Low Fat Pumpkin Cream Cheese Brownies

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READY IN: 45mins
Recipe by CHEF GRPA

I Using canned pumpkin puree (not pumpkin pie mix) instead of oil or butter ensures these seasonal brownies are dense and moist, as well as low fat. The only hint of pumpkin flavor comes from the pumpkin cream cheese swirled into the batter just before baking.

Ingredients Nutrition

Directions

  1. 1. Preheat oven to 350*F. Spray an 8-inch by 8-inch baking pan with nonstick cooking spray.
  2. 2. brownie mix in a large mixing bowl with canned pumpkin and egg. Beat with an electric mixer until batter is smooth. Spoon batter into prepared pan.
  3. 3. In a small bowl, beat cream cheese, pumpkin, sugar and pumpkin pie spice until smooth and creamy. Drop spoonfuls of cream cheese mixture on to brownie batter. Swirl with a knife.
  4. My Note: For me, these brownies are a complete life saver. As a like-to-be fitness competitor, these are perfect for a weekend treat. I use egg whites (or 3 TBL egg whites if pouring from the carton), pillsbury reduced sugar brownie mix in chocolate fudge, and Splenda in place of the sugar. Dont know what the ""orginal recipe"" comes out to be, but these brownies are virtually FAT FREE and SO GOOD. I have to stop myself from eating the entire pan! Baked them for 40 minutes and came out perfect.

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