Vegan Pumpkin Brownies

Rich caramel chocolate brownies with swirls of peanut butter, freshly baked, on a white wooden surface.

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5 from 7 votes

Prep Time10

Cook Time45

Course: Dessert

Keyword: brownies, pumpkin

Servings:

Calories: 190kcal

Author: Lauren Less

Equipment

1 baking dish
2 mixing bowls
1 knife or toothpick use this to swirl the batters!

Ingredients

1 cup pumpkin puree
1/3 cup avocado oil
1/4 cup dairy-free milk
1 tsp vanilla
1/2 tsp baking soda
1 cup flour
1/2 cup cacao powder
1/2 cup honey
dash salt
1/2 cup chocolate chips
1 tsp pumpkin spice

Instructions

Gather all of the ingredients.
Preheat the oven to 350°F. Combine pumpkin, oil, milk and vanilla in a large mixing bowl.
Pour about 1/3 of wet mixture into another bowl. Add dry ingredients and liquid sweetener into original bowl. Fold in chocolate chips (optional).
Pour chocolate mixture into baking dish lined with parchment paper (for easy clean up). Add on drops of pumpkin mixture and then swirl the two batters with a knife.
Bake brownies for 45 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
Let brownies cool completely and cut into bars. I love to drizzle mine with extra chocolate and sea salt too!

Notes

NOTE: To create a pumpkin swirl: use a toothpick or knife to create a marbled effect. Be careful not to overdo it or the batter will just turn brown.

NOTE: To find out if the brownies are done: insert a toothpick into the center of the brownies. If it comes out clean, the brownies are done. If there is still batter on the toothpick, the brownies need to bake for a few more minutes.

Nutrition