pumpkin cheesecake brownies

<em>These dark, fudgy brownies are lightened up using wholesome ingredients. Add a thick swirl of pumpkin and you have one delicious, lighter treat!</em>

Skinny Pumpkin Cheesecake Brownies

oats

vanilla

milk (almond milk, coconut milk, cow milk, soy milk)

vanilla extract

salt

baking powder

maple syrup (or agave or honey)

cocoa powder

pumpkin puree

Tablespoons reduced fat cream cheese, softened to room temperature

Tablespoons sugar

cinnamon

nutmeg

cloves

Preheat oven to 350°F (177°C). Spray an 8-inch square baking pan with non-stick cooking spray or line with parchment. Set aside.

Grind the oats in your food processor to produce a powdery flour. If you are not gluten intolerant, you may just use 1/2 cup of whole wheat flour instead of oat flour.

Add the oat flour and the rest of the brownie ingredients into a blender (yes, a blender!). For easier blending, place the liquid ingredients into the blender first. Blend until mixture is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times. Batter will be very thin. *If you like very sweet brownies, add a couple more Tablespoons of maple syrup to the batter.

Pour batter into prepared baking dish. Prepare the pumpkin swirl by beating together pumpkin puree and cream cheese together on high speed until smooth. Add the sugar, egg yolk and all of the spices. Beat until combined and creamy. Drop pumpkin mixture by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)

Bake for 22-25 minutes or until brownies begin to pull away from the sides of the pan. I covered my brownies loosely with aluminum foil at the 15 minute mark.  Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled – I stuck mine in the refrigerator for 1 hour, which allowed them to be cut very easily.

Cut into 12 squares. I enjoy mine cold and suggest storing in the refrigerator.

These Pumpkin Cheesecake Brownies are rich, moist, totally yummy and full of fall flavors! Perfect for Thanksgiving and all around fall treat!

Pumpkin Cheesecake Brownies

butter (unsalted, melted)

sugar

eggs

all-purpose flour

cocoa powder (unsweetened)

cream cheese (softened)

pumpkin

pumpkin spice

Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.

In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy.&nbsp;

In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.

In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.

Spread about 2/3 of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.

Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.

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Skinny Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Top 2 pumpkin cheesecake brownies recipes from across the web

The most viewed pumpkin cheesecake brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Skinny Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

The most viewed pumpkin cheesecake brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine