pumpkin cheesecake swirl brownies

These vegan pumpkin cheesecake swirl brownies are rich, moist, and bursting with fall flavor. With a fudgy chocolate base and creamy pumpkin cheesecake swirls on top, they offer the perfect balance of decadence and spice. Ideal for holidays, gatherings, or any cozy day in, this recipe brings seasonal flair to a classic dessert.

Why You’ll Love This Recipe

These brownies are a show-stopping dessert for anyone who loves chocolate and pumpkin together. The creamy vegan cheesecake swirl adds a stunning visual and velvety texture, while the fudgy brownie base satisfies every chocolate craving. Plus, they’re completely plant-based and easy to make with everyday pantry ingredients. Whether you're vegan or not, you'll find these brownies to be a delicious, crowd-pleasing treat.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cheesecake Swirl:

• 4 ounces vegan cream cheese, at room temperature

• 4 ounces pumpkin puree (½ cup), at room temperature

• 3 tablespoons sugar (brown, cane, coconut, or granulated)

• 1 teaspoon pumpkin pie spice

• ¼ teaspoon pure vanilla extract

• 1 egg yolk substitute (such as Bob's Red Mill Egg Replacer)

For the Brownies:

• 1 cup vegan chocolate chips

• 1 cup regular flour (or gluten-free oat flour or GF flour blend)

• ½ teaspoon sea salt

• ¼ teaspoon baking soda

• 2 flax eggs or vegan egg substitute

• ¾ cup sugar (brown, cane, coconut, or granulated)

• ½ cup oil (any kind)

• ¼ cup water

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 325°F (165°C). Line and grease an 8×8-inch brownie pan.

2. In a bowl, mix all the pumpkin cheesecake swirl ingredients until smooth and combined. Set aside.

3. Melt the vegan chocolate chips using either a microwave (in 30-second intervals, stirring between) or a double boiler. Set aside.

4. In a medium bowl, whisk together flour, salt, and baking soda.

5. In a separate mixing bowl, beat together the flax eggs, sugar, and oil until smooth (about 2 minutes). Add the water and vanilla, mixing to combine.

6. Add the wet mixture and melted chocolate to the dry flour mixture. Stir until everything is fully combined (about 3 minutes).

7. Pour the brownie batter into the prepared pan.

8. Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter in large dollops.

9. Use a knife to gently swirl the pumpkin mixture through the brownie batter. Swirl lightly in both directions—avoid overmixing.

10. Bake for 45 minutes. The center may still look slightly soft, but it will set as it cools.

11. Let brownies cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing.

12. Slice, serve, and enjoy!

Servings and timing

Servings: 16 brownies
Prep Time: 20 minutes
Cook Time: 45 minutes
Resting Time: 2 hours
Total Time: 3 hours 5 minutes

Variations

• Gluten-Free: Use oat flour or a gluten-free flour blend instead of regular flour.

• Nutty Swirl: Add a layer of almond or cashew butter for an extra creamy twist.

• Extra Chocolatey: Fold in extra chocolate chunks or chips for added richness.

• Spice Boost: Increase pumpkin pie spice or add a dash of cinnamon and nutmeg.

• Espresso Touch: Stir in 1 teaspoon of espresso powder to intensify the chocolate flavor.

Storage/Reheating

Store leftover brownies in an airtight container in the fridge for up to 4 days.
For longer storage, freeze the brownies in a sealed bag or container for up to 6 months. Thaw in the refrigerator or at room temperature before serving. These brownies are best served chilled or at room temperature. No reheating is needed.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with oat flour or a gluten-free flour blend to make the recipe gluten-free.

Do I have to chill the brownies before serving?

Yes, chilling for at least 2 hours helps the brownies set properly and enhances the texture and swirl appearance.

What can I use instead of flax eggs?

You can use any commercial vegan egg replacer or even unsweetened applesauce as an alternative.

Can I use homemade pumpkin puree?

Absolutely. Just make sure it's thick and not too watery to maintain the right texture.

How do I know when the brownies are done baking?

The center might still be slightly soft, but the edges should be firm. They will set completely once cooled.

Can I use coconut oil for the brownies?

Yes, coconut oil works well. Just make sure it’s melted and cooled slightly before mixing in.

Will the pumpkin swirl firm up after baking?

Yes, it firms up beautifully after cooling and chilling in the fridge.

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9×13-inch pan. Adjust baking time slightly as needed.

Do I have to use vegan cream cheese?

Yes, to keep it vegan. However, if you're not vegan, regular cream cheese works just as well.

Can I reduce the sugar in the recipe?

You can reduce it slightly, but keep in mind it may affect the texture and sweetness balance.

Conclusion

These vegan pumpkin brownies are the ultimate fall indulgence. With a rich chocolate base and a swirled pumpkin cheesecake layer, they’re as beautiful as they are delicious. Whether you're making them for a holiday dessert table or just to treat yourself, they’re guaranteed to impress—and you won’t miss the dairy or eggs one bit.