Vegan Pumpkin Brownies - Pumpkin Pie + Brownies

5 from 5 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 Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Keyword: pumpkin brownies, pumpkin pie brownies, pumpkin swirl brownies

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

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

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