With rich, luscious chocolate, and creamy pumpkin cheesecake swirls, these vegan pumpkin brownies are a perfect fall dessert. The cheesecake mixes with the brownie batter to create a plant-based sweet treat that’s creamy, decadent, and so moist. 

Overhead view of brownies with cheesecake swirls

Every time fall rolls around, I find myself making endless amounts of pumpkin desserts, like vegan pumpkin cupcakes and vegan pumpkin cheesecake. There’s something about the hearty, earthy, and rich flavors of pumpkin that’s so cozy when the weather starts to turn. These vegan pumpkin brownies with a cheesecake swirl have quickly become one of my favorite pumpkin desserts. 

The brownies are soft, moist, and intensely chocolatey, with just the right amount of sweetness. And the pumpkin cheesecake swirls are creamy, smooth, and packed with autumn flavors from pumpkin puree, vanilla, and pumpkin pie spice. This vegan cheesecake brownies recipe is one that you have got to put in your dessert lineup this fall and winter. 

Why You Will Love This Pumpkin Brownie Recipe

These vegan pumpkin cheesecake brownies are decadent but not too heavy, and full of flavor but not too sweet. Here’s why you need to try this vegan brownies recipe. 

  • Easy. The flavors in these pumpkin swirl cheesecake brownies are intense and complex, but it’s actually an easy recipe to make. It’s a bakery-quality vegan dessert that isn’t a hassle to make.
  • Perfect for fall. You can eat these pumpkin brownies year-round, but they’re especially good in the fall. They’re packed with pumpkin puree, pumpkin pie spice, and vanilla. This is a must-make dessert for your Thanksgiving spread!
  • Amazing texture. I love vegan desserts, but a lot of times they don’t have a great texture. That’s especially true with vegan cheesecakes. But these brownies with pumpkin cheesecake swirls are smooth and creamy, and hold their texture really well. 
  • Beautiful. They say we eat with our eyes first. If that’s true, then you’re really going to love these decadent cheesecake brownies! The golden brown cheesecake swirls make this a showstopper dessert that will wow all of your friends.
A stack of three squares of brownies with cheesecake swirls

Notes on Ingredients

Here are all the ingredients you’ll need to make this smooth and moist fall dessert. Make sure to check out the recipe card at the end of the article for the exact amounts of each ingredient.

For the Cheesecake Swirls: 

  • Vegan cream cheese
  • Pumpkin puree – Make sure your puree is unsweetened and unflavored.
  • Sugar – You can use brown, coconut, cane, or any granulated sugar.
  • Pumpkin pie spice
  • Vanilla extract – Always use pure vanilla.
  • Egg yolk substitute 

For the Brownies:

  • Vegan chocolate chips
  • All-purpose flour
  • Sea salt
  • Baking soda
  • Flax eggs – You can use any other type of egg replacement if you prefer.
  • Sugar – Any type of granulated sugar will do.
  • Oil – Use whatever your preferred oil for baking is.
  • Water
  • Vanilla extract
Overhead view of five brownie squares with cheesecake swirls next to chocolate chips

How to Make Pumpkin Brownies

Here’s how to make this easy vegan pumpkin brownie recipe. Once you see how easy it is, you’ll want to make it all the time!

  • Prep. Preheat your oven to 325F, then line an 8×8-inch brownie pan with parchment paper or foil, and grease. 
  • Make the cheesecake swirl. Put all of the cheesecake swirl ingredients in a mixing bowl, and mix until well combined.
  • Melt the chocolate. Microwave the chocolate for 1 minute, then stir. If it’s not completely melted, then repeat in 30-second increments until it’s done.
  • Mix the dry ingredients. Add the flour, salt, and baking soda to a bowl, and mix until combined. 
  • Combine the wet ingredients. In a separate mixing bowl, add the flax eggs or egg replacement with the oil and sugar. Beat for about 2 minutes until well combined, then add the water and vanilla and mix.
  • Finish the brownie batter. Pour the wet ingredients and the melted chocolate into the bowl with the dry ingredients, and stir for about 3 minutes, until well combined.
  • Put the batter in the pan. Pour the brownie batter into the prepared pan. 
  • Add the cheesecake swirls. Spoon in dollops of cheesecake across the batter. I use a knife to swirl the cheesecake to make it pretty. 
  • Bake. Put the brownies in the oven for 45 minutes. They might be a little wobbly after 45 minutes, but that’s OK.
  • Cool. Remove the vegan cheesecake brownies from the oven and let them cool until they’re at room temperature.
  • Chill. Move the brownies to the fridge for at least 2 hours.
  • Serve. Cut the brownies and serve. I like them best cold because the cheesecake texture is so creamy and smooth. But you can reheat them if you prefer.
Close up overhead view of a stack of brownies with cheesecake swirls

Tips for Success

Here are a few of my favorite tricks and tips to use when you bake vegan pumpkin brownies.

  • Make your own puree. You can use store-bought pumpkin puree for this recipe, but you’ll get a much stronger and more complex pumpkin flavor if you make your own. My instructions for how to make pumpkin puree are so easy to follow and will add a lot of flavor to this dessert.
  • Use room-temperature ingredients. For best results, use vegan cream cheese and pumpkin puree that are already at room temperature. If cream cheese and pumpkin puree are cold, they won’t mix very well with the other cheesecake ingredients. 
  • Let it rest. It’s really tempting to eat these brownies straight out of the oven, but it’s important to resist temptation. The texture of the batter and cheesecake swirls won’t be quite right unless you let the vegan dessert rest at room temperature for a while, and in the fridge for at least 2 hours.
  • Use gluten-free flour. If you want to make these vegan pumpkin brownies with cheesecake swirls gluten-free, you can easily do that. All you have to do is replace the all-purpose flour with oat flour or your favorite one-for-one gluten-free flour blend.   

What Goes With Pumpkin Brownies?

My favorite way to eat these chocolatey and decadent cheesecake brownies is with a cozy drink. Here are a few of my favorite autumnal drinks for when it’s cold out. They go perfectly with this recipe!

Overhead view of a few rows of brownies with cheesecake swirls

How to Store Leftovers

  • Fridge. You can store leftovers in an airtight container in the fridge for at least 4 days. I like to eat them straight from the fridge but feel free to warm them up in the microwave if you prefer.
  • Freezer. This is a great recipe to freeze. Just place the vegan pumpkin cheesecake brownies in an airtight container and they’ll last in the freezer for 6 months. Thaw them overnight in the fridge before eating.

More Easy Vegan Desserts

There’s a common myth that vegan desserts are difficult to make. That’s simply not true! Here are some other easy vegan dessert recipes for you to try out.

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A top down view of a batch of vegan Pumpkin Cheesecake Swirl Brownies on a white table.

Pumpkin Brownies

These vegan pumpkin cheesecake swirl brownies are moist, rich, decadent, and gorgeous. With loads of chocolate and a creamy cheesecake filling, they're a show-stopping vegan dessert.
5 (from 9 ratings)


For the Pumpkin Cheesecake Swirl:

  • 4 ounces vegan cream cheese, at room temperature
  • 4 ounces pumpkin puree, (½ cup), at room temperature
  • 3 tablespoons sugar, brown, cane, coconut, or any granulated sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon pure vanilla extract
  • 1 egg yolk substitute, I use Bob's Red Mill Egg Replacer

For the Brownies:

  • 1 cup vegan chocolate chips, (188g)
  • 1 cup regular flour, (133.75g), if gluten free, use oat flour or GF flour mix
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 flax eggs or egg replacement, I use Bob's Red Mill Egg Replacer
  • ¾ cup sugar, (131.25g), brown, cane or coconut or any granulated sugar
  • ½ cup oil, (100g), any kind of oil
  • ¼ cup water
  • 1 teaspoon vanilla extract


  • Preheat oven to 325°F/165°C degrees. Line and grease an 8×8-inch brownie pan.
  • In a mixing bowl, mix all of the pumpkin cheesecake swirl ingredients together until well combined. Set aside.
  • Melt the chocolate chips in microwave for a minute, stirring afterwards to see if the chips have melted. If not, microwave in increments of 30 seconds until completely melted. You can also melt them over a small pot of boiling water, by putting the chips in a heat-proof bowl over a saucepan with an inch of water over medium heat.
  • In a medium bowl, whisk the flour, salt, and baking soda until well combined. Set aside.
  • In a separate mixing bowl, add the flax eggs or egg replacement, sugar, and oil, and beat until combined, about 2 minutes. Add the water and the vanilla extract and stir them in.
  • Add the wet mixture and melted chocolate to the dry mixture and stir until combined, about 3 minutes.
  • Pour the batter into the brownie pan.
  • Dollop the pumpkin cheesecake swirl mixture on top of the brownies. I like to do it in huge circles that don't touch all over the batter, then slowly using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter. Don't overdo it or you'll just get a muddle and it won't look very good.
  • Bake for 45 minutes. The center might still be a bit wobbly but that's fine.
  • Remove from the oven and let the brownies cool completely until they're at room temperature. Then move to the fridge and let chill for at least 2 hours.
  • Slice, serve, and enjoy!


  • Store leftovers in an airtight bag or container in the fridge for 4 days, or in the freezer for 6 months.
  • You can use whatever type of vegan chocolate chip you prefer, but I like semi-sweet.
  • Make sure to use an 8×8-inch pan or the timing will not be correct.
  • It’s crucial that you allow your brownies to cool completely. This can take about 2 hours. 
  • Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
Calories: 209kcal, Carbohydrates: 26g, Protein: 2g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 120mg, Potassium: 30mg, Fiber: 2g, Sugar: 18g, Vitamin A: 1106IU, Vitamin C: 0.3mg, Calcium: 24mg, Iron: 1mg

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