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Vegan Chocolate Pumpkin Swirl Brownies

November 26, 2020 by Chef T

Quick! Enjoy all the pumpkin things ~ there’s only 1 more month left of Autumn!

We wanted to get this recipe out sooner, but we weren’t happy with our first few attempts. Thankfully, we now have something to be proud of, and we got it done before the end of the season!

The 1st version of this recipe was so chocolatey and fudgy that it overpowered the pumpkin flavors. It was good, but we wanted a balance between the pumpkin and chocolate.

We went too far in the opposite direction for our 2nd attempt: Pumpkin blondies. They were also good, but we wanted stronger contrasting flavors.

Our 3rd attempt was just too crumbly and dry… and nothing more needs to be said about that, because our 4th attempt was a success!

We’re super happy with how these brownies turned out in the end. When we took a bite out of these we immediately knew it was worth the effort. We hope you can enjoy them too!

Keep your pumpkin on your brownies, not the floor,
Your favorite alternative chefs, K & T

Print

Vegan Chocolate Pumpkin Swirl Brownie

Prep Time 20 minutes
Cook Time 40 minutes
Servings 16 brownies

Ingredients

Brownie

  • 2 tbsp ground flax + 6 tbsp warm water
  • 1 cup oat flour
  • 2 tbsp tapioca starch or arrowroot starch
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 oz semisweet chocolate we used 70% dark
  • 1 cup coconut sugar
  • ¼ cup coconut oil
  • ¼ cup non-dairy milk room temperature
  • ¾ cup pumpkin puree
  • 1 tsp vanilla extract

Pumpkin Swirl

  • ¾ cup pumpkin puree
  • ½ cup plain non-dairy yogurt
  • 3 tbsp cornstarch
  • 2 tbsp maple syrup
  • 1 tbsp pumpkin pie spice

Pecans, roughly crushed (optional)

Instructions

Preheat oven to 350 degrees F. Grease a 9×9” square pan, set aside.

Brownie

  1. In a small bowl, whisk together flax with warm water. Set aside.
  2. In a large bowl, combine oat flour, tapioca starch, cocoa powder, baking powder, and salt. Whisk together to remove any clumps.
  3. In a medium, heatproof bowl, add the chocolate, coconut sugar, and coconut oil. Place the bowl over a saucepan of simmering water (double boiler method) and stir occasionally until fully melted.
  4. Turn off the heat, stir in the flax mixture, non-dairy milk, pumpkin puree, and vanilla extract.
  5. Add the wet mixture into the dry mixture. Use a spatula to fold together the ingredients, make sure not to leave any patches of the dry mixture!
  6. Pour the batter into the 9×9 square pan and smooth flat.

Pumpkin Swirl

  1. Combine all pumpkin swirl ingredients.
  2. Slowly drizzle the pumpkin swirl on top of the brownie batter in an “S” shape.
  3. Using a butter knife, lightly draw 4-5 lines across in the batter to help the pumpkin swirl sink into the brownie.

Sprinkle the crushed pecans on top (optional).

Bake for 40 minutes on the center rack, or until a toothpick inserted in the center comes out as moist crumbs instead of just raw batter.

Cool completely, cut into 16 pieces, and enjoy!

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Filed Under: Dairy Free, Dessert, Fall, Gluten Free, Recipe, Refined Sugar Free, Soy Free, Sweet, Vegan, Vegetarian Tagged With: autumn, brownies, Chocolate, dairy free, Dessert, Fall, gluten free, pumpkin, sweet, treat, vegan, vegetarian

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