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Cinnamon Cheesecake Swirl Pumpkin Blondies

Weight watchers: 3pp each
Servings: 16 bars
Calories: 119kcal
Author: Karina - Cafe Delites



  • 1 large egg
  • 1/2 cup light brown sugar , packed
  • 1/4 cup natural sweetener/raw sugar
  • 1 cup pumpkin puree , canned or homemade (not pumpkin pie filling)
  • 2 tablespoons light butter , melted; or oil
  • 1 tablespoon honey
  • 1/2 tablespoon vanilla extract
  • 1 cup plain flour (spelt/oat or all purpose flour(s) are fine)
  • 3/4 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • Pinch of salt
  • 1/4 cup dark/semi sweet chocolate chips


  • 1 x 250g | 8.8oz packet low fat/fat free cream cheese , at room temp
  • 2 tablespoons plain/all purpose flour
  • 1 teaspoon ground cinnamon
  • 4 tablespoons natural sweetener/sugar of choice


  • Preheat oven to 180c | 350F. Grease a 8-by-8-inch square baking pan with cooking spray; line with baking/parchment paper (to remove Blondies easier) and set aside.
  • In a large bowl, whisk the egg, brown sugar, sweetener/raw sugar, pumpkin, oil, honey and vanilla until smooth and creamy.
  • Add the flour, baking powder, cinnamon and salt, and stir until just combined (don't over-beat.)
  • Fold through chocolate chips; set aside and make the cheesecake layer


  • Combine cream cheese, flour, cinnamon and sweetener/sugar in a medium sized bowl, and beat until smooth.


  • Pour the blondie batter into prepared pan and evenly smooth the top lightly with a spatula.
  • Pour the cheesecake mixture over the top, and using the back of a knife, swirl small amounts of the blondie batter gently into the cheesecake mix until a marble effect is created on the top (not too much because you still want both layers).
  • Bake for about 20 - 27 minutes (depending on your oven), or until done. A toothpick inserted in the center should come out mostly clean/slightly dirty, with a few moist crumbs BUT no batter. (TIP: The dirtier the toothpick, the fudge-ier the blondies). Allow bars to cool in pan for at least 30 minutes before slicing and serving.


Storage: Bars should be stored in an airtight container, or on a tray/plate covered with plastic wrap at room temperature for about 3 days, or in the freezer for up to 6 months.


Serving: 1g | Calories: 119kcal | Carbohydrates: 17.4g | Protein: 3.3g | Fat: 3.8g | Fiber: 0.4g