These dairy-free pumpkin cheesecake brownies are the perfect fall recipe that will have you coming back for seconds and even making them multiple times! I know I’ve already made my fair share of these brownies already this fall! The fudgy brownie texture is perfectly complimented by a creamy pumpkin cheesecake layer, and the occasional chocolate chip adds the perfect surprise to every bite! These brownies are baked in a cast iron skillet, made from scratch, and use wholesome, allergy-friendly ingredients. I can’t wait for you to try these brownies!
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Modern Pioneer Recipe
These dairy-free pumpkin cheesecake brownies are a delicious modern pioneer recipe! They are a modern pioneer recipe because the early pioneers probably would not have made pumpkin cheesecake brownies. However, I tried to keep the ingredients in this recipe as heritage as possible. They still make a great recipe to splurge on as a modern pioneer!
The key way to keep this recipe a modern pioneer recipe is by paying attention to where you source the ingredients. If you grow your own baking pumpkins, than these brownies are a great way to turn your homegrown pumpkins into a delicious, fall dessert. If you aren’t allergic to dairy and you raise a dairy animal, this recipe may be a good chance to try making your own cream cheese and use it in the recipe.
Other ingredients in these brownies should be sourced locally or homemade/homegrown if possible. The eggs are an easy ingredient to source form your homestead or buy from a local farm stand! For the yogurt, you may want to try your hand at making a batch of your own dairy-free yogurt. Some of the other ingredients, like the flour, sugar, and oil should be organic, non-GMO, and sustainably harvested.
The other way that this recipe is a modern pioneer recipe is the fact that it is allergy-friendly. You can enjoy this special fall dessert even if you have dietary restrictions! I love that I can enjoy these brownies despite being dairy-intolerant and grain-free! These pumpkin cheesecake brownies are….
- dairy-free
- gluten-free
- grain-free
- corn free
- refined sugar free
- tree nut free
Skillet Recipe…
Lastly, these brownies provide the perfect oppurtunity for you to bake with a cast iron skillet! I love using my cast iron skillets for cooking and baking, and these brownies look amazing when baked in a heritage cast iron skillet!
Other things that I enjoy using my cast iron skillets for include cooking eggs, making pancakes, or baking pies in them!
Dairy-free Creamcheese?
You may be wondering how these cheesecake brownies are dairy-free when creamcheese is a dairy-based food. I was thrilled to be able to find a great dairy-free, nut free creamcheese option. Daiya creamcheese spread is my favorite dairy-free creamcheese alternative. With the dairy-free trend becoming more widespread, there are definitely other namebrands out there that make dairy-free creamcheese spreads now.
The reason I like Daiya creamcheese spread is because it is also tree nut free. While the dairy-free creamcheese spread is not exactly like traditional creamcheese (how could it be? I mean it’s dairy-free) it comes close enough to my liking! It works great in this recipe, that requires baking, but it also works well in no-bake cheesecake recipes. Check out this amazing grasshopper pie for a no-bake cheesecake recipe!
Another option for dairy-free creamcheese would be making your own. I have seen multiple recipes online for dairy-free creamcheese made with cashews and other nuts. If you don’t have a nut allergy, you may be daring enough to give homemade creamcheese a try for using in this recipe!
Serving & Storing
Serving these dairy-free pumpkin cheesecake brownies should not be a problem! Who could resist a thick slice of brownie that is topped with a pumpkin cheesecake mixture!? I absolutely love eating these brownies warm, cold, with toppings, or without toppings. If you are a toppings kind of pioneer, then you may want to consider adding a dollop of dairy-free ice cream or dairy-free whipped cream to your brownie slice!
I wouldn’t go too crazy with the toppings on these brownies, since they are insanely delicious even without toppings! Plus, they already contain a good amount of sugar. While I definitely believe in splurge moments, I also try to moderate if I can! Since these brownies are so delicious plain, I don’t mind skipping the toppings for once.
Dairy-free pumpkin cheesecake brownies can be stored at room temperature for a limited amount of time, then they should be kept in the fridge. For room tempeature storage, they can be left out for 24-36 hours. Covering a cast iron skillet can be a little tricky, but I have used plastic wrap to some extent or re-usable silicon lids also work well.
Since a cast iron skillet can be a little tricky to store in the fridge, I often cut the brownies after they are cooled and then move any leftover brownies to an airtight glass container to store in the fridge. Stored in the fridge, these brownies will last for 4-5 days.
I have not tried freezing these cheesecake brownies. They usually don’t last long enough to make it to the freezer!
Recipe Questions
Can I use a brownie mix in this recipe?
Yes! A grain-free or gluten-free brownie mix can be used as the brownie base. As a modern pioneer, I try to make most of my foods from scratch, but if you are pinched for time or are missing an ingredient or two, a brownie mix can make this recipe easy and simple.
You can also check out this dairy-free fudgy brownie recipe or these grain-free cake brownies!
Can I use regular creamcheese in this recipe?
Yes! Regular creamcheese can be used in place of the dairy-free creamcheese if you do not have a dairy allergy.
What size should the cast iron skillet be?
These brownies turn out thick and fudgy when made in a 9″ cast iron skillet. You can make them in a large skillet, but the brownies will be thinner and won’t need to bake as long. You can also divide the brownie batter and pumpkin creamcheese mixture between several small skillets to make individual brownie skillets!
Can I use a glass pan instead of a skillet?
Yes, you can use a glass baking dish if you don’t have a skillet. The baking time may vary slightly, so I recommend putting the brownies in for less time than what the recipe calls for, then increasing the time as needed until the brownies reach your desired doneness.
Can I use frozen pumpkin?
I have not tried this recipe using pumpkin that has been frozen and unthawed. I would asume that it would still work, however, I often find that frozen pumpkin is a little more liquidy than fresh pumpkin. The moisture content may be a little off, so you could always leave out the dairy-free yogurt or bake the brownies for longer.
How do I get the swirl on top?
You can do a pumpkin cheesecake swirl on top of these brownies, however, mastering a pumpkin cheesecake swirl is hard! I actually liked the constistency of the brownies better when I mixed the pumpkin creamcheese mixture in with the brownies, but if you want more distinct layers you can do a swirl instead. I found that using a pairing knife works best for swirling the brownie blobs into the pumpkin creamcheese mixture.
What if I don’t have dairy-free yogurt?
While dairy-free alternatives are becoming more common, they may not be available in all regions. You can still make these brownies even if you don’t have dairy-free yogurt. Simply leave out the yogurt or sub in 2 T. of dairy-free milk.
These dairy-free pumpkin cheesecake brownies will be your new go-to fall recipe for using up pumpkin and making an allergy-friendly treat! They would be the perfect addition to fall gatherings and may even make it to your Thanksgiving feast!
Dairy-free Pumpkin Cheesecake Brownies
Ingredients
Brownies
- 1/2 cup avocado oil
- 2 large organic, pasture-raised eggs
- 1 tsp. pure vanilla extract
- 1/2 tsp. sea salt
- 2/3 cup coconut sugar
- 1/4 cup cassava flour
- 1/4 cup cacao powder
- 1 cup dairy-free chocolate chips
- 1 tsp. baking powder, corn-free
Pumpkin Cheesecake
- 4 oz. dairy-free creamcheese room temperature
- 1/3 cup coconut sugar
- 1/2 tsp. sea salt
- 1 large organic, pasture-raised egg
- 3/4 cup organic pumpkin puree
- 1/4 cup dairy-free yogurt
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground clove
Instructions
- Preheat the oven to 350°F. Oil a 9" well-seasoned cast iron skillet with coconut oil. Make sure you get the sides and the bottom.
- Combine all the brownie ingredients in a large mixing bowl and stir well. Spread 3/4 of the mixture into the skillet.
- In another large mixing bowl, combine all of the pumpkin creamcheese ingredients. Use a hand mixer to beat all the ingredients until they are combined. This step can also be done in a food process or blender.
- Pour the pumpkin creamcheese mixture onto the brownie layer in the skillet. Place blobs of the remaining brownie batter on top of the pumpkin creamcheese layer.
- Use a pairing knife to swirl the brownie batter blobs into the pumpkin creamcheese. Alternatively, you can do what I did and use a spoon to gently combine the two layers until you are satisfied.
- Bake for 30-35 minutes. The center should not jiggle when you gently shake the skillet. Let cool for 10 minutes before serving.
- Cool completely before cutting if you want neat looking slices. Make sure the brownies are cool before covering and storing.
Where to Find the Ingredients
- Otto’s Naturals cassava flour
- Nutiva coconut sugar
- Chosen Foods avocado oil
- Navitas cacao powder
- Lily’s chocolate chips
- Hain Pure Foods baking powder
- Daiya creamcheese spread
- Organic pumpkin puree
- Supplies: 9″ cast iron skillet
Dairy-free pumpkin cheesecake brownies are so much fun to make, but they are even more enjoyable to eat! I love the fudgy brownie texture that is complimented nicely by the hint of pumpkin cheesecake flavor. The chocolate chips add a nice little surprise to each bite and go perfectly with the pumpkin, chocolate, and creamcheeese flavors. I love that this recipe can be made mostly from scratch and is baked in a cast iron skillet! This is a recipe that the whole family will enjoy and will definitely be a staple fall recipe in your modern pioneer kitchen!
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by Alexa
Terry
November 21, 2021 10:32 pmHoly cow! I love your website. :^) I just stumbled across it yesterday when looking up websites with information about raising chickens–what a great find! I’m so impressed by the content you have contained here, and your recipes look delicious. You’re both giving this 60ish woman a lot of great advice. Thank you so much, and I wish you both all the best in your pioneering efforts.
ThePioneerChicks
December 3, 2021 7:31 pmThank you so much for the kind encouragement! Let us know if you have any questions or if there is anything we can help you with!