Pumpkin Swirl Brownies (Vegan)

This flavorful Pumpkin Swirl Brownies recipe is easy to make and delicious! Pumpkin chocolate brownies are, interestingly enough, super moist and full of all the right flavors. See my tips to make this recipe easy and delicious every time!

A stack of three brownies sit on top of each other. This text is above them: Pumpkin Swirl Brownies.
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Sometimes a little unevenness in the kitchen can be a good thing. This is especially true when making Pumpkin Swirl Brownies. A dollop of brownie here and a smidge of Pumpkin Swirl there, makes each bite a surprise!

I wait all friggin’ year for this season. Pumpkins. I can’t get enough of them. I want them on my porch, on my counters, and in my mouth!

I mean, seriously, is there anything that pumpkin doesn’t make a little bit better? You know, it’s amazing in lattes, muffins, soups, and even, ahem, brownies. Of course, my Vegan Fudge is pretty good even without pumpkin!

How to Make Pumpkin Swirl Brownies

I love making these pumpkin swirl brownies because of the groans of pleasure from everyone who eats them! What can I say, I love feeding people good food!

Here’s the steps to make these pumpkin brownies:

Step One: Prepare the Pumpkin Swirl

Prepare the Pumpkin Swirl by combining the pumpkin, vegan cream cheese, coconut sugar and vanilla in a medium-sized bowl. Stir to combine, ensuring there aren’t any annoying cream cheese lumps.

Step Two: Prepare the Brownie Base

Prepare your Brownie Base. In a large bowl combine the vegan butter, peanut butter, and ½ cup of chocolate chips. Stir a little to ensure the chocolate chips are coated and then place this in the microwave for about 30 seconds.

The chocolate chips should be soft enough to stir at the point. If not, microwave for another 10-15 seconds. Stir until smooth.

Add the sugar, vanilla and pumpkin. Stir to combine.

In a separate bowl combine the flour, cocoa, ground flax seeds, and corn starch. Stir to combine. Add the flour mixture to the chocolate mixture. Stir until just combined (do not over mix).

Step Three: Swirl Time!

Pour a little more than half of the brownie mixture into the bottom of the prepared cake pan. Next, spread about 1 cup of dark chocolate chips and ½ cup of the chopped walnuts over the brownie batter.

Now, let’s get to swirling. Drop spoonfuls of both the Pumpkin Swirl and the remaining brownie batter by rounded spoonfuls evenly across the brownie base.

Use a butter knife and run it through the batter using a a back and forth motion to create a swirled look across the top of the brownies. Top with the remaining chocolate chips and walnuts.

Step Four: Bake

Bake in your prepared oven for 35 – 40 minutes. Check for doneness. If it’s a little too soft in the middle, go ahead and cook it for 5 more minutes.

When the brownies are done, remove from the oven and cool slightly before serving.

Looking down on a mixing bowl full of chocolate batter with a blue spatula.

Why Do We Even Need Pumpkin Swirl Brownies, Anyway?

Now to be completely honest, brownies are perfectly content in their chocolately self. It’s not as if they NEED the pumpkin.

At least that’s what you think until you’ve actually tried pumpkin added to a brownie.

Because adding pumpkin to brownies takes them entirely to the next level. Throw in some chocolate chips and walnuts (and why not!!) and now you’ve gone too far — you’re in an “outa-this-world” category of awesome.

It’s like a vortex of awesome…one you don’t even want to crawl out of.

I think that may be the weirdest sentence I’ve ever written. Pumpkin can do that to you.

Chocolate, fudgy Pumpkin Swirl Brownies, with this creamy pumpkin swirl dancing throughout? It’s so crazy good, and exactly what I needed.

Love Vegan Brownies?

If you love vegan brownies just as much as me, you’ll definitely want to check these recipes out:

A closeup of a stack of brownies with melted chocolate chips.

I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

Pumpkin Swirl Brownies sit on top of each other on a plate.

Pumpkin Swirl Brownies

Today I’m sharing a delicious vegan recipe for Pumpkin Swirl Brownies. They’re so good you mind find yourself twirling with happiness!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Pumpkin Swirl Brownies
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 24
Calories: 291kcal
Author: Namely Marly

Ingredients

Pumpkin Swirl

  • ½ cup canned pumpkin 15 oz can
  • 1 8 oz container vegan cream cheese I used Tofutti, softened
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Brownie Base

  • ½ cup vegan butter
  • ½ cup peanut butter
  • cup dairy-free chocolate chips, divided
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • Remaining contents from canned pumpkin approximately 1½ cups
  • 1 tablespoon ground flaxseed
  • 2 tablespoons cornstarch
  • cups all-purpose flour
  • ½ cup cocoa powder
  • 1 cup chopped walnuts

Instructions

  • Set your oven to 350F. Prepare a 9X13 cake pan by giving it a light spray of vegetable cooking spray.

Pumpkin Swirl Mixture

  • Combine the pumpkin, vegan cream cheese, sugar and vanilla in a medium-sized bowl. Stir to combine, ensuring there aren't any annoying cream cheese lumps.

Brownie Base

  • In a large bowl combine the butter, peanut butter, and ½ cup of chocolate chips. Stir a little to ensure the chocolate chips are coated and then place this in the microwave for about 30 seconds. The chocolate chips should be soft enough to stir at the point. If not, microwave for another 10-15 seconds. Stir until smooth.
  • Add the sugar, vanilla and pumpkin. Stir to combine.
  • In a separate bowl combine the flour, cocoa, ground flaxseed, and cornstarch. Stir to combine. Add the flour mixture to the chocolate mixture. Stir until just combined (do not over mix).
  • Pour a little more than half of the brownie mixture into the bottom of the prepared cake pan. Spread about 3/4 cup of remaining chocolate chips and ½ cup of the chopped walnuts over the brownie batter. Next, drop spoonfuls of both the Pumpkin Swirl and the remaining brownie batter by rounded spoonfuls evenly across the brownie base. Use a butter knife and run it through the batter using a a back and forth motion to create a swirled look across the top of the brownies. Top with any remaining chocolate chips and walnuts.
  • Bake in prepared oven for 35 – 40 minutes. Check for doneness. If it's a little too soft in the middle, go ahead and cook it for 5 more minutes.
  • When the brownies are done, remove from the oven and cool for 10 – 15 minutes before serving. These brownies will firm up as they sit, so allowing 30 minutes is even better.

Enjoy!

Updated by Marly · Permalink