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

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

You May Also Like

• Healthy Pumpkin Bread
• Pumpkin Snickerdoodles
• Healthy Pumpkin Cookies
• Pumpkin Skillet Cookie
• Healthy Pumpkin Pie

If you make this Healthy Pumpkin Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 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

Calories: 291kcal | Carbohydrates: 36g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 258mg | Fiber: 6g | Sugar: 15g | Vitamin A: 3230IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 3mg

The post Healthy Pumpkin Brownies appeared first on Organically Addison.

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

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

You May Also Like

• Vegan Cheesecake Bars
• Gluten Free Pumpkin Bars
• Pumpkin Cookie Bars
• Pumpkin Brownies
• Brownie Cheesecake

If you make this Pumpkin Cheesecake Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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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 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 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

Calories: 357kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 136mg | Potassium: 100mg | Fiber: 3g | Sugar: 19g | Vitamin A: 2536IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

The post Pumpkin Cheesecake Brownies appeared first on Organically Addison.

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

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

You May Also Like

• Oatmeal Chocolate Chip Bars
• Brown Butter Chocolate Chip Cookie Bars
• Chocolate Bar Brownies
• Banana Cookie Bars
• Cookie Dough Cheesecake Bars

If you make this Pumpkin Chocolate Chip Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 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

Calories: 276kcal | Carbohydrates: 49g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 53mg | Potassium: 55mg | Fiber: 4g | Sugar: 16g | Vitamin A: 3206IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

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

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!

What are Pumpkin Cookie Bars?

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.

How to Make Pumpkin Cookie Bars, Step by Step

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

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

You May Also Like

• Cherry Bars
• Gluten Free Pumpkin Cake
• Gluten Free Pumpkin Pie
• Cookie Dough Cheesecake Bars
• Gluten Free Pumpkin Muffins

If you make this Pumpkin Cookie Bars recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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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 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 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

Calories: 339kcal | Carbohydrates: 46g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 322mg | Potassium: 43mg | Fiber: 4g | Sugar: 16g | Vitamin A: 2460IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

The post Pumpkin Cookie Bars appeared first on Organically Addison.

Half the peaches sauté into the filling. The second half waits to be sautéed fresh right before serving, keeping the topping bright and vibrant instead of dull and overcooked. Try my Peach Coffee Cake too!

What is Peach Cobbler Cheesecake?

Peach Cobbler Cheesecake is a baked cheesecake that combines the creamy richness of classic cheesecake with the warm, spiced peach flavor of a cobbler. Sautéed cinnamon peaches bake into the center of a smooth cheesecake filling set over a graham cracker crust, then more fresh sautéed peaches go on top before serving. This version uses gluten free graham crackers and arrowroot powder for a stable, crack-resistant filling.

Ingredients

Sautéed peaches

• 8 fresh ripe peaches, divided
• ¼ cup coconut sugar or granulated sugar
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

Graham cracker crust

• 3 cups gluten free graham crackers (see notes)
• 1 stick unsalted butter, melted

Cheesecake filling

• 32 ounces cream cheese, room temperature
• 4 large eggs, room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

What Each Ingredient Does

Room temperature cream cheese and eggs

Room temperature ingredients are essential for a smooth, crack-free cheesecake. Cold cream cheese does not blend smoothly and leaves lumps, while cold eggs can cause the batter to seize and lead to overmixing. Pull both out of the refrigerator at least 45 minutes before starting.

Greek yogurt or sour cream

Both add tang and a silky texture. Sour cream is the traditional choice. Greek yogurt works as a direct substitute at the same amount, adding a slightly lighter texture and more natural protein. Use a thick, full-fat variety for either option.

Arrowroot powder and gluten free graham crackers

Two teaspoons of arrowroot powder or tapioca starch stabilizes the filling and helps it set evenly. Both are grain-free alternatives to the flour or cornstarch most recipes use for the same purpose. Three cups of processed gluten free graham crackers, combined with melted butter, form the crust. Cinnamon-flavored gluten free graham-style cookies work especially well here. Regular graham crackers substitute directly if gluten free is not required.

How to make Peach Cobbler Cheesecake, step by step

First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.

Preheat your oven to 350 degrees Fahrenheit.

Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter.

Press this mixture down into a lined 8 inch springform cheesecake pan. Save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.

Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.

At this point, I like to start boiling 4 cups of water for the water bath.

While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined.

Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir.

Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.

Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.

Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.

Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour.

Cool for at least 4 hours, ideally overnight.

When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Why the Water Bath and Gradual Cooling Prevent Cracks

A cheesecake cracks when its egg proteins set too quickly, often from a dry oven or a sudden temperature change. The water bath adds humidity, slowing the baking process so eggs set gently rather than seizing. Placing the cheesecake on the rack above the boiling water, rather than wrapping the pan in foil and submerging it, avoids water leaking into the crust through a foil seam.

Turning off the oven and cracking the door afterward continues that gentle approach, letting the cheesecake cool gradually rather than facing a sudden temperature drop that causes cracking.

Tips for the Best Result

Use fresh peaches, not frozen

Frozen peaches release excess water as they thaw, making the sautéed filling watery. Fresh, ripe peaches hold their shape and produce concentrated flavor.

Do not overmix once the eggs go in

Overmixing incorporates air that expands during baking and causes cracks. Mix just until the eggs are barely combined.

Let the cheesecake cool gradually

Pulling the cheesecake out immediately exposes it to a temperature shock that almost always causes cracking. The hour of cooling with the oven off and the door cracked is not optional.

Chill overnight for the best texture

An overnight chill produces a firmer, more sliceable cheesecake with fully developed flavor. Plan to make this a day ahead whenever possible.

Substitutions

Storage

Refrigerator: Store covered in the fridge for up to 5 days.

Freezer: Freeze undecorated slices or the whole cheesecake tightly wrapped for up to 90 days. Thaw overnight in the refrigerator before serving, and make the fresh peach topping just before you serve it.

Frequently Asked Questions

You May Also Like

• Paleo Mini Cobblers
• Peach Cobbler Cookies
• Peach Cobbler in a Jar
• Gluten Free Blueberry Cobbler
• Paleo Apple Cobbler

If you make this Peach Cobbler Cheesecake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Peach Cobbler Cheesecake

This Peach Cobbler Cheesecake is rich, creamy, and smooth, with a layer of warm cinnamon-sautéed peaches baked right into the center. A buttery graham cracker crust holds everything together, and fresh peaches on top make every slice taste like summer.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 4 hours hours

Total Time 6 hours hours

Servings 12 slices

Calories 490kcal

Author Addison LaBonte

Ingredients

Sautéed Peaches

• 8 fresh ripe peaches
• ¼ cup coconut sugar or granulated sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg

Graham Cracker Crust

• 3 cups gluten free graham crackers see notes
• 1 stick unsalted butter melted

Cheesecake Filling

• 32 ounces cream cheese room temperature
• 4 eggs room temperature
• 1 ⅓ cups granulated sugar or coconut sugar
• ⅔ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 2 tsp arrowroot powder or tapioca starch

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Then, sauté half of the peaches in a skillet over low medium heat. Slice 4 of the peaches. Add the peaches, sugar, cinnamon, and nutmeg to the warm skillet. You may need to add a splash of water to prevent burning. Cook for 3 to 4 minutes, until the peaches are coated in cinnamon sugar and starting to look soft. Remove from heat and set aside.
• Preheat your oven to 350 degrees Fahrenheit.
• Next, make the graham cracker crust. Add the graham crackers to a food processor. Process until fine and crumbly. Stir in the melted butter. The mixture should resemble wet sand.
• Press this mixture down into a lined 8 inch springform cheesecake pan. Note: I like to save about 2 tablespoons of this mixture for topping the cheesecake after it bakes.
• Bake this crust at 350 degrees Fahrenheit for 10 minutes. Then, remove from the oven.
• At this point, I like to start boiling 4 cups of water for the water bath. Use an oven safe pot.
• While the crust bakes, make the cheesecake filling. Add the room temperature cream cheese to a large mixing bowl. Use an electric mixer to whip until smooth and creamy. Add in the 4 eggs and mix until just barely combined. Do not over mix.
• Then, add in the sugar, Greek yogurt, vanilla, and arrowroot powder. Stir until just barely combined.
• Pour half of this cheesecake mixture on top of the crust. Top with the sautéed peaches. Then, pour the remaining cheesecake batter on top. Smooth into an even layer.
• Place the pot of boiling on the lowest rack of your oven. Then, place the cheesecake pan on the rack directly above the water bath.
• Bake for 1 hour 30 minutes or until the cheesecake is slightly jiggly.
• Finally, turn the oven off. Open the oven door slightly and leave the cheesecake inside for 1 hour. This allows the cheesecake to slowly cool down and helps prevent cracks.
• Cool for at least 4 hours, ideally overnight.
• When ready to serve, sauté the remaining peaches on the stovetop. Serve the cheesecake with those peaches on top and a sprinkle of graham cracker crumbs if desired!

Notes

• If you are not gluten free, feel free to use regular graham crackers.
• I used Simple Mills Cinnamon Sweet Thins for the crust.
• I do NOT recommend frozen peaches. They are too watery.
• The ingredients for the cheesecake filling need to be at room temperature, especially the cream cheese and eggs.
• Store covered in the fridge for up to 5 days or in the freezer for up to 90 days.

Nutrition

Calories: 490kcal | Carbohydrates: 67g | Protein: 9g | Fat: 41g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 460mg | Potassium: 138mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1098IU | Vitamin C: 0.01mg | Calcium: 129mg | Iron: 2mg

The post Peach Cobbler Cheesecake appeared first on Organically Addison.

The brownies use coconut sugar, which carries a natural caramel undertone that deepens the salted caramel theme throughout the bar. Additionally, the recipe is completely gluten free, not a footnote substitution. One bowl, one pan! Try my Sea Salt Brownies too!

What Makes This Salted Caramel Frosting Different?

Most salted caramel frostings combine butter, powdered sugar, and caramel sauce. This frosting skips both the butter and the powdered sugar. Instead, it uses thick Greek yogurt as the base and caramel sauce as the only sweetener.

The result tastes rich, creamy, and genuinely caramel-forward without the overpowering sweetness of a traditional buttercream, with more protein and less refined sugar than any competing recipe.

Ingredients

Brownies

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

Salted caramel frosting

¼ cup caramel sauce

1 ½ cups Greek yogurt

½ tsp sea salt, for garnish

What Each Ingredient Does

Melted butter and dark chocolate chips

Melting butter with dark chocolate chips creates the glossy, rich base that makes these brownies fudgy. The combined fat and cocoa solids produce a dense, truffle-like crumb. Use high-quality dark chips for the best flavor and smoothest melt.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the signature crinkly, paper-thin top crust and builds structure without more flour. Coconut sugar is a fitting choice because its natural caramel and molasses undertones complement the salted caramel frosting, carrying the caramel theme through every layer. White or light brown sugar works as a direct 1:1 substitute.

Gluten free flour and dark cocoa powder

One quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 baking blend works best, though all-purpose flour substitutes at the same amount. Cornstarch also works for a completely flour-free bar. Two tablespoons of dark cocoa powder deepen the chocolate base beyond what the chips alone provide.

Greek yogurt and caramel sauce

Thick Greek yogurt provides the creamy frosting base with natural protein and a subtle tang that prevents cloying sweetness. Caramel sauce adds sweetness and genuine caramel flavor. Use a thick strained yogurt such as Fage Total or Oikos Triple Zero. Thin yogurt produces runny frosting.

Store-bought vs homemade caramel sauce

A good-quality store-bought caramel sauce produces frosting that tastes indistinguishable from homemade, because the Greek yogurt base dominates the texture and the caramel primarily contributes flavor and sweetness.

A jarred sauce works beautifully. If you prefer homemade, a simple caramel with butter, brown sugar, and cream takes about 10 minutes and adds a slightly richer depth.

How to make Brownies with Salted Caramel Frosting, 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, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

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

Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.

Finally, top the brownies with frosting and slice. Top with sea salt if desired.

Why Sea Salt Makes the Whole Recipe Work

Salt does two things in a sweet dessert. First, it suppresses bitterness, making the chocolate base taste smoother. Second, it amplifies caramel flavor compounds on the palate, so the frosting tastes more intensely caramel-flavored than it would without salt.

A pinch of flaky sea salt is therefore not just a garnish but a flavor amplifier that makes every layer taste more pronounced and satisfying. It adds a delicious garnish to these Brownies with Salted Caramel Frosting!

Tips for the Best Results

Use thick Greek yogurt

Thin or low-fat yogurt produces runny frosting. Use a full-fat strained variety like Fage Total or Oikos Triple Zero. Refrigerate for 15 minutes after mixing if the frosting seems thin.

Do not overbake

The fudgy texture develops as the brownies cool. Pull them when the center has a slight give and a toothpick comes out with a few moist crumbs. A clean toothpick means dry brownies.

Cool completely before frosting

Frosting warm brownies causes the yogurt base to melt and slide. Wait for full room-temperature cooling, then refrigerate briefly after frosting for the cleanest slices.

Add sea salt just before serving

Flaky sea salt dissolves over time on a moist frosting surface. Sprinkle it on just before serving rather than immediately after frosting for the best texture contrast.

Substitutions

Storage

Refrigerator: Store these Brownies with Salted Caramel Frosting in an airtight container for up to 3 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

You May Also Like

• Sugar Cookie Bars
• Cosmic Brownies
• Chocolate Cinnamon Rolls
• Cookie Dough Cake
• Brownies with Peanut Butter Frosting

If you make this Brownies with Salted Caramel Frosting recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brownies with Salted Caramel Frosting

These are the brownies you make when you want something that tastes genuinely spectacular. Dense, fudgy dark chocolate, a thick caramel Greek yogurt frosting, and flaky sea salt on top. Sweet, salty, rich, and deeply satisfying in every single bite.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 brownies

Calories 351kcal

Author Addison LaBonte

Ingredients

Brownies

• 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

Salted Caramel Frosting

• ¼ cup caramel sauce
• 1 ½ cups Greek yogurt
• ½ tsp sea salt for garnish

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, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Cool the brownies fully before making the frosting. To make the frosting, add the caramel sauce and Greek yogurt to a mixing bowl. Beat until thick and creamy.
• Finally, top the brownies with frosting and slice. Top with sea salt if desired.

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. This recipe also works with cornstarch.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before frosting.
• You can use store bought or homemade caramel sauce.
• Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 351kcal | Carbohydrates: 41g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 293mg | Potassium: 85mg | Fiber: 3g | Sugar: 16g | Vitamin A: 375IU | Vitamin C: 0.03mg | Calcium: 52mg | Iron: 2mg

The post Brownies with Salted Caramel Frosting appeared first on Organically Addison.

Both the brown butter and the coconut sugar contribute caramel notes to the batter, so the cake already tastes complex before the frosting comes in. Additionally, the recipe is gluten free from the ground up. Try my Double Chocolate Banana Bread too!

What Makes This Banana Cake Different?

This Banana Cake with Chocolate Frosting uses browned butter, which adds nutty, toffee-like flavor through the Maillard reaction. Coconut sugar adds a natural caramel undertone in place of refined white sugar. The chocolate frosting skips butter and powdered sugar, using only Greek yogurt and melted dark chocolate. The result is a deeply flavored, gluten free cake.

Ingredients

Cake

• 2 sticks unsalted butter, browned and cooled
• 1 1/2 cups coconut sugar or light brown sugar
• 1 cup milk of choice
• 2 large eggs
• 1 1/2 cups mashed ripe bananas (about 3 medium bananas)
• 1 tsp vanilla extract
• 2 cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Chocolate Frosting

• 1 cup thick Greek yogurt
• 1/2 cup dark chocolate chips, melted

What Each Ingredient Does

Brown butter

Browning butter caramelizes the milk solids, producing nutty, toasty flavor compounds that plain melted butter cannot replicate. In a simple banana cake, that depth makes the difference between a one-dimensional result and something genuinely complex. Cool for at least 10 minutes before mixing, since hot butter blends poorly with sugar and eggs.

Coconut sugar

Coconut sugar adds natural sweetness to this Banana Cake with Chocolate Frosting alongside a mild caramel and molasses undertone that pairs beautifully with browned butter and ripe banana. Light brown sugar works as a direct 1:1 substitute.

Ripe bananas

Use bananas with visible brown spots. As a banana ripens, its starches convert to simple sugars, making it sweeter, softer, and more intensely banana-flavored. About three medium bananas produces a moist cake without being dense or gummy.

Cinnamon

Cinnamon contains compounds that enhance the perception of sweetness on the palate, making the banana and coconut sugar flavors taste more pronounced. It also adds warmth that ties the brown butter and banana together into a cohesive flavor profile.

Greek yogurt chocolate frosting

This two-ingredient frosting contains no butter and no powdered sugar. Thick Greek yogurt provides the creamy base with natural protein, while melted dark chocolate adds richness without refined sugar. Use a thick strained variety like Oikos Triple Zero or Fage Total.

Thin yogurt produces frosting that slides rather than spreads. The frosting thickens considerably in the refrigerator, so a 15 to 20 minute chill after mixing brings it to perfect spreading consistency.

How to make Banana Cake with Chocolate Frosting, step by step

First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.

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

Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.

Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.

Remove the cake from the oven. Allow it to fully cool, at least 4 hours.

Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.

Finally, spread the frosting on top of the cooled cake. Slice and serve!

Why Brown Butter Transforms This Cake

When you brown butter, the water evaporates and the milk solids undergo the Maillard reaction, forming nutty, caramel-like flavor compounds. In a banana cake, these compounds integrate with the caramel notes of ripe banana and coconut sugar to create a genuinely layered, complex flavor profile.

Recipes that use plain melted butter produce a flat result in comparison. Browning the butter takes about five extra minutes and produces a difference every person who tastes this Banana Cake with Chocolate Frosting notices.

Tips for the Best Results

Use the ripest bananas possible

Brown-spotted bananas produce a sweeter, more intensely flavored cake. If yours are still yellow, leave them at room temperature for two to three more days.

Cool the butter before mixing

Hot browned butter produces a greasy batter. Allow it to cool for at least 10 minutes before adding it to the bowl. It should feel warm but not steaming.

Use thick Greek yogurt for the frosting

Thin yogurt produces frosting that runs rather than spreads. Use a strained variety like Oikos Triple Zero or Fage Total. Refrigerate for 15 to 20 minutes if the frosting seems too loose after mixing.

Do not overbake

This cake needs a clean toothpick, unlike a brownie. Pull it at the first sign of a clean test to preserve the moist, tender crumb throughout.

Substitutions

Storage

Refrigerator: Store in an airtight container for up to 4 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the cake base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

You May Also Like

• Banana Cake
• Gluten Free Pumpkin Cake
• Brown Butter Banana Bars
• Gluten Free Carrot Cake
• Gluten Free Chocolate Cake

If you make this raspberry brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Banana Cake with Chocolate Frosting

Soft banana cake with a warm cinnamon crumb, a deep nutty richness from brown butter, and a silky chocolate frosting made from Greek yogurt. Every bite is moist, richly flavored, and perfectly balanced between sweet banana and bold dark chocolate.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 9 bars

Calories 419kcal

Author Addison LaBonte

Ingredients

Cake

• 2 sticks unsalted butter browned
• 1 ½ cups coconut sugar or light brown sugar
• 1 cup milk of choice
• 2 eggs
• 1 ½ cups mashed ripe bananas
• 1 tsp vanilla extract
• 2 cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Chocolate Frosting

• 1 cup thick Greek yogurt
• ½ cup melted dark chocolate chips

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a 9 inch square pan with parchment paper.
• In a large mixing bowl, add the browned butter, coconut sugar, milk, eggs, mashed bananas, and vanilla. Stir to combine.
• Then, add in the gluten free flour, baking soda, and cinnamon. Stir together.
• Pour this cake batter into the lined pan. Bake for 35 to 38 minutes, or until a toothpick inserted comes out clean.
• Remove the cake from the oven. Allow it to fully cool, at least 4 hours.
• Once the cake has cooled, make the frosting. Add the Greek yogurt and melted chocolate to a mixing bowl. Stir until thick and creamy.
• Finally, spread the frosting on top of the cooled cake. Slice and serve!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• If time does not permit, you can use melted butter. I highly recommend the browned butter though!
• Use brown spotted ripe bananas.
• Do not bake the cake too long.
• Allow the cake to fully cool before frosting.
• I like using a thicker brand of Greek yogurt, like Oikos triple zero vanilla.
• The frosting will become thicker in the fridge.
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 419kcal | Carbohydrates: 54g | Protein: 8g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 237mg | Potassium: 211mg | Fiber: 5g | Sugar: 25g | Vitamin A: 702IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg

The post Banana Cake with Chocolate Frosting appeared first on Organically Addison.

Three components build this cookie: the dough, the peach filling, and the crumble topping. Each is straightforward on its own, and together they create something that genuinely tastes like an individual warm peach cobbler you can hold in your hand. Check out my Peach Cobbler Cheesecake too!

What are Peach Cobbler Cookies?

Peach Cobbler Cookies are soft, buttery cookies designed to taste like an individual serving of peach cobbler. A baked cookie base with a cinnamon-spiced crumb gets a well pressed into the center right after baking, then fills with a warm, thickened fresh peach filling.

A crumble topping goes on top to recreate the buttery, golden crust of a classic cobbler. This version is fully gluten free with a honey-sweetened filling and an optional coconut butter glaze.

Ingredients

Cookie dough

• 2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 tsp vanilla extract
• 2 large eggs
• 3 ¼ cups gluten free flour (see notes)
• 1 tsp baking soda
• 1 tsp ground cinnamon

Peach filling

• ½ cup diced fresh ripe peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble topping

• 4 tbsp unsalted butter, cubed and cold
• ½ cup gluten free flour, heat treated (see notes)
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter, optional glaze

What Makes This Recipe Stand Apart

Gluten free natively

Every top-ranking peach cobbler cookie recipe uses all-purpose flour. This one uses a 1:1 gluten free baking blend throughout both the dough and the crumble topping. All-purpose flour works as a direct 1:1 substitute if you are not gluten free.

Honey-sweetened filling and arrowroot thickener

Every top competitor sweetens the filling with granulated sugar and thickens it with cornstarch. This recipe uses honey for a natural floral sweetness and arrowroot powder or tapioca starch as a grain-free, paleo-friendly thickener that works just as well. Both choices make this recipe meaningfully different from every top result.

Coconut butter glaze

The optional melted coconut butter drizzle adds a subtle sweetness and a glossy finish with no refined sugar. It adds a faint coconut note that complements the peach and cinnamon without overpowering either, and makes these cookies visually distinctive in photos.

How to make Peach Cobbler Cookies, step by step

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

Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.

Then, add in the vanilla and eggs. Beat until mixed.

Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.

Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.

Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.

Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.

Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.

Finally, if desired, add some melted coconut butter on top as a glaze!

Why Chilling the Dough and Heat-Treating the Flour Both Matter

Chilling the dough solidifies the butter, which slows spreading in the oven and gives the cookies time to puff and set before spreading outward. The result is a thicker, chewier cookie with a well-defined center that holds the filling cleanly. Unchilled dough spreads flat and makes the well difficult to form.

Additionally, heat-treating the crumble flour is a food safety step: raw flour can harbor bacteria including E. coli. Because the crumble goes on after baking and never returns to the oven, spreading the flour on a sheet pan and baking at 350 degrees for 5 to 6 minutes is non-negotiable.

Tips for the best result

Use ripe, juicy peaches

Ripe peaches produce the most flavorful filling. If your peaches resist gentle pressure, leave them at room temperature for one to two more days before using.

Press the well while the cookie is still warm

The indent must happen immediately after the cookies come out of the oven, while the center is still soft enough to compress. Cool cookies are too firm to press without cracking.

Cool the filling before assembling

Hot filling softens the cookie too much. Allow the peach filling to cool to room temperature or a gentle warmth before spooning it into the wells.

Substitutions

Storage

Room temperature: Store in an airtight container for up to 3 days. The crumble softens slightly over time but the flavor stays excellent.

Make-ahead: Prepare the dough, filling, and crumble separately up to one day ahead. Store each covered in the refrigerator and assemble after baking. Portioned dough balls freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes.

Frequently Asked Questions

You May Also Like

• Baked Peaches
• Paleo Mini Cobblers
• Peach Cobbler in a Jar
• Peach Cobbler 
• Blackberry Cobbler

If you make this raspberry brownie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Peach Cobbler Cookies

These Peach Cobbler Cookies are buttery and soft with a warm, cinnamon-spiced crumb, a juicy honey-sweetened peach filling in the center, and a golden crumble topping on top. Every bite tastes like a bite of warm peach cobbler tucked into the perfect summer cookie.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 10 cookies

Calories 451kcal

Author Addison LaBonte

Ingredients

Cookie Dough

• 2 sticks unsalted butter softened
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 3 ¼ cups gluten free flour see note
• 1 tsp baking soda
• 1 tsp cinnamon

Peach Filling

• ½ cup diced fresh peaches
• 1 tbsp honey
• 1 tsp arrowroot powder or tapioca starch

Crumble Topping

• 4 tbsp unsalted butter cubed and cold
• ½ cup gluten free flour heat treated
• ½ cup granulated sugar or coconut sugar
• 2 tbsp melted coconut butter optional glaze

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
• Make the cookie dough. In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
• Then, add in the vanilla and eggs. Beat until mixed.
• Add in the gluten free flour, baking soda, and cinnamon. Stir until mixed. Place this bowl in the fridge while you make the filling and topping.
• Then, make the filling. Add the diced peaches and honey to a pan over medium heat. Gently stir for 3 to 4 minutes, until warm. Then remove from the heat. Sprinkle in the arrowroot starch and stir until the sauce has thickened. Set aside to gently cool.
• Next, make the topping. In a mixing bowl, combine the cubed cold butter, heat treated gluten free flour, and sugar. Use your hands or a fork to combine until a crumbly mixture forms.
• Bake the cookies. Use a cookie scoop to scoop balls of dough onto the lined pan. Bake for 11 to 13 minutes, or until the edges are just barely lightly golden brown.
• Once you remove from the oven, use the back of a spoon to make a gently indent in the middle of the cookie. Spoon some peach filling mixture on top. Then, top with the crumble topping.
• Finally, if desired, add some melted coconut butter on top as a glaze!

Notes

• If you are not gluten free, feel free to use all purpose flour.
• For the crumble topping, heat treat your flour. Spread the flour on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 6 minutes. Remove from the oven and cool.
• I recommend using ripe juicy peaches for the best results.
• Chilling the cookie dough prevents it from spreading too much.
• Store leftovers at room temperature for up to 3 days in an airtight container.

Nutrition

Calories: 451kcal | Carbohydrates: 57g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 132mg | Potassium: 51mg | Fiber: 5g | Sugar: 55g | Vitamin A: 753IU | Vitamin C: 0.02mg | Calcium: 63mg | Iron: 2mg

The post Peach Cobbler Cookies appeared first on Organically Addison.

The brownies themselves use coconut sugar rather than white granulated sugar, which adds a subtle caramel undertone to the chocolate base and lowers the glycemic impact compared to a standard brownie. Additionally, the recipe is gluten free from the ground up, not as an afterthought substitution. One bowl, one pan, and a result that tastes far more indulgent than its ingredient list suggests.

Try my Brownies with Salted Caramel Frosting too!

What Makes This Peanut Butter Frosting Different?

Most peanut butter frostings combine butter, powdered sugar, and peanut butter into a sweet buttercream. This version, however, skips both the butter and the powdered sugar entirely. Instead, it uses thick Greek yogurt as the base and honey or maple syrup as the sweetener.

The result is a frosting that tastes creamy and rich like a classic peanut butter frosting but contains more protein, less refined sugar, and a lighter texture that complements the dense, fudgy brownie base without overwhelming it.

Ingredients

Brownies

• 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

Peanut Butter Frosting

• ½ cup all natural creamy peanut butter
• 1 ½ cups Greek yogurt
• 2 tbsp honey or maple syrup

What Each Ingredient Does

Melted butter and chocolate chips

Melting butter with dark chocolate chips creates the glossy, rich base of these brownies. The combined fat and cocoa solids produce a batter that bakes into a dense, fudgy crumb. Use high-quality dark chips for the best flavor and smoothest melt.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes before adding the chocolate is the key technique here. That extended beating incorporates air and creates the signature crinkly, paper-thin top crust that defines a great brownie.

Coconut sugar adds a subtle caramel warmth alongside its lower glycemic index. White or light brown sugar works as a direct 1:1 substitute.

Gluten free flour and dark cocoa powder

Just one quarter cup of gluten free flour holds the rich, fat-heavy batter together without making the brownies cakey. A 1:1 gluten free baking blend works best, though all-purpose flour substitutes directly at the same amount.

Cornstarch also works for those avoiding all flour blends. Two tablespoons of dark cocoa powder deepen the chocolate flavor beyond what the chips alone provide.

Greek yogurt peanut butter frosting

This frosting contains no butter and no powdered sugar. Thick Greek yogurt provides the creamy base and natural protein. All-natural peanut butter, made from only peanuts and salt, adds richness and flavor. Honey or maple syrup sweetens without refined sugar.

Use a thick strained variety such as Fage Total or Oikos Triple Zero. Thin yogurt produces a runny frosting that will not hold its shape. If the frosting looks loose after mixing, refrigerate it for 15 to 20 minutes before spreading.

How to make Brownies with Peanut Butter Frosting, 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, flour and espresso powder. Stir to combine.

Fold in extra chocolate chips if desired.

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

Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Cool the brownies fully before making the frosting. To make the frosting, add the peanut butter, Greek yogurt, and honey to a mixing bowl. Beat until thick and creamy.

Finally, top these Brownies with Peanut Butter Frosting with frosting and slice!

Why Whisking the Eggs Creates a Crinkly Top

The shiny, crinkled top crust on a great brownie comes from vigorously whisking the eggs and sugar together. When you whisk for 2 to 3 minutes, the sugar partially dissolves and the mixture traps air. During baking, that air expands and pushes the surface upward before setting, creating the paper-thin, crinkly crust.

Recipes that simply stir the eggs in without beating produce a flat, dull surface. The extended whisking costs two extra minutes and makes a visible difference.

Tips for the Best Results

Use a thick Greek yogurt

Thin or low-fat yogurt produces a runny, unspreadable frosting. Use a full-fat or strained variety like Fage Total or Oikos Triple Zero for a frosting that holds its shape.

Do not overbake

Pull the brownies when the center looks slightly underdone. The fudgy texture develops as they cool. A completely clean toothpick means overbaked brownies.

Cool completely before frosting

Adding frosting to warm brownies causes the yogurt base to melt and slide. Wait until the brownies reach room temperature before frosting, then refrigerate briefly before slicing.

Use all-natural peanut butter

All-natural peanut butter mixes smoothly into the Greek yogurt and delivers clean peanut butter flavor. Conventional peanut butter contains stabilizers and added sugar that make the frosting heavier and overly sweet.

Substitutions

Storage

Refrigerator: Store these Brownies with Peanut Butter Frosting in an airtight container in the fridge for up to 3 days. The Greek yogurt frosting requires refrigeration.

Freezer: Freeze the brownie base without frosting for up to 2 months. Thaw overnight in the refrigerator and make the frosting fresh before serving.

Frequently Asked Questions

You May Also Like

• Healthy Brownies with Frosting
• Cosmic Brownies
• Peanut Butter Cheesecake
• Gluten Free Tiramisu
• Gluten Free Peanut Butter Brownies

If you make this Brownies with Peanut Butter Frosting recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Brownies with Peanut Butter Frosting

These Brownies with Peanut Butter Frosting are rich, fudgy, and deeply chocolatey with a thick, creamy peanut butter frosting on top. The frosting uses Greek yogurt and honey instead of butter and powdered sugar, making it lighter, protein-rich, and completely irresistible.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 brownies

Calories 381kcal

Author Addison LaBonte

Ingredients

Brownies

• 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 note
• ½ cup dark chocolate chips

Peanut Butter Frosting

• ½ cup all natural creamy peanut butter
• 1 ½ cups Greek yogurt
• 2 tbsp honey or maple syrup

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, flour and espresso powder. Stir to combine.
• Fold in extra chocolate chips if desired.
• Pour batter into the lined pan. Smooth out into one even layer.
• Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
• Cool the brownies fully before making the frosting. To make the frosting, add the peanut butter, Greek yogurt, and honey to a mixing bowl. Beat until thick and creamy.
• Finally, top the brownies with frosting and slice.

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. This recipe also works with cornstarch.
• Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
• Allow brownies to cool before frosting.

Nutrition

Calories: 381kcal | Carbohydrates: 41g | Protein: 9g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 65mg | Sodium: 204mg | Potassium: 162mg | Fiber: 3g | Sugar: 14g | Vitamin A: 369IU | Calcium: 56mg | Iron: 2mg

The post Brownies with Peanut Butter Frosting appeared first on Organically Addison.

Pumpkin purée does the work that flour and fat normally do in a traditional cake. It adds moisture, creates structure, and keeps every slice dense and gooey without adding any detectable pumpkin flavor. Instead, the dark cocoa powder and maple syrup take center stage, delivering a bold chocolate hit from the very first bite.

What Makes This Chocolate Cake Healthy?

This Healthy Chocolate Cake replaces flour, oil, and butter entirely with pumpkin purée, which provides moisture and structure without adding refined carbohydrates or saturated fat. Pure maple syrup or honey replaces refined sugar. The result is a naturally grain-free, gluten-free chocolate cake sweetened only with whole-food ingredients and no processed additives of any kind.

Why This Recipe Is Unlike Any Other Healthy Chocolate Cake

Every other healthy chocolate cake recipe you find online swaps refined white sugar for coconut sugar, or uses applesauce to cut some of the oil. Those are smart tweaks, but they still rely on flour as the foundation. This recipe takes a completely different approach: pumpkin purée replaces everything — the flour, the oil, and the butter — all at once.

The result sits firmly in its own category. It is grain free and gluten free without a single specialty flour or alternative starch in sight. Furthermore, it uses no oil, no butter, and no refined sugar, yet it tastes gooey, dense, and deeply chocolatey in a way that genuinely surprises people on first bite. Because the chocolate flavor comes from three-quarters of a cup of dark cocoa powder plus a chocolate ganache on top, there is nothing muted or “diet-food” about it.

Ingredients for Healthy Chocolate Cake

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Frosting

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

What Each Ingredient Does In This Recipe

Pumpkin purée

Pumpkin purée performs triple duty in this recipe. It replaces flour for structure, replaces oil for moisture, and contributes a natural binding quality from its dense, fibrous composition. Despite playing such a central role, pumpkin adds no detectable flavor to the finished cake — the dark cocoa powder completely overwhelms it. For best results, choose a thick, low-moisture pumpkin purée like Trader Joe’s canned pumpkin. If your brand runs watery, blot out some moisture with a paper towel before using. Watery purée leads to an underset center and a soggy bottom.

Eggs and egg yolk

The combination of four whole eggs plus one extra yolk gives this cake its structure, richness, and lift. Whole eggs provide protein to hold the batter together, while the extra yolk adds fat and a richer, creamier mouthfeel. Together, they create the dense, fudgy interior that makes this cake so satisfying. Do not reduce the egg count — without flour to hold the cake together, the eggs carry all the structural weight.

Dark cocoa powder

Three-quarters of a cup of dark cocoa powder is the backbone of the flavor here. That is a generous amount, and it produces a deep, intense chocolate taste that stands up beautifully against the neutral pumpkin base. Dutch-process dark cocoa powder delivers the most balanced, rich result. However, natural unsweetened cocoa powder works as a substitute, and black cocoa powder works for those who want an even more dramatic, Oreo-like depth.

Pure maple syrup or honey

Either maple syrup or honey sweetens the cake with a natural, unrefined sweetener that carries its own subtle flavor. Maple syrup contributes a warm, slightly woodsy note that pairs beautifully with dark chocolate. Honey adds a floral sweetness that works just as well. Both dissolve smoothly into the batter without graininess. For a purely neutral sweetness, maple syrup is the better choice. For a slightly richer result, opt for raw honey.

Dark chocolate chips and heavy cream (frosting)

The frosting is a simple two-ingredient ganache: dark chocolate chips melted into warm heavy whipping cream. It sets into a glossy, thick layer that complements the dense cake perfectly. If the ganache feels too thin after mixing, a short rest in the refrigerator thickens it to a spreadable consistency. For a dairy-free version, full-fat canned coconut cream works as a direct substitute for the heavy cream.

How to Make

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.

Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.

Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.

Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.

To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.

Lastly, frost the fully cooled cake. Slice and enjoy!

Why Does Pumpkin Purée Replace Flour And Oil In This Cake?

Pumpkin purée works as a flour and oil replacement in cake baking for two distinct reasons. First, its high water content and fibrous texture create moisture and body without the need for added fat. This mirrors what oil does in a traditional cake — keeping every crumb soft and preventing dryness.

Second, pumpkin’s natural starches and the binding quality of its dense, smooth consistency give the batter structural integrity, much like flour does in a standard recipe. Because pumpkin also has a very mild flavor that dark cocoa powder easily dominates, it acts as a neutral base that carries the chocolate flavor without competing with it.

Why This Cake Needs To Cool

Unlike flour-based cakes that set firmly during baking, this Healthy Chocolate Cake relies on its eggs and pumpkin base to firm up as it cools. Fresh from the oven, the center remains soft, moist, and loose — essentially a set custard held together by protein rather than starch. Refrigerating the cake for at least 2 hours allows that structure to fully solidify, transforming a loose, fragile cake into a firm, sliceable one. Skipping or shortening the cooling time results in a cake that falls apart when you cut it.

Expert Tips

Choose a thick pumpkin purée

The moisture level of your pumpkin purée directly affects the outcome. Watery purée produces a cake that never fully sets in the center. Trader Joe’s canned pumpkin is a reliable choice because it runs notably thicker and drier than many other brands. If you only have a wetter brand available, spread the purée on a paper towel and blot out excess moisture before measuring.

Do not overbake

This cake should come out of the oven with a mostly set top that still has a slight give in the center. If the top looks completely firm and dry, you have gone too long. The gooey, fudgy texture that makes this cake special sets during the cooling period, not during baking. Trust the timing, pull it early rather than late, and let the refrigerator do the rest.

Refrigerate for the best texture

Room-temperature cooling alone produces a soft, fragile cake. Refrigerating for at least 2 hours firms the interior into that dense, fudgy, brownie-like texture the recipe promises. Moreover, a cold cake slices more cleanly than a warm one, making for much better presentation and far easier serving.

Use a springform pan

Because this cake is so moist, a regular round pan creates a removal nightmare. A springform pan removes that problem entirely — the sides release without flipping, so the cake stays intact and its shape holds perfectly. If you do not own a springform pan, a well-greased round pan with a parchment bottom works, but plan on serving the cake directly from the pan rather than transferring it.

Let the ganache cool before spreading

Pouring warm ganache over a cold cake works well, but a ganache that has thickened to a spreadable, peanut-butter-like consistency gives you more control and a cleaner finish. If the ganache feels too thin, refrigerate it for 10 to 15 minutes before spreading. This extra step makes the frosting layer look much more intentional and polished.

Frosting And Topping Variations

The chocolate ganache frosting that comes with this recipe is the simplest and most complementary option. However, the following toppings all work beautifully with this cake’s dense, intense chocolate base.

Ingredient substitutions for Healthy Chocolate Cake

When To Make

This cake suits far more occasions than its healthy label might suggest. Because it contains no flour, no refined sugar, and no oil, it works well for anyone following a grain-free, gluten-free, or refined sugar-free lifestyle. Beyond dietary needs, the pumpkin base makes it a natural fit for fall baking, Halloween dessert tables, and Thanksgiving gatherings, where pumpkin-based recipes already feel at home.

For everyday occasions, this cake works as a lower-guilt weeknight dessert, a birthday cake for health-conscious guests, or a make-ahead treat that improves with an overnight rest in the refrigerator. Because you bake it in a single pan with no layers to assemble, it also qualifies as one of the easiest celebration cakes you can prepare from scratch.

How To Store

In the refrigerator: Store in an airtight container in the fridge for up to 4 days. The cold temperature actually improves the texture — the cake firms up further overnight and becomes even more dense and fudgy by day two.

In the freezer: Wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature for 1 to 2 hours before serving. Freeze without the frosting for the cleanest result — add the ganache fresh after thawing.

Make-ahead tip: Bake the cake a full day ahead and refrigerate overnight without frosting. The next day, the texture reaches its peak dense, fudgy best. Make the ganache fresh just before serving for the glossiest finish.

Frequently Asked Questions

You May Also Like

• Peanut Butter Mug Cake
• Brownie Cake
• Vegan Coffee Cake
• Instant Pot Cake
• Protein Mug Cake

If you make this Healthy Chocolate Cake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

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Healthy Chocolate Cake

Dark. Fudgy. Intensely chocolatey. This Healthy Chocolate Cake packs bold cocoa flavor into every dense, gooey bite with zero flour, zero oil, and zero refined sugar. Pumpkin purée keeps it impossibly moist, and the chocolate ganache takes it completely over the top.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 slices

Calories 159kcal

Author Addison LaBonte

Ingredients

Cake

• 2 ¼ cups pumpkin purée
• 4 eggs
• 1 egg yolk
• ¾ cup dark cocoa powder
• ½ cup pure maple syrup or honey

Healthy Chocolate Cake

• ⅔ cup dark chocolate chips
• ⅓ cup heavy whipping cream

US Customary – Metric

Instructions

• First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
• Add all of the ingredients to a large mixing bowl. Stir until completely smooth and creamy.
• Pour the batter into the lined pan. Smooth into an even layer. Bake for 60 to 65 minutes, or until the top looks mostly set and no longer watery.
• Finally, remove from the oven. Cool at least 4 hours before frosting. I recommend cooling for at least 2 of those hours in the fridge.
• To make the frosting, add the heavy whipping cream to a skillet over low heat. Once lightly bubbling, turn the heat off. Add in the dark chocolate chips. Stir until completely smooth and melted. It will start to thicken slightly. If needed, place in the fridge to further thicken.
• Lastly, frost the fully cooled cake. Slice and enjoy!

Notes

• If your brand of pumpkin purée is especially watery, use a paper towel to blot out some of the moisture. I like using Trader Joe’s canned pumpkin because it is on the thicker/drier side.
• The cake batter will be similar to brownie batter.
• Do not bake too long. This cake is meant to be gooey!
• Store leftovers in the fridge for up to 4 days.

Nutrition

Calories: 159kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 28mg | Potassium: 235mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7347IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg

The post Healthy Chocolate Cake appeared first on Organically Addison.