vegan pumpkin brownies

Ultra rich healthy vegan pumpkin brownies swirled with a vegan pumpkin cheesecake for the ultimate pumpkin dessert! You'll never know this pumpkin vegan brownie recipe is eggless, dairy free, easily gluten free, and lower in sugar! Easy to make and the perfect fall dessert!

The BEST Vegan Pumpkin Brownies (Gluten Free!)

all-purpose flour

cocoa powder

tsp baking soda

tsp baking powder

vegan butter or coconut oil, melted

granulated sugar or coconut sugar

unsweetened applesauce, room temperature or 2 tbsp ground flaxseed with 1/3 cup water

aquafaba from UNSALTED chickpeas

vegan chocolate chips

pumpkin puree

vegan cream cheese, softened

pumpkin cinnamon

maple syrup

Prep: 

Preheat the oven to 350F and line an 8&#215;8&#8243; pan with parchment paper.

Make the brownie batter: 

In a large bowl, add in the melted vegan butter or coconut oil, sugar, applesauce, and aquafaba. Use a hand mixer to cream together on medium speed until combined. Sift in the flour, cocoa powder, and baking powder, and use a rubber spatula to gently fold the dry ingredients into the wet ingredients OR use your hand mixer again to mix on low speed. Be sure not to over-mix- the batter should be just mixed. Use a rubber spatula to fold in the chocolate chips until evenly distributed (being careful not to over-mix). Pour the batter into the pan and spread the brownie batter to touch the edges of the pan. Set aside.

Make the pumpkin swirl: 

In a medium bowl, use a hand mixer to beat together the pumpkin puree, vegan cream cheese, spices, and remaining 2 tbsp cassava flour (and additional maple syrup if desired) until smooth.

Swirl the pumpkin cheesecake topping: 

Drop dollops of pumpkin cheesecake batter onto the brownie batter and swirl it together. Be careful not to over swirl, as then you won&#8217;t be able to discern the pumpkin cheesecake parts.

Bake: 

Place the pan into the oven and bake for 20-22 minutes, or until the toothpick comes out clean. If you bake these brownies longer, they will be more cake-y than fudgy. Remove from the oven and let sit for 10 minutes in the pan to cool. 

Enjoy! 

Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. 

You are a pumpkin connoisseur and a baking genius! I’m right there with you on the whole turning orange :) but totally worth it!

Just made this and it’s now cooling in the kitchen! I asked you on IG for a cakey brownie recipe and you gave me this and suggested to just omit the pumpkin and I did!! This recipe gives me THICCC brownies! It puffs up in the oven then deflate to about a little over 1.5 inch tall. I guess I can safely bake this in a 9x9 square pan or even larger. This seems like a lot of batter and it took me about 1 hour for the brownie to cook through, the top is also cracked a little bit but I’m not complaining.

I believe you missed out about adding the baking powder in the direction so I almost forgot to put it then remembered just before I put it in the oven (phew!)

I also made this with a few modifications; 1) I used half milk chocolate half bittersweet chocolate and reduce the sugar by a little over 1/4 cup, 2) I used vegetable oil instead of coconut oil, and 3) Used cashew milk instead of coconut milk

I know I said the brownie is still cooling but I just can’t help myself but to cut me a little slice and devour the warm brownie and it’s SO GOOD!! I think I’m going to make a pecan pie brownie using this recipe as the brownie base! Thank you!!!♡

All during fall, I eat as many pumpkin-flavored things as I can! These amazing pumpkin brownies are one of them! Super simple to make and so delicious! I guarantee you that no one will even notice these moist and chocolatey brownies are vegan!

Easy Pumpkin Brownies Recipe

flour

baking powder

salt

vegetable or canola oil

Preheat the oven to 350 degrees F (180 degrees C). Grease baking 9x9 inch (17x17 cm) pan.

In a medium bowl, combine all the ingredients together thoroughly until completely smooth.

Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw).

Remove from the oven and allow to cool in the pan.

When it is completely cooled, cut into squares and enjoy.

Vegan pumpkin brownies - brownies with a little bit of seasonal spice! These brownies are a great addition to your seasonal baking. Created with a gooey vegan brownie batter and topped with a spiced pumpkin cheesecake mixture - that cuts wonderfully through the dark chocolate flavour of the brownies.Perfect for Halloween, fall, or any other time of the year!

Vegan Pumpkin Brownies

all purpose flour (200 g)

tbsp unsweetened cocoa powder (14 g)

tsp salt

cinnamon

maple syrup (60 ml)

brown sugar (50 g)

oz chocolate

plant milk (250 ml)

neutral oil (60 ml) (such as canola oil

oz pumpkin puree (140 g)

vegan greek-style yogurt (80 g)

oz pumpkin puree (85 g)

maple syrup (45 ml)

tsp ground ginger

nutmeg

cloves

cornstarch

Preheat your oven to 350°F (180°C) and line a rectangular brownie tin with non-stick baking parchment.

Sift the flour, baking powder, cocoa powder, salt and cinnamon into a large bowl. Stir through the brown sugar and set aside.

In the meantime, melt the vegan chocolate over a double boiler on the stove. Make sure to keep it on low heat to avoid burning the chocolate and make sure the bowl doesn&#39;t touch the water.

Add the plant milk, pumpkin puree, melted chocolate and maple syrup to the dry ingredients whisk to combine until no lumps are left - but make sure not to overmix!

To prepare the cheesecake mix, combine the vegan yogurt, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and cloves in a blender. Dissolve the cornstarch in a small amount of plant milk or water and stir it into the cheesecake mix.

Transfer the brownie mixture into the lined brownie tin and spoon the cheesecake mixture on top. Use a toothpick to swirl both batters.

Bake in the preheated oven for 40-45 minutes or until the top is glossy.

Carefully remove your brownies from the oven and allow for them to cool almost entirely before slicing. This should take about 30 minutes.

Cut your brownies into 9 equal slices and enjoy them on their own or with a dollop of delicious vegan ice cream!

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Top 3 vegan pumpkin brownies recipes from across the web

The most viewed vegan pumpkin brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The BEST Vegan Pumpkin Brownies (Gl...

Easy Pumpkin Brownies Recipe

Vegan Pumpkin Brownies

The most viewed vegan pumpkin brownies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine