Prepare the Brownie Base

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line an 8×8-inch baking dish with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, brown sugar, granulated sugar, baking powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a separate bowl, combine the applesauce, vegetable oil, vanilla extract, and non-dairy milk.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spread Batter: Pour the brownie batter into the prepared baking dish, spreading it evenly.

Prepare the Pumpkin Cheesecake Layer

1. Blend Cheesecake Ingredients: In a mixing bowl, combine the pumpkin puree, non-dairy cream cheese, granulated sugar, cornstarch, cinnamon, nutmeg, ginger, and vanilla extract. Use an electric mixer or whisk until smooth and creamy.

Assemble and Bake

1. Add Cheesecake Layer: Pour the pumpkin cheesecake mixture over the brownie batter in the baking dish. Use a spatula to spread it evenly.
2. Swirl: Use a knife or toothpick to gently swirl the brownie and cheesecake layers together for a marbled effect.
3. Bake: Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
4. Cool: Remove from the oven and allow to cool in the baking dish for at least 10 minutes before transferring to a wire rack to cool completely.

Serve

1. Slice and Serve: Once cooled, slice into squares and serve. Enjoy plain or topped with vegan whipped cream!