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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


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.


  • 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


  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.


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,

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