Vegan Pumpkin Cheesecake Brownies
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Vegan pumpkin cheesecake brownies are an easy fall dessert recipe! These fudgy brownies are topped with a creamy pumpkin cheesecake swirl and chocolate chips. They’re moist, rich, gooey, and perfectly sweet. The recipe is made with simple ingredients like pumpkin puree, brown sugar, and coconut milk. You’ll enjoy these fall brownies all season long, whether it’s for holiday parties, Halloween, or Thanksgiving!
Rich chocolate, sweet pumpkin, and creamy cheesecake… what more could you ask for in a fall dessert?! These Vegan Pumpkin Cheesecake Brownies are the ultimate dessert bars for fall.
The fudgy brownie base is topped with a pumpkin cheesecake swirl and dark chocolate chips. With their super moist texture and warm autumnal flavor, you’ll be craving these pumpkin brownies all season long.
The recipe begins with a creamy pumpkin cheesecake filling. It’s made with dairy-free ingredients, like vegan cream cheese, cashews, coconut milk, and pumpkin puree. Then, we’ll create the vegan brownie batter. It comes together quickly with pantry staples – like flour, sugar, cocoa powder, and chocolate chips.
When the pumpkin cheesecake and brownie batters are ready, the two are swirled together inside a baking dish. Sprinkle some extra chocolate chips on top just before placing them into the oven. The result? Moist, rich, ooey gooey pumpkin brownies. They are ridiculously delicious, loaded with fall flavors, and always a crowd pleaser!
PS: If you love pumpkin dessert recipes, you’ll also want to try my Vegan Pumpkin Chocolate Chip Cookies and Gooey Chocolate Chip Pumpkin Bars.
These pumpkin swirl brownies are:
- Vegan, dairy-free, nut-free, and eggless
- Fudgy, moist, rich, and gooey
- Loaded with chocolate and a hint of pumpkin spice
- Easily gluten-free friendly
- Made with pantry staples
- An easy fall dessert idea!
What are vegan pumpkin cheesecake brownies made of?
- Flour: Use all-purpose flour, also known as plain flour, for this recipe. If you would like to make them gluten-free, use gluten-free all-purpose baking flour. I recommend the Bob’s Red Mill brand.
- Cocoa powder: I used natural cocoa powder, not dutch-processed cocoa powder. Check the label on your container. If it says “processed with alkali,” that means it is dutch-processed.
- Sugar: We’ll add brown sugar to the pumpkin cheesecake filling and granulated sugar to the brownie batter.
- Coconut milk: Use canned coconut milk, otherwise known as full-fat coconut milk, because it has a thick and creamy consistency. Find it in the Asian food section of the grocery store, near the curries, noodles, and soups.
- Cashews: Raw cashews are best for this dessert. Don’t use roasted and salted cashews.
- Vegan butter: I suggest vegan buttery sticks, such as the Earth Balance brand.
- Vegan cream cheese: When it comes to desserts, my favorite type of dairy-free cream cheese is the Tofutti brand. Other great options include Kite Hill and Miyoko’s.
- Pumpkin puree: Pumpkin puree is also known as canned pumpkin. Do not use pumpkin pie filling because it is not the same thing.
- Chocolate chips: Dark chocolate chips will create the richest flavor and fudgiest texture.
- Ground flaxseed: “Flax eggs” are made from ground flaxseed and water. This is an easy egg alternative for vegan baking. It helps bind the ingredients together.
- Pumpkin pie spice: This warm spice blend contains cinnamon, ginger, nutmeg, allspice, and cloves. You can use a premade blend or create your own at home.
- Vanilla extract: Vanilla extract sweetens the flavor and creates a delicious aroma.
- Salt: Add a pinch of salt to enhance the chocolate flavor.
How to make vegan pumpkin brownies
For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.
First, preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper, leaving some hanging over the edges. This will help you remove the brownies later on.
Frequently asked questions (FAQ)
Yes! You can easily make gluten-free pumpkin brownies by swapping out the flour. Instead, use gluten-free all purpose flour. Bob’s Red Mill 1-to-1 baking flour is the best option.
Yes, use canned full-fat coconut milk for this dessert. You can find it in the Asian food section of the grocery store, near the noodles, soups, and curries.
No, make sure you use pumpkin puree for the pumpkin cheesecake layer. Do not use pie filling because it is not the same thing.
For this recipe, I strongly recommend using a square 8×8-inch baking pan. I think this creates the best texture and thickness.
How to store vegan pumpkin cheesecake brownies
Store these pumpkin swirl brownies inside a sealed container. Keep in the refrigerator and enjoy within 3-5 days.
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Vegan Pumpkin Cheesecake Brownies
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
Vegan pumpkin cheesecake brownies are an easy fall dessert for a crowd! These pumpkin swirl brownies contain a fudgy brownie layer, creamy pumpkin cheesecake filling, and dark chocolate chips. The recipe is dairy-free, eggless, and gluten-free friendly. They’re made with canned pumpkin puree, brown sugar, pumpkin pie spice, and vegan cream cheese. Whether it’s for a holiday party, Halloween, or Thanksgiving, you’ll be making these vegan pumpkin brownies all season long!
Ingredients
Brownies
- 1/2 cup vegan butter
- 1/2 cup dark chocolate chips
- 1/2 cup water
- 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
- 1 and 1/4 cups sugar
- 2 tsp vanilla extract
- 1 + 1/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup dark chocolate chips, for a mix-in
Pumpkin Cheesecake Swirl
- 1/2 cup raw cashews
- 1/3 cup classic coconut milk
- 1/4 cup vegan cream cheese (2 ounces)
- 1/4 cup pumpkin puree (2 ounces)
- 2 tbsp brown sugar
- 1/2 tbsp pumpkin pie spice
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line an 8×8-inch square baking dish with parchment paper, leaving some hanging over the edges. This will help you remove the brownies later on.
- In a blender, add raw cashews, coconut milk, vegan cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla extract. Blend until smooth and creamy. Set aside.
- In a large microwave-safe bowl, add vegan butter, chocolate chips, and water. Microwave for 1 minute. Whisk together. Add flax eggs, sugar, and vanilla extract. Whisk together again until the sugar is dissolved. Add flour, cocoa powder, and salt to the bowl. Mix together just until the flour is incorporated; do not over-mix. Fold in the remaining chocolate chips.
- Pour brownie batter into the baking dish. Spoon dollops of pumpkin cheesecake batter over the brownie batter. You can use as much or as little as you want. Using a toothpick or knife, swirl the pumpkin cheesecake batter into the brownie batter. If desired, sprinkle extra chocolate chips on top.
- Bake brownies for 40-45 minutes. Remove from the oven and let cool completely.
- Slice the cooled brownies into 16 squares. Enjoy!
Notes
- How to store brownies: Store these pumpkin swirl brownies inside a sealed container. Keep in the refrigerator and enjoy within 3-5 days.
- Cocoa powder: I recommend using natural cocoa powder, not dutch-processed cocoa powder for this recipe.
Nutrition
- Serving Size: 1 brownie
- Calories: 270
- Sugar: 19g
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
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