Desserts Archives - Organically Addison

Chocolate Chip Cookie Banana Bread

Addison LaBonte — Sun, 27 Sep 2026 03:13:50 +0000

Banana bread is already one of the most satisfying things to pull out of the oven, but this version makes every other banana bread feel like it was missing something. This Chocolate Chip Cookie Banana Bread has actual cookie pieces baked into every slice alongside dark chocolate chips, so the result tastes like two of the best baked goods you know collapsed happily into one loaf.

It is deeply banana-flavored, rich, and gooey in all the right places, and it works with any cookie variety you have on hand, which means it is also one of the most flexible and fun loaves in the collection.

Chocolate Chip Cookie Banana Bread is a moist banana bread loaf with broken cookie pieces and dark chocolate chips folded into the batter before baking. The cookie pieces partially melt into gooey pockets and partially hold their shape, creating a distinct cookie layer in every slice alongside the soft banana crumb. This recipe uses four ripe bananas for intense banana flavor, coconut sugar as the only sweetener, and gluten free flour natively.

Ingredients

4 medium bananas, mashed
1 stick butter, melted
1 cup coconut sugar or granulated sugar
1 tsp vanilla extract
2 eggs
1 ¾ cups gluten free flour, see note
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips
1 cup broken up cookies, see note

What Each Ingredient Does

Four bananas, coconut sugar, and sea salt

Four medium ripe bananas produce a more intensely banana-flavored, more naturally sweet loaf than the two or three bananas most competing recipes use. The extra banana also adds more moisture, which is why this loaf takes 60 to 70 minutes rather than the 45 minutes most cookie banana bread recipes specify. Use bananas with visible brown spots.

Coconut sugar sweetens with a caramel and molasses depth that pairs well with both the banana and the cookie pieces. Granulated sugar substitutes at 1:1. Half a teaspoon of sea salt amplifies the banana, coconut sugar, and dark chocolate chip flavors throughout every bite.

One cup of dark chocolate chips melts into gooey pockets. The one cup of broken cookie pieces holds enough shape to create defined, recognizable cookie in every slice while the edges soften into the surrounding crumb.

Use chocolate chip cookies for the most cohesive combination or any cookie variety you enjoy. Breaking them into irregular thumb-sized pieces produces the best distribution. Fine crumbles blend invisibly; large whole cookies create uneven pockets.

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.

In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.

Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.

Then, fold in the chocolate chips and cookie pieces.

Pour this mixture into your lined pan. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why Four Bananas Make a Better Loaf

Most banana bread recipes use two or three bananas. This recipe uses four, producing a more intensely banana-flavored loaf with more natural sweetness throughout. The extra banana also means more natural moisture, which is why the bake time is 60 to 70 minutes rather than the 45 minutes most competitors specify. The higher moisture keeps the center wetter longer than a standard loaf at the same stage of baking. Trust the toothpick with moist crumbs, not the visual.

The cookie pieces are not limited to chocolate chip. Any variety you enjoy eating will translate well into this loaf. Some pairings that work especially well:

Chocolate chip cookies: The classic choice. The most cohesive flavor combination with the dark chocolate chips and banana.
Peanut butter cookies: Adds a distinct peanut flavor that pairs very well with banana and dark chocolate.
Snickerdoodles: The cinnamon-sugar coating creates warm, spiced pockets throughout the crumb.
Oatmeal cookies: Adds texture and a hearty, slightly earthy flavor that works well with ripe banana.
Gluten free cookies of any variety: Keeps the entire loaf fully GF end to end.

Tips for the Best Result

Use very ripe bananas

Brown-spotted bananas provide the most natural sweetness and the most intense banana flavor. An underripe banana produces a flatter, less sweet loaf that competes with the cookie pieces rather than complementing them.

Break cookies into irregular pieces

Roughly thumb-sized irregular pieces create the best distribution. Break them by hand rather than chopping with a knife for more natural, uneven pieces that distribute through the batter in a way that ensures cookie in every slice.

Cover the top loosely after 40 minutes

The cookie pieces and coconut sugar can cause the top of the loaf to brown before the center is fully set. A loose tent of foil over the pan after 40 minutes prevents overbrowning without affecting the bake.

Do not overmix and cool fully before slicing

Stir the batter until no dry flour streaks remain, then stop. Over mixing produces a tough crumb. Cool the loaf completely before slicing. The cookie pieces inside need time to firm from their partially melted state into sliceable, defined pieces.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated or light brown sugar (1:1)	Less caramel depth
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Chocolate chip cookies	Any cookie variety (same amount)	See cookie variety guide above
Butter	Refined coconut oil (same amount)	Makes loaf dairy free with dairy-free cookies

Frequently Asked Questions

Can I use store-bought cookies?

Yes. Any store-bought chocolate chip cookie works well. Gluten free store-bought cookies (such as Enjoy Life or Simple Mills) keep the entire loaf fully GF end to end.

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes at the same amount with no other changes.

Why does this loaf take 60 to 70 minutes when other cookie banana breads take 45?

Four bananas and a full cup of cookie pieces add significantly more moisture to the batter than two or three bananas alone. That extra moisture requires more bake time to fully set the center. The toothpick with moist crumbs is the reliable done signal regardless of visual appearance.

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1. The caramel and molasses undertone that the coconut sugar adds will be absent but the loaf will taste excellent.

Do the cookie pieces disappear during baking?

Partially. The edges of the cookie pieces soften and meld into the surrounding crumb while the centers hold their shape enough to create recognizable pockets of cookie in every slice. Breaking them into larger pieces rather than fine crumbles produces the most defined, visible cookie presence in each cut slice.

Chocolate Chip Cookie Banana Bread

Moist, deeply banana-flavored with broken cookie pieces and gooey dark chocolate chips baked into every single slice. Coconut sugar adds a caramel warmth that makes every bite taste richer and more layered than any standard banana bread or chocolate chip cookie could on its own.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 263kcal

Author Addison LaBonte

Ingredients

4 medium bananas mashed
1 stick butter melted
1 cup coconut sugar or granulated sugar
1 tsp vanilla extract
2 eggs
1 ¾ cups gluten free flour see note
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips
1 cup broken up cookies see note

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard bread pan with parchment paper.
In a large mixing bowl, add the mashed bananas, melted butter, coconut sugar, vanilla, and eggs. Stir to combine.
Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
Then, fold in the chocolate chips and cookie pieces.
Pour this mixture into your lined pan. Bake for 60 to 70 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
Finally, remove from the oven. Cool fully before slicing.

Notes

If you are not gluten free, feel free to use all purpose flour.
Use any type of cookies! I like using chocolate chip cookies, but you could use another flavor.
Use ripe bananas for the best results.
Do not over bake. The bread is done with a toothpick inserted comes out with only a few moist crumbs.
Store in an airtight container at room temperature for up to 3 days.

Nutrition

The post Chocolate Chip Cookie Banana Bread appeared first on Organically Addison.

4 Ingredient Date Brownies

Addison LaBonte — Sun, 27 Sep 2026 01:09:26 +0000

These 4 Ingredient Date Brownies are incredibly gooey, fudge-like, and chocolaty! They finish with a thick peanut butter and dark chocolate topping poured over the pressed base and set in the fridge, transforming them into a proper two-layer dessert bar. No oven, no refined sugar, no flour, and no dairy. Every bite still tastes indulgent and rich in a way that most no-bake date recipes do not achieve.

What are 4 Ingredient Date Brownies?

4 Ingredient Date Brownies are no-bake dessert bars made by blending softened dates, peanut butter, cocoa powder, and maple syrup in a food processor until smooth, then pressing the mixture into a lined pan. A peanut butter and melted dark chocolate topping pours over the pressed base and sets in the refrigerator for at least one hour. The result is a two-layer bar that is naturally sweetened, gluten free, vegan, and completely refined sugar free.

Ingredients

Brownies

1 cup pitted dates, softened
⅖ cup creamy all natural peanut butter
½ cup cocoa powder
2 tbsp pure maple syrup, or honey

Topping

½ cup creamy all natural peanut butter
½ cup dark chocolate chips, melted

What Each Ingredient Does

Dates and maple syrup

One cup of softened dates provides the natural sweetness, fudgy texture, and binding that holds the base together without flour, eggs, or refined sugar. Medjool dates are the preferred variety because they are larger, softer, and more caramel-sweet than deglet noor. Both work. Soften them in hot water (not room temperature water) for at least 10 minutes.

Hot water breaks down the fibrous structure faster and produces a smoother, less fibrous base. Two tablespoons of maple syrup or honey add more rounded sweetness and a slightly more pliable texture than dates alone. Both work equally well.

Peanut butter and the chocolate topping

All-natural creamy peanut butter is the primary fat in both the base and the topping. Use a fully stirred variety with no added sugar or hydrogenated oils. The peanut flavor comes through clearly alongside the cocoa and dates. Almond butter, cashew butter, and sunflower butter all substitute at the same amount.

The topping combines melted dark chocolate and peanut butter into a glossy layer that sets over the pressed base. Without the topping, these are a single-layer pressed square. With it, every bar delivers a fudgy date base and a rich chocolate peanut butter top in every bite.

How to make 4 Ingredient Date Brownies, step by step

First, line an 8 inch by 8 inch pan with parchment paper.

To soften your dates, place them in hot water for at least 10 minutes. Then, drain the water.

Add your softened dates, peanut butter, cocoa powder, and maple syrup to a food processor or blender. Process until combined.

Press this mixture into an even layer in your lined pan.

Then, make the topping. Combine the peanut butter and the melted chocolate in a bowl. Stir until creamy.

Pour the topping over the brownies.

Place in the fridge for at least one hour to firm up.

Finally, remove from the fridge. Slice and serve.

Why the Topping Makes the Difference

Most no-bake date brownie recipes stop at the pressed base. That base is delicious but feels more like a health food energy bite in bar form than a proper dessert. The peanut butter and dark chocolate topping changes that. It sets over the base into a glossy, firm layer that creates a two-layer bar where every bite delivers the fudgy, caramel-forward date base and a rich chocolate peanut butter top together.

The texture contrast between the soft, chewy base and the smooth, snappy topping is what makes these bars feel finished and indulgent rather than functional.

Nut butter options

Nut butter	Flavor in the finished bar	Notes
Peanut butter	Classic chocolate peanut butter combination throughout	Recommended default in both base and topping
Almond butter	Milder, more neutral flavor that lets cocoa and dates lead	Direct swap in both components
Cashew butter	Slightly sweeter and creamier; least assertive flavor	Direct swap
Sunflower butter	Earthy, slightly savory; nut-free safe	May turn slightly green when mixed with cocoa powder; harmless

Tips for the Best Result

Hot water, fully stirred PB, and firm pressing

Use boiling or very hot tap water to soften the dates. Room temperature water does not break down the fibrous structure effectively enough for a smooth blend. Stir the peanut butter thoroughly before measuring. Unmixed oil pockets create inconsistent texture in both components. Press the base firmly into all four corners with damp hands or the back of a measuring cup. An uneven layer means uneven bars and an uneven topping.

Warm knife for clean cuts

The chocolate topping firms into a glossy, snappy layer. A room-temperature knife drags through it. Run the knife under hot water, dry it, and repeat between each slice for the cleanest cuts and the most defined layer contrast.

Storage

Fridge: Store in an airtight container for up to 7 days. The longer shelf life compared to most no-bake date recipes makes these a strong meal-prep option.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 15 to 20 minutes before eating.

Frequently Asked Questions

Do I need a food processor or can I use a blender?

Both work. A food processor handles the thick, sticky date mixture more easily than a standard blender. A high-powered blender (such as a Vitamix) also works well. A regular countertop blender may struggle with the density of the mixture and require frequent stopping to scrape down the sides.

Can I use honey instead of maple syrup?

Yes. Honey substitutes at the same amount for a slightly more floral sweetness. Both keep the recipe completely refined sugar free.

What type of dates works best?

Medjool dates are the preferred choice because they are naturally softer, larger, and more caramel-sweet. Deglet noor dates also work but require a longer soak time and produce a slightly less rich, less sweet base.

Can I make these without the topping?

Yes. The brownie base stands alone as a simple, fudgy no-bake square. The topping adds the two-layer structure and the chocolate peanut butter richness that makes these feel like a proper dessert bar rather than a health food snack. Both versions store the same way.

4 Ingredient Date Brownies

Rich, fudgy, and deeply chocolatey with a thick peanut butter and dark chocolate topping that sets over the pressed date brownie base. Every bite delivers the caramel-like sweetness of dates alongside the richness of peanut butter and dark chocolate with no refined sugar anywhere.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 0

Chill Time 1

Total Time 1 15

Servings brownies

Calories 270kcal

Author Addison LaBonte

Ingredients

Brownies

1 cup pitted dates softened
⅖ cup creamy all natural peanut butter
½ cup cocoa powder
2 tbsp pure maple syrup or honey

Topping

½ cup creamy all natural peanut butter
½ cup dark chocolate chips melted

US Customary – Metric

Instructions

First, line an 8 inch by 8 inch pan with parchment paper.
To soften your dates, place them in hot water for at least 10 minutes. Then, drain the water.
Add your softened dates, peanut butter, cocoa powder, and maple syrup to a food processor or blender. Process until combined.
Press this mixture into an even layer in your lined pan.
Then, make the topping. Combine the peanut butter and the melted chocolate in a bowl. Stir until creamy.
Pour the topping over the brownies.
Place in the fridge for at least one hour to firm up.
Finally, remove from the fridge. Slice and serve.

Notes

I highly recommend soaking the dates in hot water. This allows them to soften, and thus, blend easier.
Feel free to use almond butter, cashew butter, or sunflower butter.
Feel free to add in chocolate chips.
Store leftovers in an airtight container in the fridge for up to 7 days.

Nutrition

The post 4 Ingredient Date Brownies appeared first on Organically Addison.

High Protein Cookies

Addison LaBonte — Mon, 21 Sep 2026 01:47:50 +0000

Most high protein cookies taste like a compromise. These do not. These High Protein Cookies are thick, tall, and genuinely delicious with a rich, nutty depth from brown butter that no other high protein cookie in the top results can match.

Greek yogurt keeps every cookie moist while adding extra protein, coconut sugar sweetens with caramel warmth, and dark chocolate chips create gooey pockets in every bite. The dough looks and feels like real cookie dough. These cookies are worth making even when protein count is not the priority. They are thick, gooey, soft baked, and delicious! Check out my High Protein Blondies too.

What makes these High Protein Cookies different?

These High Protein Cookies use three ingredients no top competitor combines in a high protein cookie: brown butter for nutty, caramelized depth; Greek yogurt for extra protein and moisture without heavy nut butter fat; and coconut sugar for a caramel and molasses sweetness.

The recipe uses gluten free flour natively for a real, classic cookie dough texture. The cookies stay tall and thick because the Greek yogurt and GF flour together provide the structure that nut-butter-based competitors lack.

Ingredients

1 stick unsalted butter, browned or melted
⅔ cup coconut sugar
½ cup Greek yogurt
2 tsp vanilla extract
1 egg
1 ½ cups gluten free flour
1 scoop vanilla protein powder
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter and the nut butters most competitors use do not produce. In a high protein cookie where protein powder can mute background flavor, brown butter makes an especially significant difference. Cool for at least 5 minutes before mixing. Plain melted butter substitutes when time is short.

Two thirds of a cup of coconut sugar sweetens with a caramel and molasses depth that pairs exceptionally well with brown butter and dark chips. Granulated or light brown sugar substitutes at 1:1.

Greek yogurt, protein powder, GF flour, and sea salt

Half a cup of thick Greek yogurt keeps the cookies soft and adds extra protein alongside the protein powder. Use a thicker variety like Oikos. Thin or low-fat yogurt adds too much liquid and produces a dough that spreads more during baking. One scoop of vanilla protein powder adds protein and subtle vanilla sweetness.

Different powders absorb liquid at different rates; add one extra tablespoon of GF flour if the dough feels too loose. One and a half cups of GF flour provides the structure that keeps these cookies tall and thick rather than flat. All-purpose flour substitutes at the same amount. Half a teaspoon of sea salt seasons the cookie throughout every bite.

How to make High Protein Cookies, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.

Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.

Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.

Fold in the dark chocolate chips.

Use a cookie scoop to scoop balls of dough onto the lined pan.

Bake for 12 to 14 minutes, or until the edges are just very barely light brown.

Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.

Why These Cookies Stay Tall and Thick

Most high protein cookies use oat flour or no flour at all and rely on nut butter as the structural binder, which produces cookies that spread flat during baking. This recipe uses one and a half cups of GF flour alongside Greek yogurt, creating enough structure to hold the cookie’s height through the entire bake.

The Greek yogurt also provides moisture without the spreading fat that nut butter introduces. The result is a tall, thick cookie with a soft center that looks and eats like a bakery cookie.

Tips for the Best Result

Use thick Greek yogurt, cool the brown butter, and do not overbake

Oikos or another thick variety is essential. Thin or low-fat yogurt adds too much liquid and produces flat, spreading cookies. Cool the brown butter for at least 5 minutes before mixing so it does not partially cook the egg. Pull the cookies at 12 minutes when the edges look barely golden.

The center will look underdone and that is correct. They firm fully on the pan. A deeply golden edge means they have gone too far.

Adjust for your protein powder brand

Different powders absorb moisture at different rates. If the dough seems too loose to scoop cleanly, add one tablespoon of GF flour at a time. The finished dough should look and feel like standard chocolate chip cookie dough.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar or granulated sugar (1:1)	Less caramel depth
Brown butter	Plain melted butter	Less complex flavor
Greek yogurt	Sour cream (same amount)	Similar thickness and tang
Vanilla protein powder	Unflavored powder + extra vanilla	Adjust sweetness with extra coconut sugar
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free

Storage

Room temperature: Store in an airtight container for up to 3 days. The Greek yogurt and coconut sugar keep each cookie soft throughout.

Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 20 minutes or microwave for 20 seconds for a warm, freshly baked texture.

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes at the same amount with no other changes.

What protein powder works best?

Vanilla-flavored whey or plant-based protein both work. Whey protein tends to produce a slightly softer cookie; plant-based (pea or rice protein) can produce a slightly denser result. Start with the amount in the recipe and add one extra tablespoon of flour if the dough seems loose.

Why do my cookies not spread?

That is by design. The GF flour and Greek yogurt together provide enough structure to hold the cookie’s height through baking. These cookies are intended to be tall and thick rather than wide and flat. If you prefer more spread, omit two tablespoons of GF flour.

Can I use low-fat Greek yogurt?

A full-fat or 2% variety works best. Low-fat Greek yogurt contains more water, which produces a looser dough that spreads more during baking and results in a flatter, less structured cookie.

Can I make the dough ahead?

Yes. The dough keeps covered in the refrigerator for up to 48 hours. Chilled dough may produce slightly taller cookies since the fat firms during refrigeration and resists spreading more than room temperature dough.

High Protein Cookies

Thick, tall, and deeply chocolatey with a rich, nutty depth from the brown butter in every bite. Greek yogurt keeps every cookie soft and moist, coconut sugar adds a warm caramel sweetness, and dark chocolate chips make each one taste like the best cookie you have ever had.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 162kcal

Author Addison LaBonte

Ingredients

1 stick unsalted butter browned or melted
⅔ cup coconut sugar
½ cup Greek yogurt
2 tsp vanilla extract
1 egg
1 ½ cups gluten free flour
1 scoop vanilla protein powder
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large mixing bowl, add the melted butter and coconut sugar. Stir until combined.
Then, add in the Greek yogurt, vanilla extract, and egg. Stir until combined.
Mix in the gluten free flour, protein powder, baking soda, and sea salt. Stir together. The dough should resemble normal cookie dough.
Fold in the dark chocolate chips.
Use a cookie scoop to scoop balls of dough onto the lined pan.
Bake for 12 to 14 minutes, or until the edges are just very barely light brown.
Finally, remove from the oven. Allow the cookies to cool on the pan for 15 minutes before carefully removing.

Notes

If you are not gluten free, feel free to use all purpose flour.
You can use melted butter or brown butter. I highly recommend brown butter if you have the time.
I recommend a brand of yogurt that is thicker in nature. I like Oikos.
The dough should be very similar in texture and color to normal cookie dough.
These cookies don’t spread too much while baking. They remain tall and thick.
Store any leftovers for up to 3 days at room temperature in an airtight container.

Nutrition

The post High Protein Cookies appeared first on Organically Addison.

Walnut Brownies

Addison LaBonte — Thu, 27 Aug 2026 22:59:37 +0000

If you have never understood why classic brownies always come with walnuts, these Walnut Brownies are about to change that. The combination of fudgy dark chocolate brownie and crunchy walnut pieces creates a textural contrast that makes every bite more satisfying than a plain brownie alone, and the natural bitterness of the walnuts pairs especially well with the caramel and molasses undertone of the coconut sugar in this batter.

Dark chocolate chips fold in alongside the walnut pieces for gooey pockets of chocolate in every square. The result is a more complex, more layered brownie that consistently disappears faster than any other batch.

What Makes These Walnut Brownies Different?

These Walnut Brownies use coconut sugar instead of granulated sugar, which adds a caramel and molasses depth that contrasts with the natural bitterness of the walnuts in a way no competing recipe achieves.

Dark chocolate chips fold into the batter alongside the walnut pieces for two layers of texture and flavor in every square. The recipe builds with gluten free flour natively with no direct competition in that lane.

Ingredients

½ cup melted unsalted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar, or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
1/4 cup gluten free flour, see one
½ cup dark chocolate chips
⅔ cup walnut pieces

What Each Ingredient Does

Coconut sugar

Coconut sugar sweetens with a caramel and molasses depth that pairs especially well with the natural bitterness of walnuts and the intensity of dark chocolate. Granulated sugar substitutes at 1:1.

Walnut pieces, dark chocolate chips, and GF flour

Two thirds of a cup of walnut pieces fold into the batter alongside the dark chocolate chips, creating two distinct textural additions in every square. Walnut pieces rather than finely chopped walnuts produce a more defined, noticeable crunch in each brownie. The folded-in dark chocolate chips create gooey pockets of chocolate alongside the walnut bites.

One quarter cup of gluten free flour provides enough structure to hold the batter together cleanly. All-purpose flour substitutes at the same amount. One cup of dark chips melts into the butter base for the glossy, fudgy crumb, and dark cocoa powder adds a second layer of chocolate intensity.

How to make Walnut Brownies, step by step

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, and flour. Stir to combine.

Fold in the walnuts and chocolate chips.

Pour batter into the lined pan. Smooth out into one even layer.

Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Why Coconut Sugar and Walnuts Work Together

Walnuts have a natural bitterness and an earthy, slightly tannic quality that most sweeteners simply cancel out rather than complement. Granulated sugar is neutral and sweet, which means it rounds off the walnut bitterness without adding anything in return.

Coconut sugar brings its own distinct caramel and molasses flavor that creates a genuine contrast with the walnut bitterness rather than masking it. The result is a brownie where the richness of the coconut sugar and the distinct character of the walnuts work together in every bite, rather than one overwhelming the other.

Tips for the Best Results

Toast the walnuts for deeper flavor

Spread the walnut pieces on a dry skillet over medium heat and toast for 3 to 5 minutes, stirring occasionally, until fragrant and lightly golden. Toasting deepens the walnut flavor significantly and reduces any residual bitterness that raw walnuts can have. Cool the walnuts completely before folding into the batter.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top crust comes from the foam built by vigorous whisking. Cutting this step short produces a flat, matte surface. The foam also provides the structure for the batter to hold the walnut pieces and chocolate chips suspended evenly rather than sinking to the bottom.

Use walnut pieces, not finely chopped walnuts

Finely chopped walnuts distribute more evenly but produce a less noticeable crunch and a less defined walnut presence in each square. Walnut pieces give every brownie a more satisfying, distinct bite of walnut alongside the fudgy chocolate.

Do not overbake

A toothpick with a few moist crumbs is the correct done signal at 27 to 33 minutes. A completely clean toothpick means the brownies have gone too far and the fudgy center will be lost. The brownies continue setting as they cool.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated sugar (1:1)	Less caramel depth, slightly crispier edges
Dark cocoa powder	Regular cocoa powder	Lighter, less intense chocolate flavor
Walnut pieces	Chopped pecans	Softer crunch, buttery rather than bitter
Dark chocolate chips	Semi-sweet chips	Slightly sweeter overall result

Storage

Room temperature: Store in an airtight container for up to 4 days. The walnut pieces stay crunchy throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes. The walnuts retain their texture after thawing.

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour substitutes at the same amount with no other changes needed.

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1. The caramel and molasses undertone that makes the walnut bitterness more interesting will be absent, but the brownies will taste excellent with slightly crispier edges.

Should I toast the walnuts?

Toasting is optional but recommended. It takes about 5 minutes and noticeably deepens the walnut flavor while reducing any residual raw bitterness. Cool them fully before folding into the batter so they do not melt the chocolate chips prematurely.

Can I use pecans instead of walnuts?

Yes. Pecans substitute at the same amount and produce a softer, butterier crunch rather than the more defined, earthy bitterness of walnuts. The pairing with coconut sugar still works well.

Walnut Brownies

Rich, fudgy dark chocolate with a crinkly top, gooey center, and a satisfying crunch of walnut pieces in every single bite. Coconut sugar deepens every layer of chocolate flavor and make the walnut bitterness taste more complex and satisfying than ever.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 374kcal

Author Addison LaBonte

Ingredients

½ cup melted unsalted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
¼ cup gluten free flour see one
½ cup dark chocolate chips
⅔ cup walnut pieces

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, and flour. Stir to combine.
Fold in the walnuts and chocolate chips.
Pour batter into the lined pan. Smooth out into one even layer.
Bake for 27 to 33 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Notes

If you are not gluten free, feel free to use all purpose flour.
Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
Regular cocoa powder can be used if needed.
Both regular all purpose flour and gluten free 1 to 1 flour can be used.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before slicing.
Store in an airtight container for up to 4 days at room temperature.

Nutrition

The post Walnut Brownies appeared first on Organically Addison.

Cottage Cheese Cookie Dough

Addison LaBonte — Mon, 24 Aug 2026 01:44:09 +0000

If you love cookie dough but want something you can eat by the spoonful without guilt, this Cottage Cheese Cookie Dough is the recipe worth making. It tastes rich, creamy, and genuinely satisfying with no sugar crash after. The blended cottage cheese base disappears completely into the texture, and what you end up with is a thick, scoopable dough loaded with dark chocolate chips that most people cannot believe contains cottage cheese at all. It is a genuinely better version of the classic, not just a healthy compromise.

This recipe is also one of the easiest to make your own. Honey or maple syrup, more or less protein powder, thicker or softer — every element adjusts to preference, and the longer the dough sits in the fridge, the better it gets.

Cottage Cheese Cookie Dough is a no-bake, high-protein edible cookie dough made by blending cottage cheese until smooth and combining it with almond flour, vanilla protein powder, a natural sweetener, and dark chocolate chips. The blended cottage cheese replaces the butter, eggs, and refined flour in traditional cookie dough, producing a thick, creamy, safe-to-eat dough that is high in protein, naturally gluten free, and free from refined sugar. It is eaten raw, not baked.

Ingredients

2 cups cottage cheese
2 tsp vanilla extract
3 tbsp pure maple syrup or honey
¾ cup vanilla protein powder
1 ½ cups almond flour
¾ cup dark chocolate chips

What Each Ingredient Does

Cottage cheese

Two cups of cottage cheese form the entire base of this dough. Once blended completely smooth, cottage cheese loses its curds and tang and transforms into a creamy, neutral-flavored base that closely mimics the richness of butter in traditional cookie dough.

Good Culture and Daisy’s are the recommended brands because both use minimal, clean ingredients and have a higher protein content per serving than most conventional brands. Full-fat cottage cheese produces the creamiest, richest result. Low-fat varieties produce a slightly thinner, looser base that may require a few extra tablespoons of almond flour to reach the right consistency.

Protein powder, almond flour, and sweetener

Paleo Valley vanilla protein powder is the tested brand. Different powders absorb liquid at different rates, so start with half a cup and adjust to your preferred thickness. One and a half cups of almond flour does the primary thickening work, transforming the blended cottage cheese into a scoopable dough. It also keeps the recipe naturally gluten free and grain free.

Three tablespoons of maple syrup or honey sweetens with no refined sugar. Maple syrup produces a neutral caramel note; honey produces a slightly more floral sweetness. Both work equally well and help balance any remaining cottage cheese tanginess.

Dark chocolate chips

Three quarters of a cup of dark chocolate chips creates gooey, rich pockets of chocolate in every bite. High-quality dark chips make the most noticeable difference in a recipe with this few ingredients.

First, add the cottage cheese, vanilla extract, and maple syrup to your blender. Blend until smooth.

Pour this creamy mixture into a mixing bowl. Add in the protein powder and almond flour. Stir together.

Fold in the chocolate chips. Enjoy!

Why This Dough Tastes Better the Next Day

Almond flour continues absorbing moisture from the blended cottage cheese as the dough rests in the refrigerator. A freshly made batch has a slightly softer, more spreadable consistency. After four to eight hours in the fridge, the almond flour has absorbed enough liquid to produce a firmer, more scoopable dough that closely resembles traditional edible cookie dough in both texture and appearance.

If the dough seems slightly thin on the first day, refrigerate it overnight before adding extra almond flour. The texture almost always corrects itself with resting time.

Tips for the Best Result

Blend until fully smooth and refrigerate before serving

Scrape down the sides and blend again if needed. Any remaining curd texture will feel grainy in the finished dough. Even 30 minutes in the refrigerator improves the texture significantly. The almond flour absorbs more liquid, the dough firms, and any remaining tanginess mellows as the flavors meld.

Adjust protein powder by brand and use full-fat cottage cheese

Not all protein powders absorb liquid at the same rate. Start with half a cup and add more as needed. Full-fat cottage cheese produces the richest, creamiest result. Low-fat varieties produce a looser base that requires a few extra tablespoons of almond flour.

Serving Ideas

By the spoonful: The simplest and most popular way. Scoop straight from the container.
With apple slices: Use thick apple wedges as a scoop for a fruit and chocolate chip combination that works especially well.
With graham crackers or rice cakes: Spread the dough on top for a more substantial snack.
Stuffed into dates: Remove the pit, fill the cavity with cookie dough, and press a chocolate chip on top for a bite-sized treat.
In a bowl with toppings: Scoop into a bowl and top with extra chocolate chips, a drizzle of honey, or a pinch of sea salt.

Substitutions

Original	Substitute	Notes
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Almond flour	Oat flour (start with 3/4 cup)	Not grain free; adjust for thickness
Vanilla protein powder	Unflavored protein powder + extra vanilla	Adjust sweetness with extra maple syrup
Dark chocolate chips	Semi-sweet, white, or dairy-free chips	Any mix-in works at the same amount
Full-fat cottage cheese	Low-fat cottage cheese	Add 2 to 3 extra tbsp almond flour to compensate

Frequently Asked Questions

Does this taste like cottage cheese?

No. Once fully blended and chilled, the vanilla, sweetener, and protein powder mask the cottage cheese flavor almost completely. Most people cannot identify it without being told.

Is this safe to eat raw?

Yes. No eggs and no raw flour. Almond flour is ground from raw almonds and is safe to eat without baking. Cottage cheese is pasteurized. Every ingredient is safe to consume raw.

Can I use a food processor instead of a blender?

Yes. A food processor produces the same smooth result. Scrape down the sides a few times to ensure all the curds are fully incorporated.

Why is my dough too thin?

The most common cause is low-fat cottage cheese. Add one to two tablespoons of almond flour and refrigerate for 30 minutes. The dough almost always thickens significantly with resting time.

Can I freeze this dough?

Yes. Portion into tablespoon-sized scoops, freeze on a parchment-lined tray until solid, then transfer to a freezer bag. Eat frozen for an ice cream-like texture or thaw for 20 minutes for a softer result.

Cottage Cheese Cookie Dough

Thick, creamy, and packed with dark chocolate chips in every spoonful. This no-bake cookie dough tastes indulgent and satisfying while delivering a serious hit of protein from the cottage cheese and vanilla protein powder hidden in every single bite.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 249kcal

Author Addison LaBonte

Ingredients

2 cups cottage cheese
2 tsp vanilla extract
3 tbsp pure maple syrup or honey
¾ cup vanilla protein powder
1 ½ cups almond flour
¾ cup dark chocolate chips

US Customary – Metric

Instructions

First, add the cottage cheese, vanilla extract, and maple syrup to your blender. Blend until smooth.
Pour this creamy mixture into a mixing bowl. Add in the protein powder and almond flour. Stir together.
Fold in the chocolate chips. Enjoy!

Notes

I love Good Culture and Daisy’s brands for cottage cheese.
I used Paleo Valley vanilla protein powder for this recipe. You may need slightly more or less depending on your desired thickness of cookie dough.
Store leftovers in an airtight container for up to 5 days in the fridge.

Nutrition

The post Cottage Cheese Cookie Dough appeared first on Organically Addison.

Healthy Pumpkin Brownies

Addison LaBonte — Mon, 17 Aug 2026 02:04:49 +0000

These Healthy Pumpkin Brownies are dense, fudgy, and intensely chocolatey with a full cup of dark cocoa powder delivering deep, rich chocolate flavor in every square. Pumpkin puree and nut butter do the heavy lifting together, providing natural moisture and fat without any refined flour, butter, or refined sugar. The dual sweetener system of coconut sugar and honey or maple syrup gives the batter a caramel warmth from the coconut sugar and a liquid sweetness from the honey that both contribute to the soft, fudgy texture. The whole recipe comes together in one bowl and bakes in 25 to 28 minutes.

These brownies are chocolate-forward, not pumpkin-spice-forward. There is no pumpkin pie spice or cinnamon in this recipe. The pumpkin acts as a moisture and texture enhancer that keeps every brownie soft and rich, while the dark cocoa and dark chocolate chips deliver the primary flavor in every bite.

What makes these Healthy Pumpkin Brownies different?

These Healthy Pumpkin Brownies use a combination no top competing recipe offers: olive oil or melted butter alongside nut butter as the fat, coconut sugar plus honey or maple syrup as the dual sweetener, and a full cup of dark cocoa powder for a much more intensely chocolatey result than any competing healthy pumpkin brownie. Four nut butter options are equally valid, including sunflower butter for nut-free households, and no flour of any kind appears in the recipe.

Ingredients

2 eggs
¼ cup olive oil or melted butter
¾ cup pumpkin purée
¼ cup honey or pure maple syrup
¼ cup nut butter, almond butter or cashew butter
1 tsp vanilla
½ cup coconut sugar, or light brown sugar
1 cup dark cocoa powder
¼ tsp baking soda
1 cup dark chocolate chips

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Three quarters of a cup of pumpkin puree provides the primary moisture that keeps these brownies soft without any refined flour. One quarter cup of olive oil or melted butter adds a liquid fat alongside the nut butter, producing a more tender crumb than nut butter alone.

No competing healthy pumpkin brownie combines both. One quarter cup of nut butter adds fat, richness, and binding. Almond and cashew butter produce a mild, neutral flavor that lets the dark cocoa dominate. Peanut butter adds a distinct peanut note. Sunflower butter makes the recipe fully nut-free. All four work equally well at the same amount.

Dual sweetener system and dark cocoa

This recipe uses both coconut sugar and honey or maple syrup. Coconut sugar contributes a dry caramel and molasses depth. Honey or maple syrup provides liquid sweetness that produces the fudgy texture. Together they create a more layered sweetness than either alone. Light brown sugar substitutes for coconut sugar at 1:1.

Most healthy pumpkin brownie recipes use a quarter to a half cup of cocoa. This recipe uses a full cup of dark cocoa, producing a far more intensely chocolatey result. The high pumpkin moisture fully hydrates the cocoa without the batter becoming dry. Regular cocoa substitutes at the same amount.

How to Make Healthy Pumpkin Brownies, Step by Step

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.

Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.

Fold in the dark chocolate chips.

Pour this mixture into the lined pan. Smooth into an even layer.

Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why No Pumpkin Pie Spice

Every top-ranking healthy pumpkin brownie recipe adds pumpkin pie spice or cinnamon, making them spice-forward with pumpkin playing a supporting role. This recipe makes the opposite choice. No additional spice appears because the goal is an intensely chocolatey brownie kept moist and tender by pumpkin, not a spiced pumpkin dessert that contains cocoa.

The full cup of dark cocoa and dark chocolate chips are the primary flavor. The pumpkin stays in the background: delivering moisture, richness, and a subtle earthiness that makes the chocolate taste more complex without announcing itself.

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Natural nut butter separates in storage. Stir thoroughly before measuring so oil and solids are fully combined. Unmixed nut butter creates uneven pockets in the finished brownie. Pumpkin pie filling contains added sugar, spices, and thickeners that make these brownies too sweet. Plain puree is the correct ingredient.

Do not reduce the cocoa and pull early

The full cup is not a misprint. Reducing the cocoa produces a less chocolatey, thinner batter that does not bake the same way. Pull the brownies when the toothpick shows moist crumbs. A completely clean toothpick at 25 minutes means they have gone too far and will be dry once cooled.

Nut Butter Options Compared

Nut butter	Flavor in the finished brownie	Notes
Almond butter	Mild, neutral, lets dark chocolate dominate	Recommended default
Cashew butter	Slightly sweeter and creamier than almond	Very mild, excellent neutral base
Peanut butter	Distinct peanut flavor alongside dark chocolate	Classic combination, bold result
Sunflower butter	Slightly earthy, nut-free safe	Best option for nut-allergy households

Storage

Room temperature: Store in an airtight container for up to 3 days. The pumpkin and cocoa keep these brownies moist throughout.

Freezer: Wrap individual brownies tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Are these brownies gluten free?

Yes. This recipe contains no flour of any kind. It is naturally gluten free as written with no substitutions needed.

Can I use maple syrup instead of honey?

Yes. Maple syrup substitutes for honey directly at the same amount. Both produce the same fudgy texture and similar sweetness. Maple syrup makes these brownies fully vegan when combined with olive oil instead of butter.

Can I use regular cocoa powder instead of dark?

Yes. Regular cocoa substitutes at the same amount for a lighter, less intensely chocolatey result. Dark cocoa produces a richer, more bittersweet flavor that pairs better with the pumpkin and coconut sugar combination.

Why does the batter look so thick and dark?

The full cup of dark cocoa powder produces a very dark, thick batter. This is correct. Stir thoroughly until no dry cocoa streaks remain, then spread into the pan. The high pumpkin moisture keeps the batter hydrated and the finished brownies soft despite the high cocoa content.

Can I make these vegan?

Yes. Use olive oil instead of butter, maple syrup instead of honey, and substitute each egg with a flax egg (one tablespoon ground flax mixed with three tablespoons water, rested for 5 minutes). Use dairy-free dark chocolate chips as well.

Healthy Pumpkin Brownies

Dense, fudgy, and intensely chocolatey with a deep richness from a full cup of dark cocoa powder in every square. Pumpkin and nut butter keep every bite moist without any refined sugar, butter, or flour, and honey and coconut sugar bring a natural warmth to every layer of chocolate.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 10

Cook Time 25

Total Time 35

Servings brownies

Calories 291kcal

Author Addison LaBonte

Ingredients

2 eggs
¼ cup olive oil or melted butter
¾ cup pumpkin purée
¼ cup honey or pure maple syrup
¼ cup nut butter almond butter or cashew butter
1 tsp vanilla
½ cup coconut sugar or light brown sugar
1 cup dark cocoa powder
¼ tsp baking soda
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
First, add the eggs, olive oil, pumpkin, honey, nut butter, and vanilla to a mixing bowl. Stir to combine.
Then, add in the coconut sugar, cocoa powder, and baking soda. Stir to combine.
Fold in the dark chocolate chips.
Pour this mixture into the lined pan. Smooth into an even layer.
Bake for 25 to 28 minutes or until toothpick inserted comes out mostly clean.
Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

I like using almond butter or cashew butter for this recipe. You can also use peanut butter or sunflower butter.
For best results, use high quality dark chocolate chips.
Regular cocoa powder can be used if needed.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before slicing.
Store at room temperature for up to 3 days.

Nutrition

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

Pumpkin Cheesecake Brownies

Addison LaBonte — Sat, 15 Aug 2026 03:19:17 +0000

These Pumpkin Cheesecake Brownies swirl a rich, fudgy dark chocolate brownie base with a smooth, warmly spiced pumpkin cheesecake filling and reserved brownie batter for a marble finish in every square. The brownie batter uses coconut sugar for a caramel depth that pairs beautifully with the cinnamon-spiced pumpkin cheesecake layer. The recipe uses gluten free flour in both components natively and bakes in 36 to 40 minutes in one 8-inch pan.

The cheesecake uses cinnamon only rather than a full pumpkin pie spice blend, so the pumpkin flavor comes through cleanly. Three tablespoons of gluten free flour in the cheesecake produce a structurally stable layer that slices cleanly once chilled.

What are Pumpkin Cheesecake Brownies?

Pumpkin Cheesecake Brownies are fudgy dark chocolate brownies with a creamy pumpkin cheesecake layer swirled through the top. Three quarters of the brownie batter goes into the pan first, followed by the pumpkin cheesecake filling, and then spoonfuls of the remaining brownie batter on top, which get swirled with a knife into a marble pattern. The two layers bake together and are stored and sliced chilled.

Ingredients

Brownie Batter

½ cup melted salted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
¼ cup gluten free flour, see note
½ cup dark chocolate chips

Pumpkin Cheesecake

8 ounces cream cheese, room temperature
¼ cup granulated sugar
3 tbsp gluten free flour, see note
1 egg
1 tsp vanilla
½ cup pumpkin purée
½ tsp cinnamon

What Each Ingredient Does

Coconut sugar and cream cheese

Coconut sugar sweetens the brownie base with a caramel and molasses undertone that pairs especially well with the cinnamon-spiced pumpkin cheesecake layer. Granulated sugar substitutes at 1:1. Room temperature cream cheese beats into a smooth, lump-free filling.

Cold cream cheese leaves lumps that bake into uneven texture. Pull it from the refrigerator at least 45 minutes before starting. Use an electric mixer only. Hand mixing always leaves lumps.

Why cinnamon only in the cheesecake layer

Most competing recipes use a full pumpkin pie spice blend in the cheesecake. This recipe uses only half a teaspoon of cinnamon, which provides warmth without the sharper notes of ginger, nutmeg, and cloves that can compete with the pumpkin flavor. The result is a cheesecake layer where pumpkin comes through cleanly with a gentle warmth.

GF flour in both layers and dark chocolate chips

One quarter cup of GF flour provides structure for the fudgy brownie base. Three tablespoons of GF flour in the cheesecake stabilizes the filling so it holds together when chilled and sliced. All-purpose flour substitutes at the same amounts in both components. One cup of dark chips melts into the butter base for depth; the folded-in half cup creates gooey pockets throughout every brownie.

How to make Pumpkin Cheesecake Brownies, step by step

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.

In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.

Add the melted chocolate mixture to the mixing bowl. Stir to combine.

Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.

Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.

Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.

Then, add in the pumpkin purée and cinnamon. Beat until just combined.

Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.

Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.

Finally, remove from oven. Allow brownies to cool before slicing into.

Why Refrigerating Before Slicing Matters

The pumpkin cheesecake layer bakes into a creamy, slightly soft filling that needs refrigerator time to firm before slicing. Cutting at room temperature pulls the cheesecake out of shape and produces messy cuts. Refrigerating for at least two hours lets the cream cheese proteins set fully and produces the cleanest slices.

The cold also creates a more defined visual contrast between the dark brownie and the light pumpkin cheesecake in every cut square.

Tips for the Best Result

Whisk eggs and sugar vigorously

The shiny, crinkly brownie crust comes from whisking eggs and coconut sugar for the full 2 to 3 minutes. Cutting this short produces a flat, matte surface.

Swirl gently and stop early

Three to five figure-eight passes creates a clean marble pattern. Over-swirling mixes the two batters completely and loses the distinct visual layers.

Room temperature cream cheese and electric mixer only

Cold cream cheese and hand mixing both leave lumps. Room temperature cream cheese plus an electric mixer produces a smooth, consistent filling every time.

Do not overbake

A mostly clean toothpick in the brownie area is the correct signal. The cheesecake layer still looks soft and firms in the refrigerator. Baking until both layers look fully set produces a dry brownie base.

Substitutions

Original	Substitute	Notes
GF flour (brownie)	All-purpose flour (same amount)	Direct swap
GF flour (cheesecake)	All-purpose flour or cornstarch (same amount)	Both stabilize the layer
Coconut sugar	Granulated sugar (1:1)	Less caramel depth in the brownie base
Dark cocoa powder	Regular cocoa powder	Lighter, less intense chocolate flavor
Dark chocolate chips	Semi-sweet chips	Slightly sweeter brownie base

Storage

Refrigerator: Store covered in the fridge for up to 3 days. The cheesecake layer requires refrigeration. These brownies taste best cold or at room temperature after 15 minutes out of the fridge.

Freezer: Wrap individual brownies tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before eating.

Frequently Asked Questions

Can I use granulated sugar instead of coconut sugar?

Yes. Granulated sugar substitutes at 1:1 in the brownie. The caramel undertone from the coconut sugar will be absent but the brownies will taste excellent.

Why does the cheesecake need an electric mixer?

Hand mixing does not generate enough speed to fully break down cream cheese. An electric mixer is the only reliable way to produce a smooth, lump-free filling.

Do I have to refrigerate before cutting?

Yes. At least two hours in the refrigerator is needed for the cheesecake layer to firm enough to slice cleanly. Cutting at room temperature produces messy results.

Why cinnamon only instead of pumpkin pie spice?

A full blend introduces ginger, nutmeg, and cloves that compete with the pumpkin flavor in a thin cheesecake layer. Cinnamon alone provides warmth without obscuring the pumpkin.

Pumpkin Cheesecake Brownies

Rich, fudgy dark chocolate brownies swirled with a creamy, warmly spiced pumpkin cheesecake layer in every square. The coconut sugar brownie base has a deep caramel undertone that contrasts beautifully with the smooth, cinnamon-spiced pumpkin filling running through every bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings brownies

Calories 357kcal

Author Addison LaBonte

Ingredients

Brownie Batter

½ cup melted salted butter
1 cup dark chocolate chips
2 eggs
1 cup coconut sugar or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
¼ cup gluten free flour see note
½ cup dark chocolate chips

Pumpkin Cheesecake

8 ounces cream cheese room temperature
¼ cup granulated sugar
3 tbsp gluten free flour see note
1 egg
1 tsp vanilla
½ cup pumpkin purée
½ tsp cinnamon

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.
Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
Then, add in the pumpkin purée and cinnamon. Beat until just combined.
Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.
Finally, remove from oven. Allow brownies to cool before slicing into.

Notes

If you are not gluten free, you can use all purpose flour.
For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
Regular cocoa powder can be used if needed.
Use room temperature cream cheese. It will not become as creamy if using cold cream cheese.
Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
Allow brownies to cool before slicing.
Store in the fridge for up to 3 days.

Nutrition

The post Pumpkin Cheesecake Brownies appeared first on Organically Addison.

Pumpkin Chocolate Chip Bars

Addison LaBonte — Thu, 13 Aug 2026 02:33:35 +0000

These Pumpkin Chocolate Chip Bars are soft, warmly spiced, and loaded with dark chocolate chips in every single square. Three quarters of a cup of pumpkin puree keeps every bar deeply moist and intensely pumpkin-flavored, and brown butter adds a nutty, toffee-like depth that amplifies the pumpkin pie spice and coconut sugar throughout the batter. The entire recipe comes together in one bowl with no mixer, no baking soda, no salt, and no chilling, making this one of the fastest and most satisfying fall bakes in the lineup.

The gooey center at 27 to 30 minutes is the goal. The high pumpkin-to-flour ratio keeps the interior wetter than a standard chocolate chip bar at the same point in the bake. Bars that look fully set in the oven cool into dry, cakey squares that lose everything that makes this recipe worth making. Pull them when the center still looks slightly underdone and the toothpick shows moist crumbs.

What are Pumpkin Chocolate Chip Bars?

Pumpkin Chocolate Chip Bars are thick, soft bars made from a spiced dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips baked in a square pan until gooey in the center. They taste warmly spiced with a moist, almost fudgy texture from the high pumpkin content, and the dark chocolate chips create gooey, melted pockets of chocolate in every bite. No frosting, no mixer, and no chilling required.

Ingredients

1 stick butter, browned or melted
¾ cup pumpkin purée
1 egg
2 tsp vanilla extract
1 cup gluten free flour, see note
1 ¼ cups coconut sugar, or light brown sugar
1 tbsp pumpkin pie spice
1 ½ cups dark chocolate chips

What Each Ingredient Does

Brown butter, pumpkin, and vanilla

Browning the butter adds nutty, toasty compounds that amplify both the pumpkin pie spice and coconut sugar. Cook over medium heat until golden and toasted-smelling, then cool a few minutes before mixing. Plain melted butter works as a substitute. Three quarters of a cup of pumpkin puree is more than most competing recipes use in a similar pan size, producing a more intensely flavored and more cohesive moisture throughout. Use plain pumpkin puree only. Two teaspoons of vanilla add warmth that deepens both the pumpkin spice and the caramel note of the coconut sugar.

Coconut sugar

One and a quarter cups of coconut sugar sweeten the batch with no refined sugar. The caramel and molasses depth pairs exceptionally well with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Dark chocolate chips and why no baking soda

One and a half cups of dark chips fold entirely into the batter so every square contains gooey, melted pockets of chocolate throughout. Dark chips contrast more sharply with the warm pumpkin spice than semi-sweet. This recipe contains no baking soda or salt. The pumpkin, coconut sugar, and brown butter together provide enough moisture and binding without leavening, producing a denser, more fudge-like result than a leavened version.

How to make Pumpkin Chocolate Chip Bars, step by step

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.

Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why More Pumpkin Produces a Better Bar

Most pumpkin chocolate chip bar recipes use half a cup of pumpkin or less in a larger pan. This recipe uses three quarters of a cup in an 8-inch square pan, producing a higher pumpkin-to-flour ratio than most competing recipes. That ratio means more natural pumpkin flavor in every bite, more cohesive moisture from edge to center, and a bar that stays soft for days at room temperature. The tradeoff is a wetter-looking center during baking. That is correct and expected. Trust the moist crumbs, not the visual.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the bars too sweet. Plain puree is the correct ingredient.

Cool the brown butter and do not overmix

Allow the brown butter to cool for at least 5 minutes before mixing so it does not partially cook the egg. Stir until no dry streaks remain, then stop immediately.

Pull the bars early and press to the corners

Begin checking at 27 minutes. The center should look just barely set and the toothpick should show moist crumbs. A clean toothpick means the bars have gone too far. Press the thick batter firmly to all four corners before baking so it bakes evenly throughout.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Pumpkin pie spice	1.5 tsp cinnamon + 0.5 tsp nutmeg + 0.25 tsp ginger	DIY blend if needed

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin keeps these bars moist and soft throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes at 1:1 with a similar caramel depth and the same effect on texture and moisture.

Why no baking soda?

The pumpkin, coconut sugar, and brown butter provide enough moisture and binding without leavening. Skipping it produces a denser, more fudgy bar. Adding it would make the bars puffier and more cake-like.

Why do my bars look underdone when I pull them?

That is correct. The high pumpkin content keeps the interior wetter than a standard bar at the same bake time. Moist crumbs on the toothpick at 27 to 30 minutes is the right signal. The bars firm as they cool completely.

Can I use semi-sweet chips instead of dark?

Yes. Semi-sweet chips produce a slightly sweeter result. Both work at the same amount.

Pumpkin Chocolate Chip Bars

Soft, warmly spiced, and loaded with dark chocolate chips in every square. Three quarters of a cup of pumpkin keeps every bite deeply moist and intensely flavored, while brown butter and coconut sugar add a caramel warmth that makes the whole bar taste rich and completely satisfying.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings bars

Calories 276kcal

Author Addison LaBonte

Ingredients

1 stick butter browned or melted
¾ cup pumpkin purée
1 egg
2 tsp vanilla extract
1 cup gluten free flour see note
1 ¼ cups coconut sugar or light brown sugar
1 tbsp pumpkin pie spice
1 ½ cups dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, pumpkin, egg, and vanilla. Stir together.
Then, add in the flour, coconut sugar, and pumpkin pie spice. Stir to combine.
Fold in the chocolate chips.
Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
Bake for 27 to 30 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

If you are not gluten free, feel free to use regular flour.
I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
Do not bake too long. It should look gooey in the center.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Pumpkin Chocolate Chip Bars appeared first on Organically Addison.

Brown Butter Pumpkin Bread

Addison LaBonte — Sat, 08 Aug 2026 03:34:38 +0000

This Brown Butter Pumpkin Bread is moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar sweetens the loaf with a natural caramel and molasses depth that amplifies pumpkin pie spice in a way granulated or brown sugar cannot replicate, and a full cup of dark chocolate chips folds into the batter as a core ingredient for gooey, melted pockets of chocolate in every bite. The whole recipe comes together in one bowl with no mixer, uses gluten free flour natively, and bakes in 48 to 54 minutes.

No glaze, topping, or frosting is needed. The brown butter, coconut sugar, pumpkin pie spice, and dark chocolate chips make every slice complete and deeply satisfying on its own!

What makes this Brown Butter Pumpkin Bread different?

This Brown Butter Pumpkin Bread uses coconut sugar instead of refined sugar, adding a natural caramel and molasses depth that no competing recipe pairs with brown butter pumpkin bread. The recipe builds with gluten free flour from the start and folds a full cup of dark chocolate chips into the batter as a primary ingredient rather than an optional add-in.

No glaze or topping is needed. Every element in the loaf itself provides complete, deeply layered flavor.

Ingredients

1 stick butter, browned or melted
2 eggs
1 cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour, see note
¾ cups coconut sugar, or light brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1 cup dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty compounds that plain melted butter does not contain. In a loaf built on pumpkin pie spice and coconut sugar, those compounds create a deeper, more caramelized background in every slice. Cook over medium heat until golden and toasted-smelling, then cool for at least 5 minutes before mixing.

Plain melted butter works as a substitute. Three quarters of a cup of coconut sugar sweetens with a caramel and molasses undertone that pairs exceptionally well with pumpkin pie spice. Light brown sugar substitutes at 1:1.

Pumpkin puree, eggs, and dark chocolate chips

One cup of plain pumpkin puree provides the primary moisture and earthy pumpkin flavor. Use plain puree only, not pumpkin pie filling. Two eggs bind the batter and add richness; in a butter-based loaf, the egg fat produces a more tender crumb alongside the brown butter.

One cup of dark chocolate chips folds in as a core ingredient for gooey, melted pockets throughout every slice. The bittersweet intensity of dark chips contrasts with the warm pumpkin spice in a way semi-sweet chips do not match as sharply.

How to make Brown Butter Pumpkin Bread, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.

In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.

Fold in the chocolate chips.

Pour this mixture into the loaf pan and smooth into an even layer.

Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.

Finally, remove from the oven. Cool fully before slicing.

Why This Loaf Bakes Faster Than Most

Most brown butter pumpkin bread recipes bake for 60 to 75 minutes. This one finishes in 48 to 54 minutes. Coconut sugar caramelizes at a lower temperature than refined sugar, producing a set crust and firmer outer crumb earlier in the bake.

The pumpkin purée also provides more cohesive moisture than the oil-and-butter combinations most competing recipes use, helping the center reach temperature faster. Start checking at 48 minutes and pull when the toothpick shows moist crumbs.

Tips for the Best Result

Use plain pumpkin puree only

Pumpkin pie filling contains added sugar, spices, and thickeners that will make the loaf too sweet and alter the flavor balance. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

Hot brown butter can partially cook the eggs when added directly to the bowl. Allow it to cool for at least 5 minutes until warm but not steaming.

Do not overmix

Stir until no dry streaks remain, then stop. Overmixing after the flour goes in produces a tough, dense crumb.

Pull on moist crumbs, not a clean toothpick

Moist crumbs at 48 minutes is the correct done signal. A clean toothpick means it has gone too far. The crumb continues to set as the loaf cools.

Use a high-quality dark chocolate chip

The dark chips are the primary chocolate element in every slice. A good chip produces a noticeably richer, more bittersweet contrast with the warm pumpkin spice.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Pumpkin pie spice	1.5 tsp cinnamon + 0.5 tsp nutmeg + 0.25 tsp ginger	DIY blend if needed

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep this loaf moist throughout.

Freezer: Slice, wrap individual slices tightly, and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Can I add nuts to this loaf?

Yes. Fold in up to half a cup of chopped pecans or walnuts along with the dark chocolate chips. Pecans pair especially well with the brown butter and coconut sugar, adding a crunchy texture contrast to the soft, moist crumb.

Can I use pumpkin pie spice from scratch instead of a blend?

Yes. Combine one and a half teaspoons of ground cinnamon, half a teaspoon of ground nutmeg, and a quarter teaspoon each of ground ginger and ground cloves to make two teaspoons of your own blend. Use at the same amount.

Can I bake this as muffins instead of a loaf?

Yes. Divide the batter among a lined 12-cup muffin tin and bake at 350 degrees for 20 to 24 minutes until a toothpick comes out with moist crumbs. The shorter bake time makes checking at 20 minutes essential so they do not dry out.

Can I reduce the coconut sugar for a less sweet loaf?

Yes. Reducing to half a cup instead of three quarters produces a less sweet, more pumpkin-forward loaf where the spice and brown butter flavors come through more prominently. Do not reduce below half a cup or the texture will be affected.

Why do I need two eggs instead of one?

Two eggs provide the binding and structure that hold this loaf together through the longer bake time alongside the high moisture from the pumpkin. A single egg produces a looser, more fragile crumb that does not slice as cleanly. Brown-butter-based loaves in particular benefit from two eggs since the fat in the yolks contributes to tenderness alongside the butter fat.

Brown Butter Pumpkin Bread

Moist, warmly spiced, and rich with nutty brown butter in every slice. Coconut sugar adds a deep caramel warmth that pairs beautifully with pumpkin pie spice, and dark chocolate chips melt into gooey pockets throughout every bite of this soft, deeply flavorful loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 334kcal

Author Addison LaBonte

Ingredients

1 stick butter browned or melted
2 eggs
1 cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour see note
¾ cups coconut sugar or light brown sugar
2 tsp pumpkin pie spice
1 tsp baking soda
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper.
In a large mixing bowl, combine the browned butter, eggs, pumpkin, and vanilla. Stir together.
Then, add in the flour, coconut sugar, pumpkin pie spice, and baking soda. Stir together.
Fold in the chocolate chips.
Pour this mixture into the loaf pan and smooth into an even layer.
Bake for 48 to 54 minutes, or until a toothpick inserted comes out with only moist crumbs.
Finally, remove from the oven. Cool fully before slicing.

Notes

If you are not gluten free, feel free to use regular flour.
I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
Do not bake too long. It should look gooey in the center.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Brown Butter Pumpkin Bread appeared first on Organically Addison.

Pumpkin Cookie Bars

Addison LaBonte — Wed, 05 Aug 2026 21:56:12 +0000

These Pumpkin Cookie Bars are warmly spiced, chewy at the edges, and perfectly gooey in the center with dark chocolate chips melted throughout every square. Brown butter is the standard fat here, adding a nutty, toffee-like depth that plain melted butter cannot replicate alongside pumpkin pie spice. Coconut sugar sweetens the entire batch with a natural caramel and molasses undertone that pairs exceptionally well with both the spice blend and the dark chocolate chips.

The gooey center is the goal. Pulling these bars when the middle still looks slightly underdone produces the chewy, soft-set result after cooling. Bars that look fully set in the oven come out dry and cakey. These pumpkin chocolate chip cookie bars are soft, gooey, moist, and cozy! Try my Brown Butter Pumpkin Bread as well!

Pumpkin Cookie Bars are thick, chewy bars made from a spiced cookie dough with pumpkin puree, brown butter, coconut sugar, and dark chocolate chips pressed into a square pan and baked until gooey in the center. They taste like a thick, warmly spiced chocolate chip cookie with a soft, moist crumb from the pumpkin. No frosting or topping is needed. The entire batch bakes in one pan and slices into squares once fully cooled.

Ingredients

1 stick butter, browned or melted
1 egg
½ cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour, see note
1 ¼ cups coconut sugar, or light brown sugar
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp sea salt
1 ¼ cups dark chocolate chips

What Each Ingredient Does

Brown butter and coconut sugar

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In a bar built around warm pumpkin pie spice, those compounds create a deeper, more caramelized flavor in every bite. Cool for a few minutes before mixing.

Plain melted butter works as a substitute. One and a quarter cups of coconut sugar sweeten with a caramel and molasses depth that pairs beautifully with pumpkin pie spice and brown butter. Light brown sugar substitutes at 1:1.

Pumpkin puree, sea salt, and dark chocolate chips

Half a cup of pumpkin puree adds natural moisture that keeps the bars soft and chewy for days. Use plain pumpkin puree, not pumpkin pie filling. Half a teaspoon of sea salt amplifies both the coconut sugar and the pumpkin pie spice, making both flavors taste more prominent in every bite.

One and a quarter cups of dark chocolate chips fold into the batter for gooey, melted pockets in every square. The bittersweet intensity of dark chips contrasts with the warm spice in a way semi-sweet chips do not match as sharply.

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.

Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.

Fold in the chocolate chips.

Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.

Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Why the Gooey Center Is the Goal

Pumpkin puree contains significant natural moisture that keeps the interior wetter than a standard cookie bar at the same point in the bake. A center that looks fully set in the oven cools into a dry, cakey bar. Pulling the bars when the center still looks gooey and the toothpick shows moist crumbs produces the right result after cooling: chewy, soft-set squares with a texture closer to a fudgy brownie than a cakey bar. The gooey center is the correct done signal for this recipe, not a sign of underbaking.

Tips for the Best Result

Use plain pumpkin puree, not pumpkin pie filling

Pumpkin pie filling contains added sugar, spices, and thickeners that will throw off the flavor balance and sweetness level of the entire batch. Plain pumpkin puree is the correct ingredient.

Cool the brown butter before mixing

Hot brown butter can partially cook the egg. Allow it to cool for at least 5 minutes until warm but not steaming before adding to the bowl.

Press the dough firmly into all four corners

The dough is thick and will not spread on its own during baking. An uneven layer produces bars with different thicknesses that bake unevenly. Take a moment to press all the way to the edges and corners before the pan goes in the oven.

Do not overbake

Begin checking at 25 minutes. The center should still look gooey and the toothpick should come out with moist crumbs. A completely clean toothpick means the bars have gone too far and will be dry once cooled.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Light brown sugar (1:1)	Similar caramel depth
Brown butter	Plain melted butter	Less complex flavor, still delicious
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Pumpkin pie spice	1.5 tsp cinnamon + 0.5 tsp nutmeg + 0.25 tsp ginger	DIY blend if needed

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin and coconut sugar keep these bars moist and chewy throughout.

Freezer: Wrap individual bars tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes before eating.

Frequently Asked Questions

Can I use light brown sugar instead of coconut sugar?

Yes. Light brown sugar substitutes at 1:1 with a similar caramel depth and the same effect on texture and moisture.

Why do my bars look underdone when I pull them out?

That is correct. The pumpkin moisture keeps the center looking wet longer than a standard cookie bar. A gooey center and moist crumbs on the toothpick at 25 to 28 minutes is the right signal. The bars will firm up into chewy squares as they cool completely.

Can I use semi-sweet chocolate chips instead of dark?

Yes. Semi-sweet chips produce a slightly sweeter bar. Dark chips create a stronger bittersweet contrast with the warm pumpkin spice that many people prefer, but both work at the same amount.

Do I have to brown the butter?

No. Plain melted butter still produces a delicious bar. Browning takes about 5 to 7 extra minutes and adds a nutty depth that makes the coconut sugar and pumpkin spice taste noticeably richer.

Pumpkin Cookie Bars

Warmly spiced with pumpkin pie spice, chewy at the edges, and perfectly gooey in the center with dark chocolate chips melted throughout every square. Brown butter adds a deep, nutty richness and coconut sugar brings a caramel warmth that makes every bite taste like fall.

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings bars

Calories 339kcal

Author Addison LaBonte

Ingredients

1 stick butter browned or melted
1 egg
½ cup pumpkin purée
1 tsp vanilla extract
1 cup gluten free flour see note
1 ¼ cups coconut sugar or light brown sugar
1 tbsp pumpkin pie spice
½ tsp baking soda
½ tsp sea salt
1 ¼ cups dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the browned butter, egg, pumpkin, and vanilla. Stir together.
Then, add in the flour, coconut sugar, pumpkin pie spice, baking soda, and sea salt. Stir to combine.
Fold in the chocolate chips.
Transfer this mixture to an 8 inch square parchment lined baking pan. Smooth into an even layer.
Bake for 25 to 28 minutes or until just barely set in the middle. Remove from the oven and cool completely before slicing.

Notes

If you are not gluten free, feel free to use regular flour.
I love browning the butter for extra flavor. If you are short on time, feel free to use melted butter.
Do not bake too long. It should look gooey in the center.
Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

The post Pumpkin Cookie Bars appeared first on Organically Addison.

Desserts Archives - Organically Addison

Chocolate Chip Cookie Banana Bread

What is Chocolate Chip Cookie Banana Bread?

Ingredients

What Each Ingredient Does

Four bananas, coconut sugar, and sea salt

Dark chocolate chips and cookie pieces

How to make Chocolate Chip Cookie Banana Bread, step by step

Why Four Bananas Make a Better Loaf

Cookie Variety Guide

Tips for the Best Result

Use very ripe bananas

Break cookies into irregular pieces

Cover the top loosely after 40 minutes

Do not overmix and cool fully before slicing

Substitutions

Frequently Asked Questions

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Chocolate Chip Cookie Banana Bread

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What are 4 Ingredient Date Brownies?

Ingredients

Brownies

Topping

What Each Ingredient Does

Dates and maple syrup

Peanut butter and the chocolate topping

How to make 4 Ingredient Date Brownies, step by step

Why the Topping Makes the Difference

Nut butter options

Tips for the Best Result

Hot water, fully stirred PB, and firm pressing

Warm knife for clean cuts

Storage

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High Protein Cookies

What makes these High Protein Cookies different?

Ingredients

What Each Ingredient Does

Brown butter and coconut sugar

Greek yogurt, protein powder, GF flour, and sea salt

How to make High Protein Cookies, step by step

Why These Cookies Stay Tall and Thick

Tips for the Best Result

Use thick Greek yogurt, cool the brown butter, and do not overbake

Adjust for your protein powder brand

Substitutions

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Walnut Brownies

What Makes These Walnut Brownies Different?

Ingredients

What Each Ingredient Does

Coconut sugar

Walnut pieces, dark chocolate chips, and GF flour

How to make Walnut Brownies, step by step

Why Coconut Sugar and Walnuts Work Together

Tips for the Best Results

Toast the walnuts for deeper flavor

Whisk eggs and sugar for the full 2 to 3 minutes

Use walnut pieces, not finely chopped walnuts

Do not overbake