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Vegan Pumpkin Brownies

These brownies at the spice into pumpkin spice! Made with a vegan brownie batter and topped with a vegan pumpkin cheesecake mixture, simply divine!

When it comes to baking, one thing is definitely true: I love a good brownie! These vegan pumpkin brownies are a combination of three of my favourite things – cheesecake, pumpkins and vegan brownies! I’m sure I don’t have to tell you, that these brownies are simply perfect for the autumn season!

This recipe is created with a vegan brownie base, made with melted vegan chocolate and cacao powder, and topped with a vegan pumpkin cheesecake mixture, that is swirled onto the brownies before they are transferred to the oven. The creamy texture and light flavour of the pumpkin cheesecake cuts wonderfully through the chocolatey and intense flavour of the brownie, making it the perfect combination.

I hope you will enjoy this brownie recipe just as much as I did, whether it’s during the autumn season or any other time of the year. 

Ingredients for Vegan Pumpkin Brownies

  • 200g gluten-free flour
  • 1 tsp baking powder
  • 2 tbsp cacao powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 50g caster sugar
  • 50g dark muscovado sugar
  • 200g melted dark chocolate
  • 270 ml plant milk (I used soya)
  • 1 tbsp apple cider vinegar

For the pumpkin mix:

  • 90ml vegan yoghurt (greek-style): I have used Oatly
  • 90g pumpkin puree
  • 3 tbsp maple syrup (45 ml)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • a pinch of nutmeg
  • a pinch of ground cloves
  • 1 tbsp cornstarch

Equipment

  • 2 mixing bowls
  • Electric hand whisk
  • Measuring jug
  • Double boiler
  • Brownie tin, rectangular
  • Spatula

How to make vegan pumpkin brownies

Preparation

For this recipe, let’s start with preheating the oven to 180°C. Also, lime a rectangular brownie tin with nonstick baking parchment. The brownie tin should be roughly 7” x 9″ (18 x 23 cm) in size. 

For all of my baking, I have found that the textured baking parchment from Lakeland is the best option to ensure non-sticky bakes. So I can only recommend this one!

Combining the dry ingredients

We’re gonna need one mixing bowl to mix our brownie better. To avoid any lumps in the brownie batter, it is best to sift the flour baking powder cacao powder salt and cinnamon into the bowl. Stir in the caster sugar and muscovado sugar until well combined. At this point you can set the ball aside for later use.

Curdling the plant milk

In a measuring jug combine the plant milk with the apple cider vinegar. Give it a brief stir, and then set the jug aside so that the milk can curdle. This takes about 10 minutes, but you can also leave it aside for a little bit longer than that.

Preparing the vegan pumpkin cheesecake mixture

In the meantime, we can prepare the pumpkin cheesecake mixture, which will go onto our brownies later on. To prepare this cheesecake mixture, place the vegan yoghurt, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, and cloths into a second mixing bowl. Use an electric hand whisk to blend the mixture into a smooth cheesecake batter.

Next, stir the cornstarch into a little bit of water until dissolved. Pour the cornstarch mix into the rest of your cheesecake mixture and briefly whisk to combine. For the cornstarch to be activated we will need to heat it up. Don’t worry about doing this beforehand, as the cheesecake mixture will go into the oven on top of the brownies and the cornstarch will be activated then.

Combining the brownie batter

Afterwards, let’s get our brownie batter ready! Pour your melted dark chocolate into the dry ingredients for the brownie batter, followed by the curdled milk mixture. Combined everything using a spatula, but ensure not to overmix. Once combined, make sure there are no lumps in the brownie batter.

Assembling the vegan pumpkin brownies

Transfer the brownie batter into the lined oven tray and use a spatula to spread it into all corners. Using a spoon add dollops of the cheesecake mixture on top of the brownie. Use a toothpick to create some swirls on top of your brownie. You can create patterns here if you fancy!

Baking the brownies

Transfer the brownie tray to the oven, and bake at 180°C for 40 to 45 minutes, or until the top of your brownies is glossy. 

Serving brownies

Carefully remove the tray from the oven, and allow for your brownies to cool down for at least 20 minutes before slicing.

You can enjoy these brownies on their own, or alongside vegan cream or ice cream (both very delicious options!). 

How to store these brownies

To keep these brownies fresh and delicious you can best store them in an airtight container in the fridge for up to 5 days. Alternatively, you can also freeze individual slices of the brownie and enjoy them for up to 6 months.

Where to buy a pumpkin purée in the UK

Pumpkin purée has become more accessible in the UK over the last couple of years. I usually get my pumpkin purée from the world foods section in Tesco. They usually stock it on the American product shelf and it comes in a tin of about 400 g. After opening, you can store it in the fridge for up to 5 days or simply freeze it in portions sizes.

From what I have heard, pumpkin purée is also available in Sainsbury’s and other supermarkets in the UK. If you don’t have access to any of these supermarkets, you can alternatively use Amazon. 

As an alternative, of course, you could always make your own pumpkin purée. Here is a recipe from my blog for this.

This recipe is

  • 100% vegan
  • gluten-free
  • egg free
  • dairy free
  • oven baked
  • filled with pumpkin spice flavours
  • easy to make
  • perfect for Halloween and the autumn season in general
  • great as an afternoon snack or as a vegan dessert
  • Simply delicious!
Print
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Vegan Pumpkin Brownies

  • Author: romylondonuk
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 9-12 1x
  • Category: Brownies
  • Method: Oven Baked
  • Cuisine: American
  • Diet: Vegan

Description

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


Ingredients

Scale
  • 200g gluten-free flour
  • 1 tsp baking powder
  • 2 tbsp cacao powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 50g caster sugar
  • 50g dark muscovado sugar
  • 200g melted dark chocolate
  • 270 ml plant milk (I used soya)
  • 1 tbsp apple cider vinegar

For the pumpkin mix:

  • 90ml vegan yoghurt (greek-style)
  • 90g pumpkin puree
  • 3 tbsp maple syrup (45 ml)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • a pinch of nutmeg
  • a pinch of ground cloves
  • 1 tbsp cornstarch

Instructions

  1. Preheat your oven to 180°C and line a brownie tin.
  2. Sift the gluten-free flour baking powder cacao powder salt and cinnamon into a large bowl. Stir in the caster sugar and the dark muscovado sugar and set aside.
  3. In the meantime, melt your dark chocolate over a double boiler. Stir the plant milk and apple cider into a jug and set aside to curdle for 10 minutes.
  4. In a separate mixing bowl, whipped together the vegan yoghurt, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, and cloves until smooth. Dissolve the cornstarch in a little bit of water and whisk it into the mix.
  5. Next, stir the dark chocolate and the plant milk mixture into your dry ingredients for the brownie batter. It’s best to combine everything with a spatula until well combined, but don’t overmix.
  6. Transfer the brownie mixture into your lined tin, and add dollops of the pumpkin mix onto the top. Use a toothpick to create little swirls and to combine the pumpkin mixture with the brownies a little bit. Transfer the brownie tin to the oven and bake at 180°C (356°F) for 40 to 45 minutes or until the top is glossy.
  7. Carefully remove the brownie tin from the oven and allow for the brownies to cool down for at least 20 minutes before slicing.
  8. Enjoy these brownies on their own or alongside a dollop of vegan ice cream.

Notes

If you love pumpkin flavour, stir a spoonful of the pumpkin mix into the brownie mixture, before pouring it into your brownie tin.

Store these brownies in the fridge for up to 5 days.

Keywords: Pumpkin brownies, vegan brownies, vegan pumpkin brownies, brownie recipes, vegan brownie recipe, Halloween recipes, vegan Halloween recipes, vegan autumn recipes, vegan fall recipes,

If you love seasonal recipes using pumpkin, definitely give this ago:

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