Gluten Free Pumpkin Brownie Stacks

A plate of Gluten Free Pumpkin Brownie Stacks topped with whipped cream and chocolate chips.

Enhance your fall baking with our Gluten Free Pumpkin Brownie Stacks recipe. Layers of rich fudgy chocolate brownies alternate with velvety pumpkin cream cheese filling creating a delightful combination of flavors and textures. Topped with a dollop of whipped cream and chocolate chips these pumpkin brownie stacks are a delicious gluten free treat that captures the essence of autumn in every bite.

18 mins
1 hr
8 brownies (2")
1 package Krusteaz® Gluten Free Double Chocolate Brownie Mix
⅓ cup Water
⅓ cup Oil
1 Egg
4 oz Cream cheese (softened)
½ cup Unsalted butter
¼ cup Pumpkin puree
½ tsp Pumpkin pie spice
2½ cups Powdered sugar
Whip cream (optional)
Chocolate chips (optional)

Preheat oven to 325°F and lightly grease an 8x8x2 inch baking pan.


Stir together brownie mix, water, oil and egg until combined. Spoon batter into lightly greased baking pan and spread evenly. Bake at 325°F for 48-52 minutes. Once brownies are done, remove from oven and allow to cool completely. Cut into 16 2x2 inch squares or 2 inch circles (using a cookie cutter).


Pumpkin Cream Cheese Frosting

Beat together cream cheese and butter until smooth and fluffy. Next, mix in pumpkin puree and pumpkin pie spice. Then beat in powdered sugar and beat once more until combined.


Remove 16 cut brownie pieces from pan and place separated on a large cookie sheet. Using a piping bag or spatula cover each brownie square with pumpkin frosting. Stack frosted brownies in sets of two, top with whip cream and chocolate chips if desired.


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