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Vegan Pumpkin Swirl Brownies – fudgy oat flour brownie base marbled with spiced swirls of pumpkin on top. A gluten-free, oil-free, decadent fall dessert!
So remember last post where I said I might not post anything else pumpkin because that cake was just SO GOOD? And not even a week later, here we are. So yes, these brownies have made a liar out of me…but I regret nothing.
In my defense, this is very different than cake. Because a) chocolate and b) fudgy chocolate and c) ALL THE CHOCOLATE. These brownies are quite chocolatey, as you may have guessed. They are also pumpkin swirly and spiced, because pumpkin pairs beautifully with chocolate. And in the ongoing brownie battle between fudgy and cakey, they lean more towards Team Fudgy. But not so fudgy you question whether they escaped the oven prematurely, the texture is still undeniably baked.
And…well…words can only do so much here, you just need to EXPERIENCE them. In real life. Brownie to pumpkin-loving face style. Get all up in that swirly orange top and hunky dark chocolate underneath.
If that’s not on your bucket list, what are you even doing with your life?
The brownie. The brownie base is adapted from this reader favorite, but with added pumpkin and extra chocolate. There is a reason everyone loves those, and that reason is melted chocolate. Cocoa powder is great, but for a seriously rich brownie melted chocolate is where it’s at.
I did make a few tweaks – I decreased the amount of melted chocolate, switched to unsweetened chocolate and added coconut sugar to sweeten, and significantly upped the amount of cocoa powder. All these chocolatey changes made for a less sweet, more dark chocolate brownie, which personally I love in contrast to the pumpkin on top.
But if you wanted to use the original recipe, that would work too. Just replace the applesauce with pumpkin puree. Done.
The batch size this time around is a bit bigger too. Because sometimes you just want a super thick HUNKY brownie, ya know?
The pumpkin swirls. Think of these as pockets of pumpkin pie nestled into the fudgiest “crust” there ever was.
We’re working with canned pumpkin, non-dairy yogurt, tapioca starch (you can also use corn or arrowroot starch), coconut sugar, and a big spoonful of pumpkin pie spice. Why yogurt? Because usually marbled brownies are made with cream cheese, so non-dairy yogurt adds a similar creamy tangy element. But it’s easier to find vegan yogurt, and usually with better ingredients too. I used Kite Hill almond milk yogurt here.
And if you are currently thinking that this mixture would be really really hard not to just eat with a spoon, you would be right.
One very important tip! Because there is quite a bit of melted chocolate in this batter, if any of your ingredients are cold the batter will thicken a LOT before you can even get it into the pan. And by a lot I mean too much to gracefully swirl with the plops of pumpkin. So make sure your non-dairy milk and pumpkin are at room temperature or warmer before mixing.
Yep, learned that one the hard way. Still tasty though!
And since Brandi (from The Vegan 8, obviously) and I always seem to be freakishly on the same baking page, you should probably go drool over her cake-style pumpkin brownies too. Maybe make both and do a side-by-side? It’s your pumpkin season, live it up.
Happy pumpkin-swirly brownie baking to you!
Vegan Pumpkin Swirl Brownies
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 8 brownies 1x
- Category: dessert
- Method: baking
- Cuisine: american
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Description
Vegan Pumpkin Swirl Brownies – fudgy oat flour brownie base marbled with spiced swirls of pumpkin on top. A gluten-free, oil-free, decadent fall dessert!
Ingredients
Scale
- 1 cup (100g) oat flour
- 1 cup (80g) cacao powder (or cocoa powder)
- 2/3 cup (105g) coconut sugar
- 2 tsps baking powder
- 1/2 tsp salt
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 6oz unsweetened chocolate
- 1 cup (240g) non-dairy milk
- 3/4 cup (190g) pumpkin puree
- 1 tsp vanilla extract
Pumpkin Swirl
- 1/2 cup (125g) pumpkin puree
- 1/2 cup (120g) non-dairy yogurt
- 2 tbsp tapioca starch (or cornstarch/arrowroot starch)
- 2 tbsp coconut sugar
- 2 tsps pumpkin pie spice
Instructions
- Mix together all the ingredients for the swirl until smooth and creamy. Set aside.
- Preheat the oven to 350F.
- Prepare the flax eggs and set aside to gel.
- Melt the chocolate.
- In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking powder, and salt. Whisk until no clumps remain.
- In a small bowl, combine the pumpkin, milk, flax eggs, and vanilla. Mix to combine. Make sure this mixture is at room temperature or warm, otherwise the batter will seize up due to the melted chocolate.
- Add the wet ingredients to the dry along with the melted chocolate. Stir to combine, don’t over mix.
- Transfer to a baking pan that has been oiled or lined with parchment paper. I used this 9×6″ baking dish, but a regular square pan is fine too the brownies will just be slightly thinner.
- Use a spoon to make indentations in the batter, and fill with the pumpkin yogurt mixture.
- Use a straw or spoon handle to swirl.
- Bake for 25-30 minutes at 350F.
- Remove from the oven and cool before slicing.
- Eat.
- Keep leftovers covered in the fridge. They will be fudgier once chilled (personally I prefer them that way!)
Nutrition
- Serving Size: 1 brownie
- Calories: 291
- Sugar: 17g
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 7g
Keywords: vegan, gluten-free, fall, baking, chocolate, oil free, easy, dessert, fudgy
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