Fall Archives - Organically Addison

Pumpkin Cornbread

Addison LaBonte — Thu, 17 Sep 2026 02:33:27 +0000

Pumpkin cornbread sounds like a seasonal novelty, but this version earns a permanent spot in the rotation. This Pumpkin Cornbread is everything the classic version is supposed to be: tender, moist, and deeply flavored, without the dryness that ruins most cornbread the moment it cools.

Brown butter gives every square a nutty, caramelized depth that plain melted butter simply cannot produce, one and a quarter cups of pumpkin puree keeps the crumb moist all the way through, and maple syrup sweetens without any refined sugar. It works equally well as a side dish with soup or chili and as a standalone breakfast square. Ready in 24 minutes.

What makes this Pumpkin Cornbread different?

This Pumpkin Cornbread uses brown butter instead of plain melted butter, which adds a nutty, caramelized depth that no competing recipe pairs with maple syrup in a gluten free cornbread. Cinnamon only replaces the full pumpkin pie spice blends every top competitor uses, letting the brown butter, maple syrup, and pumpkin come through more clearly.

More pumpkin than most (one and a quarter cups in an 8-inch pan) and no refined sugar anywhere make this the most flavorful, most flexible pumpkin cornbread in the top results.

Ingredients

½ cup butter, browned or melted
1 cup cornmeal
1 cup gluten free flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 ¼ cups pumpkin purée
⅓ cup pure maple syrup or honey
2 eggs

What Each Ingredient Does

Brown butter and cinnamon

Browning the butter adds nutty, toasty flavor compounds that plain melted butter does not contain. In cornbread, which has a relatively neutral base, those compounds make a noticeable difference in every bite. 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.

One teaspoon of cinnamon provides a warm, subtle spice note rather than the more assertive blend that full pumpkin pie spice produces, letting the brown butter and maple syrup come through clearly alongside the pumpkin.

Pumpkin puree, maple syrup, cornmeal, and GF flour

One and a quarter cups of pumpkin puree is more than most competing recipes use in this pan size, producing a more intensely pumpkin-flavored crumb that stays moist for days. Use plain puree only, not pie filling. One third of a cup of maple syrup or honey sweetens with no refined sugar. Maple syrup produces a neutral caramel warmth; honey produces a more floral sweetness.

Both work at the same amount. One cup of cornmeal provides the texture and earthy corn flavor that defines cornbread. One cup of GF flour provides the structure. Cornmeal is naturally GF, but GF flour keeps the whole recipe GF from start to finish. All-purpose flour substitutes at the same amount.

How to make Pumpkin Cornbread, step by step

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

Brown your butter. Cook in a skillet over medium heat until it turns a caramel color. Set aside to cool.

In a mixing bowl, add the cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir together.

Then, add in the pumpkin, maple syrup, eggs, and brown butter. Stir together. Do not over mix.

Pour into your lined pan. Smooth into an even layer.

Bake for 22 to 24 minutes.

Finally, remove from the oven. Cool before slicing.

Why This Cornbread Bakes Faster Than Most

Most pumpkin cornbread recipes bake for 25 to 35 minutes. This one finishes in 22 to 24 minutes. The high pumpkin content, brown butter fat, and 8-inch square pan produce a thinner, faster-setting batter than most competing recipes. The pumpkin and maple syrup also create a more cohesive moisture distribution than granulated-sugar-and-oil batters. Begin checking at 22 minutes. Moist crumbs on the toothpick is the correct done signal. A clean toothpick means it has gone too far.

Tips for the Best Result

Cool the brown butter and do not overmix

Cool the butter for at least 5 minutes before adding eggs. Hot butter scrambles them before the batter is mixed. Stir the batter until no dry streaks remain, then stop. Cornbread batter is more sensitive to overmixing than quick bread batter. A few lumps are correct and disappear in the oven.

Plain pumpkin puree only and start checking at 22 minutes

Pumpkin pie filling adds sugar and spices that throw off the sweetness balance. Plain puree is the correct ingredient. This cornbread bakes faster than most, so check at 22 minutes. Moist crumbs on the toothpick is the reliable done signal regardless of how the top looks.

Serving Ideas

This cornbread works across a wide range of situations beyond the standard soup-and-chili pairing:

With chili or stew: The classic pairing. The cornbread’s slight sweetness and pumpkin flavor complement both tomato-based and white chilis well.
As a breakfast square: Warm a square, add a small amount of butter, and a drizzle of honey or maple syrup on top.
On a Thanksgiving table: A natural fit alongside roasted vegetables and turkey. The pumpkin ties the seasonal flavors together.
As a standalone snack: The brown butter and maple syrup make every square satisfying enough on its own without any topping.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Brown butter	Plain melted butter	Less complex flavor, still delicious
Cinnamon	Pumpkin pie spice (same amount)	More assertive, spice-forward result
Pumpkin puree	Butternut squash puree (same amount)	Similar texture, slightly sweeter

Storage

Room temperature: Store in an airtight container for up to 4 days. The pumpkin keeps every square moist throughout.

Freezer: Wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature for 20 to 30 minutes or warm gently in a toaster oven.

Frequently Asked Questions

Is cornbread gluten free?

Cornmeal itself is naturally gluten free. However, most cornbread recipes combine cornmeal with all-purpose flour, which contains gluten. This recipe uses GF flour alongside the cornmeal, making the entire recipe gluten free natively.

Can I use honey instead of maple syrup?

Yes. Honey substitutes at the same amount. It produces a slightly more floral, pronounced sweetness compared to the neutral caramel warmth of maple syrup. Both keep the recipe completely refined sugar free.

Can I bake this as muffins?

Yes. Divide into a lined 12-cup muffin tin and bake at 350 degrees for 15 to 18 minutes. Start checking at 15 minutes.

Why is my cornbread dry?

The most common cause is overbaking. Pull when the toothpick shows moist crumbs. A clean toothpick at 22 to 24 minutes means it has gone too far.

Can I use pumpkin pie spice instead of cinnamon?

Yes. Substitute one teaspoon of pumpkin pie spice for the cinnamon. The result will be more assertive and spice-forward. The cinnamon-only version intentionally keeps the spice subtle so the brown butter and maple syrup flavors come through more clearly.

Pumpkin Cornbread

Tender, moist, and warmly spiced with a golden crumb that comes from the brown butter in every bite. Pumpkin keeps every square soft and flavorful for days, while maple syrup sweetens naturally without a drop of refined sugar anywhere in the recipe.

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 24

Total Time 34

Servings pieces

Author Addison LaBonte

Ingredients

½ cup butter browned or melted
1 cup cornmeal
1 cup gluten free flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 ¼ cups pumpkin purée
⅓ cup pure maple syrup or honey
2 eggs

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Brown your butter. Cook in a skillet over medium heat until it turns a caramel color. Set aside to cool.
In a mixing bowl, add the cornmeal, gluten free flour, baking powder, baking soda, and cinnamon. Stir together.
Then, add in the pumpkin, maple syrup, eggs, and brown butter. Stir together. Do not over mix.
Pour into your lined pan. Smooth into an even layer.
Bake for 22 to 24 minutes.
Finally, remove from the oven. Cool before slicing.

Notes

Feel free to use honey instead of maple syrup.
If you are not gluten free, you can use all purpose flour.
Do not bake too long.
Store in an airtight container for up to 4 days at room temperature.

The post Pumpkin Cornbread appeared first on Organically Addison.

Blender Pumpkin Banana Bread

Addison LaBonte — Wed, 02 Sep 2026 01:52:24 +0000

This Blender Pumpkin Banana Bread is everything that goes into a blender, blended smooth, poured into a pan, and baked! No bowls, no mixer, no measuring out spices, and no refined sugar anywhere. This is the loaf to make when you want something genuinely good without any effort!

The pumpkin and ripe banana do the sweetening naturally, the rolled oats blend into a soft, tender crumb, and the dark chocolate chips create gooey pockets of chocolate in every slice. It is also one of the most flexible recipes in the collection: maple syrup and honey both work equally well, and if a blender is not available, oat flour and a bowl work just as well.

What is Blender Pumpkin Banana Bread?

Blender Pumpkin Banana Bread is a gluten free quick bread made by blending pumpkin puree, ripe bananas, rolled oats, an egg, maple syrup or honey, and baking soda directly in a blender until smooth, then folding in dark chocolate chips and baking in a loaf pan.

The rolled oats blend into a naturally gluten free flour that holds the loaf together without any refined flour or sugar. It bakes in 35 to 40 minutes and contains no added spices.

Ingredients

½ cup pumpkin purée
1 cup mashed ripe bananas
1 ¾ cups gluten free rolled oats
1 egg
1 tsp baking soda
⅓ cup pure maple syrup or honey
1 cup dark chocolate chips

What Each Ingredient Does

Rolled oats, pumpkin, and banana

One and three quarters cups of rolled oats blend directly with everything else into a smooth oat flour that forms the structure of the loaf. Starting with whole oats rather than pre-made oat flour means everything blends in one step. Use certified GF rolled oats to keep the recipe fully gluten free. Oat flour substitutes at one and a half cups if a blender is not available.

Half a cup of pumpkin puree and one cup of mashed ripe banana work together as the primary moisture and natural sweetener. The banana provides concentrated sweetness from ripening and the pumpkin balances it with earthy moisture. Use plain pumpkin puree only, not pumpkin pie filling.

Maple syrup or honey and dark chocolate chips

One third of a cup of maple syrup or honey adds warm natural sweetness alongside the banana. Maple syrup produces a neutral caramel depth; honey produces a more floral sweetness. Both work equally well at the same amount. One cup of dark chocolate chips folds into the batter by hand after blending. Never blend the chips.

A blender breaks them into shavings rather than keeping them whole. Stirring by hand preserves their shape for gooey, defined pockets in every slice. Extra chips pressed into the top before baking make the loaf more visually appealing.

How to make Blender Pumpkin Banana Bread, step by step

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

Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.

Then, stir in the chocolate chips.

Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.

Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.

Finally, remove from the oven. Cool fully then slice into.

Why This Loaf Bakes Faster Than Most

Most pumpkin banana bread recipes bake for 45 to 60 minutes. This one finishes in 35 to 40 minutes. Blended rolled oats distribute moisture differently than dry flour particles that hydrate during baking. The oats are already fully combined and liquid-incorporated before the pan goes into the oven.

Pumpkin and banana also provide a cohesive, pre-moistened base that sets faster than oil-and-sugar batters. Pull at 35 minutes and check. Moist crumbs on the toothpick is the signal, not a dry-looking loaf.

Tips for the Best Result

Very ripe bananas, no blending the chips, and pull early

Brown-spotted bananas make a noticeably sweeter, more flavorful loaf. In a recipe with no refined sugar and no spices, banana ripeness matters more than in a standard quick bread. Never blend the chips. They shave into invisible slivers instead of gooey pockets.

Always stir by hand after blending. Pull the loaf at moist crumbs. A clean toothpick at 35 to 40 minutes means it has gone too far.

No blender? Use oat flour and mix by hand

Substitute one and a half cups of oat flour for the rolled oats. Mash the bananas and whisk the wet ingredients by hand, then stir in the oat flour and baking soda. The texture will be very similar to the blender version.

Substitutions

Original	Substitute	Notes
Rolled oats	Oat flour (1 1/2 cups)	Mix by hand; no blender needed
Maple syrup	Honey (same amount)	Slightly more floral sweetness
Pumpkin puree	Unsweetened applesauce (same amount)	Milder flavor, still moist
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter or dairy free
Whole egg	Flax egg (1 tbsp ground flax + 3 tbsp water)	Makes loaf fully vegan

Storage

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

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

Frequently Asked Questions

Is this loaf gluten free?

Yes, as long as certified gluten free rolled oats are used. Standard rolled oats may be processed in facilities that also handle wheat. Look for the certified GF label if gluten sensitivity is a concern.

Can I use oat flour instead of rolled oats?

Yes. Substitute one and a half cups of oat flour for the rolled oats and mix the batter by hand in a bowl. The blender is not needed when starting with oat flour.

Can I make this vegan?

Yes. Replace the egg with a flax egg (one tablespoon of ground flax mixed with three tablespoons of water, rested for 5 minutes) and use dairy-free dark chocolate chips. Use maple syrup rather than honey to keep it fully vegan.

Why does my loaf look gummy when I cut it warm?

Oat-based loaves need the full cooling time to set their crumb. The oat structure is more delicate than a flour-based crumb when warm and firms completely once cooled. Always wait until the loaf reaches room temperature before slicing.

Can I add spices?

Yes. One teaspoon of cinnamon or half a teaspoon of pumpkin pie spice blend into the batter with the other ingredients. The recipe intentionally omits spices so the pumpkin, banana, and dark chocolate flavors come through cleanly, but the spiced version also tastes excellent.

Blender Pumpkin Banana Bread

Moist, soft, and loaded with dark chocolate chips in every slice. The blender does every bit of the work, and the combination of pumpkin and ripe banana produces a naturally sweet, deeply satisfying loaf that tastes indulgent without a single grain of refined sugar.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5

Cook Time 35

Total Time 40

Servings slices

Calories 238kcal

Author Addison LaBonte

Ingredients

½ cup pumpkin purée
1 cup mashed ripe bananas
1 ¾ cups gluten free rolled oats
1 egg
1 tsp baking soda
⅓ cup pure maple syrup or honey
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
Add all of the ingredients except the chocolate chips to a blender. Blend until smooth.
Then, stir in the chocolate chips.
Pour this mixture into the lined pan. Sprinkle more chocolate chips on top if desired.
Bake for 35 to 40 minutes, or until a toothpick inserted into the middle comes out with only moist crumbs.
Finally, remove from the oven. Cool fully then slice into.

Notes

Use brown spotted bananas for the best flavor.
You can use oat flour if desired.
If you use oat flour, you can mix this by hand if needed.
Do not bake too long.
Store in an airtight container for up to 4 days at room temperature.

Nutrition

The post Blender Pumpkin Banana Bread 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.

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.

Pecan Pie Brownies

Addison LaBonte — Mon, 03 Nov 2025 03:55:00 +0000

If you love fudgy chocolate brownies and gooey pecan pie, you’ll absolutely fall for these Pecan Pie Brownies. This recipe gives you both in one bar: a rich chocolate base, a creamy-sweet pecan topping, crunchy nuts, and a perfect balance of flavors. Below you’ll find a full from-scratch version as well as an easy shortcut version using boxed mix, along with tips, variations, and troubleshooting to ensure your brownies come out perfect every time.

Great for holiday gatherings, gift boxes, or simply indulging at home. Try my Pecan Pie Bars too!

Ingredients

Brownie Layer

½ cup melted butter
1 cup dark chocolate chips
2 eggs
1 cup granulated sugar
2 tbsp cocoa powder
1 tsp vanilla extract
¼ cup flour, all purpose or gluten free flour
½ cup dark chocolate chips, to mix in

Pecan Pie Layer

¼ cup melted unsalted butter
1 egg
½ cup light brown sugar
¼ cup maple syrup
1 ¼ cups pecan halves

How to Make Pecan Pie 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 the 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 20 minutes or until the brownies are just barely set in the middle.
While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Tips and Variations for the Best Pecan Pie Brownies

Gluten-free version: Use a 1:1 gluten-free flour in place of all-purpose flour.

Vegan-style swap: Substitute each egg with flax-egg (1 Tbsp ground flax + 3 Tbsp water), and use dairy-free butter / chocolate chips. (Note: texture may vary.)

Chocolate intensity: Use high-quality dark chocolate (60 %–70 %). You can adjust the cocoa powder or reduce sugar slightly if you find it too sweet.

Nut size: Use chopped pecans instead of halves for easier slicing, or halves for visual appeal.

Pan size adjustment: If using a 9×9 or 9×13 pan, scale topping accordingly (increase pecan topping ingredients by same factor).

High-altitude / convection ovens: Consider reducing bake time by 5 minutes or lowering temperature by 10 °F if edges bake too quickly.

Storage and Serving Suggestions

Store at room temperature in an airtight container for up to 3 days.

For longer storage, you can refrigerate (up to 5 days) or freeze individual bars (wrapped in plastic + foil) for up to 1 month.

Serve with a scoop of butter pecan ice cream, drizzle with caramel sauce, or dust with powdered sugar.

Great for gifting — wrap bars in parchment and tie with ribbon. Serve alongside these Pecan Cookies!

FAQ and Troubleshooting

Problem	Possible Cause	Solution

Pecan topping burns or browns too fast

Oven too hot or top too near heating element

Cover with foil during final bake; reduce oven rack position

Center is too gooey after full bake

Underbaked brownie base; topping seeped into it

Increase initial bake time by 2-3 minutes; ensure brownie layer is partially set before topping

Bars crumble or cut poorly

Not chilled / cooled fully before slicing

Chill in fridge for at least 1 hour before cutting with clean sharp knife

Topping is too sweet or too runny

Maple syrup / brown sugar ratio too high

Reduce maple syrup slightly or use less liquid sweetener (e.g. reduce syrup by 1 Tbsp)

Pecan Pie Brownies

Pecan Pie Brownies are rich, fudgy bars with a gooey pecan pie topping. Sweet, nutty, and chocolatey, each bite melts with buttery pecans, smooth dark chocolate, and soft brownie goodness. Perfect for holidays or anytime treats.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings brownies

Calories 396kcal

Author Addison LaBonte

Ingredients

Brownie Layer

½ cup melted butter
1 cup dark chocolate chips
2 eggs
1 cup granulated sugar
2 tbsp cocoa powder
1 tsp vanilla extract
¼ cup flour all purpose or gluten free flour
½ cup dark chocolate chips

Pecan Pie Layer

¼ cup melted unsalted butter
1 egg
½ cup light brown sugar
¼ cup maple syrup
1 ¼ cups pecan halves

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 the 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 20 minutes or until the brownies are just barely set in the middle.
While they are baking, make the pecan pie layer. Combine all of the pecan pie ingredients in a bowl. Stir together.
Once the brownies come out, carefully pour the pecan layer on top. Gently spread into an even layer.
Return the pan to the oven for 20 to 25 minutes or until the pecan topping is set.
Finally, remove from oven. Allow the pecan pie brownies to completely cool before slicing into.

Notes

For the best results, use high-quality dark chocolate chips.
Stir together the melted butter and chocolate chips until completely smooth and creamy. If needed, microwave for an additional 10–15 seconds.
This recipe works with both all-purpose flour and gluten-free 1:1 flour, and even cornstarch can be used.
Gently spread the pecan layer on top.
Avoid overbaking—the brownies are ready when the pecan topping is set.
Let the brownies cool completely before cutting.
Store them at room temperature for up to 3 days.

Nutrition

The post Pecan Pie Brownies appeared first on Organically Addison.

Pumpkin Cookie Dough Bread

Addison LaBonte — Mon, 03 Nov 2025 03:36:23 +0000

This Pumpkin Cookie Dough Bread has a soft, spiced pumpkin crumb with pockets of raw cookie-dough in the center. I’ve always loved the idea of combining cookie dough and pumpkin bread into one indulgent, layered loaf. It’s perfect for fall breakfasts, dessert slices, or sharing with friends. (Feel free to halve for mini-loaves!)

Ingredients You’ll Need

For the Pumpkin Bread Batter

1 cup pumpkin purée
3 large eggs
⅓ cup melted coconut oil (or melted butter or olive oil)
1 tsp vanilla extract
1½ cups all-purpose flour (or gluten-free 1:1 blend)
½ tsp baking powder
1 tsp baking soda
1 cup brown sugar (or coconut sugar)
½ tsp pumpkin pie spice
1 tsp cinnamon
½ cup chocolate chips or chocolate chunks

For the Cookie Dough Layer

1 cup raw cookie dough (store-bought or homemade edible dough)

Tip: Make sure your cookie dough is room temperature before layering — it helps it bake easier.

Step-by-Step Instructions

Step 1: Prep the Pan

Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy lifting.

Step 2: Mix Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, melted coconut oil, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and cinnamon.

Step 4: Make the Batter

Add dry ingredients to the wet mixture. Stir gently until combined, then fold in brown sugar and chocolate chips.

Step 5: Layer the Batter and Dough

Pour ⅓ of the batter into the pan and smooth.

Crumble or spread ½ of the cookie dough on top.

Add the next ⅓ of the batter, then the remaining cookie dough.

Finish with the final layer of batter on top.

Step 6: Bake

Bake for 55–65 minutes, or until a toothpick inserted in the centre comes out mostly clean (a few moist crumbs are perfect).

Step 7: Cool and Slice

Let the pumpkin cookie dough bread cool in the pan for 30 minutes, then lift it out and cool completely before slicing.

Expert Tips & Variations

Ingredient Swaps

Use melted butter or olive oil instead of coconut oil if you prefer.

Almond flour or 1:1 gluten-free flour blend works in place of all-purpose flour.

Coconut sugar or light brown sugar both yield good flavor, though coconut sugar gives a deeper, slightly caramel note.

Try my Pumpkin Cookie Bars too!

Variations & Fun Twists

Make mini-loaves (2 x 8-inch pans) using half the recipe. Reduce bake time by ~10 minutes — check with toothpick.

Omit chocolate chips and add chopped nuts (e.g. walnuts or pecans) for crunch.

For a vegan version: replace eggs with flax-egg or applesauce and use vegan cookie-dough if available.

Try my Peanut Butter Cookie Dough Bread too!

Freezing & Storage

Store cooled pumpkin cookie dough bread wrapped at room temperature for up to 4 days.

To freeze: wrap slices in freezer-safe wrap / foil. Freeze up to 2 months. Thaw overnight in fridge or at room temperature. Toast lightly before serving.

Bake the loaf the night before. Wrap well. For best flavor, slice and warm in toaster oven (light toast) before serving.

Frequently Asked Questions

Can I use store-bought cookie dough vs homemade?

Yes — store-bought cookie dough works well. If using homemade cookie dough, make sure it’s safe-to-eat raw (or use heat-treated flour or egg-free dough).

Why layer the cookie dough inside, instead of mixing it in?

The layered approach gives you a visual surprise slice through the loaf, also preserves some gooeyness in the center rather than having it fully baked into crumb. It may require you to adjust bake time slightly, so check the middle with a toothpick.

Can I reduce sugar / make it less sweet?

You may reduce the sugar by up to ¼ cup, but note texture becomes denser. Or you could experiment by replacing some sugar with maple syrup or coconut sugar.

What pan size should I use?

This recipe is tested in a standard 9×5-inch loaf pan. If you use a smaller pan (e.g. 8×4), expect slightly longer baking time; if you use mini pans, reduce bake time accordingly and monitor frequently.

Pumpkin Cookie Dough Bread

Pumpkin Cookie Dough Bread is soft, moist, and full of cozy pumpkin spice flavor. Each slice has a gooey cookie dough layer and melty chocolate chips, making it taste like warm pumpkin pie mixed with fresh-baked cookies in one sweet loaf.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 1

Total Time 1 15

Servings slices

Calories 355kcal

Author Addison LaBonte

Ingredients

1 cup pumpkin purée
3 eggs
⅓ cup coconut oil melted
1 tsp vanilla extract
1 ½ cups flour all purpose or gluten free
½ tsp baking powder
1 tsp baking soda
1 cup brown sugar or coconut sugar
½ tsp pumpkin pie spice
1 tsp cinnamon
½ cup chocolate chips or chocolate chunks
1 cup raw cookie dough

US Customary – Metric

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
In a large mixing bowl, add pumpkin purée, eggs, melted coconut oil and eggs. Stir to combine.
Add in all remaining ingredients except chocolate chips. Stir to combine.
Fold in the chocolate chips.
Transfer ⅓ of the batter to the lined bread pan. Smooth into one even layer. Top with half of the cookie dough. Smooth into an even layer.
Repeat this step. Transfer the second third of the batter on top of the cookie dough. Top with the remaining cookie dough.
Spread the rest of the pumpkin bread batter on top.
Bake for 55 to 65 minutes or until toothpick inserted comes out clean.
Finally, remove pumpkin cookie dough bread from oven. Allow bread to fully cool before slicing into.

Notes

You can make this recipe with any type of cookie dough — even store-bought works great.
You can swap the melted coconut oil for olive oil or melted butter if you prefer.
Use either regular all-purpose flour or a gluten-free 1:1 flour blend.
Light brown sugar and coconut sugar both work nicely, though I personally like the flavor from coconut sugar best.
Be careful not to overbake — once a toothpick inserted in the center comes out with just a few moist crumbs, it’s ready.
Let the bread cool completely before slicing.
Keep covered at room temperature for up to 4 days.

Nutrition

The post Pumpkin Cookie Dough Bread appeared first on Organically Addison.

Iced Oatmeal Cookies

Addison LaBonte — Sun, 05 Oct 2025 20:19:05 +0000

Looking for the ultimate iced oatmeal cookies recipe? One that’s chewy on the inside, crisp on the edges, and topped with that classic crackly glaze? Whether you’re baking gluten free, want to reduce sugar, or just love a nostalgic cookie with a modern twist, this guide covers it all.

Recipe at a Glance

Prep Time: 15 minutes
Bake Time: 9 to 12 minutes
Cooling and Icing Time: 30 to 60 minutes
Total Time: About 1.5 hours
Yields: 12 large or 24 medium cookies
Dietary Options: Gluten free, dairy free, and vegan variations included

Ingredients for Soft and Chewy Iced Oatmeal Cookies

Cookie Dough:

½ cup unsalted butter, cold and cubed
½ cup granulated sugar
½ cup tightly packed brown sugar
1 egg
1 teaspoon vanilla extract
1 ¼cups gluten free all purpose flour (or regular flour if not gluten free)
1 ½ cups gluten free rolled oats (old fashioned, not quick oats)
½ teaspoon baking soda
½ teaspoon sea salt

Glaze:

½ cup powdered sugar
1 teaspoon milk or non dairy milk
½ teaspoon cinnamon (optional)

How to Make Iced Oatmeal Cookies Step by Step

Prep Time: 15 minutes | Cook Time: 9-10 minutes | Total Time: 24 minutes | Yield: 12 large cookies

1. Preheat & Prep

Preheat your oven to 350 degrees Fahrenheit (175°C). Line a baking pan with parchment paper.

2. Cream Cold Butter and Sugars

In the bowl of a stand mixer fitted with the paddle attachment, add the cold butter (cut into a few chunks for the mixer), granulated sugar, and brown sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is lightened slightly and no large clumps of butter remain. The mixture will look slightly crumbly, but fully combined.

3. Add Wet Ingredients

Stop the mixer and scrape down the sides of the bowl. Add in the egg and vanilla extract. Stir briefly on low speed until just combined.

4. Mix in Dry Ingredients

In a separate bowl, briefly whisk together the gluten-free flour, oats, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer. Stir on low speed until the ingredients are just combined and you no longer see streaks of dry flour.

Note on Texture: The dough will be pretty thick. This is normal for a cold butter and gluten free dough.

5. Scoop and Bake

Use an ice cream scoop (a standard 3-tablespoon scoop works best) to scoop uniform balls of dough onto the lined baking pan.

Bake for 9 to 10 minutes or until the edges are lightly golden brown. Do not over bake! The centers should look slightly soft.

6. Cool the Cookies

Remove the pan from the oven. Allow the cookies to cool on the pan for 5 minutes before carefully transferring them to a wire cooling rack. Allow the cookies to cool completely before moving on to the glaze step.

7. Make and Apply the Icing

While the iced oatmeal cookies are cooling, whisk together the powdered sugar, milk, and cinnamon in a small bowl. The glaze should be thick but drizzleable. If it’s too thin, add a teaspoon more powdered sugar; if it’s too thick, add a drop or two more milk.

Once the cookies are fully cooled, drizzle the icing on top using a fork or spoon for a casual, rustic look. Alternatively, dip the tops of the cookies lightly into the bowl of icing for a full, classic glaze.

Baking Tips

Always use cold butter straight from the fridge to reduce spread.

If your butter is softened, chill the dough balls for 30 to 60 minutes before baking.

Don’t over mix. Stop once everything is just combined.

Use old fashioned rolled oats, not quick oats.

Let the iced oatmeal cookies cool completely before glazing to prevent the icing from melting off.

If you want cleaner glaze lines, use a piping bag or dip method instead of drizzling with a spoon.

Vegan Version:

Use plant based butter or coconut oil
Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
Use non dairy milk in the glaze

Flavor Add-Ins:

Add ¼ teaspoon nutmeg for a cozy flavor boost
Add ½ teaspoon citrus zest to the glaze for brightness
Stir in up to 1⁄3 cup chopped pecans, walnuts, or raisins

Lower Sugar Option:

Reduce sugar in the dough by ¼ cup total
Use a powdered sugar substitute in the glaze such as monk fruit or erythritol

Bake Time	Texture
9 minutes	Soft and chewy
10 minutes	Balanced chewy and crisp
11 to 12 minutes	Crispier edges, firm center

Frequently Asked Questions (FAQs)

Why cold butter?

Cold butter helps prevent the iced oatmeal cookies from spreading too thin during baking, keeping them thick and chewy.

Can I use quick oats?

It’s best to stick with old fashioned rolled oats. Quick oats break down too much and can lead to a cakier texture.

Why is my glaze sliding off?

The cookies may still be warm or your glaze might be too thin. Make sure they’re fully cooled and adjust the glaze thickness with more powdered sugar.

Homemade vs Store Bought

Feature	Store Bought	Homemade
Ingredients	Processed, often with preservatives	Clean, customizable, fresh
Texture	Dry or overly crisp	Chewy with crisp edges
Flavor	Artificial or overly sweet	Real vanilla, butter, and spice
Dietary Friendly	Rarely	Easy gluten free and vegan swaps

Calories: 241
Fat: 9 grams
Carbohydrates: 38 grams
Protein: 3 grams

Note: Nutrition will vary depending on flour type, glaze amount, and any substitutions.

Iced Oatmeal Cookies

These iced oatmeal cookies are soft, chewy in the center, and lightly crisp on the edges. Sweet vanilla glaze adds the perfect finish. Cozy, cinnamon-spiced, and full of hearty oats, they taste like homemade comfort in every bite!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 241kcal

Author Addison LaBonte

Ingredients

½ cup unsalted butter cold
½ cup granulated sugar
½ cup brown sugar tightly packed
1 egg
1 tsp vanilla extract
1 ¼ cups gluten free flour
1 ½ cups gluten free rolled oats
½ tsp baking soda
½ tsp sea salt
½ cup powdered sugar
1 tsp milk
½ tsp cinnamon

Instructions

First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter, sugar and brown sugar. Mix for 2 to 3 minutes, until no clumps of butter remain.
Then, add in egg and vanilla. Stir to combine.
Add in gluten free flour, oats, baking soda and salt. Stir to combine.
Use ice cream scoop to scoop balls of dough onto lined baking pan.
Bake for 9 to 10 minutes or until edges are lightly golden.
Next, remove from oven. Allow the cookies to cool on pan for 5 minutes before carefully transferring to a cooling rack.
While they are cooling, whisk together the powdered sugar, milk, and cinnamon. Once the cookies are fully cooled, drizzle the icing on top!

Notes

Use cold butter straight from the fridge. This prevents the cookies from spreading too thin while baking.
If you only have softened butter, make dough as written. Then scoop into dough balls and refrigerate those dough balls until chilled, at least 1 hour. Then, finally bake.
Mix cold butter and sugars until completely combined. This usually takes 2 to 3 minutes in my stand mixer.
Use old fashioned rolled oats, not quick oats.
The dough will be pretty thick.
Use ice cream scoop to scoop balls of dough. This makes about 12 large cookies.
Wait until fully cooled before icing them.
Store leftovers in the fridge for up to 3 days.
Check out all of my kitchen favorites!

Nutrition

The post Iced Oatmeal Cookies appeared first on Organically Addison.

Pumpkin Skillet Cookie

Addison LaBonte — Thu, 04 Sep 2025 18:42:08 +0000

Fall is here, and you know what that means—it’s time for cozy treats! This Pumpkin Skillet Cookie is the best one you’ll find. It’s warm, gooey, and you can eat it right out of the pan with a spoon. It tastes like a mix of a soft chocolate chip cookie and a pumpkin pie, all baked in one dish. It’s super easy to make and tastes amazing. Get ready to fall in love with this simple, delicious dessert!

This isn’t just a cookie, it’s a whole new way to enjoy dessert. Here’s why this pumpkin skillet cookie recipe is so great.

You mix everything in a single skillet. That means less mess!
We use browned butter, which gives the cookie a deep, nutty flavor. It goes perfectly with the pumpkin and dark chocolate.
Try my Brownie Cookie Skillet too!
This cookie is just right for two people, or a small group. Just grab spoons and dig in!
Use regular flour if you aren’t gluten free. It is simple to make it your own.
This skillet cookie is warm and cozy for the fall months.
The edges are slightly chewy while the middle is gooey and soft!
Check out this Mini Skillet Cookie for another fun, easy dessert recipe!

Ingredients & Substitutes

These are the ingredients and substitutions for this pumpkin cookie skillet. Scroll down to the recipe card below for the entire recipe.

1 stick unsalted butter – Browning the butter deepens its flavor, adding nutty, caramel-like notes that make the cookie rich and cozy.
3/4 cup coconut sugar, or light brown sugar – Provides sweetness while adding moisture and a subtle molasses flavor for chewiness.
1 egg – Helps bind the dough together and adds structure to the cookie.
1 egg yolk – Adds extra richness and chewiness, creating a soft, fudgy texture.
1 tbsp water – Adds just enough moisture to balance the dough and help it come together.
1 tsp vanilla extract – Enhances all the warm flavors and adds depth to the cookie.
1/3 cup pumpkin purée – Infuses natural sweetness, moisture, and seasonal pumpkin flavor.
1 1/4 cups gluten-free flour – Creates the structure of the cookie while keeping it gluten-free.
1 tsp pumpkin pie spice – Brings warm, cozy spice notes that highlight the pumpkin flavor.
1/2 tsp baking soda – Helps the cookie rise slightly and stay soft in the center.
3/4 cup dark chocolate chips – Melts into gooey pockets of chocolate, balancing the sweetness with a hint of bitterness.

Taste & Texture

The flavor of this Pumpkin Skillet Cookie is really special. The browned butter adds a rich, caramel taste. This taste is balanced by the sweet pumpkin and warm pumpkin pie spice. The dark chocolate chips melt into pools of gooey goodness, making every bite a delight.

The cookie is soft and chewy on the outside, but the center stays warm and gooey, almost like a brownie. It’s the perfect texture to eat with a scoop of melting ice cream on top!

How to Make

Step 1

First, preheat the oven to 350 degrees Fahrenheit.

Step 2

Brown the butter. Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.

Step 3

Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.

Step 4

Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.

Step 5

Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.

Step 6

Fold in the chocolate chips.

Step 7

Bake for 20 to 24 minutes, or until the center looks just barely set.

Step 8

Finally, remove the pumpkin skillet cookie from the oven. If desired, top with ice cream and caramel!

Expert Tips for Success

Don’t Rush the Butter: Browning the butter takes a few minutes, but it’s worth it. Keep the heat low-to-medium and stir it until it turns a nice brown color and smells nutty.

Let It Cool: Let the browned butter cool for about 10 minutes before you add the eggs. This keeps the eggs from cooking.

Use Pumpkin Purée: Make sure you use 100% pure pumpkin purée from a can, not pumpkin pie filling. The purée lets you control how sweet the cookie is.

Don’t Over bake: The center of the cookie should look a little soft and gooey when you take it out of the oven. It will keep cooking and set up as it cools down.

Flavor Variations & Add-Ins

Get creative with your Pumpkin Skillet Cookie! Here are a few ideas:

Add Nuts: Stir in some chopped pecans or walnuts for a nice crunch.

Extra Spices: Add a little more ginger or cinnamon for a bolder flavor.

Different Chocolate: Try milk or white chocolate chips instead of dark. Or use a mix!

Top It Off: Drizzle some caramel sauce or sprinkle a little sea salt on top before serving.

Add some oats like in my Oatmeal Cookie Pie!

How to Serve & Store

This giant skillet cookie is best served warm, right away. Put a scoop of vanilla ice cream and a drizzle of caramel on top for the ultimate treat.

If you have any leftovers, put them in an airtight container. They will stay good for up to 4 days. You can warm up a piece in the microwave for a few seconds to make it taste fresh again.

Frequently Asked Questions (FAQs)

Can I use regular flour?

Yes! You can use regular all-purpose flour instead of gluten free flour if you are not gluten free. The cookie will still be just as good.

Why do I add water?

We add a tablespoon of water because browning the butter removes some moisture. If you just melt the butter and don’t brown it, you can leave the water out.

Can I make regular cookies with this dough?

Yes, you can! Chill the dough for at least 2 hours before baking. Then, drop spoonful of the dough onto a baking sheet and bake for about 10 to 12 minutes.

Equipment Needed

Oven Safe Skillet: Use the 8 inch oven safe skillet for this pumpkin cookie skillet recipe.

Pyrex 3 Glass Mixing Bowls: These mixing bowls are great for baking and mixing.

Pyrex Glass Measuring Cups: I always bake with these glass measuring cups. They are sturdy and durable.

Check out all of my kitchen favorites!

You May Also Enjoy

Small Batch Chocolate Chip Cookies
Paleo Brownie Skillet
Almond Flour Cookies
Brookie Skillet
Levain Bakery Chocolate Chip Cookies

If you make this pumpkin skillet cookie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Pumpkin Skillet Cookie

Cozy up with this gooey Pumpkin Skillet Cookie! This delicious fall treat combines the rich, nutty taste of browned butter with cozy pumpkin spice and rich, melted dark chocolate chips. It's the perfect dessert to share—or keep all to yourself!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 211kcal

Author Addison LaBonte

Ingredients

1 stick unsalted butter
¾ cup coconut sugar or light brown sugar
1 egg
1 egg yolk
1 tbsp water
1 tsp vanilla extract
⅓ cup pumpkin purée
1 ¼ cups gluten free flour
1 tsp pumpkin pie spice
½ tsp baking soda
¾ cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat the oven to 350 degrees Fahrenheit.
Brown the butter. Add the stick of butter to an 8 inch skillet over low medium heat. Cook for 5 to 7 minutes, stirring occasionally, until the butter has started to turn a deep caramel color. Do not let it burn.
Then, remove the pan from the heat. Allow the butter to cool for 10 minutes.
Next, add the coconut sugar, egg, egg yolk, water, vanilla, and pumpkin right into the skillet with the browned butter. Stir together.
Add in the gluten free flour, pumpkin pie spice, and baking soda. Stir together.
Fold in the chocolate chips.
Bake for 20 to 24 minutes, or until the center looks just barely set.
Finally, remove from the oven. If desired, top with ice cream and caramel!

Notes

Since we are browning the butter, add in the extra tablespoon of water to account for the loss in moisture.
If you are not browning the butter, simply melt the butter and omit the tablespoon of water.
If you are not gluten free, feel free to use all purpose flour.
Use pumpkin purée, not pumpkin pie filling.
You can mix everything right in the skillet you will bake the cookie in.
This cookie skillet will look a little gooey in the center. The edges should look set.
Store any leftovers in an airtight container for up to 4 days.
Check out all of my kitchen favorites!

Nutrition

The post Pumpkin Skillet Cookie appeared first on Organically Addison.

Fall Archives - Organically Addison

Pumpkin Cornbread

What makes this Pumpkin Cornbread different?

Ingredients

What Each Ingredient Does

Brown butter and cinnamon

Pumpkin puree, maple syrup, cornmeal, and GF flour

How to make Pumpkin Cornbread, step by step

Why This Cornbread Bakes Faster Than Most

Tips for the Best Result

Cool the brown butter and do not overmix

Plain pumpkin puree only and start checking at 22 minutes

Serving Ideas

Substitutions

Storage

Frequently Asked Questions

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Pumpkin Cornbread

Ingredients

Instructions

Notes

Blender Pumpkin Banana Bread

What is Blender Pumpkin Banana Bread?

Ingredients

What Each Ingredient Does

Rolled oats, pumpkin, and banana

Maple syrup or honey and dark chocolate chips

How to make Blender Pumpkin Banana Bread, step by step

Why This Loaf Bakes Faster Than Most

Tips for the Best Result

Very ripe bananas, no blending the chips, and pull early

No blender? Use oat flour and mix by hand

Substitutions

Storage

Frequently Asked Questions

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Blender Pumpkin Banana Bread

Ingredients

Instructions

Notes

Nutrition

Healthy Pumpkin Brownies

What makes these Healthy Pumpkin Brownies different?

Ingredients

What Each Ingredient Does

Pumpkin puree, olive oil, and nut butter

Dual sweetener system and dark cocoa

How to Make Healthy Pumpkin Brownies, Step by Step

Why No Pumpkin Pie Spice

Tips for the Best Result

Stir nut butter before measuring and use plain pumpkin puree only

Do not reduce the cocoa and pull early

Nut Butter Options Compared

Storage

Frequently Asked Questions

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Healthy Pumpkin Brownies

Ingredients

Instructions

Notes

Nutrition

Pumpkin Cheesecake Brownies

What are Pumpkin Cheesecake Brownies?

Ingredients

Brownie Batter

Pumpkin Cheesecake

What Each Ingredient Does

Coconut sugar and cream cheese

Why cinnamon only in the cheesecake layer

GF flour in both layers and dark chocolate chips

How to make Pumpkin Cheesecake Brownies, step by step

Why Refrigerating Before Slicing Matters

Tips for the Best Result

Whisk eggs and sugar vigorously

Swirl gently and stop early

Room temperature cream cheese and electric mixer only

Do not overbake

Substitutions

Storage

Frequently Asked Questions