Plant-Based Pumpkin Brownies

Packed with pumpkin and chocolate, these Vegan Pumpkin Brownies are a fun and delicious fall dessert. Oil-free, gluten-free, and refined sugar free.

Author:

Elizabeth | At Elizabeth's Table

Serves:

16

Prep:

20

minutes

Cook:

30

minutes

TOtal:

50

minutes

Ingredients

Brownie Layer

  • 1/2 Cup Nut Butter (like mixed nut butter or cashew butter)
  • 1/2 Cup Maple Syrup
  • 1/4 Cup Pumpkin Puree
  • 1 Tablespoon Flax + 2 Tablespoons Water
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Homemade Oat Flour
  • 1/2 Cup Cocoa Powder
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/3 Cup Vegan Chocolate Chips

Pumpkin Layer

  • 2/3 Cup Pumpkin Puree
  • 1/2 Cup Almond Flour
  • 1/2 Cup Vegan Cream Cheese
  • 1/4 Cup Maple Syrup
  • 1 Tablespoon Pumpkin Pie Spice

Instructions

  1. Preheat the oven to 350°F. Line an 8x8" pan with parchment paper.
  2. Make the brownie layer. In a large bowl, mix the nut butter, maple syrup, pumpkin puree, flax egg, and vanilla. Add the dry ingredients: oat flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips. Set aside.
  3. Make the pumpkin layer. In a medium bowl mix the pumpkin puree, almond flour, cream cheese, maple syrup, and pumpkin pie spice.
  4. Press 3/4 of the brownie layer into the bottom of the prepared pan.
  5. Pour the pumpkin layer on top of the brownie layer.
  6. Scoop spoonfuls of the remaining brownie mixture on top of the pumpkin layer. Use a fork to swirl the brownie layer into the pumpkin.
  7. Bake for 35-40 minutes, until the top layer is set and edges are starting to turn golden. Let cool for 10-15 minutes. Slice and enjoy!