Fudgy Vegan Pumpkin Brownies Recipe
Fudgy, not cakey, chocolate pumpkin swirl brownies made in one bowl. Using canned pumpkin puree, pumpkin pie spice, cocoa powder, and dark chocolate, these vegan pumpkin brownies are simple to make and great for a vegan fall dessert.
Serving Size 12
Equipment
- 1 whisk
- 1 9x9 baking dish
- parchment paper
Ingredients
- 1 cup vegan butter melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup plant based milk warmed to about 100°F/38°C
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree canned
- 1 ½ cups all purpose flour spooned and leveled
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon cinnamon
- pinch of salt
- ½ cup cocoa powder
- ¾ cups dark chocolate* chopped
Instructions
- Preheat the oven to 350°F/180°C. Line a 9x9 baking dish with parchment paper, or grease well.
- In a large mixing bowl, add melted vegan butter, sugars, plant based milk, vanilla extract, and pumpkin puree. Whisk well to combine.
- Add the flour, spices, and salt. Whisk to combine, but be careful not to overmix.
- Transfer 1/4 of the pumpkin brownie batter to a separate bowl and set aside. To the remaining 3/4 of the batter, add the cocoa powder and dark chocolate. Use a silicone spatula to mix. Don't overmix the batter.
- Add the chocolate brownie batter to the prepared baking dish and smooth it out. Spoon the pumpkin brownie batter on top of the chocolate batter. Using a chopstick or skewer, swirl the batter together until it reaches your desired look.
- Bake for 45-60 minutes until the top is crackly and a skewer or toothpick comes out mostly clean or with minimal crumbs.
Notes
Pumpkin pie spice- If you don't have a premade pumpkin pie spice, instead use 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, and 1/8 teaspoon ground clove. And don't forget to add the extra teaspoon of cinnamon.
Dark chocolate- I chopped up a bar of dark chocolate, but dark chocolate chips would be just fine.
Don't overmix the brownie batter. Overmixing will activate the gluten in the flour, leading to a gummy texture.
Make sure to warm the plant milk so it doesn't cause the melted butter to solidify.
Nutrition Info
Calories: 370kcalCarbohydrates: 47gProtein: 3gFat: 20gFiber: 4gSugar: 30g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
