Preheat oven at 350F and line a baking dish with parchment paper.
In a large bowl add flax meal and water and mix. Let this mixture sit for about 3 to 5 minutes to thicken and later 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.
In another mixing bowl add pumpkin puree, peanut butter, sugar, cinnamon powder, and ginger powder. Mix until completely smooth.
Pour chocolate brownie batter into the baking dish and once it is leveled top it with random spoonfuls of all of the pumpkin puree and peanut butter batter. Using the back of the spoon or a wooden stick swirl the batter.
Bake the brownies for around 30-35 minutes in a preheated oven. 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. Cover and store leftover brownies at room temperature for up to 1 week. Enjoy these delicious vegan pumpkin brownies in this fall season.
Do not over beat 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 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.