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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.
One of my favorite brownie recipes, ever. I used 1.5 cups of pumpkin and brown sugar instead of powdered sugar in the pumpkin layer. I’m supposed to take this to a party tonight but now I want to run in a closet and eat them all myself. Thank you for a great recipe!
hello I am looking forward to trying this pumpkin brownie recipe. Does the nutrition information pertain to the whole batch of brownies or is that per serving?
I love your website and going to preorder your book.
Thanks again
Thats for the whole batch. The nutrition info uses an old plugin so it might be incorrect. I have been removing it from the website because of inaccurate calculations.
Thanks for getting my book!
Hi,
Is dark chocolate bar compulsory? I want to make this recipe but I only got cocoa powder!
Looks so sumptuous, by the way!
you can use another 2 to 3 Tbsp cocoa powder and add another 1/4 cup oil to sub the chocolate.
Gosh these are s decadent. there were perfect for our last potluck and no guessed them to be any different than regular brownies!
Can we just make the brownie without the pumpkin top?
The gooey layer seen in between is the brownie batter right? Thanks.
yes you can make just the brownie layer. bake for 3 to 4 minutes less time.
This looks amazing and I will try it out. But I am confused with the browny layer wet and dry, or war OR dry. Do I mix both together?
yes you mix them together. read the instructions. combine the wet ingredients in one bowl. and combine the dr ingredients in another bowl. then mix them and bake.
I had to use my pumpkin for a last minute soup, so I ended up using a sweet potato for the brownies and it was so good! Also, didn’t have cashew cream, so I used almond butter. Not even sure if that is a good substitute, but they were fine. Thank you for the great recipe! How do I keep them from drying out?
Great! almond butter should work fine. keep them in an airtight container as soon as they cool down. Also if the brownies are dry right out of the oven, then bake 2 to 4 minutes less time. each oven is different. They should be very fudgy when out of the oven and will set just slightly as they cool and stay fudgy in the center.
Thank you so much for this insanely awesome recipe!!
Hello, the recipe looks perfect, I would like to do it for vegan potluck dinner this week. I have few questions related to the recipe. How you do the pumpkin puree? I guess , you cook the pumpkin and blend it right? And the spices for pumpkin pie, what does it consist of I couldn’t find any here in Netherlands. Thank you very much for respond.
you can get pumpkin puree in a can or box and use that. to make it at home, bake the pumpkin with the seeds removed for an hour or until very soft. Scoop out the pumpkin, mash well and use.
for 1 tsp pumpkin pie spice, use 3/4 tsp cinnamon, 1/4 tsp ginger, a generous pinch of cloves and nutmeg.
Dear Richa, thank you very much for your reply and suggestions, it will be my first vegan baking, so I am really excited about the outcome. Love your page and appreciate very much your prompt reply. Have a wonderful day.
I omitted the cashew cream, and used a little more cornstarch. I used an 8 by 8 square glass pan. And they turned out amazingly well!
Awesome!