Delicious chocolatey vegan pumpkin brownies made with pumpkin puree with a layer of vegan pumpkin cheesecake swirled in, they're the perfect fall dessert. They're easily made with gluten-free flour too, and you can swap out the oil with applesauce for a healthier alternative if you wish.
I created this recipe from my veggie brownies recipe that uses zucchini and beets. I swapped out the veggies with pumpkin puree for a moist and delicious pumpkin brownie. Then I decided to swirl in some pumpkin cheesecake to give it even more pumpkin flavor.
Jump to:
🧾 Ingredients and substitutions
- Pumpkin Puree - I used canned pumpkin, but you can use homemade pumpkin puree. You will need 1 (13 oz) can or about 1 1/2 cups.
- Vegan Sugar - you can use organic cane sugar, brown sugar, or coconut sugar. (Any organic sugar is vegan.)
- Oil - any neutral-flavored oil will work. You can also swap it out with apple sauce or additional pumpkin puree.
- Vanilla Extract - for flavor.
- Flour - you can use white, whole wheat, or any grain-based gluten-free flour or my homemade gluten-free flour mix. (Don't use almond flour or nut-based flour.)
- Cocoa Powder - for the chocolate brownies.
- Baking Soda - to help it rise.
- Salt - for flavor.
- Vegan Cream Cheese - any store-bought vegan cream cheese or my homemade vegan cream cheese will work.
- Brown Sugar - any organic brown sugar is vegan. You can also use coconut sugar.
- Corn Starch - to make the pumpkin layer thick. You can also use potato starch instead. You have to use starch, or the pumpkin layer will be runny.
- Pumpkin Pie Spice - to give the pumpkin cheesecake more flavor. You can also use cinnamon. (optional)
- Lemon Juice - to give it a little tang and help it maintain its beautiful orange color.
🔪 Helpful tools
- Immersion Blender - or a regular blender or food processor to blend the pumpkin cheesecake layer.
- An 8" x 8" baking dish - to bake the brownies in. A metal baking dish works best for brownies.
- Parchment Paper - to line the brownie pan with to help them come out of the pan nicely.
🥄 Instructions
- Preheat the oven to 350 degrees F and line an 8 x 8-inch baking dish with parchment paper.
- Mix 1/2 a can of pumpkin puree, vegan cream cheese, brown sugar, corn starch, pumpkin spice, vanilla, and lemon juice. Blend until smooth and creamy and set aside. (I like to put it in a bowl and use an immersion blender, but you can also use a regular blender or food processor.)
- Pour the remaining 1/2 can of pumpkin puree into a mixing bowl with sugar, oil, and vanilla then mix well.
- Add flour, cocoa powder, baking soda, and salt and mix until it's well incorporated.
- Pour 1/2 of the chocolate brownie batter into the bottom of the baking dish.
- Then pour all of the pumpkin cheesecake batter on top of it.
- Finally, drop spoonfuls of the remaining brownie batter on the top of the pumpkin layer and use a knife to make swirls on the top.
- Bake at 350 degrees F for 30 minutes until the top is dry and shiny.
- Allow cooling completely before pulling the brownies out of the pan and cutting with a large knife on a flat surface.
👩🏻🍳 Pro tips
- Don't over-mix the brownie batter, just stir it until all of the flour is mixed in and there are no dry spots left.
- Bake for the full 30 minutes until the top is shiny, dry, and starting to form small cracks.
- For perfect-looking brownies, use a large knife and cut down straight and firmly, whipping the knife between each cut.
- You can also leave out the pumpkin swirl and simply bake the pumpkin brownie batter as is.
- Allow the vegan pumpkin brownies to cool completely before cutting. The pumpkin cheesecake filling needs to cool to set up and be firm.
🍞 Can I make it gluten-free?
Yes, simply use a grain-based gluten-free flour mix. The rest of the ingredients are naturally gluten-free. Don't use almond flour or other nut-based flours, they will not work.
🥡 Storage and reheating
Counter Top: These vegan pumpkin brownies will keep well on the countertop for about a day. They are wetter than traditional brownies, so I like to keep them refrigerated if my family can't eat them all on the first day.
Refrigerate: Pumpkin brownies will keep well in the fridge for 3 - 5 days in a sealed container.
Freeze: Freeze the brownies in an airtight bag in the freezer for up to 3 months.
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Pumpkin Brownies
Vegan brownies made with pumpkin puree plus dairy-free pumpkin cheesecake swirled in to them.
Servings: 16 brownies
Calories: 187kcal
Equipment
- blender or immersion blender
Ingredients
For the pumpkin cheesecake swirl
- 3/4 cup pumpkin puree (divided) this is 1/2 of the can.
- 1/2 cup vegan cream cheese
- 1/2 cup brown sugar
- 2 1/2 tablespoons corn starch
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon pumpkin pie spice (or cinnamon)
For the chocolate pumpkin brownies
- 3/4 cups pumpkin puree (divided) this is 1/2 of the can.
- 3/4 cup vegan sugar
- 1/3 cup oil (any neutral-flavored oil) or swap for apple sauce
- 1 teaspoon vanilla extract
- 1 cup flour (use gluten-free if needed)
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F and line an 8 x 8-inch baking dish with parchment paper.
- Mix 1/2 of a can of pumpkin puree, 1/2 cup vegan cream cheese, 1/2 cup brown sugar, 2 1/2 tbsp corn starch, 1 tsp vanilla, 1 tsp lemon juice, and 1/2 tsp pumpkin spice. Blend until smooth and creamy and set aside. (I like to put it in a bowl and use an immersion blender, but you can also use a regular blender or food processor.)
- Pour the remaining 1/2 can of pumpkin puree into a mixing bowl with 3/4 cup sugar, 1/3 cup oil, and 1 tsp vanilla then mix well.
- Add 1 cup flour, 1/3 cup cocoa powder, 1/2 tsp baking soda, and1/4 tsp salt and mix until it's well incorporated.
- Pour 1/2 of the chocolate brownie batter into the bottom of the baking dish.
- Then pour all of the pumpkin cheesecake batter on top of it.
- Finally, drop spoonfuls of the remaining brownie batter on the top of the pumpkin layer and use a knife to make swirls on the top.
- Bake at 350 degrees F for 30 minutes until the top is dry and shiny.
- Allow cooling completely before pulling the brownies out of the pan and cutting with a large knife on a flat surface.
Notes
- Don't over-mix the brownie batter, just stir it until all of the flour is mixed in and there are no dry spots left.
- Bake for the full 30 minutes until the top is shiny, dry, and starting to form small cracks.
- For perfect-looking brownies, use a large knife and cut down straight and firmly, whipping the knife between each cut.
- You can also leave out the pumpkin swirl and simply bake the pumpkin brownie batter as is.
- Allow them to cool completely before cutting. The pumpkin cheesecake filling needs to cool to set up and be firm.
Nutrition
Serving: 1brownie | Calories: 187kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 203mg | Potassium: 108mg | Fiber: 2g | Sugar: 18g | Vitamin A: 3575IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
