Pumpkin Brownies

Vegan | Dairy Free

Pumpkin Brownies

This recipe is loaded with pumpkin flavor! It has pumpkin spice in the top layer and real pumpkin in the fudgy bottom layer.

Dairy Free + Eggless

It's also free from common allergens such as nuts and dairy. Deliciously vegan! These are great for Halloween, Thanksgiving, and fall season snacks.

Dairy free butter Brown sugar Pumpkin puree Vanilla extract All-purpose flour Baking powder Cocoa powder Cinnamon Nutmeg Allspice Salt


1. Create "Main" Batter 2. Mix Pumpkin Batter 3. Mix Chocolate Batter 4. Assemble and Bake

How to Make It

Create "Main" Batter

Step 1:

Beat together butter, brown sugar, some pumpkin puree and vanilla extract.  Add flour, baking powder and salt. Beat again.

Mix Pumpkin Batter

Step 2:

Scoop 3/4 C of "main" batter into another bowl and add pumpkin spices. Beat together until mixed.

Mix Chocolate Batter

Step 3:

Add cocoa powder to the remaining "main" batter. Beat until well mixed.

Assemble and Bake

Step 4:

Grease a square baking pan. Spread the chocolate batter, then layer pumpkin brownie batter on top. Bake in oven!

Cool leftover brownies on a wire rack, then transfer to an airtight container. Countertop: 2 days Refrigerator: 1 week Freezer: 4 months

How to Store Leftovers

Pumpkin Brownies

Vegan | Dairy Free