Chocolate brownies meet creamy pumpkin cheesecake in this delicious sugar-free fall dessert! 🎃🍫
If you’re anything like me, when fall arrives, you’re ready for all things pumpkin. Pumpkin spice, pumpkin cheesecake, pumpkin bread…give me all of it!
But sometimes you want something a little more indulgent without loading your dessert up with sugar.
That’s exactly why I decided to make these Sugar-Free Pumpkin Cheesecake Brownies.
They combine a chocolate brownie base with a creamy pumpkin cheesecake layer flavored with cinnamon, ginger and nutmeg. Then everything gets swirled together before baking to create those gorgeous chocolate-and-pumpkin ribbons throughout the dessert.
And just look at them! 😍
What You’ll Need
For the brownie layer, I used Pillsbury Zero Sugar Brownies, prepared according to the package directions.
For the pumpkin cheesecake layer, you’ll need:
- 8 ounces cream cheese, room temperature
- ¼ cup Splenda
- 1 egg
- ⅔ cup pumpkin puree
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
How to Make Pumpkin Cheesecake Brownies
Start by preheating your oven to 350°F and preparing an 8×8-inch baking pan with cooking spray.
Prepare your brownie batter according to the directions on the box. Reserve a small amount of the brownie batter to use for the swirl.
Next, make the pumpkin cheesecake layer.
In a medium bowl, whisk together the softened cream cheese, Splenda and egg until well combined. Add the pumpkin puree, cinnamon, ginger and nutmeg and whisk again until everything is incorporated.
Spread the pumpkin cheesecake mixture over the brownie batter.
Now comes the fun part!
Drop small teaspoons of the reserved brownie batter over the pumpkin cheesecake layer. Take a skewer or the tip of a knife and gently swirl the brownie batter through the pumpkin mixture.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
Allow the brownies to cool completely before slicing.
🎃 A Perfect Fall Treat
I absolutely love how these brownies bring together two classic flavors: chocolate and pumpkin cheesecake.
The pumpkin layer is creamy and warmly spiced, while the brownie gives you that rich chocolate flavor. And those swirls make them look extra special without requiring anything complicated.
They’re the kind of dessert that would be perfect for a fall gathering, a family dessert table, or simply when you’re craving something sweet and pumpkin-y at home.
And if you’re following a bariatric lifestyle like I am, finding ways to enjoy familiar flavors while being mindful of your food choices can make a huge difference.
Sometimes you don’t have to give up your favorite flavors—you just have to find a way to make them work for you. ❤️
🍫 Final Thoughts
These Sugar-Free Pumpkin Cheesecake Brownies are definitely going on my fall dessert list!
If you love pumpkin, cheesecake AND chocolate, I think you’re going to love this combination.
🎃 Pumpkin + 🍫 Chocolate + 🧀 Cheesecake = FALL PERFECTION!
If you try this recipe, let me know how yours turned out!
And don’t forget to check out my YouTube channel, Bariatric Living with Lisa, for more bariatric-friendly recipes, low-carb ideas and sugar-free treats.
Happy baking! ❤️
Bariatric Living 