• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • Cook Books
  • About
  • Work
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • Cook Books
  • About
  • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Cook Books
    • About
    • Work
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Brownies

    Vegan Pumpkin Swirl Brownies

    Published: Oct 6, 2022 · Modified: Nov 4, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Jump to Video Print Recipe
    Yummy pumpkin and chocolate swirl brownies but made vegan! A fall recipe that everyone will love. Packed with pumpkin spice, pumpkin puree and of course, chocolate, these fudgy brownies are delicious and perfect to share.
    Yummy pumpkin and chocolate swirl brownies but made vegan! A fall recipe that everyone will love. Packed with pumpkin spice, pumpkin puree and of course, chocolate, these fudgy brownies are delicious and perfect to share.
    Yummy pumpkin and chocolate swirl brownies but made vegan! A fall recipe that everyone will love. Packed with pumpkin spice, pumpkin puree and of course, chocolate, these fudgy brownies are delicious and perfect to share.

    These lush vegan pumpkin brownies are swirled with both chocolate and pumpkin spice for the ultimate Fall treat. The recipe is pretty easy but very delicious. Cozy-up and get baking, so you can share these brownies with all your Autumn loving friends.

    A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up. this recipe

    Brownies are an all-year treat, but these Pumpkin Swirl Brownies are especially delicious when October rolls around and we enter Pumpkin Spice everything season. There is real pumpkin puree in the pumpkin spice swirl portion of the batter and of course, cocoa and chocolate chips in the chocolate swirl.

    These Fall themed vegan brownies take their inspiration from my amazing Biscoff Brownies and their big sister recipe Chocolate Banana Brownies, however this time I've removed the banana and used linseed to bind them. The recipe uses half a can of pumpkin puree, so if you want to finish it up, why not try my easy pumpkin oatmeal cookies!

    Jump to:
    • 🎃Ingredients
    • 👩‍🍳Instructions
    • 🍌Variations and Substitutions
    • 🔪Equipment
    • 🥫Storage
    • ❗Top tip
    • ❓FAQ
    • 📖 Recipe
    • 💬 Comments

    🎃Ingredients

    This delicious brownie recipe comes together with some simple ingredients. I've listed the key ones below to help you with your shopping.

    All the ingredients for the brownies lined up.
    • Pumpkin Puree- Don't use pumpkin pie mix! This recipe uses half a can of pumpkin puree. This is a common ingredient to find in the USA, however, here in in the UK, this is a seasonal product you can find at most larger supermarkets or online. You can substitute cooked and mashed fresh pumpkin or butternut squash if you prefer.
    • Plain (All purpose) flour- or your favourite gluten free flour.
    • Pumpkin Spice- Use the traditional pumpkin pie spice mix, or if you're in the UK, use mixed spice and add in extra cinnamon to get the fragrant spicing. Alternatively make your own pumpkin pie spice with nutmeg, cloves, allspice, ginger and cinnamon.
    • Cocoa Powder- use quality plain cocoa powder with no sugar in it.
    • Chocolate Chips- I use dark (aka semi-sweet) chocolate chips from Tesco. They're vegan and I find the quality pretty decent. You can use your favourite chocolate chopped up instead.
    • Ground Linseed/Flaxseed- mixed with water. This becomes the 'egg' binding for the brownies. To do this you mix 1 tablespoon flaxseed with 2.5- 3 tablespoon water.
    • Neutral Oil- lots of recipes call for plant butter which gets melted. I find it an unnecessary step in the process to be honest. I tend to use sunflower oil in baking.
    • Brown Sugar- light or dark brown sugar makes these brownies extra rich and fudgy. You can use coconut sugar if you wish.
    • Plant Milk- I use oat as that's what I always have to hand, but soy, or any other unflavoured plant milk will work.

    See recipe card for all ingredients and full quantities.

    👩‍🍳Instructions

    Follow along with these how-to instructions for the perfect vegan pumpkin brownies!

    In a large bowl, add the linseed/flaxseed and water and mix.
    1. In a large bowl, add the linseed/flaxseed and water and mix.
    To the bowl, add the oil, sugar vanilla and milk and mix thoroughly.

    2. To the flaxseed, add the oil, sugar vanilla and milk and mix thoroughly.

    Add the flour and baking powder to the sugar and oil.

    3. Now, add in the flour and baking powder and mix.

    The brownie batter all mixed up and showing how thick it looks.

    4. You should end up with a thick smooth batter like this.

    Two bowls with the plain brownie batter divided up into it.

    5. Divide the batter into two portions (more or less evenly), you will need another bowl.

    Add the cocoa powder and chocolate chips to one bowl. Add the pumpkin puree and spices to the other bowl. Mix each well.

    6. Add the cocoa powder and chocolate chips to one bowl. Add the pumpkin puree and spices to the other bowl. Mix each well.

    In a lined brownie tin, scoop out the pumpkin and chocolate brownie batters in a rough checkerboard effect.

    7. Line a brownie tin, then scoop out the batters, roughly putting them into a sort of checkerboard effect as shown.

    Vegan pumpkin brownies ready to go into the oven with extra chocolate chips on top.

    8. Use the end of a spoon or a chopstick and swirl the batter around. Add more chocolate chips on top. Bake at 180°C/Gas Mark 4/325°F for around half an hour. The brownies are done when they are just set and still a little sticky when you poke a skewer in to check.

    Hint: When the brownies are ready, leave them to cool in the tin for half an hour. This ensures they have that lovely fudgy texture!

    A stack of pumpkin swirl brownies ready to eat.

    🍌Variations and Substitutions

    This recipe for pumpkin brownies is already vegan, which makes it dairy and egg free.

    • Banana - Swap the ground linseed 'egg' for 300g (2 medium) bananas. I tested this and it works fine, however you will taste the banana a little.
    • Gluten-free- - use your favourite gluten-free flour.
    • Pumpkin Spice Blondies- Skip the chocolate swirl and just let these be pure pumpkin blondies with chocolate chips. To do this, use a whole can of the pumpkin puree and omit the chocolate and swirl part of the recipe.

    🔪Equipment

    The great thing about this brownie recipe is that it doesn't require creaming or whipping, just a bit of a mix and two bowls to make the separate mixture in.

    You will however need a good brownie tin that is approx 24cm x 24cm (ish)

    🥫Storage

    This super yummy vegan pumpkin brownie recipe keeps pretty well in an airtight container for up to 5 days. You can also pop them in the freezer for up to 3 months. Just defrost as needed!

    ❗Top tip

    Don't overbake the pumpkin brownies or they will be cakey and not brownie-like. Check on them at around the 25-minute mark to be sure..

    ❓FAQ

    My brownies are too dry!

    This usually happens when you overbake the brownies. They should still be a little gooey in the middle when you take them out of the oven.

    The pumpkin batter isn't a stiff as the chocolate batter.

    Don't worry, this won't affect the outcome of the brownies. The cocoa content in the chocolate part stiffens up the batter, but once the two are swirled a bit together it will turn out fine.

    Can I add nuts or other candy to these brownies?

    Add up to 100g (¾ cup) of chopped nuts or seeds for a crunchy addition to the brownies.

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.

    Vegan Pumpkin Swirl Brownies

    Louise-Claire Cayzer
    Gorgeous fudgy brownies with swirls of both pumpkin spiced and chocolate brownie. Made with real pumpkin puree and totally vegan.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert, Snack
    Cuisine Vegan
    Servings 16 pieces
    Calories 232 kcal

    Equipment

    • Baking Tin 24 x 24 cm
    • 2 Large mixing bowls

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 240 grams (2 cups) plain (all purpose) flour
    • 250 grams (2) brown sugar
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 4 tablespoon (10 ½ oz) milled linseed/flaxseed
    • 180 ml (12 tablespoon) water (2.5 tablespoons/15ml water to 1 tsbp flax)
    • 150 ml (⅗ cups) unsweetened soy milk or oat milk
    • 120 ml (½ cups) sunflower or other unflavoured oil
    • 1 teaspoon vanilla extract

    For the Chocolate Brownie Swirl

    • 75 grams (½ cups) dark vegan chocolate chips (Plus extra to sprinkle on top. )
    • 50 grams (½ cups) unsweetened cocoa powder

    For the Pumpkin Spice Swirl

    • 210 g (1 cup) pureed pumpkin (half a 15 oz/400g can)
    • 2 teaspoon pumpkin pie spice (2 teaspoon mixed spice if pumpkin pie spice unavailable)
    • 1 teaspoon cinnamon

    Instructions

    • Preheat oven to 180°C/Gas Mark 4/350°F and line a brownie tin (approx 24cm x 24cm).
    • In a large bowl, mix the water into the milled flaxseed.
      4 tablespoon milled linseed/flaxseed, 180 ml water
    • Add to that bowl, flour, brown sugar, baking powder & salt.
      240 grams plain (all purpose) flour, 250 grams brown sugar, 1 teaspoon baking powder, 1 teaspoon salt
    • Add the other liquids to the flour mix and stir gently until combined.
      150 ml unsweetened soy milk or oat milk, 120 ml sunflower or other unflavoured oil, 1 teaspoon vanilla extract
    • Divide the mixture evenly into two bowls.
    • In one of the bowls, add the cocoa powder and choc chips and fold through the batter.
      75 grams dark vegan chocolate chips, 50 grams unsweetened cocoa powder
    • In the other half of the mixture, add the pumpkin pie spice ,cinnamon and pumpkin puree and mix.
      210 g pureed pumpkin, 1 teaspoon cinnamon, 2 teaspoon pumpkin pie spice
    • Scoop out the batter in a roughly checkerboard pattern (see how-to instructions in main post for how this looks)
    • Swirl the batter around with the end of a teaspoon or a skewer and sprinkle over more chocolate chips if desired.
    • Put into the oven for around half an hour. Check after 25 minutes.
    • (Make sure you don't overbake, or the brownie may not be as fudgy and squidgy).
    • Allow to cool in the tin for the best fudgy brownie outcome.
    • Cut into pieces and share.

    Video

    Notes

    TIPS for making these vegan pumpkin brownies super delicious!
    •  When the brownies are ready, leave them to cool in the tin for half an hour. This ensures they have that lovely fudgy texture!
    • Don't overbake the pumpkin brownies or they will be cakey and not brownie-like. Check on them at around the 25-minute mark to be sure.
    STORAGE: 
    This recipe stores well for at least a week. Just store in an airtight container.
    Alternatively can be frozen for up to three months. 

    Nutrition

    Calories: 232kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 0.05mgSodium: 188mgPotassium: 177mgFiber: 3gSugar: 18gVitamin A: 2081IUVitamin C: 1mgCalcium: 74mgIron: 2mg
    Keyword brownie, chocolate, pumpkin, pumpkin spice
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below

    More Brownies

    • A piece of cake with vegan cream cheese frosting on it.
      Easy Dairy Free Cream Cheese Frosting
    • A vegan biscoff brownie on a plate, really needs to be eaten asap!
      Biscoff Brownies
    • vegan chocolate ganache covered brownie bars topped with raspberries on a plate being cut into with a fork.
      Two Ingredient Vegan Chocolate Ganache
    • A pan of chocolate banana brownies with a few taken out of the pan.
      Chocolate Banana Brownies

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jessie says

      October 17, 2022 at 12:39 pm

      5 stars
      These pumpkin brownies look incredible! Chocolate & pumpkin is a favorite combination of mine and i can’t wait to make these for dessert!

      Reply
    2. Kim says

      October 17, 2022 at 1:04 pm

      5 stars
      I really enjoy the combination of pumpkin spice and chocolate. These look amazing!

      Reply
    3. Stephanie says

      October 17, 2022 at 1:06 pm

      5 stars
      These are so fudgy and delicious. They look so pretty, too! I think I may serve them as a dessert option on Thanksgiving.

      Reply
    4. Janessa says

      October 17, 2022 at 1:29 pm

      5 stars
      Yum! I love the combination of chocolate and pumpkin.

      Reply
    5. Jovita says

      October 17, 2022 at 2:14 pm

      5 stars
      It’s looking delicious! I'll definitely try this 🙂 Thank you so much for such tasty pumpkin brownies recipe!

      Reply
    6. Stevie says

      November 02, 2022 at 1:30 pm

      Hi, am I being really dense? Could you please tell me how much water to add to the flaxseed please? Many thanks

      Reply
      • Louise-Claire Cayzer says

        November 02, 2022 at 3:57 pm

        Oh I'm so sorry- It should be written on the recipe! It's 3 tbsp water per 1 tbsp of flax, so 15tbsp. I'll update the recipe very soon.

        Reply

    Primary Sidebar

    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    Louise-Claire Cayzer portrait image.

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

    Vegan Air Fryer Recipes

    • Butternut squash halved on a tray stuffed with sage and chickpea stuffing.
      Chickpea and Sage Stuffed Butternut Squash; Air fryer or Oven method
    • Cauliflower and broccoli being served on a plate.
      Air Fryer Broccoli and Cauliflower
    • Plates of roasted tomato and white bean stew ready to eat.
      Roasted Tomato and White Bean Stew
    • A tray of airfryer crispy potatoes ready to eat.
      Crispy Air Fryer Smashed Potatoes

    Tofu Lover? These are for you...

    • Collage of smoked tofu dishes.
      Delicious Vegan Smoked Tofu Recipes
    • Sticky Miso Tofu in a bowl with some chopsticks picking up a piece.
      Sticky Miso Tofu- Air Fried or Oven Baked
    • Collage of different silken tofu recipes including cheesecake, frittata and mini frittatas
      Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Prawn toasts on a plate
      Vegan Sesame Tofu 'Prawn' Toast

    Vegan Dinner Inspo

    • A bowl of spaghetti arrabbiata ready to eat.
      Spicy Spaghetti Arrabbiata Pasta
    • Tomato soup with black beans in a bowl ready to eat.
      Spicy Roasted Tomato Soup with Black Beans
    • A bowl of cream harissa pasta with a fork in it, ready to eat.
      Creamy Harissa Pasta with White Beans
    • Butterbean Stew with a spoon scooping up some stew.
      Easy Smokey Butter Bean Stew

    Craving something sweet?

    • A piece of vegan carrot cake with a fork.
      Yummy Vegan Carrot Cake with Aquafaba: Egg Free
    • Raspberry and White Chocolate Blondie Squares ready to eat.
      White Chocolate and Raspberry Blondies
    • Apple cake on a cooling rack. It has been cut into pieces and a bite is taken out of one piece.
      Apple Cake Tray Bake
    • Citrus Cake on a plate, decorated with slices of orange and lemon ready to cut.
      Vegan Lemon & Blood Orange Upside Down Cake
    • chocolate vegan Zucchini muffins in a stack
      Chocolate Vegan Zucchini Muffins
    • A pile of lemon courgette cake slices with lemon drizzle being dripped over.
      Lemon and Courgette Cake Tray bake
    Join the facebook group.

    Recipes you're all loving!

    • A plate of butter bean hummus with some crackers next to it.
      Creamy Butter Bean Hummus
    • Vegan Banana Raspberry Muffins ready to eat o n a plate.
      Banana Raspberry Muffins with Choc Chips
    • A stack of biscoff flapjacks on a plate ready to eat.
      Easy Biscoff Flapjacks (Dairy Free & Vegan)
    • Air Fryer Parsnip chips with a mayo dip.
      Air Fryer Parsnips (Fries, Chips or Roasted)

    Lovely Lentils

    • A bowl of lentil bolognese with spaghetti.
      Basic Vegan Lentil Bolognese
    • Two bowls of lentil soup and some flatbread on the side.
      Lentil and Tomato Soup (Lentils Monastery Style)
    • A bowl of swede and carrot soup with a hand scooping up a spoon of soup.
      Classic Swede (Rutabaga) and Carrot Soup
    • A lentil and beetroot burger on a bun.
      Amazing Beetroot & Lentil Burgers
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme