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A stack of vegan pumpkin brownies sits on a white plate.
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Vegan Pumpkin Swirl Brownies

Make these delicious vegan pumpkin brownies. With layers of pumpkin and chocolate brownie goodness, you'll be in love with every bite!
Course Dessert
Cuisine American
Diet Vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 9 servings
Calories 152kcal
Author Marly McMillen

Equipment

Ingredients

Pumpkin Swirl

  • 1 cup canned pumpkin
  • 8 oz container vegan cream cheese softened (see notes)
  • 3 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice (see notes)
  • 3 tablespoons all-purpose flour

Brownie Base

  • 18 oz package brownie mix (one without eggs or dairy)
  • 1 cup pumpkin puree (remaining from the can)
  • ¼ cup vegetable oil
  • ½ cup dairy-free chocolate chips (reserving some for the top of the brownies)
Cups - Metric

Instructions

  • Set your oven to 325°F/165°C. Prepare a 9x9 square cake pan by giving it a light spray of vegetable cooking spray.

Pumpkin Swirl Mixture

  • Combine the pumpkin, cream cheese, sugar, vanilla, spice, and flour in a medium-sized bowl. Stir vigorously to combine. Use an immersion blender for stubborn cream cheese lumps.
  • If the batter is too thick, gently stir in one to two tablespoons of water.

Brownie Base

  • In a large bowl combine the brownie mix with the remaining ingredients.
    Ingredients are in a mixing bowl, including pumpkin puree, a brownie mix, chocolate chips, and vegetable oil.
  • Stir together until combined and no large lumps of flour remain.

Assembling the Brownies

  • Pour a little more than half of the brownie mixture into the bottom of the prepared cake pan.
    Chocolate brownie batter is being poured into a baking pan.
  • Next, spread the pumpkin mixture over the brownie base, using a spatula to spread it out to the edges.
    A hand holds a bowl, pouring pumpkin batter over brownie batter in a pan.
  • Spread the remaining brownie batter over the top. Optional: Add more chocolate chips on top.
    Brownie batter is being poured over a pumpkin batter layer in a baking pan.
  • Bake for 50 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 at least 30 minutes before serving. These brownies will firm up as they sit, so allowing more time to cool is even better.

Notes

Homemade Brownie Base

  • 1/2 cup vegan butter
  • 1/2 cup peanut butter
  • 1 1/2 cups chocolate chips
  • 2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (remaining from the can)
  • 1 tablespoon ground flaxseed + 1 tablespoon cornstarch
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • optional: chopped walnuts
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).

Nutrition

Calories: 152kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 0.1mg | Sodium: 15mg | Potassium: 182mg | Fiber: 2g | Sugar: 9g | Vitamin A: 8476IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 1mg