jamie's cream cheese and walnut pumpkin brownie

(2 ratings)
Recipe by
jamie Beecham
Nashville, NC

Still creating today and still in need of something to satisfy my sweet tooth and have a guiltless feeling. Pumpkin is just in the air around here right now so this is another great recipe used with 100% pumpkin and Bob Red Mills Almond flour, for a figure friendly moist and chewy brownie recipe. My husband came in tonight and grab one and said this is so good. See cooking light can be good too. This recipe makes a thin moist brownie but you can make the baking pan smaller if you want it thicker and the cook time longer.

(2 ratings)
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For jamie's cream cheese and walnut pumpkin brownie

  • 2/3 c
    bob's red hill almond flour
  • 1 stick
    butter
  • 1
    15. oz can of 100% pumpkin
  • 3 oz
    light cream cheese
  • 1 c
    light brown sugar
  • 1/4 c
    stevia
  • 2
    eggs
  • 1 c
    nestle real milk chocolate morsels
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    salt
  • 1 tsp
    vanilla extract
  • 1 tsp
    ground cinnamon
  • 1 c
    chopped walnuts
  • baking spray

How To Make jamie's cream cheese and walnut pumpkin brownie

  • 1
    PREHEAT THE OVEN 350 DEGREES SPRAY A 9 X 13 BAKING PAN WITH BAKING SPRAY
  • 2
    Place the butter in a sauce pot with the morsels and melt
  • 3
    In a mixing bowl place the almond flour and spices. Add the two eggs
  • 4
    Add the melted chocolate to the mixture, add the pumpkin and cream cheese.
  • 5
    Mix it all well and then add in the chopped nuts and stir by hand.
  • 6
    It should look like this and add to the prepared baking pan
  • 7
    Cook in the oven at 350 degrees for approximately 40 minutes checking to see it is not burning or dry It will be moist when it comes out but let stand for an hour before you cut them.
  • 8
    Enjoy,,,,

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