Can I make them gluten-free?

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.

Do I have to use canned coconut milk?

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.

Can I use pumpkin pie filling?

No, make sure you use pumpkin puree for the pumpkin cheesecake layer. Do not use pie filling because it is not the same thing.

What size pan is best for brownies?

For this recipe, I strongly recommend using a square 8x8-inch baking pan. I think this creates the best texture and thickness.

Vegan Pumpkin Cheesecake Brownies

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

Scale

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

Cook Mode Prevent your screen from going dark

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