Chocolate Chips: I used semisweet dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs act as a binder to bind the ingredients in the brownie batter together, so make sure you add them in. If you are allergic to eggs, you may go ahead and use an egg-replacer or aquafaba instead.

Cocoa Powder: Make sure to use unsweetened cocoa powder as we will already be adding in sugar for sweetness.

Gluten-Free Flour: I recommend using a good-quality gluten-free flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and is necessary for binding the brownie ingredients together. For best results, make sure to add xanthan gum in if your gluten-free blend does not already include it.

Cream Cheese: I used plain dairy-free cream cheese to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.

Pumpkin Puree: Pumpkin puree is not the same as pumpkin pie filling. I like to use homemade pumpkin puree during pumpkin season, but store-bought pumpkin puree will work just as well.

Spices: I used a mix of ground cinnamon, ground ginger and ground nutmeg, but you can easily replace all the spices with 1 3/4 teaspoon of pumpkin pie spice instead.

Storing/Freezing: To store, place the cooled pumpkin cheesecake brownies in an airtight container (separating each layer with parchment paper) and keep in the refrigerator for up to 5 days. To freeze, place the cooled pumpkin brownies in freezer bags (separating each layer with parchment) and freeze for up to 2 months. Let the brownies thaw completely overnight in the refrigerator before heating up and serving.