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.
More brownie ideas for the base layer: Coconut Flour Brownies (gluten-free, grain-free, nut-free), Chocolate Chip Cookie + Date Caramel Brownie Bars, or Tiramisu Cheesecake Brownies (gluten-free).
Slice and serve — these hold well for several days and are just as good warmed briefly before serving.
Vegan Pumpkin Brownies – Pumpkin Pie + Brownies
Ingredients
Brownie Layer
Wet
- 1/2 cup non-dairy milk (almond or coconut)
- 1 cup sugar
- 2/3 cup vegan dark chocolate (or one 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 (spelt or unbleached white)
- 1 Tbsp cornstarch or other starch (optional)
- 1/8 tsp baking powder
- 1/8 tsp baking soda
- 1/4 cup vegan chocolate chips (optional)
Pumpkin Layer
- 1 cup pumpkin puree (not 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 (for topping)
Instructions
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Preheat oven to 365°F (180°C).
Make the brownie layer
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Heat the non-dairy milk until just about to boil. Stir in the sugar until dissolved. Add the dark chocolate, let it sit for a minute, then whisk until melted. Stir in oil, flax meal, salt, cocoa powder, and vanilla until smooth.
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Whisk the flour with the starch, baking powder, and baking soda, then fold into the wet mixture. Fold in chocolate chips if using. Spread the batter into a parchment-lined or greased 8×8 inch pan and smooth the top.
Make the pumpkin layer
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Whisk together the pumpkin puree, cashew cream (or substitute), starch, powdered sugar, vanilla, and pumpkin pie spice until well combined.
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Drop spoonfuls of the pumpkin mixture over the brownie batter and gently spread or swirl the top. If the brownie batter thickens quickly, work fast — preparing the pumpkin mixture first helps. Sprinkle chocolate chips over the top.
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Bake for 32–34 minutes at 365°F (180°C), or until a toothpick inserted about an inch from the edge comes out almost clean. Avoid overbaking to keep the brownie layer fudgy.
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Store at room temperature for a day or refrigerate in an airtight container for up to 5 days. Warm briefly before serving if desired.
Video
Notes
Nutrition
Carbohydrates: 57g,
Protein: 4g,
Fat: 17g,
Fiber: 4g,
Sugar: 36g
Nutrition information is automatically calculated and should be used as an approximation.
