Delicious & Easy

Naturally Vegan: Pumpkin "Cheesecake" Brownies


In a large bowl, whisk together oat flour, cacao powder, coconut sugar and salt. Stir in chocolate chips. Add pumpkin purée, coconut oil and maple syrup and mix well until combined.

Scoop batter into a greased pan and set aside. Turn on oven to 350 degrees.

While oven preheats, place cream cheese and  maple syrup in a medium bowl and whisk until well combined. Add remaining two  tablespoons of pumpkin purée and fold in gently until swirls of pumpkin marble the cream cheese.

Dollop cream cheese onto the brownie mixture and use a knife to create a swirl design. Top with a scattering of chocolate chips and bake for 35- 40 minutes.

Remove from oven and let cool for 25 minutes before cutting.

Ingredients for

Naturally Vegan: Pumpkin "Cheesecake" Brownies

1 cup oat flour (blend 1 1/4 cup rolled oats to create or flour)
1 cup cacao powder
1 cup coconut sugar
1/2 teaspoon salt
1/2 cup maple syrup
1 cup chocolate chips
1 cup pumpkin purée
1/2 cup coconut oil
6 tablespoons vegan cream cheese
2 tablespoons maple syrup
2 tablespoons pumpkin purée

Instructions for

Naturally Vegan: Pumpkin "Cheesecake" Brownies

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