Pumpkin Swirl Brownies

INGREDIENTS

1/2 cup

canned pumpkin (15 oz can)

1 8 ounce container

vegan cream cheese (I used Tofutti, softened)

2 tbsp

coconut sugar or white/brown sugar

1 tsp

vanilla

1/2 cup

dairy-free margarine

1/2 cup

peanut butter

1/2 cup

chocolate chips

2 cups

sugar

1 tsp

vanilla

Remaining contents from a canned pumpkin (approximately 1½ cups)

1 tbsp

ground flax seeds

2 tbsp

corn starch

1 1/2 cups

all-purpose flour

1/2 cup

cocoa

1 cup

dairy-free chocolate chips

1 cup

Walnuts (chopped)