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Naturally Vegan: Pumpkin “Cheesecake” Brownies
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Photography by Alexa Soto for Edible San Diego
Ingredients
Makes 10-12 Brownies
FOR THE PUMPKIN BROWNIES
- 1 cup oat flour (blend 1 ¼ cups rolled oats to create or flour)
- 1 cup cacao powder
- 1 cup coconut sugar
- ½ teaspoon salt
- ½ cup maple syrup
- 1 cup chocolate chips
- 1 cup pumpkin purée
- ½ cup coconut oil
FOR THE CHEESECAKE TOPPING
- 6 tablespoons vegan cream cheese
- 2 tablespoons maple syrup
- 2 tablespoons pumpkin purée
Instructions
- 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°.
- While the oven preheats, place the cream cheese and maple syrup in a medium bowl and whisk until well combined. Add the 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.
Alexa Soto
Alexa is the food photographer & recipe developer behind Fuelednaturally.net, where she shares vibrant, easy & delicious vegan recipes. She also loves to “veganize” classic favorites like pizza, wings, and even Alfredo pasta. Her goal is to always show that vegan food is JUST food! She spends her days testing recipes in the kitchen, working on her food styling/food photography, and running her small business Blissful Gatherings, a San Diego pop up event service that creates vegan meals using curated local San Diego produce. You can follow her work on Instagram at @alexafuelednaturally
