healthy pumpkin brownies

Ultra rich healthy vegan pumpkin brownies swirled with a vegan pumpkin cheesecake for the ultimate pumpkin dessert! You'll never know this pumpkin vegan brownie recipe is eggless, dairy free, easily gluten free, and lower in sugar! Easy to make and the perfect fall dessert!

The BEST Vegan Pumpkin Brownies (Gluten Free!)

all-purpose flour

cocoa powder

tsp baking soda

tsp baking powder

vegan butter or coconut oil, melted

granulated sugar or coconut sugar

unsweetened applesauce, room temperature or 2 tbsp ground flaxseed with 1/3 cup water

aquafaba from UNSALTED chickpeas

vegan chocolate chips

pumpkin puree

vegan cream cheese, softened

pumpkin cinnamon

maple syrup

Prep: 

Preheat the oven to 350F and line an 8&#215;8&#8243; pan with parchment paper.

Make the brownie batter: 

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.

Make the pumpkin swirl: 

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.

Swirl the pumpkin cheesecake topping: 

Drop dollops of pumpkin cheesecake batter onto the brownie batter and swirl it together. Be careful not to over swirl, as then you won&#8217;t be able to discern the pumpkin cheesecake parts.

Bake: 

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. 

Enjoy! 

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. 

You are a pumpkin connoisseur and a baking genius! I’m right there with you on the whole turning orange :) but totally worth it!

Just made this and it’s now cooling in the kitchen! I asked you on IG for a cakey brownie recipe and you gave me this and suggested to just omit the pumpkin and I did!! This recipe gives me THICCC brownies! It puffs up in the oven then deflate to about a little over 1.5 inch tall. I guess I can safely bake this in a 9x9 square pan or even larger. This seems like a lot of batter and it took me about 1 hour for the brownie to cook through, the top is also cracked a little bit but I’m not complaining.

I believe you missed out about adding the baking powder in the direction so I almost forgot to put it then remembered just before I put it in the oven (phew!)

I also made this with a few modifications; 1) I used half milk chocolate half bittersweet chocolate and reduce the sugar by a little over 1/4 cup, 2) I used vegetable oil instead of coconut oil, and 3) Used cashew milk instead of coconut milk

I know I said the brownie is still cooling but I just can’t help myself but to cut me a little slice and devour the warm brownie and it’s SO GOOD!! I think I’m going to make a pecan pie brownie using this recipe as the brownie base! Thank you!!!♡

These pumpkin cheesecake brownies scream fall with a layer of creamy pumpkin cheesecake on top of a rich fudgy brownie. You&#039;ll get a taste of chocolate and pumpkin spice in every bite! They&#039;re made gluten free and dairy free and come together quickly with the help of a brownie mix.

Pumpkin Cheesecake Brownies

King Arthur Gluten free Ultimate Fudge Brownie Mix

eggs

coconut oil (melted)

water

oz dairy free cream cheese (softened at room temperature)

coconut sugar

vanilla

tsp pumpkin spice

Whisk

Preheat oven to 350 F. In a mixing bowl, whisk together the egg, coconut oil, and water.

Fold

Fold in the King Arthur Gluten free Ultimate Fudge Brownie Mix until no flour clumps remain. The batter will be thick.

Pour

Reserve 1/2 cup of the brownie batter in a separate bowl and pour the rest of the batter into an 8 X 8 square baking pan lined with parchment paper. Set aside.

For the pumpkin cheesecake swirl, whisk together the cream cheese, coconut sugar, egg yolk, pumpkin puree, vanilla, and pumpkin spice until smooth and creamy. You can do this with a stiff whisk or a hand mixer.

Swirl

Spread the pumpkin mixture over top of the brownie batter in the pan. Spoon dollops of the reserved brownie batter on top and swirl it into the pumpkin with a toothpick or sharp knife. Don&#39;t stick the toothpick in too deep, keep it at surface level and gently swirl the brownie batter into the pumpkin.

Bake

Bake in the oven for 35 - 40 minutes. Insert a toothpick into the center of the brownies to make sure they are done. If the toothpick comes out clean they are done baking. Let cool before slicing into squares and enjoy!

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The BEST Vegan Pumpkin Brownies (Gl...

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Top 2 healthy pumpkin brownies recipes from across the web

The most viewed healthy pumpkin brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegan Pumpkin Brownies (Gl...

Pumpkin Cheesecake Brownies

The most viewed healthy pumpkin brownies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine