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a stack of vegan pumpkin brownies drizzled with melted chocolate

Decadent Vegan Pumpkin Brownies

Chelsea Peachtree
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!
5 from 2 votes
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 152 kcal


  • 2 mixing bowls
  • Hand mixer (optional)
  • Silicone spatula (optional - but makes scraping down the bowls much easier)
  • Baking dish or casserole dish


Brownie Layer

  • 1 tbsp flax seed
  • 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


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.


Store in air tight container in fridge.  Do not leave out at room temperature or the pumpkin cream cheese layer will melt


Sodium: 122mgCalcium: 35mgVitamin C: 1mgVitamin A: 2153IUSugar: 13gFiber: 2gPotassium: 98mgCholesterol: 8mgCalories: 152kcalTrans Fat: 1gSaturated Fat: 3gFat: 9gProtein: 2gCarbohydrates: 19gIron: 1mg
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