Published: Sep 19, 2021 · Modified: Jan 25, 2023 by kaydimaggio

Easy Vegan Pumpkin Brownies

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These Vegan Pumpkin Brownies are the perfect Fall treat! Full of chocolate and pumpkin flavors, this easy dessert is the perfect potluck or bake sale treat! Simple to make yet delicious, you will be craving these all Fall long!

Easy Vegan Pumpkin Brownies — Vegan Pumpkin Brownies

Who doesn't love a good Fall treat?? For myself, the moment August is over, it's go time! I love all things Fall. The cooler, crisper weather, the turning of the trees, the amazing and delicious Fall recipes. I will take it all! I love all the delicious Fall flavors and pumpkin has always been a favorite of mine. If you have never tried pumpkin and chocolate together, let me tell you, you are missing out!

These brownies are rich, fudgy, thick, creamy, and delicious. I took the recipe that I normally make for brownies, a rich fudgy brownie, and added a pumpkin cream cheese swirl to the top. Let me tell you, these are HEAVEN. I can't wait for you to try them!

Before you make them, check out some other dessert recipes, like this Easy Edible Brownie Batter, my Easy Boozy Brownies or my Giant Pumpkin Chocolate Chip cookies!

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Other Great Desserts You Will Love!
Easy Vegan Pumpkin Brownies
Food safety

Ingredients

The ingredients in this recipe are easy to find and most of my shopping is done at Trader Joe's.

Cocoa Powder, vegan butter, cream cheese, brown sugar, white sugar, flour, powdered sugar, espresso powder, organic pumpkin, flax egg, semi sweet chocolate chunks — Vegan Pumpkin Brownie Ingredients

Cocoa Powder
Vegan Cream Cheese
Vegan Butter
Brown Sugar
White Sugar
Powdered Sugar
Semi-Sweet Chocolate Chips
Organic Pumpkin
Flour
Espresso Powder
Flax Eggs
Vegan Heavy Cream (Not pictured)

Please see the recipe card for quantities.

Instructions

15 minutes before starting your recipe, make your flax eggs. Combine 2 tablespoons flax meal, with 4 tablespoons water and set aside until thickened.

Preheat the oven to 375 degrees.

In a bowl, combine the melted vegan butter and the brown and white sugars. Add in the flax eggs and the espresso powder and stir to combine.

Add in the vegan heavy cream. In ½ cup increments, slowly add the flour and the cocoa powder and stir until you have a thick batter. Fold in the vegan chocolate chunks and set them aside.

In a separate bowl, combine the room temperature cream cheese, the pumpkin puree, and the powdered sugar and whisk to combine. The mixture will be thick.

Grease an 8x8 inch baking pan and line with parchment paper. Pour the brownie batter into the pan and using a spoon, dollop the pumpkin puree on top of the brownies. Using a toothpick, swirl the pumpkin topping into the brownie batter creating beautiful swirls.

Bake for 45 minutes or until a knife comes clean when you test it.

Butter, brown sugar and sugar in bowl — Vegan Pumpkin Brownies

Flax eggs and espresso powder — Vegan Pumpkin Brownies

Hint: These brownies are super thick and fudgy. For thinner brownies, use a 9x13 inch baking pan instead of an 8x8 inch one

Substitutions

If you need to fit this into a certain diet, check out some common substitutions below!

Gluten-Free - To make these brownies gluten-free. Use gluten-free flour instead of regular flour. Use the flour at a 1:1 ratio to replace the All-Purpose Flour
Sugar-Free - To replace the sugar in this recipe, use your preferred artificial sweetener such as Splenda, Monkfruit, or Swerve. For the powdered sugar, I know that can be challenging to find, you can purchase some powdered monk fruit sweetener here.
Keto - To make these brownies keto, use almond flour in place of regular flour and use a monk fruit sweetener.

Variations

Check out some of these common variations.

Sweet Potato - A fun take on these brownies would be to swap out the pumpkin for mashed sweet potato. It is still very Fall and will work the same way that the pumpkin does as the swirl!
Boozy - In place of the heavy cream, try adding some chocolate stout. You will be amazed at the texture that the stout will give to the brownies. It takes vegan fudgy brownies to a whole nother level!
Dark Chocolate - To bring those Halloween flavors, instead of using semi-sweet chocolate chunks, use extra dark chocolate. The bitterness of the chocolate will pair well with the sweetness of the pumpkin and give you a flavor that is out of this world!

Check out another pumpkin recipe here!

Equipment

Equipment can have a big impact on how a recipe turns out. I use silicone spatulas and steel baking pans. I love that these spatulas come in just one piece. It helps them resist bacteria and keeps them cleaner by not allowing food or dirt to hide in any crevices. Just a weird little quirk that I have about keeping my utensils clean and in tip-top shape.

Storage

Store these brownies in an airtight container for up to 5 days.

These ingredients don't stand up well to freezing.

Top tip

If your batter is getting too thick, feel free to add more heavy cream to thin it out. You want the batter to be thick but also you want to be able to easily stir and pour it into the pan.

Sliced brownies on parchment paper under patterned napkin — Vegan Pumpkin Brownies

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