Skinny Treats: Pumpkin Cheesecake Bronwies
October 4, 2013

I am back with more delicious “guilt free” treats – I say “guilt free” because I mean you should still be eating a salad instead of a Pumpkin Cheesecake Brownie, BUT that this brownie is better for you than a normal brownie

(My friend Meg is going to kill me for this – her brownies from The Counter are possibly the most delicious things you have ever tasted and definitely worth a try if you can afford the calories which I sadly can’t)

Pumpkin Cheesecake Brownies


Ingredients: Brownies

  • 1/2 cup rolled oats
  • 3/4 cup yoghurt (Plain or vanilla, low fat or non-fat)
  • 1/4 cup milk (almond milk, coconut milk, cow milk or soy milk can be used too – lol at “cow milk”)
  • 2 egg whites – save 1 yolk for cheesecake swirl
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoons baking powder
  • 1/2

Pumpkin Cheesecake Swir

  • 1/4 cup pure pumpkin puree 
  • 2 Tablespoons reduced fat cream cheese, softened
  • 2  Tablespoons granulated sugar
  • 1 egg yolk
  • 1  teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves


  1. Preheat oven to 170 degrees. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
  2. Grind the oats in your food processor to produce a powdery flour
  3. Add the oat flour and the rest of the brownie ingredients into a blender, batter will be VERY THIN (like you are)
  4. Pour batter into prepared baking dish.
  5. 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
  6. Drop pumpkin mixture by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect.
  7. 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

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