Gluten-free Pumpkin Cream Cheese Brownies

Very timely and very yummy looking. I couldn’t resist re-blogging this

Gluten Free Gus

Pumpkin Cream Cheese Brownie

A lot of you have been eating Quinoa and Kale Salad; Pumpkin Cream Cheese Brownies are your reward.  We’ve been using pumpkin and/or fall squash almost every day. There is a container of yesterday’s oven roasted pumpkin in the ‘fridge for today’s brownies and ravioli. There is almost no excuse for using canned pumpkin at this time of year. Fresh is supremely better, so we encourage you to roast one or two, use what you need and freeze the rest for later. Buy canned if you must, but stay far, far away from flavorless, practically gray “One-Pie Pumpkin” opting instead for “Libby’s Canned Pumpkin” or “Farmer’s Market Organic Canned.”

This recipe calls for butter, but you may substitute coconut oil.  It also calls for 1 teaspoon of Pumpkin Pie Spice, a blend of aromatic spices that you can likely recreate from your spice cupboard.  Resist the temptation to used more…

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