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!

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.

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 Pumpkin 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.

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 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!

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:

• Mini Chocolate Mousse Pecan Tarts
• Pumpkin Spice Brownie Cookie Dough Bars
• No-Yeast Pumpkin Buns
• Chocolate Pumpkin Swirl Bread
• Pumpkin Chocolate and Coconut Cake

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 Twitter, Facebook and Pinterest – please say hello!

With pumpkin cheesecake brownie love x