Pumpkin Brownies
Vegan | Dairy Free
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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
Ingredients
See ingredient amounts
1. Create "Main" Batter
2. Mix Pumpkin
Batter
3. Mix Chocolate
Batter
4. Assemble and Bake
How to Make It
Full instructions
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
Get the full recipe
Pumpkin Brownies
Vegan | Dairy Free
Get the full recipe