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Now that fall is here, I wanted to give my reader-favorite brownie recipe a seasonal twist. These vegan pumpkin brownies use the same base as my tried-and-true chocolate brownies, but with a creamy pumpkin spice cheesecake-inspired swirl. A cozy fall bake for sure!
Why You’ll Love These Pumpkin Brownies
The brownie base starts with both melted chocolate and Dutch process cocoa powder, which gives it a much deeper, richer chocolate flavor than cocoa powder alone.
One of the little tricks that makes these brownies especially good is whisking the sugars into very hot melted vegan butter and soy milk. That helps the sugar dissolve before the batter goes into the oven, which is what gives the brownies that classic thin, shiny, crackly crust on top.
The pumpkin cheesecake swirl adds a completely different texture to the brownies without taking over. And just like my original vegan brownie recipe, there’s no need for flax eggs, chia eggs, or another traditional egg replacer!
Pumpkin Cheesecake Swirl Ingredients
Pumpkin Puree
Use plain canned pumpkin puree, not pumpkin pie filling. I usually use Libby’s because the consistency and moisture level tend to be very reliable from can to can.
Vegan Cream Cheese
This gives the pumpkin swirl its creamy cheesecake texture. Violife and Trader Joe’s are two of my favorite store-bought options, or you can use my homemade vegan cream cheese recipe.
Brown Sugar
A small amount sweetens the cheesecake layer while adding a little extra caramel flavor that works especially well with the pumpkin and spices.
Cornstarch
This helps thicken the pumpkin layer and helps it set into a pumpkin pie or cheesecake like consistency.
How to Make Pumpkin Swirl Brownies
Exact ingredient quantities are in the recipe card below!
Beat the vegan pumpkin cheesecake filling ingredients together in a small bowl.
Add vegan butter, soy milk and chocolate chips to a large bowl.
Microwave in 30-second intervals until very hot (almost simmering) and immediately whisk in the sugars.
Add the cocoa powder and vanilla.
Then mix in the dry ingredients until just combined.
Transfer 3/4 of the brownie batter to a prepared 8×8″ metal pan. Spread it out and dollop the pumpkin filling on top.
Spread out the pumpkin, then add the remianing the brownie batter. Swirl the two together with a knife.
Bake at 350F for 45-50 minutes. Then, let cool.
Cooling, Slicing & Storing
Let the brownies cool for at least 30 minutes before slicing, but closer to an hour is even better. They continue to set as they cool, so cutting them too soon can make the center look much gooier and softer than it actually is once fully cooled. For the cleanest slices, let them cool completely before cutting.
The pumpkin cheesecake swirl also needs enough time in the oven to set. If the center still seems especially soft after cooling, the brownies were likely slightly underbaked.
Helpful Tips for Vegan Pumpkin Brownies
- Start with a simmering butter mixture: The vegan butter, soy milk, and chocolate chips should be very hot before you immediately whisk in the sugars to help create that shiny, crackly crust.
- Weigh your flour: Too much flour can make the brownies cakey instead of fudgy.
- Spread the pumpkin filling evenly: Thick pockets of cheesecake filling can take longer to bake and stay too soft in the center.
More Pumpkin Recipes
Fudgy Vegan Pumpkin Brownies
Rate this RecipeIngredients
Brownies:
- ¼ cup salted vegan butter, 56g
- ½ cup unsweetened soy milk, 120g – or almond milk
- ½ cup vegan semi-sweet chocolate chips, 100g – about 50-60% cocoa
- ¾ cup granulated cane sugar, 150g
- ½ cup light brown sugar, packed – 100g
- 2 tsp pure vanilla extract, 9g
- ½ cup Dutch-processed cocoa powder, 48g
- 1 ½ cups all-purpose flour, 180g – or King Arthur’s 1:1 Gluten Free Flour
- ¾ tsp baking powder, 3g
- ¼ tsp table salt, 1g
- ⅓ cup vegan semi-sweet chocolate chips or chunks
Pumpkin Swirl:
- 4 oz vegan cream cheese, softened
- ½ cup pumpkin puree, 120g
- 1 ½ tbsp cornstarch, 12g
- ¼ cup light brown sugar, 45g
- 1 tsp pumpkin pie spice, 3g
- ½ tsp vanilla extract
Instructions
- Prep: Preheat the oven to 350°F (180°C). Line a 8×8” metal baking pan with parchment paper that overhangs the sides for easy removal.
- Pumpkin Filling: In a medium bowl, beat all the pumpkin filling ingredients together until smooth. Set aside. If the vegan cream cheese is lumpy, microwave for 15 seconds then continue mixing.
- Melt Butter, Milk & Chocolate: In a microwave safe bowl, add the vegan butter, dairy free milk, and ½ cup chocolate chips. Microwave for 1.5-2 minutes (stopping to mix every 30 seconds) until the butter is melted and the mixture begins to simmer.¼ cup salted vegan butter, ½ cup unsweetened soy milk, ½ cup vegan semi-sweet chocolate chips
- Dissolve Sugar: Immediately add the sugars and vigorously whisk for 1 minute to dissolve them. This is what gives the brownies a shiny, crackly top. Don’t skip this step!¾ cup granulated cane sugar, ½ cup light brown sugar
- Mix Batter: Add the vanilla extract and cocoa powder to the mixture. Whisk to combine. Then, add the flour, baking powder and salt on top. Use a fork to mix the dry ingredients together, then use a spatula to fold the wet and dry together until just combined. Fold in extra chocolate chips.2 tsp pure vanilla extract, ½ cup Dutch-processed cocoa powder, 1 ½ cups all-purpose flour, ¾ tsp baking powder, ¼ tsp table salt, ⅓ cup vegan semi-sweet chocolate chips or chunks
- Spread Out In Pan: Pour ¾ of the batter into the prepared baking pan. Spread out and scoop the pumpkin filling on top and spread it out. Scoop the remaining brownie batter on and swirl into the pumpkin filling with a knife.
- Bake: Place on the middle rack in the oven and bake at 350F for 45-50 minutes. The top should look set. A toothpick inserted into the middle should have a few moist crumbs.
- Cool: Allow the vegan brownies to cool completely in the pan on a wire rack before removing and slicing into 9 large squares or 16 smaller squares.
Recipe notes
- Heat Butter, Milk, and Chocolate Until Slightly Bubbling: It’s important to get the mixture of vegan butter, milk, and chocolate chips just hot enough. Aim for a slight bubbling before taking it off the heat. This temperature is key for dissolving the sugar.
- Dissolve the Sugar: Once you add the granulated sugar to the hot mixture, whisk it vigorously. Properly dissolved sugar is what gives the brownies their characteristic shiny top.
- Swirling the Batter: If the brownie batter has solidified when trying to spread or swirl it, try microwaving the remaining brownie batter in 10 second intervals to loosen it back up.
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Categories:
Baked Goods, Fall Recipes, Seasonal, Vegan Chocolate Recipes, Vegan Dessert Recipes, Vegan Recipes,
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