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This Pumpkin Cream Cheese Brownie Cake is all the right things: a moist pumpkin layer that tastes like the inside of a pumpkin pie in cake form + blobs of a sweetened cream cheese mixture + chocolate chips + just the right spice level. I’ve found my pumpkin sweet spot: 1) ditch the pumpkin pie spice and use a combination of cinnamon and cloves instead (there’s something about ginger and nutmeg that doesn’t really jive with pumpkin in my mouth), and 2) add chocolate. A little bit of chocolate with my pumpkin makes a world of difference to my taste buds. I’ve never been a pumpkin fanatic, but now that I’ve discovered pumpkin and chocolate together….
This cake is based off of my super-popular Cream Cheese Chocolate Chip Brownie Cake! Glucomannan is the “secret ingredient” that makes these cakes so moist and filling without adding any oil! It helps balance the blood sugar and fills me up on fewer calories, so I use it wherever I can. Because of the glucomannan, this cake is really satisfying but not super high in fat or calories, which I consider to be a big win because I get plenty of calories as it is and am always looking for ways to get rid of excess calories that I really don’t need. I don’t lose weight as fast as some people do, so I have to watch my heavy desserts.
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- 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.
- 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.
Got pumpkin left over? CLICK HERE for a list of all my pumpkin recipes and pick another recipe to use up the rest!
Here’s the single-serve Pumpkin Cream Cheese Chocolate Chip Mug Cake for One:
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Do you have a copy of my new cookbook, Convenient Food, yet? It was just released the end of October and would make a terrific Christmas gift for yourself or someone you love! Both Necessary Food and Convenient Food contain about 400 low-glycemic recipes each, separated by carbs and fats and free of refined sugar and flour (like all the recipes here on my website). I grew up on my momma’s good cooking, and the recipes in these books are mostly just old family favorites made healthy! Now that I’m married, I’m gravitating even more toward quick and easy, and my newest cookbook definitely reflects that! CLICK HERE to check out my cookbooks in more detail and purchase.
- ½ cup Briana’s Baking Mix
- ½ cup oat fiber (use gluten free if necessary)
- 2 ½ tablespoons THM Super Sweet Blend (or more, to taste)
- 1 ½ teaspoons baking powder
- 1 teaspoon glucomannan
- 1 teaspoon cinnamon
- ⅜ teaspoon salt
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin
- ½ cup water
- 4 eggs
- 1 (8 oz.) pkg. reduced-fat cream cheese
- 2 teaspoons THM Super Sweet Blend
- ½ teaspoon vanilla extract
- Sugar-free chocolate chips
- Whisk the dry ingredients.
- Add the pumpkin, water, and eggs and mix.
- Spread the batter into a greased 8"x8" pan.
- 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.
- Top with a sprinkling of sugar-free chocolate chips. (Or chopped 85% dark chocolate for a more economical version.)
- 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.)
- Refrigerate to chill completely before cutting and serving.
-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.
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