Pumpkin Brownies
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (10)

Pumpkin Brownies

NUTRITION · PER SERVING185M COOK
CAL 12%·PRO 9%
CARBS 27G46% OF CAL
4G FIBER7G OTHER17G TOTAL SUGAR
FAT 14G53% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Fudgy brownies swirled with creamy pumpkin cheesecake filling, perfect for fall gatherings. The recipe claims to be vegan but contains eggs and cream cheese.

dessertamericanbaked gooddairy freegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 16
  • 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 )
  • 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 vegan egg substitute, 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
PREP
20M
SODIUM
62MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.