Step 1

Preheat the oven to 350F and line an 8×8″ pan with parchment paper.

Step 2

In a large bowl, add in the melted vegan butter or coconut oil, sugar, applesauce, and aquafaba. Use a hand mixer to cream together on medium speed until combined. Sift in the flour, cocoa powder, and baking powder, and use a rubber spatula to gently fold the dry ingredients into the wet ingredients OR use your hand mixer again to mix on low speed. Be sure not to over-mix- the batter should be just mixed. Use a rubber spatula to fold in the chocolate chips until evenly distributed (being careful not to over-mix). Pour the batter into the pan and spread the brownie batter to touch the edges of the pan. Set aside.

Step 3

In a medium bowl, use a hand mixer to beat together the pumpkin puree, vegan cream cheese, spices, and remaining 2 tbsp cassava flour (and additional maple syrup if desired) until smooth.

Step 4

Drop dollops of pumpkin cheesecake batter onto the brownie batter and swirl it together. Be careful not to over swirl, as then you won’t be able to discern the pumpkin cheesecake parts.

Step 5

Place the pan into the oven and bake for 20-22 minutes, or until the toothpick comes out clean. If you bake these brownies longer, they will be more cake-y than fudgy. Remove from the oven and let sit for 10 minutes in the pan to cool.

Step 6

Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.