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    Home » dessert

    Vegan Pumpkin Brownies – Pumpkin Pie + Brownies

    Published: Nov 4, 2014 · Modified: Aug 20, 2018 by Richa 50 Comments

    Jump to Recipe   Print Recipe

    Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie !! Free of Dairy, egg, corn, soy, yeast Vegan Pumpkin Brownies. Makes 8 by 8 inch brownie pan.  Jump to Recipe   

    Vegan Pumpkin Brownies. Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie | Vegan Richa

    If you are in the Northwest you know the past few weeks have been so sun-less and dark, that it fees like dusk all day. Thunderstorms, sinuses crapping out and photos come out all blue and grey. On the bright side, all the warm blankets are out, the fire place is always going and chewie has started sleeping all rolled up like a super cute ball. He sleeps with his 4 legs in the air during summer for maximum air-eage 🙂

    And of course some warm fall brownies will cheer me up. Creamy Spiced Pumpkin layered with a fudgy chocolate brownie. Whats not to like! Pumpkin puree spiced with pumpkin pie spices and thickened with cashews. Omit the cashews to make nut-free. Use any of my other brownie recipes for gluten and grain free options. 

    mmm. gimme!

    Vegan Pumpkin Brownies Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie | Vegan Richa

    More Brownies from the blog. Use any of these for the Brownie Layer.

    These Coconut Flour Brownies. Gluten-free Grain-free Nut-free.


    Chocolate chip Cookie, Date Caramel, Brownie Bars.

    Tiramisu Cheesecake Brownies. Gluten-free 

    Vegan Pumpkin Brownies | Vegan Richa

    Slice and serve.

    Vegan Pumpkin Brownies | Vegan Richa

    Print Recipe
    5 from 4 votes

    Vegan Pumpkin Brownies - Pumpkin Pie + Brownies

    Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie. Free of Dairy, egg, corn, soy, yeast Vegan Pumpkin Brownies. Makes 8 by 8 inch brownie pan
    Prep Time10 mins
    Cook Time35 mins
    Total Time45 mins
    Course: Dessert
    Cuisine: American
    Keyword: pumpkin brownies, pumpkin pie brownies, pumpkin swirl brownies
    Servings: 9
    Calories: 385kcal
    Author: Vegan Richa

    Ingredients

    Brownie Layer

      Wet

      • 1/2 cup (122 ml) non dairy milk like almond or coconut
      • 1 cup (200 g) sugar Use 2 Tbsp less for less sweet or if using semi-sweet chocolate instead of dark
      • 2/3 cup (120 g) vegan dark chocolate or 1 Theo 70% Dark chocolate bar
      • 1/4 cup (56 ml) oil
      • 1 Tbsp flax seed meal
      • 1/4 cup (21.5 g) cocoa powder
      • 1/4 tsp (0.25 tsp) fine sea salt
      • 1 tsp vanilla extract

      Dry

      • 1 cup (160 g) + 2 Tbsp flour I use Spelt or unbleached white flour
      • 1 Tbsp cornstarch or other starch optional
      • 1/8 tsp (0.13 tsp) baking powder
      • 1/8 tsp (0.13 tsp) baking soda
      • 1/4 cup (0.25 cup) vegan chocolate chips to add to batter

      Pumpkin Layer

      • 1 cup (245 g) pumpkin puree not pumpkin pie mix
      • 1/4 cup (59.5 ml) ground cashew or thick cashew cream
      • 1.5 Tbsp cornstarch or other starch
      • 3 Tbsp powdered sugar
      • 1/2 tsp (0.5 tsp) vanilla extract
      • 1 tsp pumpkin pie spice
      • 2 Tbsp vegan chocolate chips

      Instructions

      • Preheat the oven to 365 Degrees F / 180Âșc.

      Make the brownie layer

      • Heat the almond milk to just about a boil. Add sugar and mix in well. Add dark chocolate, let sit for a minute then whisk well to melt. Add oil, flax, salt, cocoa and vanilla extract and mix well.
      • Whisk the flour with starch, baking powder and baking soda and add to the wet ingredients. Mix to combine. Fold in the chocolate chips. Drop the batter onto parchment lined or greased baking pan and even it out.

      Make the Pumpkin Layer

      • Mix the ingredients under pumpkin layer until well combined.
      • Drop pumpkin mixture over brownie batter and smooth out. Swirl if you like. (The brownie batter thickens and sets as it sits, so it might be difficult to swirl. Make the pumpkin layer mix first so the brownie layer does not have time to sit) Add chocolate chips on top.
      • Bake for 32 to 34 minutes at 365 degrees F / 180Âșc or until a toothpick an inch from the side of the pan comes out almost clean. Do not over bake.
      • Store on the counter top for the day, or refrigerated in a container for upto 5 days. Warm and serve.

      Video

      Notes

      Variations: Use any of my other brownie recipes to make the brownie layer. Gluten-free and grain-free options. 
      To make nut-free: use coconut cream or sunbutter instead of cashews in the pumpkin layer.
       
      Nutritional values based on one serving

      Nutrition

      Nutrition Facts
      Vegan Pumpkin Brownies - Pumpkin Pie + Brownies
      Amount Per Serving
      Calories 385 Calories from Fat 153
      % Daily Value*
      Fat 17g26%
      Saturated Fat 6g38%
      Sodium 92mg4%
      Potassium 147mg4%
      Carbohydrates 57g19%
      Fiber 4g17%
      Sugar 36g40%
      Protein 4g8%
      Vitamin A 4235IU85%
      Vitamin C 1.2mg1%
      Calcium 71mg7%
      Iron 3.5mg19%
      * Percent Daily Values are based on a 2000 calorie diet.
       
      Vegan Pumpkin Brownies. Creamy Pumpkin Layered with Fudgy Dark Chocolate Brownie. Pumpkin Pie + Brownie | Vegan Richa

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      ⭐⭐⭐⭐ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

      Reader Interactions

      Comments

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      1. Malini

        November 28, 2019 at 9:21 am

        Hi! While this tastes delicious, my brownie layer came out crumbly cake like. Ideas on what I did wrong?

        Reply
      2. Anu Pr

        October 24, 2019 at 10:54 am

        Hi this looks so yummy. What should be the substitute of sugar. I can use only honey dates or jaggery

        Reply
        • Richa

          October 24, 2019 at 11:38 am

          use powdered jaggery

          Reply
      3. Lucy

        June 18, 2019 at 12:40 pm

        5 stars
        So delicious.. what a perfect combination!

        Reply
        • Richa

          June 18, 2019 at 12:48 pm

          thanks!

          Reply
      4. Casale

        November 19, 2018 at 8:46 am

        Thank you for this nice recipe!!It’s seems so yummy!! I would like to reduce even sugar or oil… What do you suggest? (both will be great but i know it’s almost impossible if i want something gorgeous 😉
        Thank you for your kind help

        Reply
        • Richa

          December 29, 2018 at 10:55 pm

          you can use half the sugar and oil. Anything less than that will make this into a cake

          Reply
      5. Lauren

        November 23, 2017 at 10:32 am

        I can’t find anywhere in the brownie part of the instructions where you add the flax seed that is in the ingredients. I’m going to just throw them in with everything else. Hope that works! Can’t wait to eat these tonight.

        Reply
        • Richa

          November 28, 2017 at 11:28 am

          It goes in order of ingredients, so with the oil. updated

          Reply
      6. Sabruba

        October 31, 2017 at 3:33 pm

        You said no pumpking pie mix but I just found this one at the grocery. Does it matter?

        Reply
        • Richa

          October 31, 2017 at 3:47 pm

          it depends on whats in the pie mix. different brands different things. they should usually have a sweetener and spices mixed in. If that is the case, you can use it. You will just need to mix in some cashew cream thats all.

          Reply
      7. Savannah

        September 18, 2017 at 6:56 pm

        5 stars
        I made these tonight and accidentally omitted the flax seed…cuz i set it aside then totally forgot and had already put everything in. But they’re delicious!!! thanks for the recipe!! 🙂

        Reply
        • Richa

          September 19, 2017 at 12:12 am

          awesome!!

          Reply
      8. Amy

        October 30, 2016 at 11:52 am

        5 stars
        One of my favorite brownie recipes, ever. I used 1.5 cups of pumpkin and brown sugar instead of powdered sugar in the pumpkin layer. I’m supposed to take this to a party tonight but now I want to run in a closet and eat them all myself. Thank you for a great recipe!

        Reply
      9. Anna

        August 14, 2016 at 8:52 am

        hello I am looking forward to trying this pumpkin brownie recipe. Does the nutrition information pertain to the whole batch of brownies or is that per serving?

        I love your website and going to preorder your book.

        Thanks again

        Reply
        • Richa

          August 14, 2016 at 10:19 am

          Thats for the whole batch. The nutrition info uses an old plugin so it might be incorrect. I have been removing it from the website because of inaccurate calculations.

          Thanks for getting my book!

          Reply
      10. Rham

        July 03, 2015 at 9:52 pm

        Hi,

        Is dark chocolate bar compulsory? I want to make this recipe but I only got cocoa powder!

        Looks so sumptuous, by the way!

        Reply
        • Richa

          July 04, 2015 at 11:24 am

          you can use another 2 to 3 Tbsp cocoa powder and add another 1/4 cup oil to sub the chocolate.

          Reply
      11. Emily

        July 01, 2015 at 3:56 pm

        5 stars
        Gosh these are s decadent. there were perfect for our last potluck and no guessed them to be any different than regular brownies!

        Reply
      12. shivani

        June 10, 2015 at 1:26 am

        Can we just make the brownie without the pumpkin top?
        The gooey layer seen in between is the brownie batter right? Thanks.

        Reply
        • Richa

          June 10, 2015 at 10:42 am

          yes you can make just the brownie layer. bake for 3 to 4 minutes less time.

          Reply
      13. Zulal

        January 05, 2015 at 4:44 am

        This looks amazing and I will try it out. But I am confused with the browny layer wet and dry, or war OR dry. Do I mix both together?

        Reply
        • Richa

          January 05, 2015 at 10:20 am

          yes you mix them together. read the instructions. combine the wet ingredients in one bowl. and combine the dr ingredients in another bowl. then mix them and bake.

          Reply
      14. lenteja lenta

        November 28, 2014 at 1:45 am

        I had to use my pumpkin for a last minute soup, so I ended up using a sweet potato for the brownies and it was so good! Also, didn’t have cashew cream, so I used almond butter. Not even sure if that is a good substitute, but they were fine. Thank you for the great recipe! How do I keep them from drying out?

        Reply
        • Richa

          November 28, 2014 at 5:02 am

          Great! almond butter should work fine. keep them in an airtight container as soon as they cool down. Also if the brownies are dry right out of the oven, then bake 2 to 4 minutes less time. each oven is different. They should be very fudgy when out of the oven and will set just slightly as they cool and stay fudgy in the center.

          Reply
      15. Isabel Smith

        November 25, 2014 at 11:53 pm

        Thank you so much for this insanely awesome recipe!!

        Reply
      16. Tereza

        November 24, 2014 at 9:53 am

        Hello, the recipe looks perfect, I would like to do it for vegan potluck dinner this week. I have few questions related to the recipe. How you do the pumpkin puree? I guess , you cook the pumpkin and blend it right? And the spices for pumpkin pie, what does it consist of I couldn’t find any here in Netherlands. Thank you very much for respond.

        Reply
        • Richa

          November 24, 2014 at 1:42 pm

          you can get pumpkin puree in a can or box and use that. to make it at home, bake the pumpkin with the seeds removed for an hour or until very soft. Scoop out the pumpkin, mash well and use.

          for 1 tsp pumpkin pie spice, use 3/4 tsp cinnamon, 1/4 tsp ginger, a generous pinch of cloves and nutmeg.

          Reply
          • Tereza

            November 25, 2014 at 6:09 am

            Dear Richa, thank you very much for your reply and suggestions, it will be my first vegan baking, so I am really excited about the outcome. Love your page and appreciate very much your prompt reply. Have a wonderful day.

            Reply
      17. dara

        November 08, 2014 at 1:32 pm

        I omitted the cashew cream, and used a little more cornstarch. I used an 8 by 8 square glass pan. And they turned out amazingly well!

        Reply
        • Richa

          November 08, 2014 at 2:49 pm

          Awesome!

          Reply
      18. Jackie

        November 06, 2014 at 12:26 pm

        I made these yesterday and they are incredible!!! (the dough is such an awesome consistancy too lol doesn’t stick to the bowl at all!) Even my husband loves them and he HATES pumpkin. The spice of the pumpkin goes wonderfully with the dark chocolate. Thank you for an awesome dessert!

        Reply
        • Richa

          November 06, 2014 at 2:13 pm

          Awesome! so glad you all loved them! lol i did not notice that. maybe i should put that in the recipe. just a quick rinse clean up needed 🙂

          Reply
      19. Ceara @ Ceara's Kitchen

        November 06, 2014 at 7:03 am

        These sound wonderful Richa!!! I love the pumpkin cashew icing on top! I cannot wait to try them!! Pinned! 🙂

        Reply
      20. Archena

        November 05, 2014 at 9:04 pm

        Hi Richa!

        I am in the SouthEast US and it has been cold and cloudy since Halloween!

        Will have to try this recipe soon!

        Reply
      21. Caitlin

        November 05, 2014 at 10:01 am

        these look so gooey and perfect, richa!

        Reply
      22. Mae

        November 05, 2014 at 12:46 am

        I have to make these and bring them to work. Everyone I work with is always afraid to try the vegan stuff, and this will blow their minds! I’ll have to buy a deeper baking dish though. What size dish did you use?

        Reply
        • Richa

          November 05, 2014 at 2:54 am

          its 8 by 8 inch square. I cut them into larger pieces for the pictures, else they look to messy because they are so fudgy. :), hence they look less tall, but the brownie is decently tall.
          you can use more pumpkin puree like 1.5 cups for the thicker pumpkin top.

          Reply
        • Richa

          November 05, 2014 at 2:54 am

          these are definitely very everyone friendly. I did not scrimp on the sugar and oil in these 🙂

          Reply
      23. Denise

        November 04, 2014 at 7:23 pm

        Dear Richa:
        These brownies look AMAZING.
        I LOVE your website and everything you create looks delicious.
        Thank you for sharing your recipes with all of us.
        Many congratulations on your upcoming book, which I’ve pre-ordered 🙂
        Regarding these brownies, how long will they keep? Do you recommend storing in the fridge?

        Thank you for your time.
        Have a peaceful evening,
        Denise

        Reply
        • Richa

          November 04, 2014 at 7:41 pm

          Thank you so much for pre-ordering the book Denise!
          Yes, keep them refrigerated if not finishing up the same day. For upto 5 days.

          Reply
      24. Baby+June

        November 04, 2014 at 6:28 pm

        Oh my those look incredible! Perfect way to celebrate the season 🙂

        Reply
        • Richa

          November 04, 2014 at 7:41 pm

          totally!

          Reply
      25. AAE

        November 04, 2014 at 6:23 pm

        What’s a good substitution for the cashew cream?

        Reply
        • Richa

          November 04, 2014 at 6:53 pm

          omit it and add another 1 Tbsp starch.

          Reply
      26. Neha Garg

        November 04, 2014 at 3:43 pm

        This looks amazing! Cant wait to try the recipe! Thank YOU for the brilliant vegan option 😀

        Reply
      27. Rakhi

        November 04, 2014 at 3:05 pm

        What is flax seed meal?

        Reply
        • Richa

          November 04, 2014 at 3:11 pm

          it is flax seeds ground up into a coarse powder/meal. flax seeds are the egg replacers in the recipe. You can omit them.
          https://www.bobsredmill.com/flaxseed-meal.html

          Reply
          • Rita

            October 23, 2019 at 10:43 pm

            Can you use ground flax seed?

            Reply
            • Richa

              October 24, 2019 at 12:02 am

              yes

              Reply

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