Pumpkin Swirled Cheesecake Brownie Skillet (Nut-Free)

If pumpkin pie + molten chocolate cake had a baby, it would be this 😍

Here's what you'll need:

💫 1 cup chocolate chips

💫 ¼ cup coconut oil

💫 ½ cup Brownie Batter Granola Butter®

💫 ¾ cup coconut sugar

💫 2 eggs

💫 1 cup flour

💫 ¼ cup cocoa powder

💫 ½ tsp baking powder

💫 ¼ tsp salt

For the pumpkin cheesecake swirl:

💫 8 oz cream cheese, softened

💫 ⅓ cup sugar

💫 1 tsp vanilla extract

💫 1 egg

💫 2 tbsp Pumpkin Spice Granola Butter®

💫 ¼ cup pumpkin puree


Here's what you'll do:

💫 Preheat the oven to 350F. Lightly grease an 8-inch cast iron skillet and set aside.

💫 In a medium bowl, melt together the chocolate chips and coconut oil in the microwave at 30-second intervals or in a saucepan over the stove. Then, whisk in the Brownie Batter Granola Butter®. Let cool and set aside.

💫 In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt.

💫 To the chocolate mixture, whisk in the coconut sugar and eggs.

💫 Then, add the dry ingredients into the wet and mix until fully combined. The batter will be thick!

💫 Spread the batter into the prepared cast iron skillet.

💫 To make the pumpkin cream cheese swirl, start by beating together the softened cream cheese, sugar, vanilla extract, and egg.

💫 Divide the cream cheese mixture into two bowls. In the second bowl, whisk in the Pumpkin Spice Granola Butter® and pumpkin puree.

💫 Alternate dolloping the plain cheesecake mixture and pumpkin cheesecake mixture on top of the brownie batter in the skillet, and use a toothpick or knife to swirl and create a marbled design.

💫 Bake for 30-35 minutes.

💫 Enjoy warm with a scoop of ice cream if desired!!


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