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Pumpkin Brownies

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These vegan pumpkin cheesecake swirl brownies are rich, moist, and decadently chocolatey with a creamy pumpkin cheesecake layer. A show-stopping dessert that's perfect for fall or any occasion.

  • Total Time: 3 hours 5 minutes
  • Yield: 16 servings

Ingredients

  • For the Pumpkin Cheesecake Swirl:
  • 4 ounces vegan cream cheese, at room temperature
  • 4 ounces pumpkin puree (1/2 cup), at room temperature
  • 3 tablespoons sugar (brown, cane, coconut, or any granulated sugar)
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon pure vanilla extract
  • 1 egg yolk substitute (e.g., Bob's Red Mill Egg Replacer)
  • For the Brownies:
  • 1 cup vegan chocolate chips (188g)
  • 1 cup regular flour (133.75g) or gluten-free alternative
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 flax eggs or vegan egg substitute
  • 3/4 cup sugar (131.25g; brown, cane, or coconut)
  • 1/2 cup oil (100g; any kind)
  • 1/4 cup water
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (165°C). Line and grease an 8×8-inch brownie pan.
  2. In a mixing bowl, combine all the pumpkin cheesecake swirl ingredients and mix until well combined. Set aside.
  3. Melt the chocolate chips in the microwave in 30-second intervals until smooth, or melt over a double boiler.
  4. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
  5. In a separate bowl, beat together flax eggs (or substitute), sugar, and oil for about 2 minutes. Stir in water and vanilla extract.
  6. Add the wet mixture and melted chocolate to the dry mixture. Stir until fully combined, about 3 minutes.
  7. Pour the brownie batter into the prepared pan.
  8. Dollop the pumpkin cheesecake mixture on top. Swirl with a knife to create a marbled effect, being careful not to overmix.
  9. Bake for 45 minutes. The center may remain slightly wobbly.
  10. Remove from oven and let cool completely at room temperature.
  11. Refrigerate for at least 2 hours to fully set.
  12. Slice, serve, and enjoy!

Notes

  • Store in an airtight container in the fridge for up to 4 days or freeze for up to 6 months.
  • Use semi-sweet vegan chocolate chips for best flavor.
  • Make sure to use an 8×8-inch pan for correct bake time.
  • Do not skip the cooling and chilling steps to ensure the brownies set properly.
  • Ensure your oven is properly calibrated for accurate results.
  • Author: AVA
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Nutrition

  • Serving Size: 1 brownie
  • Calories: 210
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://avascooking.com/pumpkin-cheesecake-swirl-brownies/