Pumpkin Spice Latte Brownies

Pumpkin brownies, layered with Pumpkin Spice Oreo cookies, and a no bake coffee cheesecake is a delicious way to celebrate fall. Thank you Inside Brucrew Life

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

3 cups Cool Whip, divided

24 Pumpkin Spice Oreo cookies

1/2 cup cooled coffee

• Combine the brownie mix, canned pumpkin, cinnamon, and nutmeg until mixed. 
• Spread in a greased 9x13 baking dish. 
• Bake at 350 degrees for 30 minutes. 
• Remove and cool completely.
• Whisk together the milk and instant coffee. 
• Whisk in the pudding mix.
• Beat the cream cheese until creamy. 
• Add the pudding and beat again. 
• Stir 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.