Recipes..Pumpkin Spice Latte Brownies cake
Layers of cookies, brownies, and no bake coffee cheesecake make these Pumpkin Spice Latte Brownies a fun recipe to celebrate fall.
Ingredients
1 brownie mix (for a 9x13 pan)
1 - 15 ounce can pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup milk
2 Tablespoons instant coffee granules
1 - 3.4 ounce box instant vanilla pudding
1 - 8 ounce cream cheese, softened
1 - 8 ounce container Cool Whip, divided
24 Pumpkin Spice Oreo cookies
1/2 cup cooled coffee
Instructions
Preheat the oven to 350 degrees. Spray a 9x13 pan with non-stick spray.
Combine the brownie mix, canned pumpkin, cinnamon, and nutmeg until mixed. Spread the prepared dish. Bake for 30-32 minutes. Remove and cool completely.
Stir together the milk and instant coffee. Whisk the pudding mix into the milk.
Beat the cream cheese until creamy. Add the pudding and beat again. Fold in 2 cups of Cool Whip. Spread half the pudding mixture over the cooled brownies.
Dip the Oreo cookies in the cooled coffee and layer over the pudding mixture. Cover the cookies with the remaining pudding mixture. Top with the remaining Cool Whip. Refrigerate at least 4 hours or overnight. Sprinkle with cinnamon before serving. Store in a sealed container in the refrigerator. Makes 24 squares.
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