Pumkin Pie Filling

1. Preheat oven to 350 degrees
2. Grease and line a 8×8 square baking pan with parchment paper.
3. In a large bowl cream together pumpkin and cream cheese until smooth. There may be some clumps this is totally fine.
4. Add in spices, brown sugar, and cornstarch… mix again.
5. Add in egg and whisk until thoroughly mixed in.
6. Set aside.

Gluten-Free Pumpkin Brownies

1. In a medium bowl add flour, cocoa, and baking soda. Sift together and set aside.
2. In a large bowl add sugars, melted butter, eggs, and vanilla. whisk together until thoroughly combined.
3. Slowly add your dry ingredients to your wet ingredients. ( Use a spatula or whisk. DO NOT BLEND with a mixer. )
4. Gently fold in your chocolate chips.
5. Next pour 1/2 your brownie mix into the the bottom of your lined pan, then top with pumpkin pie filling, then top with the remaining brownie mix. You will have to use a spoon to dollop it over the top of the pumpkin filling.
6. Take a butter knife and swirl the chocolate into the pumpkin filling.
7. Place in oven and bake for approximately 35 to 40 minutes. * Oven temperatures may vary *
8. Let cool then enjoy 🙂