Pumpkins, Cider & Pie: 15 Ways to Celebrate Fall in San Diego County
This month is all about pumpkin patches, apple cider, and holiday pies in San Diego County.
It's officially pumpkin season and what better way to celebrate than to add pumpkin to luscious "cheesecake" brownies? You'll need vegan cream cheese for this recipe, which you can find at Trader Joe's, Whole Foods, and likely even your neighborhood grocery store.
Ingredients
SERVINGS: 10-12 Pieces
Pumpkin Brownies
- 1 cup oat flour (blend 1 1/4 cup rolled oats to create or flour)
- 1 cup cacao powder
- 1 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 cup maple syrup
- 1 cup chocolate chips
- 1 cup pumpkin purée
- 1/2 cup coconut oil
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 degrees.
While oven preheats, place cream cheese and maple syrup in a medium bowl and whisk until well combined. Add 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.
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