Vegan Pumpkin Brownies - Pumpkin Pie + Brownies
User Reviews
5
Vegan Pumpkin Brownies - Pumpkin Pie + Brownies
Description
The recipe constructs a two-layer vegan dessert beginning with a heated mix of almond milk, sugar, melted dark chocolate, oil, flaxseed, cocoa, and vanilla extract forming the wet brownie base. Dry ingredients including flour, cornstarch, baking powder, and baking soda are whisked together and folded in along with vegan chocolate chips before spreading in the pan.
The pumpkin layer is prepared separately by combining pumpkin puree, ground or creamy cashews, cornstarch, powdered sugar, vanilla extract, pumpkin pie spice, and chocolate chips. This mixture is dropped over the brownie batter and gently smoothed or swirled before baking at 365°F for about 32 to 34 minutes until nearly clean on a toothpick.
The result is a fudgy vegan brownie complemented by the spiced, creamy pumpkin top layer offering contrasting flavors and textures. These brownies offer a seasonal twist on traditional vegan chocolate brownies and can accommodate substitutions like other brownie recipes or nut-free pumpkin layers. The balance of spices and richness makes them suitable for dessert or special occasions.
The recipe includes flexibility with chocolate types and sweetness levels, as well as options for gluten-free or grain-free flour alternatives. The use of flaxseed meal as a binder provides vegan structure in place of eggs. The topping can be adjusted for nut allergies by substituting coconut cream or sunbutter.
Ingredients
Brownie Layer
Wet
- 1/2 cup non-dairy milk like almond or coconut milk
- 1 cup sugar Use 2 Tbsp less for less sweet or if using semi-sweet chocolate instead of dark
- 2/3 cup vegan dark chocolate or 1 Theo 70% Dark chocolate bar
- 1/4 cup neutral cooking oil generic cooking oil
- 1 Tbsp flax seed meal
- 1/4 cup cocoa powder
- 1/4 tsp salt fine sea salt
- 1 tsp vanilla extract
Dry
- 1 cup flour I use Spelt or unbleached white flour, 2 tbsp
- 1 Tbsp cornstarch optional, or other starch
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup vegan chocolate chips to add to batter
Pumpkin Layer
- 1 cup pumpkin not pumpkin pie mix, puree
- 1/4 cup cashew ground or thick cashew cream
- 1.5 Tbsp cornstarch or other starch
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 Tbsp chocolate chips vegan
Instructions
- Preheat the oven to 365 Degrees F / 180ºc.
Make the brownie layer
- Heat the almond milk to just about a boil. Add sugar and mix in well. Add dark chocolate, let sit for a minute then whisk well to melt. Add oil, flax, salt, cocoa and vanilla extract and mix well.
- Whisk the flour with starch, baking powder and baking soda and add to the wet ingredients. Mix to combine. Fold in the chocolate chips. Drop the batter onto parchment lined or greased baking pan and even it out.
Make the Pumpkin Layer
- Mix the ingredients under pumpkin layer until well combined.
- Drop pumpkin mixture over brownie batter and smooth out. Swirl if you like. (The brownie batter thickens and sets as it sits, so it might be difficult to swirl. Make the pumpkin layer mix first so the brownie layer does not have time to sit) Add chocolate chips on top.
- Bake for 32 to 34 minutes at 365 degrees F / 180ºc or until a toothpick an inch from the side of the pan comes out almost clean. Do not over bake.
- Store on the counter top for the day, or refrigerated in a container for upto 5 days. Warm and serve.
Notes
- Use any preferred vegan brownie base recipe to make the chocolate layer, including gluten-free or grain-free options.
- To make the pumpkin layer nut-free, substitute cashews with coconut cream or sunbutter.
- Adjust sweetness by reducing sugar by 2 tablespoons or using semi-sweet chocolate instead of dark.
- Monitor baking time closely; bake until a toothpick inserted an inch from the pan’s edge comes out almost clean without overbaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 385 kcal
% Daily Value*
| Calories | 385kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Sodium | 92mg | 4% |
| Potassium | 147mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 4235IU | 85% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 3.5mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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