Pumpkin Cream Cheese Brownie Cake
The pumpkin part of this cake is very moist, like the inside of a pumpkin pie in cake form! It's based off the Cream Cheese Chocolate Chip Brownie Cake on my website. THM S, low carb, no sugar added, gluten/nut free
Recipe type: THM S, Low Carb
Serves: 9
  1. Whisk the dry ingredients.
  2. Add the pumpkin, water, and eggs and mix.
  3. Spread the batter into a greased 8"x8" pan.
  4. Beat the cream cheese, Super Sweet Blend, and vanilla together until smooth. Dollop the mixture onto the cake in 9 blobs, in the center of what will become each piece. Press the blobs down into the pumpkin mixture. This can be difficult because the pumpkin cake batter is pretty thick, so you could use a knife to swirl the cream cheese evenly through the cake if you prefer, smoothing the top of the cake with an offset spatula when you’re done.
  5. Top with a sprinkling of sugar-free chocolate chips. (Or chopped 85% dark chocolate for a more economical version.)
  6. Bake at 350* for 45 minutes or until the cake appears to be done all the way through. (Keep in mind that it will be very moist in the center and will continue to firm up as it cools.)
  7. Refrigerate to chill completely before cutting and serving.
-If you don't have my baking mix mixed up and don't want to make any, you can try using THM Baking Blend in its place but you might need an extra tablespoon or two since it doesn't soak up as much liquid as my baking mix does. (THM Baking Blend is not nut free.)
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit. If you don't have glucomannan, you should be able to use xanthan gum in the same amount.
Recipe by Briana Thomas at https://www.briana-thomas.com/pumpkin-cream-cheese-brownie-cake/