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5.0 from 15 votes

Vegan Pumpkin Brownies - Pumpkin Pie + Brownies

Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie. Free of Dairy, egg, corn, soy, yeast Vegan Pumpkin Brownies. Makes 8 by 8 inch brownie pan

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 9
Calories: 385 kcal
Course: Dessert
Cuisine: American

Ingredients

Brownie Layer
Wet
  • 1/2 cup non dairy milk like almond or coconut
  • 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 oil
  • 1 Tbsp flax seed meal
  • 1/4 cup cocoa powder
  • 1/4 tsp fine sea salt
  • 1 tsp vanilla extract
Dry
  • 1 cup + 2 tbsp flour I use Spelt or unbleached white flour
  • 1 Tbsp cornstarch or other starch optional
  • 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 puree not pumpkin pie mix
  • 1/4 cup ground cashew 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 vegan chocolate chips

Instructions

    Cup of Yum
  1. Preheat the oven to 365 Degrees F / 180ºc.
Make the brownie layer
  1. 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.
  2. 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
  1. Mix the ingredients under pumpkin layer until well combined.
  2. 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.
  3. 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.
  4. Store on the counter top for the day, or refrigerated in a container for upto 5 days. Warm and serve.

Notes

  • Variations: Use any of my other brownie recipes to make the brownie layer. Gluten-free and grain-free options. 
  • To make nut-free: use coconut cream or sunbutter instead of cashews in the pumpkin layer.
  •  
  • Nutritional values based on one serving

Nutrition Information

Calories 385kcal (19%) Carbohydrates 57g (19%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 6g (30%) Sodium 92mg (4%) Potassium 147mg (4%) Fiber 4g (16%) Sugar 36g (72%) Vitamin A 4235IU (85%) Vitamin C 1.2mg (1%) Calcium 71mg (7%) Iron 3.5mg (19%)

Nutrition Facts

Serving: 9Serving

Amount Per Serving

Calories 385

% 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.