Creamy pumpkin layered over a fudgy dark chocolate brownie — pumpkin pie meets brownies. These vegan pumpkin brownies are free of dairy, eggs, corn, soy, and yeast. They fit an 8×8 inch pan. Jump to Recipe

The past few weeks here in the Northwest have felt like dusk all day: overcast skies, occasional thunderstorms and the chill that sends everyone reaching for blankets. It’s the season for cozy desserts, and these pumpkin brownies are perfect. A spiced, creamy pumpkin layer sits on a dense, fudgy chocolate base — all the comfort of pumpkin pie with the indulgence of a brownie.
The pumpkin layer combines pumpkin puree with warm pumpkin pie spices and a bit of thickened cashew cream for silkiness. If you need a nut-free version, swap the cashews for coconut cream or sunflower seed butter. For gluten-free or grain-free brownie options, substitute the brownie layer with one of the alternative brownie recipes from the same author.
These brownies are rich, slightly spiced, and perfectly fall-appropriate — serve warm or at room temperature.
