by Season Archives - Organically Addison

Cranberry Cheesecake Bars

Addison LaBonte — Thu, 12 Nov 2026 02:09:17 +0000

These Cranberry Cheesecake Bars are the kind of dessert that looks like it took all day and tastes even better than it looks. The filling is thick, creamy, and cloud-like thanks to a combination of cream cheese and Greek yogurt that bakes into a texture somewhere between a dense cheesecake and a lighter mousse. A swirl of cranberry sauce runs through the top, cutting through the richness with a burst of sweet, tangy fruit flavor in every single bite.

The crust underneath is buttery and slightly crisp, made from crushed gluten free cookies pressed into the pan. The whole thing bakes at 300 degrees for 40 to 45 minutes and chills in the fridge until sliceable, making it one of the most hands-off holiday desserts in the lineup.

What are Cranberry Cheesecake Bars?

Cranberry Cheesecake Bars are a baked cheesecake dessert made in an 8-inch square pan, sliced into individual bars after chilling. A gluten free cookie crumb crust forms the base, a cream cheese and Greek yogurt filling pours on top, and cranberry sauce dollops over the surface and swirls through the filling before baking. The bars chill completely before slicing and store in the fridge for up to 7 days.

Ingredients

Crust

2 cups gluten free cookies, crushed into crumbs (see note)

4 tbsp butter, melted

Cheesecake filling

16 ounces cream cheese, room temperature

1 cup Greek yogurt or sour cream

¾ cup granulated sugar

1 tsp vanilla extract

2 large eggs

Cranberry topping

¾ cup cranberry sauce (see note)

What Makes This Recipe Different

Most cranberry cheesecake bar recipes use cream cheese and sour cream alone. This recipe swaps in Greek yogurt, which adds a light tang that makes the filling taste brighter without changing the baking time or texture. The bar still slices clean and tastes rich, but finishes lighter on the palate.

The crust uses gluten free cookies rather than a standard graham cracker base. Vanilla wafers produce a neutral, mildly sweet base that lets the filling lead. Ginger cookies add a spiced warmth that pairs naturally with the cranberry swirl. Sugar cookies land between the two. All three work, and the choice changes the flavor profile without altering any other step.

How to make Cranberry Cheesecake Bars, step by step

First, preheat your oven to 300 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the crust. Add the cookies to a food processor. Process on high until it turns into crumbs. Then, add in the melted butter. Process until combined.

Press this mixture into the lined pan. It will resemble wet sand.

Then, make the filling. Combine the room temperature cream cheese, yogurt, sugar, and vanilla in a large bowl. Use an electric mixer to mix until creamy. Then, add in the eggs. Mix until just combined. Do not over mix.

Pour this mixture on top of the crust. Smooth into an even layer.

Drop dollops of cranberry sauce on top. Swirl together.

Bake for 40 to 45 minutes, or until slightly jiggly.

Finally, remove from the oven. Allow to fully cool before slicing and serving.

Tips for the Best Results

Room-temperature cream cheese is non-negotiable

Pull the cream cheese out of the fridge at least one hour before mixing. Cold cream cheese never fully incorporates with the yogurt and sugar, leaving small lumps throughout the filling that do not bake out. If you are short on time, cut the cream cheese into cubes and let it sit for 30 minutes.

Do not overmix after the eggs go in

Mix on low speed and stop as soon as the eggs disappear into the batter. Overmixing after adding eggs whips air into the filling, which causes it to puff in the oven and then crack as it deflates while cooling. A few extra seconds of mixing is all it takes to cause cracking.

The jiggle test

The bars are done when the edges look set and the center jiggles as one cohesive unit when you shake the pan gently, rather than rippling in waves. If the center looks liquid or sloshes rather than jiggles, give it 3 to 5 more minutes. A fully set center with no jiggle means the bars will be dense and dry after chilling.

Cranberry Sauce Options

Cranberry sauce type	Result in the finished bar	Notes
Canned whole berry cranberry sauce	Classic, reliable swirl with small berry pieces visible	Standard starting point
Canned jellied cranberry sauce	Smoother swirl, fully blends into the filling	Warm slightly before swirling for easier handling
Homemade cranberry sauce (runnier)	Deeper color swirl, slightly more tart finish	Works well; the runnier texture swirls easily
Farmers Market Foods organic cranberry sauce	More vibrant color, slightly more tart and less sweet	Original recipe choice; naturally more fluid

Frequently Asked Questions

Can I use sour cream instead of Greek yogurt?

Yes. Sour cream substitutes at the same amount with no other changes. The filling will be slightly richer and less tangy. Both produce a smooth, sliceable bar.

What cookies work best for the crust?

Gluten free vanilla wafers produce the most neutral base. Gluten free ginger cookies add a warm spiced flavor that pairs naturally with cranberry and makes the bars taste more seasonal. In addition, gluten free sugar cookies also work and land between the two in terms of flavor. The choice does not affect the texture of the crust, only the flavor.

Do I need to pre-bake the crust?

No. The crust goes in raw and bakes together with the filling at 300 degrees. It firms up during the bake and sets fully as the bars chill in the fridge.

Can I make these ahead?

Yes. These bars are ideal for making 1 to 2 days ahead. The filling sets up even more firmly after a full overnight chill, which produces cleaner slices and a more defined cranberry swirl. Store in an airtight container in the fridge until ready to serve.

Can I freeze them?

Yes. Slice the bars first, then wrap each one individually in plastic wrap. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or at room temperature for 30 minutes before serving.

Cranberry Cheesecake Bars

Creamy, tangy, and deeply rich with a buttery gluten free cookie crust underneath and a cloud-like cheesecake filling made with Greek yogurt and cream cheese. A swirl of bright cranberry sauce runs through the top of every bar, cutting through the richness with a sweet-tart finish.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings bars

Calories 500kcal

Author Addison LaBonte

Ingredients

Crust

2 cups gluten free cookies see note
4 tbsp melted butter

Cheesecake Filling

16 ounces cream cheese room temperature
1 cup Greek yogurt or sour cream
¾ cup granulated sugar
1 tsp vanilla extract
2 eggs

Cranberry Topping

¾ cup cranberry sauce see note

US Customary – Metric

Instructions

First, preheat your oven to 300 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Make the crust. Add the cookies to a food processor. Process on high until it turns into crumbs. Then, add in the melted butter. Process until combined.
Press this mixture into the lined pan. It will resemble wet sand.
Then, make the filling. Combine the room temperature cream cheese, yogurt, sugar, and vanilla in a large bowl. Use an electric mixer to mix until creamy. Then, add in the eggs. Mix until just combined. Do not over mix.
Pour this mixture on top of the crust. Smooth into an even layer.
Drop dollops of cranberry sauce on top. Swirl together.
Bake for 40 to 45 minutes, or until slightly jiggly.
Finally, remove from the oven. Allow to fully cool before slicing and serving.

Notes

Feel free to use ginger cookies, sugar cookies, or vanilla wafers for this recipe. I used gluten free vanilla wafers.
I used Farmers Market Foods organic cranberry sauce, which is naturally a little more runny than traditional canned cranberry sauce. You can also make a homemade cranberry sauce!
Bake until the middle is still jiggly when you gently shake the pan.
Store any leftovers in an airtight container in the fridge for up to 7 days.

Nutrition

The post Cranberry Cheesecake Bars appeared first on Organically Addison.

Sweet Potato Banana Bread

Addison LaBonte — Tue, 10 Nov 2026 23:20:15 +0000

This Sweet Potato Banana Bread is tender, moist, and packed with two layers of natural sweetness working together in every slice. Ripe banana brings its familiar caramel depth, and sweet potato adds a subtler, earthy sweetness that makes the whole loaf taste richer and more complex than a standard banana bread without changing the texture at all.

Dark chocolate chips stud the batter throughout, so every bite pulls a little melted chocolate alongside the fruit. Olive oil keeps the crumb soft and tight with no butter needed, and maple syrup sweetens the whole loaf with no refined sugar anywhere in the recipe. The batter comes together in one bowl and bakes in 36 to 40 minutes. It’s easy, flavorful, and perfect for fall!

What is Sweet Potato Banana Bread?

Sweet Potato Banana Bread is a quick bread made with both mashed ripe banana and mashed sweet potato in the batter, giving the loaf a deeper, more complex sweetness than banana bread alone.

This version uses gluten free flour, olive oil, maple syrup, and dark chocolate chips, with no refined sugar and no butter. The batter mixes in one bowl and bakes at 350 degrees Fahrenheit for 36 to 40 minutes.

Ingredients

1 cup mashed ripe bananas

⅔ cup mashed sweet potato

2 eggs

¼ cup maple syrup or honey

¼ cup olive oil

1 tsp vanilla extract

1 ¼ cups gluten free flour, see note

½ tsp sea salt

1 tsp baking soda

1 cup dark chocolate chips

What Makes This Recipe Different

Most sweet potato banana bread recipes use butter as the fat and granulated or brown sugar as the sweetener. This recipe uses olive oil in place of butter and maple syrup as the only sweetener, which means the loaf contains no refined sugar at all. Olive oil produces a soft, moist crumb without the richness that butter adds, keeping the loaf from feeling heavy despite the two fruit and vegetable components in the batter. The maple syrup adds a mild floral sweetness that pairs naturally with both the banana and sweet potato without competing with either.

The recipe also uses gluten free flour natively, so no substitution is needed for a GF loaf. Most competing recipes use all-purpose or whole wheat flour and treat GF as an afterthought swap. Here the GF flour goes in as the default, and all-purpose flour substitutes at the same amount if preferred. One cup of dark chocolate chips folds into the batter with extra chips for the top, producing chocolate in every slice rather than only in occasional bites.

How to make Sweet Potato Banana Bread, step by step

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

In a large mixing bowl, combine the mashed bananas, mashed sweet potato, eggs, maple syrup, oil, and vanilla. Stir to combine.

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

Then, fold in the dark chocolate chips.

Transfer this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.

Bake for 36 to 40 minutes, or until a toothpick inserted in the middle comes out mostly clean.

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

Tips for the Best Results

Use the ripest bananas you have

Brown-spotted, soft bananas are sweeter, more fragrant, and mash more smoothly than yellow bananas. A fully ripe banana contributes enough natural sweetness to work alongside the maple syrup, which means the loaf tastes properly sweet without any refined sugar. Yellow bananas produce a noticeably flatter flavor and a less sweet finished loaf.

Canned sweet potato works just as well as fresh

Canned sweet potato is already cooked, smooth, and neutral in flavor. It substitutes at the same amount with no adjustments to the rest of the recipe. Look for canned sweet potato with no added sugar or syrup in the ingredients. If the only option is sweetened canned sweet potato, reduce the maple syrup by one tablespoon to compensate.

Pull it out before the toothpick is clean

A few moist crumbs on the toothpick at 36 to 38 minutes is the correct done signal for this loaf. The combination of banana, sweet potato, and olive oil keeps the crumb moist even after full cooling, so the loaf looks slightly underdone at the right pull time. Trust the crumbs, not a clean toothpick.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour, same amount	Direct swap; texture will be slightly less dense
Olive oil	Melted coconut oil or avocado oil	Direct swap; coconut oil adds a mild coconut flavor
Maple syrup	Honey, same amount	Slightly different flavor; both work
Fresh sweet potato	Canned sweet potato, ⅔ cup	Direct swap; no flavor difference in the finished loaf
Dark chocolate chips	Semi-sweet or dairy-free chips	Slightly sweeter result

Frequently Asked Questions

Do I need to peel and cook the sweet potato from scratch?

No. Canned sweet potato is a direct substitute at ⅔ cup and requires no cooking. If using fresh, bake or microwave the whole sweet potato until fully soft, then scoop and mash. Both produce the same texture in the finished loaf.

Can I use regular all-purpose flour?

Yes. All-purpose flour substitutes at the same amount with no other changes. The texture will be slightly lighter than the GF version.

Why is my loaf dense or gummy in the center?

Two common causes: overmixing the batter after adding the flour, or slicing before the loaf cools completely. Stir until just combined and let the loaf cool fully on a wire rack before cutting.

Can I freeze this?

Yes. Slice the cooled loaf first, then wrap each slice individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature for 20 to 30 minutes or toast directly from frozen.

Sweet Potato Banana Bread

Moist, tender, and deeply flavored with two kinds of natural sweetness from ripe banana and sweet potato baked together in one loaf. Dark chocolate chips stud every slice and olive oil keeps the crumb soft and rich without a single gram of refined sugar anywhere in the batter.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 309kcal

Author Addison LaBonte

Ingredients

1 cup mashed ripe bananas
⅔ cup mashed sweet potato
2 eggs
¼ cup maple syrup or honey
¼ cup olive oil
1 tsp vanilla extract
1 ¼ cups gluten free flour see note
1 tsp baking soda
½ tsp sea salt
1 cup dark chocolate chips

US Customary – Metric

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
In a large mixing bowl, combine the mashed bananas, mashed sweet potato, eggs, maple syrup, oil, and vanilla. Stir to combine.
Then, add in the gluten free flour, baking soda, and sea salt. Stir to combine.
Then, fold in the dark chocolate chips.
Transfer this batter into the lined pan. Smooth into an even layer. Top with more chocolate chips if desired.
Bake for 36 to 40 minutes, or until a toothpick inserted in the middle comes out mostly clean.
Finally, remove from the oven. Allow to fully cool before slicing into.

Notes

If you are not gluten free, feel free to use all purpose flour.
Use ripe, brown spotted bananas for the best flavor.
You can use canned sweet potatoes if needed.
Do not bake too long. A toothpick inserted should come out with a few moist crumbs.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

The post Sweet Potato Banana Bread appeared first on 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.

Zucchini Brownies

Addison LaBonte — Wed, 08 Jul 2026 01:31:00 +0000

These Zucchini Brownies are fudgy, deeply chocolatey, and built on a classic butter and melted dark chocolate base! Three quarters of a cup of grated, squeezed zucchini disappears completely during baking, adding moisture without any vegetable flavor. Coconut sugar sweetens the batter with a natural caramel depth, and two hits of dark chocolate chips (melted into the butter base and folded into the batter) create layers of chocolate intensity in every bite!

Whisking the eggs and sugar vigorously for 2 to 3 minutes produces the crinkly, shiny top crust that most zucchini brownie recipes miss entirely. The salted butter seasons the brownie from within, so no additional salt is needed. These zucchini brownies are ultra fudgy, gooey, and delicious!

Do Zucchini Brownies taste like zucchini?

No. Zucchini Brownies do not taste like zucchini at all. Grated zucchini has almost no flavor of its own, and the moisture it releases during baking integrates completely into the batter. What you taste is only dark chocolate, cocoa, and the subtle caramel depth of coconut sugar.

The zucchini simply acts as a moisture source, keeping the brownies fudgy without adding any vegetable taste.

Ingredients

3/4 cup grated zucchini, with moisture squeezed out
1/2 cup salted butter, melted
1 cup dark chocolate chips (melted into butter)
2 large eggs
1 cup coconut sugar or granulated sugar
2 tbsp dark cocoa powder
1 tsp vanilla extract
1/4 cup gluten free flour
1/2 cup dark chocolate chips (folded into batter)

What Each Ingredient Does

Grated zucchini, squeezed

Squeezing the grated zucchini before measuring is the most important prep step. Zucchini holds a significant amount of water, and if you skip this, that excess water enters the batter and produces gummy brownies. Squeeze in paper towels until no more liquid comes out, then measure the three-quarters cup from what remains.

Salted butter and dark chocolate chips

Salted butter seasons the brownie from within, which is why no additional salt appears in the ingredient list. Combined with the first cup of dark chocolate chips, it creates the glossy, dense chocolate base. Both must melt together completely before going into the batter.

Eggs and coconut sugar

Whisking the eggs and coconut sugar vigorously for 2 to 3 minutes creates the foam that produces the crinkly, shiny top crust. Coconut sugar adds a natural caramel undertone that pairs well with dark cocoa and dark chocolate. Granulated sugar substitutes directly at 1:1.

Gluten free flour, dark cocoa, and folded chocolate chips

One quarter cup of gluten free flour holds the batter together. All-purpose flour substitutes at the same amount. Dark cocoa deepens the chocolate flavor. The second half cup of dark chocolate chips folds into the batter to create melted pockets throughout every brownie. Sugar-free dark chips work but produce a less shiny top crust.

How to make Zucchini Brownies, step by step

First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the 3/4 cup. Set aside.

Then, 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 the grated zucchini and the chocolate chips.

Pour batter into the lined pan. Smooth out into one 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 Squeezing the Zucchini Matters

Zucchini is about 95 percent water by weight. When grated and added without squeezing, that water releases during baking and saturates the batter, producing gummy brownies that never firm up. Squeezing removes enough moisture for the zucchini to still contribute its fudgy benefits without flooding the batter.

Measure after squeezing, not before. A cup of grated zucchini before squeezing is significantly more than three-quarters cup after, and too much zucchini produces gummy brownies even when squeezed.

Tips for the Best Result

Squeeze the zucchini and measure after

Squeeze until no more liquid comes out, then measure the three-quarters cup. Measuring after squeezing, not before, is essential for the right texture.

Whisk eggs and sugar for the full 2 to 3 minutes

The crinkly, shiny top comes from vigorous whisking. Cutting this step short produces flat, matte brownies with less visual appeal and less structure.

Use high-quality dark chocolate chips

The chips melt into the butter base and fold into the batter, contributing to the entire chocolate flavor. A good dark chip makes a noticeable difference. Sugar-free chips work but produce a less shiny crust.

Do not overbake

The toothpick should come out mostly clean. The zucchini moisture keeps these brownies wetter than a standard brownie right out of the oven. They firm up significantly as they cool.

Substitutions

Original	Substitute	Notes
Gluten free flour	All-purpose flour (same amount)	Direct swap
Coconut sugar	Granulated sugar (1:1)	More neutral sweetness
Dark cocoa powder	Regular cocoa powder	Lighter, milder chocolate flavor
Salted butter	Unsalted butter + 1/4 tsp sea salt	Same result
Dark chocolate chips	Semi-sweet chocolate chips	Slightly sweeter, lighter color

Storage

Room temperature: Store in an airtight container for up to 3 days. The zucchini keeps these brownies moist longer than a standard brownie.

Refrigerator: Refrigerate for up to 5 days for a firmer texture and cleaner slices.

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

Frequently Asked Questions

Can I skip squeezing the zucchini?

No. Unsqueezed zucchini releases too much water into the batter during baking and produces gummy, wet brownies that do not firm up properly. Squeezing is essential. Also remember to measure the zucchini after squeezing, not before.

Can I use regular flour instead of gluten free flour?

Yes. All-purpose flour works as a direct 1:1 substitute with no other changes needed.

Can I use granulated sugar instead of coconut sugar?

Yes. White granulated sugar substitutes directly at 1:1. The caramel undertone from the coconut sugar will be absent but the brownies will taste excellent.

Can I add more zucchini than the recipe calls for?

No. More zucchini than three-quarters cup adds more moisture than the low-flour batter can absorb, even after squeezing. The ratio is calibrated specifically for this amount. Adding more produces gummy brownies regardless of how well you squeeze it.

Zucchini Brownies

Thick, fudgy brownies made with grated zucchini that vanishes completely into the batter. What stays behind is a dense, deeply chocolatey square with melted dark chocolate throughout, a shiny crinkled top, and a soft, gooey center that holds together cleanly when sliced.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings brownies

Calories 282kcal

Author Addison LaBonte

Ingredients

¾ cup grated zucchini with moisture squeezed out
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

US Customary – Metric

Instructions

First, grate the zucchini. Once grated, use paper towels to fully squeeze out the excess moisture. Then, measure out the ¾ cup. Set aside.
Then, 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 the grated zucchini and the chocolate chips.
Pour batter into the lined pan. Smooth out into one 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

If you are not gluten free, you can use all purpose flour.
Grate the zucchini. Then use paper towels to squeeze out the excess moisture. Then, measure out the 3/4 cup.
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.
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 Zucchini Brownies appeared first on Organically Addison.

Peach Cobbler Cheesecake

Addison LaBonte — Wed, 24 Jun 2026 02:32:30 +0000

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 the cheesecake filling uses arrowroot powder and either Greek yogurt or sour cream for a stable, crack-resistant texture. The whole thing is gluten free from the crust up, using gluten free graham crackers as the base rather than a substitution afterthought.

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

Original	Substitute	Notes
Gluten free graham crackers	Regular graham crackers	Direct swap if not gluten free
Greek yogurt	Sour cream (same amount)	More traditional, equally creamy
Arrowroot powder	Tapioca starch (same amount)	Both work interchangeably
Coconut sugar	Granulated sugar (1:1)	More neutral sweetness

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

Can I use frozen peaches?

Fresh peaches are strongly recommended. Frozen peaches release too much water as they thaw, which makes the sautéed mixture watery and can affect how the filling sets around it.

Why did my cheesecake crack?

The most common causes are overmixing once the eggs are added, skipping the water bath, or cooling the cheesecake too quickly after baking. Follow the gradual oven cooldown step closely, since this is the most effective crack-prevention method in the whole process.

Can I use sour cream instead of Greek yogurt?

Yes. They work as direct 1:1 substitutes for each other. Sour cream produces a slightly richer, more traditional result, while Greek yogurt adds a touch more protein and a marginally lighter texture.

Can I make this cheesecake ahead of time?

Yes, and it is recommended. The cheesecake needs at least 4 hours to chill, but an overnight rest produces the best texture and flavor. Make it a day or two before serving and add the fresh sautéed peach topping right before guests arrive.

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

Cook Time 1 30

Chill Time 4

Total Time 6

Servings 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

The post Peach Cobbler Cheesecake appeared first on Organically Addison.

by Season Archives - Organically Addison

Cranberry Cheesecake Bars

What are Cranberry Cheesecake Bars?

Ingredients

Crust

Cheesecake filling

Cranberry topping

What Makes This Recipe Different

How to make Cranberry Cheesecake Bars, step by step

Tips for the Best Results

Room-temperature cream cheese is non-negotiable

Do not overmix after the eggs go in

The jiggle test

Cranberry Sauce Options

Frequently Asked Questions

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What is Sweet Potato Banana Bread?

Ingredients

What Makes This Recipe Different

How to make Sweet Potato Banana Bread, step by step

Tips for the Best Results

Use the ripest bananas you have

Canned sweet potato works just as well as fresh

Pull it out before the toothpick is clean

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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

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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

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