Pumpkin and chocolate.
Does that sound like a good combo to you?
If you haven’t tried the two together then I suggest making these gluten-free squares. Im pretty sure you’ll love the combo as much as I do.
I have cut back the sugar in this recipe by usingSwerve sweetener and stevia chocolate chips without of course giving up any flavour or deliciousness.
American thanksgiving is coming up right away so I thought I would get this gluten-free pumpkin dessert recipe out before then. These chocolate swirl pumpkin squares would be a great addition to your dessert table.
If you are in the need of more pumpkin recipes, I have oodles more on the blog.
Everything from a pumpkin Alfredo to pumpkin waffles to pumpkin pie.
isn’t thanksgiving all about pumpkin?
Chocolate Swirl Pumpkin Squares
Ingredients
- 2 large eggs
- 1 cup canned pumpkin
- 1/2 cup canola oil
- 1/2 cup Swerve sweetener
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp cloves and nutmeg
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cups (1 to1)gluten free flour blend
- 1/2 cup stevia chocolate chips
- 2 tbsp Swerve sweetener
- 1/2 pkg (125g) cream cheese
Instructions
- Preheat oven to 350 degrees.
- Line a square baking pan with parchment paper.
- In a stand mixer add the eggs, pumpkin, oil and sweetener and beat.
- Add the rest of the ingredients and mix on low.
- Increase speed to medium and mix until batter is smooth.
- Spread batter into lined pan.
- Melt chocolate chips in microwave.
- In a small mixing bowl add the cream cheese, sweetener and melted chocolate and beat with a hand mixer.
- Spread chocolate mixer onto of the pumpkin batter.
- Swirl chocolate into batter.
- Can sprinkle more chocolate chips over all if you want.
- Bake in oven for 28-30 minutes.
- Remove and cool.
- Enjoy!
