Pumpkin Spice Cream Cheese Cake (for one)

Well, it's finally starting to feel like autumn in Florida. About time. It's been such a hot summer and I've been craving this cooler weather. One of my favorite times of year. Falling leaves, sweater weather, football, the holidays, and pumpkin. Ah, pumpkin. Autumn's favorite squash used in pretty much every way imaginable from coffee to pies to jack-o-lanterns. I love pumpkin. Everything pumpkin. Basic? Yeah, probably. But I'm not sorry.

I love fall because it means I can use pumpkin in a variety of recipes without being judged. Because I was making things with pumpkin during the summer but people definitely judged me for it.

The main event for today is Pumpkin Cream Cheese Cake. This is a great single-serve healthy dessert perfect for when you're craving something decadently pumpkin but don't want to go overboard on the sugar or fat. This one won't ruin your diet. It's a very similar recipe to the Pumpkin Cream Cheese Baked Oatmeal, just as a cake instead of baked oats. Yummy pumpkin cake surrounds a warm gooey cream cheese center.

It's fantastic. You need this in your life.

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~ Ingredients ~

Pumpkin Batter

3 Tbsp. whole wheat flour
3 Tbsp. unsweetened almond milk (or your milk of choice)
3 Tbsp. pumpkin purée

½ tsp. ground cinnamon
⅛ tsp. pumpkin pie spice*
¼ tsp. baking powder
½ tsp. vanilla extract
½ Tbsp. maple syrup
Chopped pecans or unsweetened shredded coconut (to top)

Cream Cheese Filling

1 Tbsp. reduced-fat cream cheese

½ tsp. stevia

½ tsp. vanilla extract

*If you don't have pumpkin pie spice you can make it by mixing equal parts ginger, nutmeg, and cloves.

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~ Directions ~

Preheat oven to 350° and grease a small ramekin.

In a bowl, mix together all the ingredients for the pumpkin batter. In a separate bowl, mix the ingredients for the cream cheese filling.

Scoop half of the pumpkin batter into the ramekin. Next, add the cream cheese mixture. Then pour the remaining batter on top, being sure to fully cover the cream cheese. Top with chopped pecans or shredded coconut, if desired.

Bake for 25 minutes, or until fork inserted into the cake comes out clean. Let cool slightly before chowing down.

Dig into the cake and the ooey gooey cream cheese center melts all over the pumpkin. It's AMAZING!