Vegan Pumpkin Cheesecake Brownies landscape image

Vegan Pumpkin Cheesecake Brownies (Gluten-Free)

These Vegan Pumpkin Cheesecake Brownies are fudgy, gooey, rich and chocolate with a layer of smooth and luscious pumpkin cheesecake. These vegan and gluten-free brownies are perfect all year long.

There is something about pumpkin that keeps me coming back for me, so although we might be at the end of November, I am pretty much still obsessed with all things pumpkin. From lattes, to cookies, chocolate truffles and no bake brownie cookie dough bars, I love all things pumpkin spice or actual pumpkin. These Vegan Pumpkin Cheesecake Brownies have it all!

Slicing up Vegan Pumpkin Cheesecake Brownies
Vegan Pumpkin Cheesecake Brownies

What makes these Vegan Pumpkin Cheesecake Brownies so amazing?

These brownies are a true winner as they are:

  • Rich, chocolatey and fudgy
  • Gooey and salty sweet with a pumpkin cheesecake layer
  • Delicious and decadent
  • Easy to make
  • Naturally vegan and gluten-free
  • Great all year long and especially for the festive season
  • Did I say they are chocolatey ad fudgy?

If you are already convinced you need these brownies in your life, skip ahead to the recipe card below, or let’s see about the ingredients we need.

Vegan Pumpkin Cheesecake Brownies with a glass of milk
Vegan Pumpkin Cheesecake Brownies
Bitten Vegan Pumpkin Cheesecake Brownies
Vegan Pumpkin Cheesecake Brownies

What ingredients go into these brownies?

The base of the brownies are classic and delicious:

  • Ground chia or flaxseed: this acts as the “egg” that binds the mix. I always grind my own chia seeds in a blender and keep them ready in a jar.
  • Dark chocolate: the better quality the chocolate, the better the brownies will taste. I like dark chocolate but for a much sweeter version you could use dairy-free milk chocolate, too.
  • Plant-based milk: any kind will work for these brownies like oat, almond, soya or coconut.
  • Coconut sugar: or you can use another sugar like golden or white caster sugar.
  • Sunflower oil: this lends the brownies a really fudgy texture without the butter but you could try melted and slightly cooled coconut oil, or vegan butter, too.
  • Pumpkin puree: this is important for the fudgy texture and is what makes them Vegan Pumpkin Cheesecake Brownies. You can buy this in tins or make your own.
  • Vanilla essence: for the flavour.
  • Plain or GF plain flour: to keep the brownies light and moist.
  • Cacao powder: this adds so much chocolatey goodness. You can use cacao or cocoa powder interchangeably just ideally one without added sugars or flavours.
  • Baking powder: for the rise:
  • Pumpkin pie spice: a homemade blend of cinnamon, ginger, mixed spice, nutmeg and cardamom.
Side on photo of Vegan Pumpkin Cheesecake Brownies
Vegan Pumpkin Cheesecake Brownies

The recipe is simple, mix together the ingredients to a thick and delicious batter. Then comes the really fun part: the cheesecake layer.

For the pumpkin cheesecake layer:

  • Vegan cream cheese: this is what makes this layer like cheesecake but don’t worry it does not taste like cheese at all.
  • Pumpkin puree: as above, this makes it doubly pumpkin-y.
  • Coconut sugar: or another sugar as above.
  • Pumpkin pie spice: in the same ratios as above.
  • Vanilla: for the warming flavours.
  • Cornstarch: this really helps with the texture of the cheesecake layer and acts similar to an egg in non-vegan cheesecake brownies. You could use arrowroot powder instead.

Whisk together the cheesecake layer ingredients until smooth and then the brownies are ready to bake.

How do I make the layers in these Vegan Pumpkin Cheesecake Brownies?

This is really simple: add most of the brownie batter to the lined tin, smooth over the top and then pour over the cheesecake layer. Then, place over the remaining brownie batter and make swirls with a knife.

My brownies are not set, what should I do?

The brownies will have a jiggle in the middle when you take them out. It is important to then cool the brownies at room temperature for a bit before chilling them completely in the fridge. The brownies will be deliciously gooey and moist even after being in the fridge!

Vegan Pumpkin Cheesecake Brownies on a metal wire rack
Vegan Pumpkin Cheesecake Brownies
Two Vegan Pumpkin Cheesecake Brownies on a metal tray
Vegan Pumpkin Cheesecake Brownies

Are these brownies gluten-free and nut-free?

If you use a GF baking flour blend these are easily gluten-free, just use one that you like for baking as all blends differ. It is important to have xantham gum in the mix to prevent crumbly brownies. To make sure this is nut-free, use a nut-free dairy-free milk.

How long will these brownies last?

Although these are rich, it is easy to eat a few in one go but they will last for 3-5 days in a sealed container in the fridge or for 1 month in the freezer. Just make sure to eat them at room temperature for the best taste and texture.

If you would like to make more pumpkin and seasonal recipes, how about trying my:

Vegan Pumpkin Cheesecake Brownies (Gluten-Free)

  • Servings: 16
  • Difficulty: easy
  • Print

These Vegan Pumpkin Cheesecake Brownies are fudgy, gooey, rich and chocolate with a layer of smooth and luscious pumpkin cheesecake. These vegan and gluten-free brownies are perfect all year long.

Ingredients

    For the brownies:
  • 2 tbsp ground chia or flaxseed with 6 tbsp water
  • 170g dark chocolate
  • 180ml plant-based milk, slightly warmed or room temperature
  • 100g coconut sugar
  • 60ml sunflower oil
  • 200g pumpkin puree
  • 1 tsp vanilla essence
  • 110g plain or GF plain flour
  • 75g cacao powder
  • 2 tsp baking powder
  • 2 tsp pumpkin pie spice (or 1 tsp cinnamon + ½ tsp ground ginger + ¼ tsp mixed spice + a pinch of nutmeg + a pinch of cardamom)
  • A pinch of salt
  • For the cheesecake filling:
  • 100g vegan cream cheese
  • 100g pumpkin puree
  • 30g coconut sugar
  • 1 tsp pumpkin pie spice (or ½ tsp cinnamon, ¼ tsp ground ginger + a pinch of mixed spice + a pinch of nutmeg + pinch of cardamom)
  • ½ tsp vanilla essence
  • 1 tbsp cornstarch

Directions

  1. Preheat the oven to 160Fan/180*C and line an 8-inch square dish with parchment paper. Make sure it has high sides otherwise the brownies will leak over.
  2. Stir together the chia/flax seeds and water to form a gel. Place into a large mixing bowl.
  3. Prepare the cheesecake filling by whisking together all the ingredients until smooth in a second bowl.
  4. Melt the chocolate.
  5. To the chia/flax seed gel, whisk in the warm milk, coconut sugar, sunflower oil, pumpkin puree and vanilla essence until smooth. Now whisk in the melted chocolate until combined.
  6. Sift in the flour, cacao powder, baking powder and all the pumpkin pie spices. Add in the salt and whisk to a thick smooth batter with no specks of flour.
  7. Pour ¾ of the brownie mix into the tin and spread out evenly. Pour over the cheesecake filling and top with the remaining brownie batter, pressing it in with your fingers where needed. Using a knife, gently make swirls through the batter.
  8. Bake in the centre of the oven for 45-50 minutes or until the edges are crispy. There will be a slightly jiggle in the middle of the brownie still.
  9. Allow to cool for 20 minutes in the tin then lift out and chill in a cold place or the fridge until almost fully cool.
  10. Use a sharp knife to slice the brownies into 16 pieces, sprinkle with flaky salt, if desired and enjoy.
  11. Store leftover brownies in the fridge for 3-5 days in a sealed container and allow to reach room temperature before eating. The brownies will keep in the freezer for up to 1 month.
Vegan Pumpkin Cheesecake Brownies landscape image
Vegan Pumpkin Cheesecake Brownies

I hope you will love these Vegan Pumpkin Cheesecake Brownies so please let me know what you think in the comments below. If you do make them, I would love to see so please tag me in your brownies, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest – please say hello!

With pumpkin cheesecake brownie love x

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