Vegan Pumpkin Cheesecake Brownies
Delicious chocolatey vegan pumpkin brownies made with pumpkin puree and a layer of vegan pumpkin cheesecake swirled in make them 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.
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Why make these pumpkin brownies?
These vegan pumpkin cheesecake brownies are the perfect fall treat that everyone will love! Plus they are dairy-free and easily made gluten-free so everyone can enjoy them.
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.
If you are looking for the all-time best traditional-style brownies try my basic vegan brownie recipe or check out my recipe for super moist vegan zucchini brownies.
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.
How to make vegan pumpkin brownies
Step 1 – Preheat the oven to 350 degrees F and line an 8 x 8-inch baking dish with parchment paper.
Step 2 – Mix 1/2 a can of pumpkin puree, vegan cream cheese, brown sugar, cornstarch, 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.)
Step 3 – Pour the remaining 1/2 can of pumpkin puree into a mixing bowl with sugar, oil, and vanilla then mix well.
Step 4 – Add flour, cocoa powder, baking soda, and salt and mix until it’s well incorporated.
Step 5 – Pour 1/2 of the chocolate brownie batter into the bottom of the baking dish.
Step 6 – Then pour all of the pumpkin cheesecake batter on top of it.
Step 7 – 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.
Step 8 – Bake at 350 degrees F for 30 minutes until the top is dry and shiny.
Step 9 – Allow to cool 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 them 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 flour, they will not work.
Storage and reheating
Countertop: 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.
More chocolate recipes
Vegan pumpkin brownie recipe
Vegan Pumpkin Brownies
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
Equipment
- blender or immersion blender
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.
Did you make this recipe?Please leave a star rating and review below!📌 Be sure to follow me on Pinterest for new vegan recipes!
Absolutely amazing. Great to have the applesauce substitute for the oil. Tasted even better the second day. Brought itho a potluck and people enjoyed it. I used this recipe for the cream cheese as no oil: https://fullofplants.com/vegan-cream-cheese-banana-bread-gf/#recipe
I’m so happy that you liked the recipe, Rachel! 🙂
I accidentally bought pumpkin pie filling instead of pumpkin puree. I didn’t realize it until I opened the can as I was going to make this recipe (I basically had the cream cheese made already), so I made a few swaps – left out the spices (probably could of put 1/2 of them in though), I swapped a banana for the sugar in the cheesecake part, and I believe I left out the sugar altogether in the brownie recipe since the pumpkin pie filling already contained sugar. We live at high altitude so I had to bake it for a lot longer – like 45 min to an hour, but it turned out GREAT!! My husband loved it! And since I had 1/2 a leftover can of the pie filling and a bunch of the cream cheese leftover today I made a pumpkin pie by combining those two things with a mashed banana and the spices you listed – poured it in a pie crust and it turned out great!! Thank you for your site, it’s my favorite vegan recipe site to find recipes! Thank you for all you do!
You’re welcome, Jo. I’m so happy that you like my recipes! Wow! That’s a lot of changes to the original recipe. I’m glad that it turned out well for you!
I just made these last night. I let them cool overnight and just tried one this morning. They’re delicious! Satisfied my cravings for pumpkin spice, and chocolate! Thanks!
I’m so happy that you like them, Angela! 🙂
How would you adjust if you want to just omit the cream cheese?
You can simply leave out the pumpkin cream cheese step and bake just the chocolate brownie batter.