These healthy pumpkin brownies scream fall with a layer of creamy pumpkin pie cheesecake on top of a rich fudgy brownie. You'll get a taste of chocolate and pumpkin spice in every bite! They're made gluten free and dairy free and come together quickly with the help of a brownie mix.
Yes, you can make brownies with a pumpkin swirl and it's FANTASTIC! It's like a brownie and pumpkin cheesecake all in the same bite.
- Made gluten free and dairy free
- Come together in under an hour
- Easily made with a gluten free brownie mix
- Kid friendly
Ingredients and notes
- King Arthur Gluten free Brownie Mix - The best gluten free brownie mix! You can find it at most grocery stores. You can look up where to find it near you with their store locator.
- Coconut oil - Make sure it's melted and cooled. If needed, you can substitute with melted butter or vegan butter or use a bland flavored oil like avocado oil.
- Pumpkin puree - Use canned pumpkin, not pumpkin pie mix. You'll have some left over pumpkin in the can which can be used in my chocolate chip pumpkin bread, pumpkin oatmeal chocolate chip bars, or my maple pumpkin bourbon cocktail!
- Vegan cream cheese - Soften it to room temperature before using. The Kite Hill brand is my go-to dairy free cream cheese. If you aren't concerned about making these brownies dairy free, use regular cream cheese.
Step by step directions
These healthy pumpkin brownies are so easy to whip up. You will need a mixing bowl, separate small bowl for the pumpkin cheesecake, and an 8 X 8 square baking pan.
Step 1 : Prepare the brownie batter
First, make the brownies according to the directions on the back of the box. The batter will be on the thicker side which is exactly what you want for super fudgy brownies!
Scoop out ½ cup of the batter and set aside. You will use this to swirl in with the pumpkin cheesecake batter later.
Pour the remaining brownie batter into the square baking dish lined with parchment paper. Use a spatula to even it out and then set it aside.
Step 2 : Make the pumpkin cheesecake batter
In a separate bowl, beat together the room temperature vegan cream cheese with the coconut sugar, pumpkin, egg yolk, and vanilla. You can se a hand mixer for this or a stand mixer or a stiff whisk. Mix until the mixture is thick and creamy.
Step 3 : Assemble
Spread the pumpkin cheesecake batter on top of the brownie batter in the pan. Use a spatula or the back of a spoon to spread it out evenly in the pan.
Place spoonfuls of the reserved brownie batter on top of the pumpkin mixture. Use a toothpick or sharp knife to swirl the brownie batter into the pumpkin. Don't press the toothpick too far into the pan. Keep the toothpick near the top of the batter so you're just creating the swirls on top.
Bake in the oven until set. You can test if the brownies are done by inserting a toothpick into the center. If it comes out clean, the brownies are done.
Allow the brownies to set for at least 30 minutes before slicing. I even like to place the cooled down brownie pan in the fridge for another hour to chill. This makes it easier to cut.
Use a sharp knife to slice the brownies into squares and enjoy!
Store the brownies in an airtight container. Feel free to stack them on top of each other. They will keep for 4 days when stored on the counter or up to a week in the fridge.
Frequently asked. questions
This is the easiest way to make pumpkin brownies! Make the brownies as directed and reserve a little bit of the batter. Pour the rest of the batter into the baking pan. Then make the pumpkin pie batter and spread it over top of the brownie batter. Swirl the reserved brownie batter into the pumpkin mixture on top and bake!
The pumpkin will be a darker orange color and will be set into the brownies. If you giggle the pan a little, the brownies shouldn't move too much.
The easiest way to make sure they are done is to stick a toothpick in the center. If the toothpick comes out clean then the brownies are done baking.
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Healthy Gluten free Pumpkin Pie Brownies
For the brownies
- 1 box King Arthur Gluten free Ultimate Fudge Brownie Mix
- 2 eggs
- ½ cup coconut oil - melted
- 2 Tbsp water
For the pumpkin cheesecake layer
- 4 oz dairy free cream cheese - softened at room temperature
- ⅓ cup coconut sugar
- 1 egg yolk
- ½ cup pumpkin puree
- 1 tsp vanilla
- 1 tsp pumpkin spice
- Preheat oven to 350 F. In a mixing bowl, whisk together the egg, coconut oil, and water.
- Fold in the King Arthur Gluten free Ultimate Fudge Brownie Mix until no flour clumps remain. The batter will be thick.
- Reserve ½ cup of the brownie batter in a separate bowl and pour the rest of the batter into an 8 X 8 square baking pan lined with parchment paper. Set aside.
- For the pumpkin cheesecake swirl, whisk together the cream cheese, coconut sugar, egg yolk, pumpkin puree, vanilla, and pumpkin spice until smooth and creamy. You can do this with a stiff whisk or a hand mixer.
- Spread the pumpkin mixture over top of the brownie batter in the pan. Spoon dollops of the reserved brownie batter on top and swirl it into the pumpkin with a toothpick or sharp knife. Don't stick the toothpick in too deep, keep it at surface level and gently swirl the brownie batter into the pumpkin.
- Bake in the oven for 35 - 40 minutes. Insert a toothpick into the center of the brownies to make sure they are done. If the toothpick comes out clean they are done baking. Let cool before slicing into squares and enjoy!