Pumpkin Cheesecake Brownies
Brownies with Swirls of Cream Cheese
I had some leftover vegan pumpkin cream cheese left and decided how delicious would pumpkin cheesecake brownies be?! I was right, and these turned out amazing.
Every time I make these my family eats them in a day. They are always a winner with everyone who has tried them. All the flavors go so well together! My favorite way to eat these is warmed up in the microwave and then adding a scoop of vegan ice cream on top.
Vegan butter: any vegan butter of your preference will work. Be sure to melt the butter as stated in the directions. Oil should also work just make sure it is liquid. If you aren’t vegan traditional butter should also work.
Nondairy milk: any nondairy milk will work. If you aren’t vegan traditional milk should also work.
Cacao powder: cocoa powder can be substituted.
Sugar: any granulated sugar will work. I used coconut sugar. Be sure to not use a liquid sweetener like maple syrup.
Oreos: I used traditional Oreos. You can add in whatever cookie you want.
Vegan pumpkin pie cream cheese: I always use the Kite Hill brand and buy it from Whole Foods. If you don’t have this, use normal vegan cream cheese, and add pumpkin puree, pumpkin pie spice, and sugar to your tasting.
Applesauce: I use unsweetened applesauce. You could substitute this with pumpkin puree or mased banana.
Almond flour: I haven’t tested any other flours in this recipe. However, the closet option would be to use more oat flour or all-purpose flour.
Oat flour: I love making mine at home by just blending the oats in a blender. It is so much cheaper than buying from the store.
Chocolate chips: any chocolate chips will work. You could also chop a chocolate bar or mix different kinds.
Ingredients:
Vegan butter
Chocolate chips
Applesauce
Nondairy milk
Cacao powder
Almond flour
Baking powder
Oat flour
Sugar
Oreos (optional)
Vegan pumpkin pie cream cheese
Recipe:
3 tablespoons vegan butter
¼ cup chocolate chips
½ cup applesauce
1/3 cup nondairy milk
¼ cup cacao powder
2/3 cup almond flour
1/3 cup oat flour
1/3 cup sugar
1 teaspoon baking powder
Mix ins:
about 6-10 crushed Oreos (optional, can also do more or less)
1/3 cup vegan pumpkin pie cream cheese
Directions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Line a baking pan with parchment paper or spray with cooking spray. I used a loaf pan as this is a smaller batch recipe. Double the recipe to use a traditional brownie pan.
3. In a bowl melt your butter.
4. Immediately after melted, add in the chocolate chips. Stir until well incorporated.
5. Transfer to a larger mixing bowl and add in the applesauce, sugar, and nondairy milk.
6. Stir well.
7. Add in the cacao powder, almond flour, oat flour, and baking powder.
8. Stir until a batter is formed. If adding, fold in the Oreos.
9. Using a cookie scoop, add about half the batter to the baking pan. Add half the cream cheese throughout the batter. Add in the other half of the batter on top of this and the cream cheese. Use a toothpick or knife to swirl around. Optional: add more crushed Oreos on top.
10. Bake for 30 minutes or until a toothpick comes out clean.
Allow to completely cool before eating. Store in an airtight container in the refrigerator. They will last up to 5 days. If you want them to last longer, store in the freezer and allow to thaw out before eating.
If you try this recipe, please let me know, I’d love to hear. If you have any feedback or substituted something and it worked, please let me know so I can tell others!