Description
These Vegan Pumpkin Brownies combine rich chocolate with a creamy, spiced pumpkin cheesecake layer for the ultimate fall dessert. They’re dairy-free, egg-free, and full of cozy seasonal flavor. Perfect for Halloween, Thanksgiving, or whenever you’re craving something sweet and plant-based!
Ingredients
Scale
- For the Pumpkin Cheesecake Layer:
- 3/4 cup pumpkin puree
- 1/2 cup vegan cream cheese
- 1/2 cup brown sugar (or coconut sugar)
- 2 1/2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/2 tsp pumpkin pie spice
- For the Brownie Layer:
- 3/4 cup pumpkin puree
- 3/4 cup vegan granulated sugar
- 1/3 cup neutral oil (or applesauce)
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or gluten-free blend)
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional:
- Chopped walnuts or pecans
- Vegan chocolate chips
Instructions
- Preheat: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Make the Pumpkin Cheesecake Layer: In a bowl, combine 3/4 cup pumpkin puree, vegan cream cheese, brown sugar, cornstarch, 1 tsp vanilla, lemon juice, and pumpkin pie spice. Blend until smooth. Set aside.
- Make the Brownie Batter: In another bowl, whisk together remaining 3/4 cup pumpkin puree, vegan sugar, oil (or applesauce), and 1 tsp vanilla. Stir in flour, cocoa powder, baking soda, and salt until a thick batter forms.
- Layer: Spread half of the brownie batter into the prepared pan. Spoon the pumpkin cheesecake layer over the top and smooth it out. Add the rest of the brownie batter in dollops, then gently swirl the top with a knife to create a marbled effect.
- Bake: Bake for 30 minutes, or until the top looks dry and slightly shiny. Do not open the oven early, as this may affect the texture.
- Cool: Let the brownies cool completely in the pan before lifting out and cutting into squares.
Notes
- No vegan cream cheese? Use coconut cream or silken tofu blended with a little sweetener.
- Substitute brown sugar with coconut sugar for a less refined option.
- Make it gluten-free by using a 1:1 gluten-free flour blend or oat flour.
- Add-ins: Fold in chopped nuts or chocolate chips for extra texture and richness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 16g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan pumpkin brownies, vegan fall dessert, dairy-free pumpkin cheesecake brownies, easy vegan brownies, pumpkin swirl brownies