These decadent vegan pumpkin brownies have a fudgy brownie layer topped with pumpkin cheesecake. Just as good as regular brownies, but they are vegan and dairy free. They are the best vegan brownies ever! A perfect dessert for the holidays, or even when it's not pumpkin season!
Equipment
- 2 mixing bowls
- Hand mixer (optional)
- Silicone spatula (optional - but makes scraping down the bowls much easier)
- Baking dish or casserole dish
Ingredients for vegan pumpkin brownies
I love that this vegan pumpkin brownie recipe contains simple ingredients that are easy to find at the grocery store.
Pumpkin puree - Any kind will work. I used Libby’s pumpkin puree (the same thing you would use for pumpkin pie filling). You can make homemade pumpkin puree if you’re into that kind of thing, but in keeping with my lazy vegan recipe style, we’re using the canned version. It’s just as good and way easier.
Vegan cream cheese - Should be available in the vegan refrigerated section. I used Toffuti brand.
Brown sugar - Brown sugar is regular sugar combined with molasses. You can use light or dark brown sugar for this recipe.
Flour - All purpose flour is fine for this recipe. If you would like to make it gluten free, try a gluten-free flour like Bob's Red Mill 1-1 GF flour.
Vegan butter - There are a few vegan butters on the market, but I only use Miyoko's Creamery vegan butter.
Cocoa powder - It is naturally vegan, so use your favorite brand.
Flaxseed meal - Regular brownies use eggs, but thankfully there are plenty of vegan egg substitutes, like aquafaba, Just Egg, or flax egg. For this recipe I used a “flax egg” which is ground flaxseed mixed with water.
Vegan chocolate chips - Not all chocolate chips are vegan, so make sure you check the label.
Other ingredients: sugar, cinnamon, baking powder, vanilla extract, salt
How to make vegan pumpkin brownies
This vegan brownie recipe has two delicious layers: a fudgy brownie base with a pumpkin cheesecake layer on top.
Preheat oven to 350° F.
First make the brownie layer.
Start by making the flax egg. Make your flax egg by combining 1 tablespoon of ground flax seed (flaxseed meal) with 2 ½ tablespoons of water. Let it sit for about 10 minutes. It will be gelatinous when done.
Combine brown sugar, white sugar, and softened butter in a large bowl and mix to combine. The mixture will be gritty and runny.
Next add in the flax egg and vanilla and continue mixing.
Add in dry ingredients over the wet ingredients next: flour, cocoa powder, baking powder, cinnamon, and salt. Continue mixing until the batter forms.
Fold in the vegan chocolate chips. Set this mixture aside while you make the pumpkin layer.
For the pumpkin batter, add pumpkin, cream cheese, brown sugar, and cinnamon to a medium bowl and whisk until smooth. You can use a hand mixer to make this easier! Set the mixture aside.
Make the flax egg Add dry ingredients over wet and combine 
Fold in chocolate chips Combine ingredients for pumpkin layer
Grease a baking pan or casserole dish. You can also add a layer of parchment paper to make removal easier.
Pour the brownie batter layer in first, and spread into an even layer. Next pour the pumpkin batter layer on top in an even layer. Option to add more chocolate chips over the top layer (because why not?).
Bake brownies for 45-55 minutes, until a toothpick comes out clean. Allow brownies to cool slightly before removing them from the pan.
If you want extra chocolate, you can pour melted chocolate over the tops.
Spread even layer of brownie batter Spread pumpkin layer over top 
Option to add in chocolate chips Vegan pumpkin brownies after baking
Storage and Reheating
How to store
Save any leftovers in an airtight container in the refrigerator. Do not leave out at room temperature or the pumpkin cream cheese layer will melt
How to freeze
Can you freeze vegan brownies? Yep! You can freeze these brownies if you have any leftovers. Freeze them on a parchment lined baking sheet for a few hours so they don't stick to each other, then transfer them to a freezer bag. To defrost, let sit in the refrigerator overnight.
Substitutions & Variations
- For extra chocolate flavor, drizzle melted chocolate on top.
- You can add some pumpkin pie spice if you want more pumpkin spice flavor.
- Make these vegan pumpkin swirl brownies instead by using a toothpick to swirl the two layers together before baking.
- Use gluten free flour to make them gluten free.
FAQs
Sometimes vegan brownies made with oil (like vegetable oil or coconut oil) can make the resulting brownie greasy. I use vegan butter in this recipe which keeps the brownie moist and fudgy without being greasy.
For egg substitutes in brownies, try apple sauce, a mashed banana or aquafaba. For this recipe I used a flax egg as an egg alternative.
For vegan baking chocolate, you can use the brand Enjoy Life which is usually easy to find at the grocery store. Dark chocolate is usually vegan naturally, but always check the labels.
More vegan recipes
- Easy Chocolate Banana Protein Muffins (vegan)
- Famous Vegan Slutty Brownies
- Easy Pink Sugar Cookies (vegan)
- Gooey Vegan Protein Brownies
Decadent Vegan Pumpkin Brownies
Equipment
- 2 mixing bowls
- Hand mixer (optional)
- Silicone spatula (optional - but makes scraping down the bowls much easier)
- Baking dish or casserole dish
Ingredients
Brownie Layer
- 1 tbsp flax seed
- 2½ tbs water
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup vegan butter softened (I only use Miyoko's Creamery brand)
- ½ tsp vanilla extract
- ½ cup flour
- ½ cup cocoa powder
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- ¼ cup vegan chocolate chips
Pumpkin Layer
- ¾ cup pumpkin puree I used Libby's pumpkin
- 4 oz cream cheese I used Toffuti
- 2 tbsp brown sugar
- ½ tsp cinnamon
Instructions
Brownie Layer
- Directions: Preheat oven to 350 F.
- Make flax egg by combining 1 tbsp of ground flax seed with 2 ½ tbsp of water. Let it sit for 10 minutes. It will be gelatinous when done.
- Combine brown and white sugar and butter in a large bowl and mix (it will be gritty + drippy).
- Next add in flax egg and vanilla and keep mixing. Add in dry ingredients and keep mixing until batter forms.
- Fold in chocolate chips. Set aside.
Pumpkin Layer
- Add all ingredients for pumpkin layer to a bowl and whisk until smooth (use a hand mixer to make this easier).
- Grease a baking dish or casserole dish. Pour the brownie layer in first (you will need to manually spread it) then pour the pumpkin layer on top. Option to add more chocolate chips on top.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean.
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