Pumpkin Pie Skillet Brownie
This Pumpkin Pie Skillet Brownie made the house smell amazing, and made me sooo excited for fall.
Pumpkin Pie Topping
- 4 Ounce reduced fat cream cheese
- 1 tsp pumpkin pie spice
- 0.75 cup canned pumpkin puree
- 1 tsp pure vanilla extract
- Egg Whites from 1 egg
- 0.25 cup Sugar In The Raw Organic White
- Preheat oven to 350 degrees F. Coat a large cast iron skillet with non-stick spray or olive oil spray.
- In a large bowl using an electric mixer, beat cream cheese and 1⁄4 cup sugar until smooth. Add egg white from 1 egg and continue to beat. Add 3⁄4 cup pumpkin puree, 1 teaspoon vanilla, and pumpkin pie spice. Beat until very smooth. Set aside. This is your pumpkin pie layer mixture.
- 0.5 cup buttermilk
- 0.5 tsp baking soda
- 0.25 cup cocoa powder
- 1.25 cup white whole-wheat flour
- 4 Ounce good quality bittersweet chocolate, melted and cooled slightly
- 0.5 cup canola oil
- 2 tsp pure vanilla extract
- 1 cup canned pumpkin puree
- Egg Whites from 2 eggs
- 0.5 cup Sugar In The Raw Organic White
- 0.25 tsp salt
- In a large bowl, whisk flour, cocoa powder, baking soda, and salt. Whisk until well incorporated. Set aside.
- Using an electric mixer, beat 1⁄2 cup sugar, egg white from 2 eggs, 2 teaspoons vanilla, oil, melted chocolate, and 1 cup pumpkin puree. Beat until totally smooth and incorporated. Slowly add the flour mixture and continue to beat until smooth. Finally, add the buttermilk and mix until combined and
- smooth. This is your brownie mixture.
- Pour the brownie mixture into the skillet and smooth out with a spatula. Top with the pumpkin pie layer. Using a knife, slide the knife through the two layers to create a swirled top layer.
- Bake for approximately 30 minutes, or until a toothpick comes out of the center clean.
- Let cool for about 20 minutes, or until cool, cut and serve! Top with Caramel Gelato or Vanilla Ice cream for an extra special treat!
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