The best vegan chocolate swirl pumpkin brownie you can whip together in just 45 minutes. Studded with gorgeous swirls of comforting pumpkin puree batter and infused with rich cinnamon & pumpkin pie spice. Just the thing for a cosy, rainy evening!
Why I Love This Recipe
If you could taste those cosy autumn nights running up to Halloween, THIS is how they would taste (if you ask me!).
- Uses super SIMPLE, easy-to-find ingredients
- No need for chocolate chips, just use any dark chocolate
- Small batch, fudgy recipe
- Looks SO impressive!
- Easy to get right the first time!
- The most perfect fall bake
- Requires no special equipment
- No egg replacer needed
- Can be baked as brownie bites or muffins instead
This recipe has been tested to perfection. I’ve also prepared step-by-step photos and video to guide you through!
These are the ingredients you’ll need to make a vegan pumpkin brownie!
Tip - Don't get scared! It might look like a lot, but a huge majority of these are cupboard staples.
Pumpkin puree - I used store-bought pumpkin puree from a tin. Also super easy to make your own at home (see recipe here).
Pumpkin pie spice - use mixed spice if you’re in the UK. This is a simple spice blend made of cinnamon, nutmeg, cloves, allspice, and ginger.
Caster sugar (granulated sugar) - I used both caster and brown muscovado sugar. Feel free to replace it with any other sugar you have.
This brownie looks super impressive, but actually - it’s so so easy to make.
Tip - This is just a QUICK overview to give you an idea. If you’re looking for detailed instructions and exact ingredients, scroll down to the bottom of this page!
- Whisk together melted butter, both sugars, vanilla & milk.
- In a separate bowl, combine plain flour, cocoa powder, baking powder, and salt. Combine your wet & dry mixtures.
- Scatter chopped dark chocolate on top.
- Mix gently. This is your brownie batter done.
- In a sepate bowl, mix pumpkin, almond milk, orange zest & juice, oil, vanilla & sugar.
- In another bowl, mix flour, spices, baking powder & salt. Combine your wet pumpkin mixture & dry flour mixture. Your pumpkin batter is done!
- Grease your tin with butter.
- Line it with baking paper.
- Pour in your brownie batter. Spread it out.
- Use a spoon to create deep wells into your batter.
- Add your pumpkin batter into the wells.
- Use a knife or a skewer to create swirls.
Measure carefully - Be exact! I recommend using kitchen scales and measuring in grams. It’s much more precise than using cups!
Don’t overmix - when it comes to the pumpkin batter, make sure you don’t mix it too much. This can make the batter tough & flat.
Line your tin - make sure to line your baking tin with baking paper. If not, the brownie will get stuck. I also recommend brushing the tin with vegan butter before placing the baking paper into the tin.
Don’t overbake - If you overbake it, your brownie will have a different texture, similar to cake. It will also dry out and crumble.
Wait to cool - this goes for ALL brownie recipes! Let the brownie cool down completely before slicing it into pieces. This way you’ll get straight, precise cuts.
Yes, it’s so easy! I make it by mixing 2 teaspoon of cinnamon, 2 teaspoon of nutmeg, 2 teaspoon of ginger, 1 teaspoon of allspice, and 1 teaspoon of cloves. Make sure to mix well.
This is so simple too! You’ll need to slice your pumpkin in half, remove the seeds and any stringy flesh.
Then roast in the oven until it’s soft (usually about 1,5 hours depending on the size of the pumpkin).
After that just scoop out the flesh and blend until smooth. Told you it was easy!
If this happens, your brownie is overbaked.
To fix an overbaked brownie, you could warm it up in the microwave for 15-20 seconds. This will help bring out some moisture.
To store & freeze
If you want to store your brownie for later, simply pop the brownie slices into an airtight container. Store at room temperature for 3-5 days.
Prefer a colder, denser brownie? Store it in the fridge.
To freeze, make sure the brownie is already cut into pieces. Store in a freezer-safe airtight container and place a small sheet of baking paper between each slice. This way the slices won’t stick together.
Keep in the freezer for up to 1 month.
Loved this recipe? Why not check out my other brilliant vegan desserts such as my Vegan Peanut Butter Brownie, Pumpkin Rolls, Vegan Mug Brownie, Double Chocolate Cupcakes or Vegan Chocolate Banana Bread
Or explore my full recipes section here.
If you made my vegan pumpkin brownie I’d love to hear from you! Leave any reviews, feedback, or questions in the comments section below.
Vegan Chocolate Swirl Pumpkin Brownie (Ultra-Rich, Fudgy & Simple)
- Kitchen scales or measuring cups
- Baking tin (18x24cm / 7x9 inch)
- Baking paper
For brownie batter
- ⅔ cup vegan butter
- ½ cup brown muscovado sugar
- ¾ cup granulated sugar caster sugar in the UK
- 4 teaspoon vanilla extract
- ⅓ cup + 2 tbsp almond milk or other plant milk
- 1⅓ cup all-purpose flour plain flour in the UK
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate
For pumpkin swirl batter
- ½ cup pumpkin puree
- ¼ cup almond milk or other plant milk
- ½ teaspoon orange zest
- 1 teaspoon orange juice freshly squeezed
- 2 tablespoon olive oil or other vegetable oil
- 3 teaspoon vanilla extract
- ⅛ cup granulated sugar caster sugar in the UK
- ⅔ cup all-purpose flour plain flour in the UK
- 1 teaspoon pumpkin pie spice or mixed spice
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- 1 pinch salt
- In a bowl, whisk together melted vegan butter, brown & white sugar until sugar is largely dissolved. Pour in vanilla extract and milk. Whisk well.
- In a separate large bowl, combine flour, cocoa powder, baking powder, and salt. Use a whisk to mix well.
- Slowly pour your wet mixture over your dry mixture. Mix until no flour specs remain. Then add in chopped chocolate.
- Use a spatula to gently mix the chopped chocolate in with the batter, making sure it’s spread evenly throughout the mixture. Set aside.
Pumpkin swirl batter
- Grab a separate bowl. Add in pumpkin puree, almond milk, orange zest, orange juice, oil, vanilla & sugar, and mix well.
- In another bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder & salt.
- Combine your wet and dry mixtures (either by slowly pouring your wet mixture over your dry mixture or scattering the dry mixture over your wet mixture). Stir until just combined (do not overmix).
- Grease your baking tin with vegan butter. Line it with baking paper.
- Pour your brownie mixture into a lined baking tin.
- Use a spatula to smooth out the top.
- Use a spoon to make 2 long wells in your batter.
- Add your pumpkin batter into the wells in long lines.
- Then use a skewer or a thin knife to create swirls - simply just move the skewer around the top in large circular motions (see video).
- Bake at 180°C 356°F * (fan-assisted oven setting) for 25 minutes.
- Once baked, let it cool down completely before slicing.