Vegan pumpkin brownies - brownies with a little bit of seasonal spice! These brownies are a great addition to your seasonal baking. Created with a gooey vegan brownie batter and topped with a spiced pumpkin cheesecake mixture - that cuts wonderfully through the dark chocolate flavour of the brownies.Perfect for Halloween, fall, or any other time of the year!
¼cupneutral oil (60 ml)such as canola oil or sunflower oil
5ozpumpkin puree (140 g)
For the pumpkin cheesecake mix:
⅓cupvegan greek-style yogurt (80 g)
3ozpumpkin puree (85 g)
3tablespoonmaple syrup (45 ml)
1teaspoonground cinnamon
½teaspoonground ginger
1pinchnutmeg
1pinchground cloves
1tablespooncornstarch
Instructions
Preheat your oven to 350°F (180°C) and line a rectangular brownie tin with non-stick baking parchment.
Sift the flour, baking powder, cocoa powder, salt and cinnamon into a large bowl. Stir through the brown sugar and set aside.
In the meantime, melt the vegan chocolate over a double boiler on the stove. Make sure to keep it on low heat to avoid burning the chocolate and make sure the bowl doesn't touch the water.
Add the plant milk, pumpkin puree, melted chocolate and maple syrup to the dry ingredients whisk to combine until no lumps are left - but make sure not to overmix!
To prepare the cheesecake mix, combine the vegan yogurt, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and cloves in a blender. Dissolve the cornstarch in a small amount of plant milk or water and stir it into the cheesecake mix.
Transfer the brownie mixture into the lined brownie tin and spoon the cheesecake mixture on top. Use a toothpick to swirl both batters.
Bake in the preheated oven for 40-45 minutes or until the top is glossy.
Carefully remove your brownies from the oven and allow for them to cool almost entirely before slicing. This should take about 30 minutes.
Cut your brownies into 9 equal slices and enjoy them on their own or with a dollop of delicious vegan ice cream!
Notes
Spices - instead of the individual spices, you can also add a store-bought pumpkin pie spice into the brownie batter.
Cheesecake mix - instead of vegan greek-style yogurt you can also use vegan cream cheese.
Storage - store these brownies in an airtight container in the fridge for up to 5 days.
For best results, add a small amount of coffee into the brownie batter - it gives them a fantastic flavor!