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Sliced Vegan Pumpkin Cheesecake Brownies showing chocolate and pumpkin layers
Print Recipe

Vegan Pumpkin Cheesecake Brownies

Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Servings: 16 servings
Calories: 285kcal

Ingredients

  • 1 cup all -purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 cup granulated cane sugar
  • 1/2 cup melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 8 ounces vegan cream cheese, room temperature
  • 1/2 cup canned pumpkin puree
  • 1/3 cup granulated cane sugar (for cheesecake layer)
  • 1 tablespoon cornstarc h
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract (for cheesecake layer)

Instructions

  • Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  • In a large mixing bowl, whisk together the melted coconut oil, 1 cup sugar, applesauce, and 1 teaspoon vanilla extract until smooth.
  • Sift in the flour, cocoa powder, and salt. Stir until just combined, ensuring no dry streaks remain.
  • Reserve 1/4 cup of the brownie batter and spread the remaining batter evenly into the bottom of the prepared baking pan.
  • In a separate medium bowl, beat the vegan cream cheese, pumpkin puree, 1/3 cup sugar, cornstarch, pumpkin pie spice, and 1/2 teaspoon vanilla extract until creamy and smooth.
  • Carefully spread the pumpkin cheesecake mixture over the brownie layer in the pan.
  • Dollop the reserved brownie batter over the pumpkin layer and use a toothpick or knife to gently swirl the two layers together.
  • Bake for 35 to 40 minutes, or until the edges are firm and a toothpick inserted into the center comes out with only a few moist crumbs.
  • Remove from the oven and allow to cool completely in the pan at room temperature, then refrigerate for at least 2 hours before slicing to allow the cheesecake layer to set.