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vegan pumpkin brownies

Vegan Pumpkin Brownies

  • Author: Maiko
  • Total Time: 55 minutes
  • Yield: 9-12 brownies 1x
  • Diet: Vegan


These vegan pumpkin brownies are fudgy and full of pumpkin flavour with milk chocolate swirl and chocolate chips! They are easy to make, completely dairy and egg-free, and can be made healthy too with a little modification. Perfect autumn dessert for the Halloween and Thanksgiving season!



For the pumpkin brownies

For the milk chocolate swirl

  • 3 squares (15g) vegan milk chocolate
  • 4 tbsp plain flour
  • 2 tbsp almond milk
  • 1 tbsp coconut oil, melted

For the topping(optional)


  1. Preheat the oven for 180°C(350°F).
  2. Melt the cacao butter in a microwave or in a small saucepan over medium heat until liquid. Add the coconut milk powder and stir well until smooth. This is the white chocolate mixture! Set aside.
  3. In a medium-size bowl, mix the almond milk, coconut oil, maple syrup, vanilla extract, and pumpkin puree and mix with a small whisk until well combined. Set aside.
  4. In a large bowl, mix the plain flour, rice flour, arrowroot flour, and salt together and mix thoroughly with a whisk.
  5. Add the white chocolate mixture and pumpkin mixture to the dry mixture and mix gently with a large wooden spoon until combined. Set aside while making the milk chocolate swirl.
  6. To make the swirl, mix all ingredients in a small bowl with a whisk until very smooth and no lump is in it.
  7. Dollop the chocolate swirl mixture randomly onto the pumpkin brownie batter in the tray. With something with a pointy end like a toothpick or chopstick, insert the tip of it to the surface of the brownie batter and drag it in a circular motion to create a swirl pattern. Don’t overdo it! overdoing it can make it look like just a mess.  
  8. Top with some vegan chocolate chips and bake for 30-35 mins until an inserted toothpick comes out clean.
  9. Let it cool down to room temperature before cutting the brownies into 9 squares. Enjoy!


You can omit the chocolate chips if you don’t have any.

Mix the batter gently with a large wooden spoon to not develop too much gluten.

Mix the dry ingredients very thoroughly with a whisk to prevent the arrowroot flout from sticking together in the batter.

Don’t overdo the swirling step – if mixed too much it can look messy.

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1
  • Calories: 270
  • Sugar: 21g
  • Sodium: 11mg
  • Fat: 12g
  • Saturated Fat: 9g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 39g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0g

Keywords: autumn, halloween, thanksgiving