preheat your oven to 350°f (175°c) and line an 8x8-inch (20x20 cm) square baking pan with parchment paper, leaving some overhang for easy removal. in a large mixing bowl, combine the pumpkin puree, runny peanut butter, and vanilla extract. mix them until well combined.

in a separate bowl, sift the cocoa powder to remove any lumps, then add it to the wet ingredients mixture. mix until the cocoa powder is fully incorporated. add the maple syrup and dairy-free milk to the mixture, and continue to stir until all the wet ingredients are well combined.

add the gluten-free oat flour to the wet ingredients mixture. stir until the batter is smooth and there are no visible lumps.gently fold in the dairy-free chocolate chips. you can adjust the amount to your preference, using between 1/3 to 1/2 cup.

pour the brownie batter into the prepared baking pan and smooth the top with a spatula. bake in the preheated oven for approximately 25 minutes.

once done, remove the brownies from the oven and let them cool in the pan for about 10 minutes. then, use the parchment paper overhang to lift them out of the pan and allow them to cool completely on a wire rack.

in a medium-sized bowl, combine 1/2 cup vegan cream cheese, 1/4 cup pumpkin puree, 2 tbsp maple syrup, 2 tbsp cocoa powder, and 1/2 tsp vanilla extract. use a hand mixer or food processor until the frosting is smooth and well mixed.

once your brownies have cooled, you can spread this creamy frosting over the top of the brownies for an extra layer of flavor. store in the fridge in an airtight container.