Vegan Pumpkin Brownies

Vegan Pumpkin Brownies made from scratch using the perfect ingredients, fudgy, gooey, and simply melt in your mouth.

These vegan pumpkin swirl brownies are the perfect fall and winter treat to have with a cup of coffee in cold winter evenings. Their perfect Bright and cheerful pumpkin color swirls on top are surely a treat to watch. 

To make these no cream cheese pumpkin swirl brownies you have to mix peanut butter and pumpkin puree and swirl it in the brownie batter. Having a vegan brownie does not mean that you have to compromise on taste. Not only they are fun to eat but fun to make especially the swirl part. 

Ingredients

Brownie Mixture  

• Flax egg: To make a flax egg for brownies simply mix two tablespoons of ground flaxseed meal with half a cup of water. Mix together and let it sit in for about 3 -5 minutes to set up and thicken. 
• Brown Sugar: I personally prefer brown sugar over white sugar because it always gives better taste and texture in baking, but still if you don’t have brown sugar you can substitute it with white sugar.  
• Oil: Oil will make super moist muffins. And you won’t even miss the butter in these vegan pumpkin brownies. Here I am using melted coconut oil, which can be substituted with and plant-based oil. 
• Dry Ingredients: For brownie batter usual dry ingredients are used that are flour, cocoa powder, baking soda for rising, and a pinch of salt. 

Pumpkin Swirl Mixture  

• Pumpkin Puree: Cut the pumpkin and separate the seeds from the pulp. Bake the pumpkin pieces for 30-40 minutes or until they are tender and golden brown. Peel the skin of the pumpkin and blend them by adding little water to make a smooth paste. The pumpkin puree is ready to use. You can use the canned pumpkin puree but try making it with fresh puree once and you won't regret it.  
• Peanut Butter: use smooth peanut butter to avoid crunchiness to get the perfect swirls. 
• Flavoring:  Caster Sugar, Cinnamon Powder, and Ginger Powder for flavoring. 

How to Make Vegan Pumpkin Brownies  

These pumpkin brownies are so easy to make. No complex tricks involved!  With very few simple ingredients and they taste so divine. There you have it. 

1. Prep: Preheat the oven and line the brownie tin with parchment paper. This will make it so easy to remove brownies from the baking pan. 
2. Make the Brownie Batter: To make a flax egg for brownies simply mix two tablespoons of ground flaxseed meal with half a cup of water. Mix together and let it sit in for about 3-5 minutes to set up and thicken. Mix Add in brown sugar and oil, mix until completely well combined. Next sift in the flour, cocoa powder, baking soda, and a pinch of salt. Fold it all together. The batter will be thick. Set aside.  
3. Make the Pumpkin Swirl Batter:  In another mixing bowl add pumpkin puree, peanut butter, sugar, cinnamon powder, and ginger powder. Mix until completely smooth.  
4. Make the Swirls: Now the fun part, pour chocolate brownie batter into the baking dish, and once it is leveled top it with random Spoonfuls of pumpkin puree and peanut butter batter. Using the back of the spoon or a wooden stick swirl the batter.  
5. Baked to Perfection: Bake the brownies for around 30-35 minutes in a preheated oven. the most important thing is to keep a watch on the brownies and check after 30 minutes so that they don’t get over-baked. Insert a toothpick into the center of the pan. If it comes out with wet batter, the brownies are not done. Once the toothpick comes out with dry crumbs it is done. Remove from the oven and place on a wire rack to cool completely before cutting into squares.  
6. Serve: Once the brownies are cooked, make sure to cut them perfectly. The technique is to let the brownies cool down first and then cut them with a sharp knife. It’s better to clean the knife between each cut. Enjoy the delicious vegan pumpkin brownies with hot chocolate, coffee, or tea. 

Watch How to Make Vegan Pumpkin Brownies

Recommended Equipment:

• Parchment Paper Roll
• Non-Stick Brownie Pan
•  Silicone Spatula << (Affiliate Links)

How to Store Vegan Pumpkin Brownies

I like to store my pumpkin brownies at room temperature for 1 to 2 days, laying a paper towel underneath them. And one on their top to soak additional moisture. Cover tightly. 

I only keep them at room temp for a day or so. For longer storage up to 5 days it is recommended to store brownies in the fridge covered tightly all the time.  

Tips and Tricks

Some tips and tricks to make perfect vegan pumpkin brownies: 

• Do not overbeat your batter once the flour and cocoa powder are added. That creates air pockets in the batter which will give you cake-like textured brownies. 
• While making swirls do not over mix both batters. 
• Always use parchment paper so you can pull brownies out of the pan easily after about 10-15 minutes from the oven and place them gently on a cooling rack. 
• Please try not to over-bake them. Remember, they will continue to bake slightly in the hot pan even if they are out of the oven. 
• Make sure to cool vegan pumpkin brownies to room temperature or place them in the fridge to cool for at least an hour before cutting into them. This will result in perfect professional brownie squares. 

More Pumpkin Recipes

• VEGAN PUMPKIN SCONES
• GLUTEN-FREE PUMPKIN COOKIES
• CREAMY PUMPKIN AND LENTIL PASTA
• VEGAN PUMPKIN BANANA BREAD
• VEGAN PUMPKIN BUNDT CAKE

If you try this recipe, leave a comment and show some love by rating it in stars. Do not forget to take a picture and tag us @getsetvegan on Instagram. We would love to see this.