gluten-Free Pumpkin Cheesecake Brownies Recipe
These Brownies are perfectly sweetened, super chocolaty, pumpkin-infused, creamy, gooey, and just so delicious!
They are perfect on their own or with hot chocolate. I’ve been so obsessed with the hot chocolate combo, fall nights have never been cozier!
How to make these Gluten-Free Pumpkin Cheesecake Brownies?
This is one of the easiest and simplest desserts to make! There are two things that you will need to make
1.The Brownie Batter
2.The Pumpkin Cheesecake
In the end, pour half of the brownie batter into the 8×8 inch pan. Spread the pumpkin cream cheese evenly on top of the brownie batter. Drop remaining batter by spoonfuls on top of the cheesecake layer. Marble with a knife. Bake and that is it, they are ready!
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
what flour to use to make them?
I like to use my universal homemade gluten-free flour blend. Which is a mix of the following flours :
3. Sweet Rice Flour (Glutinous Rice aka Sticky Rice)
4. Tapioca Flour (tapioca starch is the same as tapioca flour)
5. Xanthan Gum
If you can’t make that one, you can try with any gluten-free flour mix (just make sure it contains xanthan gum because that helps in binding the dough). The final result using different flour mix might vary slightly, depending on what flours your mix contains.
To find the recipe for my gluten-free flour mix click, HERE.
*freezing tip:
These Gluten-Free Pumpkin Cheesecake Brownies are freezer friendly. To freeze these brownies simply wrap them in plastic foil and place it in a freezer-friendly bag or container. To defrost it, thaw in the fridge or room temperature or warm it up in the oven at 180C (350F) degrees.
*FODMAP tips:
*In this recipe I use canned pumpkin puree. Canned pumpkin puree is Low FODMAP in 75g per portion. This recipe uses 110g pumpkin puree but it makes 9 brownies, which is about 12g per brownie. If you can’t find canned pumpkin puree you can make your own using Japanese/Kabocha Pumpkin (this is a low FODMAP pumpkin).
*To make sure that your flour mix is fodmap friendly I recommend that you make your own gluten-free flour mix, I always make this one. Or always read the ingredients of the store-bought gluten-free flour mixes. Make sure your mix doesn’t contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
*As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
*gluten-free tip:
If you are celiac or highly sensitive to gluten, buy certified gluten-free baking soda and cornstarch. Baking soda and cornstarch are naturally gluten-free, however, depending on the manufacturing place and process they could be cross-contaminated.
Gluten-Free Pumpkin Cheesecake Brownies
Ingredients
Brownies:
- 130 g unsalted butter (chopped)
- 220 g sugar
- 1 tsp pure vanilla extract
- 2 eggs (at room temperature)
- 50 g gluten-free flour
- 70 g cocoa powder
- 1 tbsp Cornstarch
- 1/8 tsp baking soda
- 150 g chopped dark chocolate/ chocolate chips
- pinch of salt
Pumpkin Cheesecake:
- 150 g lactose-free cream cheese
- 110 g canned pumpkin puree (1/2 cup)
- 1 egg
- 3 tbsp sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat the oven to 160 C (320 F). Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang
To Make the Brownies:
- In a small saucepan, place the butter and sugar, and place over medium heat, whisking occasionally, until melted and simmering. Add the vanilla extract and stir.
- In a large bowl, place the eggs and vanilla, and whisk until well-beaten and combined. Add the melted and cooled butter and sugar to the bowl slowly, whisking constantly. Add the cocoa powder and whisk until the cacao powder has been absorbed. Using a handheld mixer, beat until very well-combined. Add the flour, cornstarch, baking soda, and salt, and mix with a spatula or spoon until just combined. Add the chopped chocolate or chocolate chips and mix until just evenly distributed throughout the batter. The batter will be thick and sticky. Set Aside.
To Make the Pumpkin Cheesecake:
- Beat together cream cheese , pumpkin puree, egg, sugar, cinnamon and nutmeg until smooth and creamy. Set aside.
- Pour half of the brownie batter into the 8×8 inch pan. Spread the pumpkin cream cheese evenly on top of the brownie batter. Drop remaining batter by spoonfuls on top of the cheesecake layer. Marble with a knife.
- Bake for 35-40 minutes on 160 C (320 F) or until a toothpick inserted in the center comes out clean. Cool for an hour before cutting.
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