This is a guest post from Sweet T of Sweet T Studio.
My name is Sweet T, of Sweet T Studio, & I love to make things. What kind of things? Well, whatever looks beautiful, tastes good, or puts smiles on faces. I’m an interior designer by day & a blogger by night. Usually I write about Design, Travel, & Crafts – but since I love to eat, dislike spending money, & have a skinny husband who eats whatever he wants, my other hobby is taking popular recipes & giving them “makeovers”. I makeover recipes by making them quicker, healthier, & less expensive. I’m no nutritionist or financial guru, just a busy designer & blogger who wants to continue to fit in her clothes, without feeling deprived of all the tasty options out there. Please come visit me at Sweet T Studio for more recipes like this, & loads of other great information!
Debbi Does Dinner Healthy says
I love how you made these healthier! I made a similar brownie pumpkin dessert but didn’t use splenda. No idea why, I alway use it in my savory dishes like sauces. Thanks!
Denise Michaels - Adventurous Foodie says
Ohhhh, NOW you’ve done it! I’m in big trouble. I appreciate you at LEAST lightening up this recipe. *wink* I love the combination of pumpkin with chocolate. They used to have a cookie at Starbucks this time of year that was a soft pumpkin cookie with chocolate frosting on top. Really tasty. It sounds a little “off” as a combination, but the pumpkin/spice flavors together with the smooth sweetness of chocolate is a winner. Thanks for this one.
Sweet T says
Thanks everyone for the comments! These were so yummy, I hope you all give them a try! And as a side note… I really love the cayenne… So I normally add a “pinch” extra – it reminds me of the fabulous spicy-chocolate gelato we always get on trips to Europe… Mmm mm!