Pumpkin Cheesecake No-Bake Brownies

Fall is here, and I am more than ready to dive into some warm, cozy, pumpkin-spicey recipes. And these Pumpkin Cheesecake No-Bake Brownies are IT. They are fudgey, gooey, chocolatey, but still filled with this subtle pumpkin-spice flavor that gets me so excited for colder weather and comfy clothes.

What other ingredients are perfect in this no-bake brownie recipe

• Almond Flour
• 100% Pure Canned Pumpkin
• Baking Cocoa
• Specially Selected 100% Pure Maple Syrup
• Stonemill Sea Salt

Why use almond flour in this no-bake brownies recipe?

Almond flour is not your typical flour choice, but I love it in no-bake recipes because it has such a unique ability to carry and absorb moisture in a way that no other flour can.

I love it in this recipe for many reasons, but mostly because:

• You don’t have to temperature treat it for it to be safe to consume raw
• It creates a soft, decadent texture for a no-bake baked good
• It is filled with fiber and fat, making it one of the few flours that provides a higher level of satiety and a decrease in blood sugar spikes
• And it works perfectly with pumpkin. Pumpkin and almond flour are like a match made in heaven.

I know many people are concerned with the price of almond flour, but that is why I love the Baker’s Corner Almond Flour. You get a large amount of almond flour for almost half the price of what I see at other grocery stores, and it’s such high quality.

Their almond flour is finely ground (different from almond meal) so it works perfectly in a no-bake brownie recipe like this.

How to make this brownie dough

This recipe comes together in one bowl. Here’s how to make it:

• In a large bowl, whisk together the almond flour, cocoa powder, pumpkin pie seasoning and salt.
• Add in the maple syrup and pumpkin and stir until combined. This will take a few minutes because the almond flour will need to absorb the moisture from the pumpkin and the maple syrup. So it’s ok to take your time!
• Once a thick dough forms, crush the Specially Selected Pumpkin Cheesecake Drizzled Caramel Corn into small pieces, with each piece no bigger than a lentil.
• Add the popcorn to the dough and stir again.

Tips and tricks on adding the Caramel Corn

When you add the Caramel Corn to this recipe, there are a few ways I recommend breaking up the pieces:

1. Use your hands! It’ll get a bit sticky, but there’s something satisfying about crushing up the popcorn in your hands before adding it to the bowl.
2. Place the popcorn in a plastic bag and use a rolling pin to crush it. This will take a little bit of time, but it will save your fingers from any cheesecake drizzle!
3. Food processor – this method will chop your popcorn up very finely, but if you’re looking for the fastest and easiest way to get the job done, this is definitely the way to go.

How to shape the no-bake brownie dough

I recommend shaping this in an 8×4′ loaf pan. Other pan sizes will work, but you might have a thinner/thicker brownie size depending on your pan.

To prepare your pan, line the 8×4′ loaf pan with parchment paper. Press the dough into the pan in an even layer. Use a spatula to flatten the top.

Tip: If your spatula is sticking, wet it with cold water before going back to flattening out the fudge. This will help reduce the stickiness.

How long do you need to chill the no-bake brownies?

This depends on how you plan to serve them.

No matter what, the brownies need to be put in the freezer for at least 30 minutes after you initially shape them. After that, if you plan to serve them right away, remove them from the freezer and begin slicing.

If you plan to serve them at a later time, move them from the freezer to the fridge.

Topping suggestions for these brownies

In the recipe I recommend topping these with more pumpkin spice (I mean, ’tis the season!) But here are a few other ideas of what to top these brownies with:

• Baking Cocoa – just like with the pumpkin pie spice, use a small sieve to dust this on top of the brownies for a sophisticated look.
• Cream Cheese Vanilla Frosting – I recommend heating this up in the microwave for 20 seconds and then drizzling it on top of the brownies – total drooool.
• More Caramel Corn – if you have any extra crushed pieces, you can press them into the top of the brownies for even more texture!

And that’s it for this Pumpkin Cheesecake No-Bake Brownie recipe (wow, that’s a mouthful lol)

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3