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Vegan Chocolate Swirl Pumpkin Brownie (Ultra-Rich, Fudgy & Simple)

The best vegan chocolate swirl pumpkin brownie you can whip together in just 45 minutes.
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 335kcal


  • Kitchen scales or measuring cups
  • Baking tin (18x24cm / 7x9 inch)
  • Baking paper
  • Whisk


For brownie batter

  • cup vegan butter
  • ½ cup brown muscovado sugar
  • ¾ cup granulated sugar caster sugar in the UK
  • 4 tsp vanilla extract
  • cup + 2 tbsp almond milk or other plant milk
  • 1⅓ cup all-purpose flour plain flour in the UK
  • 1 cup cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup dark chocolate

For pumpkin swirl batter

  • ½ cup pumpkin puree
  • ¼ cup almond milk or other plant milk
  • ½ tsp orange zest
  • 1 tsp orange juice freshly squeezed
  • 2 tbsp olive oil or other vegetable oil
  • 3 tsp vanilla extract
  • cup granulated sugar caster sugar in the UK
  • cup all-purpose flour plain flour in the UK
  • 1 tsp pumpkin pie spice or mixed spice
  • 1 tsp cinnamon
  • ¾ tsp baking powder
  • 1 pinch salt


Brownie batter

  • 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).

To assemble

  • 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.



Both cups and grams measurements are available. Simply click on US Cups or Metric under the ingredients list. 
I tested this recipe using weight (grams) measurements (not cups). I strongly recommend using weight measurements. Cups vary in size and are considerably less exact.
Ingredients - make your own pumpkin pie spice by mixing cinnamon, nutmeg, ginger, allspice, and cloves. 
Tip 1  - Don’t overmix the pumpkin batter - this can make the batter tough & flat. 
Tip 2 - Grease your baking tin with butter and line it with baking paper. 
Tip 3 - Don't overbake it. Overbaked brownies will be dry and crumbly. 
For a conventional oven setting, bake at 200°C / 392°F.
To store - Store in an airtight container for 3-5 days.
To freeze - Cut into slices, then freeze in an airtight container for up to a month. 
Confused about any of the steps? Refer to the step-by-step photos or watch the recipe video!


Calories: 335kcal | Carbohydrates: 49g | Protein: 4g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 158mg | Potassium: 286mg | Fiber: 4g | Sugar: 26g | Vitamin A: 2074IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 3mg