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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. Jump to Recipe
If you are in the Northwest you know the past few weeks have been so sun-less and dark, that it fees like dusk all day. Thunderstorms, sinuses crapping out and photos come out all blue and grey. On the bright side, all the warm blankets are out, the fire place is always going and chewie has started sleeping all rolled up like a super cute ball. He sleeps with his 4 legs in the air during summer for maximum air-eage 🙂
And of course some warm fall brownies will cheer me up. Creamy Spiced Pumpkin layered with a fudgy chocolate brownie. Whats not to like! Pumpkin puree spiced with pumpkin pie spices and thickened with cashews. Omit the cashews to make nut-free. Use any of my other brownie recipes for gluten and grain free options.
mmm. gimme!
More Brownies from the blog. Use any of these for the Brownie Layer.
These Coconut Flour Brownies. Gluten-free Grain-free Nut-free.
Chocolate chip Cookie, Date Caramel, Brownie Bars.
Tiramisu Cheesecake Brownies. Gluten-free
Slice and serve.
Vegan Pumpkin Brownies - Pumpkin Pie + Brownies
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
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these yesterday and they are incredible!!! (the dough is such an awesome consistancy too lol doesn’t stick to the bowl at all!) Even my husband loves them and he HATES pumpkin. The spice of the pumpkin goes wonderfully with the dark chocolate. Thank you for an awesome dessert!
Awesome! so glad you all loved them! lol i did not notice that. maybe i should put that in the recipe. just a quick rinse clean up needed 🙂
These sound wonderful Richa!!! I love the pumpkin cashew icing on top! I cannot wait to try them!! Pinned! 🙂
Hi Richa!
I am in the SouthEast US and it has been cold and cloudy since Halloween!
Will have to try this recipe soon!
these look so gooey and perfect, richa!
I have to make these and bring them to work. Everyone I work with is always afraid to try the vegan stuff, and this will blow their minds! I’ll have to buy a deeper baking dish though. What size dish did you use?
its 8 by 8 inch square. I cut them into larger pieces for the pictures, else they look to messy because they are so fudgy. :), hence they look less tall, but the brownie is decently tall.
you can use more pumpkin puree like 1.5 cups for the thicker pumpkin top.
these are definitely very everyone friendly. I did not scrimp on the sugar and oil in these 🙂
Dear Richa:
These brownies look AMAZING.
I LOVE your website and everything you create looks delicious.
Thank you for sharing your recipes with all of us.
Many congratulations on your upcoming book, which I’ve pre-ordered 🙂
Regarding these brownies, how long will they keep? Do you recommend storing in the fridge?
Thank you for your time.
Have a peaceful evening,
Denise
Thank you so much for pre-ordering the book Denise!
Yes, keep them refrigerated if not finishing up the same day. For upto 5 days.
Oh my those look incredible! Perfect way to celebrate the season 🙂
totally!
What’s a good substitution for the cashew cream?
omit it and add another 1 Tbsp starch.
This looks amazing! Cant wait to try the recipe! Thank YOU for the brilliant vegan option 😀
What is flax seed meal?
it is flax seeds ground up into a coarse powder/meal. flax seeds are the egg replacers in the recipe. You can omit them.
https://www.bobsredmill.com/flaxseed-meal.html
Can you use ground flax seed?
yes