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A tray of just baked vegan pumpkin brownies with a hand reaching in to pick one up.
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5 from 5 votes

Vegan Pumpkin Swirl Brownies

Gorgeous fudgy brownies with swirls of both pumpkin spiced and chocolate brownie. Made with real pumpkin puree and totally vegan.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: Vegan
Servings: 16 pieces
Calories: 232kcal
Author: Louise-Claire Cayzer

Equipment

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

Ingredients

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

For the Chocolate Brownie Swirl

For the Pumpkin Spice Swirl

  • 210 g 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
Metric - American

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: 232kcal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 0.05mg | Sodium: 188mg | Potassium: 177mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2081IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg