Healthy Pumpkin Cheesecake Brownies

close up of bite

These fudgy Healthy Pumpkin Cheesecake Brownies are the perfect mix of a Fall favorite flavor (pumpkin) and an all time favorite flavor (chocolate!)! They’ve got the perfect amount of Fall spice-iness without being overly sweet. They’re also gluten free, dairy free, and easy to make!

These cakey brownies are stuffed with a rich and creamy pumpkin “cheesecake” filling that you might just want to eat by the spoonful! This scrumptious combo is grain free, high in protein, and full of Fall flavors!

Pumpkin season is far from over so if you’re struggling making a decision to have seasonal pumpkin treats or year-round chocolate ones, debate no more!

These goodies are 50% chocolate. 50% pumpkin. & 100% delicious!

If you like your brownies more on the cakey side, these will be right up your alley. (if you’re more a fudgy brownie lover these Healthy Turtle Brownies, Healthy Chocolate Hazelnut Brownies, or these Ooey Gooey Brownies are calling your name!)

WHY YOU NEED TO MAKE THESE HEALTHY PUMPKIN CHEESECAKE BROWNIES

Well, pretty much 1 word – CHOCOLATE! And if you’re not a fan of chocolate…what are you doing here!? 😉 JK! I do have to admit, I wasn’t always a fan of the chocolate + pumpkin combo, but this recipe has changed my mind. The brownies aren’t overly chocolatey so that it overpowers the pumpkin. And the pumpkin spice cheesecake isn’t too spicey so that you only taste it…or start sweating…too much ginger gets me every time! ;P  

The cakey texture of the brownies goes so well with the super creamy, kind of dense pumpkin cheesecake.

WHAT YOU NEED TO MAKE THEM

  • 1 – 8×8” square pan. I used a metal one, so if you’re using a glass one be sure to keep an eye on them, they may take a little longer to bake.
  • Pumpkin puree
  • Cashews
  • Dates
  • Maple syrup
  • Vanilla extract
  • Cinnamon
  • Nutmeg
  • Ginger
  • Allspice
  • Salt
  • Unsweetened cocoa powder
  • Plant based protein powder
  • Granulated sweetener of choice
  • Instant coffee
  • Baking powder
  • Baking soda
  • Egg
  • Oil (like vegetable, canola, safflower)
  • Apple cider vinegar

HOW DO YOU MAKE THEM?

You’ll need a food processor or a blender to make the pumpkin cheesecake. Basically, just throw all the ingredients in there and blend away! Easy enough!

Transfer the pumpkin cheesecake mixture into another bowl because you’ll need your blender for the brownies, but no need to clean it out!

You’ll just need 1 other bowl besides that to mix up the dry ingredients. Then blend all the wet ingredients in the food processor or blender, and then add them to the dry ingredients and mix them up! It’s all pretty simple!

Assembling them might be the hardest part, but don’t worry about making these pumpkin cheesecake brownies a masterpiece. They’re going to taste just as delicious no matter what they look like! But the goal is to spread out half the brownie batter into the prepared pan, carefully spread the full amount of the pumpkin cheesecake over that, and then top it all off with the rest of the brownie batter.

Then pop them in the oven, slice them up, and serve away!

HOW LONG DO THEY LAST?

They’ll last a day or two at room temp. But I recommend keeping them in the fridge, or even the freezer. They’ll stay good for at least a week in the fridge (even up to 2) and a few months in the freezer.

WHAT SUBSTITUTIONS CAN BE MADE

For the pumpkin cheesecake:

The cashews can be swapped out for any other nut, just keep in mind the flavor of the nut will impact the flavor of the pumpkin cheesecake.

The maple syrup can be swapped out for any other sticky sweetener like honey, brown rice syrup, or golden syrup.

For the brownies:

I used a soy protein powder, but any plant-based protein powder like brown rice, hemp, or pea protein will work. Again, keep in mind stronger flavored powders (like hemp or pea) can add a bit of that flavor to the brownies, so if you want them super chocolatey without any underlying flavors, I’d go with soy or brown rice. This can’t be swapped out for a whey protein powder since it’ll give it a rubbery texture.

The instant coffee can be omitted. It gives the chocolate flavor a little added punch, but totally not a necessary ingredient.

Happy Baking, Healthy Hacks

Nutrition

Calories

150 cal

Fat

7 g

Carbs

21 g

Protein

4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 16 Brownies

Serves 16 Brownies

150

Healthy Pumpkin Cheesecake Brownies

High Protein; Gluten Free; Grain Free; Low in Added Sugar

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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Ingredients

    Pumpkin Cheesecake:
  • ¾ cup pumpkin puree
  • ¾ cup cashews, soaked
  • ¼ cup dates, chopped
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
  • ¼ tsp allspice
  • ¼ tsp salt
  • Brownies:
  • ½ cup unsweetened cocoa powder
  • ¼ cup plant based protein powder
  • 1/3 cup granulated sweetener of choice
  • 1 tsp instant coffee
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup dates, soaked
  • 1 egg, large
  • ¼ cup flavorless oil (like vegetable, canola, safflower)
  • 2 tsp apple cider vinegar
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350 F. Line an 8x8” pan with parchment paper with a little bit hanging over the edge so you can lift the brownies out once they’re done. Coat the inside of the pan and parchment paper with non stick spray or oil.
  2. For the pumpkin cheesecake: add the pumpkin, cashews, dates, maple syrup, spices, and salt to a blender or food processor. Blend until completely smooth.
  3. For the brownies: in a large bowl, mix the cocoa, protein powder, sweetener, instant coffee, baking powder, baking soda, and salt.
  4. In a blender or food processor, add the dates (drained), egg, oil, apple cider vinegar, and vanilla extract. Blend until smooth.
  5. Add the wet ingredients into the dry and mix until everything is incorporated. Be sure to scrape the bottom and sides of the bowl.
  6. Let the batter rest for 5 min. and then pour half into the prepared pan and smooth to spread it out evenly.
  7. Scoop the pumpkin filling onto the top of the brownie batter in large clumps, spreading the clumps out over the brownie batter. Gently smooth the pumpkin batter out with the back of a spoon, trying not to disturb the brownie batter underneath. A little mixing of the 2 batters together is no big deal though!
  8. Repeat the scooping and smoothing process with the remaining half of the brownie batter.
  9. Bake for about 27 – 33 min. if using a metal pan. A glass one might take a little longer. The brownies will be done when the sides of the brownie pull away from the dish a little bit and a toothpick inserted into the center has a few wet pieces on it.
  10. Let the brownies cool in the pan completely, then pop them out, slice them up, and devour them!
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Healthy Turtle Brownies

High Protein Dark Chocolate Coconut Almond Brownies

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