Packed with pumpkin and chocolate, these Vegan Pumpkin Brownies are a fun and delicious fall dessert. Oil-free, gluten-free, and refined sugar free.
If pumpkin and chocolate had a baby it would be these Vegan Pumpkin Brownies. The bottom layer of these gems is thick and chocolaty - a brownie layer. Then the top layer is light and pumpkin-filled, and swirled with more brownie.
All completely plant-based and gluten-free. Sweetened entirely with maple syrup.
A tasty and healthy pumpkin brownie that's perfect for fall.
Step 1. Preheat the oven to 350. Line an 8x8" pan with parchment paper.
Step 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.
Step 3. Make the pumpkin layer. In a medium bowl mix the pumpkin puree, almond flour, cream cheese, maple syrup, and pumpkin pie spice.
Step 4. Press 3/4 of the brownie layer into the bottom of the prepared pan.
Step 5. Pour the pumpkin layer on top of the brownie layer.
Step 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.
Step 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!
Jesus, thank you for everything that you give us. We are ever grateful for your gifts. Amen.
Looking for more vegan pumpkin recipes? Try these next:
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Packed with pumpkin and chocolate, these Vegan Pumpkin Brownies are a fun and delicious fall dessert. Oil-free, gluten-free, and refined sugar free.
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