Diabetic Pumpkin Cream Cheese Squares Recipe

Indulge in the delightful taste of fall year-round with these Diabetic Pumpkin Cream Cheese Squares! Made with canned pumpkin (no pie filling here!), these squares offer a delicious and guilt-free treat. This recipe uses Splenda for sweetness, making it perfect for those watching their sugar intake. The creamy pumpkin filling swirled with a spiced batter creates a beautiful marble effect and a flavor explosion in every bite. Easy to make and even easier to devour, these squares are the perfect dessert for any occasion.

Prep Time 20 mins
Cook Time 45 mins
Calories 79.8 kcal
Protein 4g
Rating 4.0 (2 Reviews)
Diabetic Pumpkin Cream Cheese Squares 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diabetic Pumpkin Cream Cheese Squares

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How to Make Diabetic Pumpkin Cream Cheese Squares

  1. Preheat oven to 375°F (190°C).
  2. Grease a 9x13 inch baking pan.
  3. In a medium bowl, whisk together 8 ounces (227g) cream cheese, 1/2 cup Splenda (or equivalent sweetener), and 1 large egg until smooth and creamy.
  4. Set aside.
  5. In a separate large bowl, combine 1 (15 ounce) can pumpkin puree, 1/2 cup Splenda (or equivalent sweetener), 1 large egg, and 1/4 cup vegetable oil.
  6. Mix well until thoroughly combined.
  7. Stir in 1 1/2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger.
  8. Pour the pumpkin batter into the prepared pan.
  9. Dollop the cream cheese mixture evenly over the pumpkin batter.
  10. Using a knife or toothpick, gently swirl the cream cheese mixture into the batter to create a marbled effect.
  11. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let cool completely in the pan before cutting into squares.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

2g

Fat

3g

Carbs

2g