Have you ever walked into a bakery and seen beautifully swirled brownies and wondered how they got them that pretty and wish you could make them yourself?
I know I have in the past and I’m here to let you in on a little secret. It’s two separate batters.
There, it’s not a secret anymore.
For these pumpkin swirl brownies, we’re using a spin on our perfect crackly fudgy vegan brownies and adding a pumpkin batter for a swirl and fall flavor combo that you won’t be able to get enough of!
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Why You’ll Love this Recipe
- Fall Flavor – The pumpkin spice not only gives delicious fall vibes, but provides a super fun color as well to swirl into our brownies
- Easy – Put it on the sheet pan, dump it in the blender, DONE!
- Great for a bake sale – Because this recipe is so easy and so beautiful they sell really well at a bake sale!
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Recipe Ingredients and Substitutions
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make these pumpkin swirl brownies:
Pumpkin
You want to make sure you are using pumpkin puree and NOT pumpkin pie filling. This has additional ingredients that will make this recipe not great at the end for both taste and texture. Stick with just the puree.
Substitute: You can use mashed sweet potato as well.
Sugars
We’re using both dark brown sugar and cane sugar is what we are using. If you want to learn more about why your sugar may not be vegan, you can learn more by clicking on the link.
Substitute: You can use coconut sugar or granulated date sugar in place if desired.
Flour
We are just using all-purpose flour for this recipe. When measuring flour, make sure that you are not packing your cup.
Substitute: You can make this recipe with a gluten-free all purpose one-to-one flour blend.
Chocolate
We’re using both cocoa powder and melted vegan chocolate. Because we originally created this with fall/Halloween/spooky vibes in mind we used black cocoa powder. However, you can use regular as well.
Other Ingredients
You’ll also need vegan butter, non-dairy milk, vanilla, cornstarch, cinnamon, ginger, nutmeg, allspice, baking powder, and sea salt to finish out this recipe.
Substitute: Vegan butter can be replaced with vegetable oil or avocado oil.
Vegan Brownies Tips
If you want the absolute best, fudgey vegan brownies, then you’ll want to follow these tips:
- Follow the measurements and instructions pretty please. Baking is a science, especially when making the best vegan brownies. Every step has a purpose to ensure that at the end you have a delicious vegan brownie recipe.
- While we don’t do it in the video or the recipe, if you are not super comfortable baking, we highly recommend sifting the dry ingredients into the bowl. This loosens the ingredients and make sure there are no clumps.
- Make sure to line with parchment paper and grease your pans. No one likes brownies that can’t come out of the pan. It’s one of the most frustrating things and doing these two things will helps.
- When the brownies are cooked, remove from oven and allow to cool completely before cutting. Cutting too soon does not give the brownies time to set up and can alter the final texture.
Other Vegan Chocolate Recipes To Make
🥳 Get the Full Recipe
Easy Pumpkin Swirl Brownies
Ingredients
Pumpkin batter
- ½ cup vegan butter, (113g) melted and slightly cooled
- 1 cup dark brown sugar, (220g) packed
- ½ cup vegan cane sugar (100g)
- ¾ cup pumpkin purée (180g) (NOT pumpkin pie filling)
- ⅓ cup unsweetened plant milk (80ml)
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour (240g)
- 2 tablespoons cornstarch (16g)
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
For the chocolate portion
- 4 ounces vegan semisweet chocolate, (113g) melted and slightly cooled
- ⅓ cup unsweetened cocoa powder (28g)
- 2 tablespoons unsweetened plant milk (30ml)
- ½ cup vegan chocolate chips, (85g) optional
- ⅓ cup walnuts, chopped, optional
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together the melted vegan butter, brown sugar, cane sugar, pumpkin purée, plant milk, and vanilla until smooth and glossy.
- Add the flour, cornstarch, cinnamon, ginger, nutmeg, allspice, baking powder, and salt. Fold just until no dry streaks remain. The batter will be thick.
- Transfer about half of the pumpkin batter—roughly 2 cups—to a second bowl. Add the melted chocolate, cocoa powder, and 2 tablespoons plant milk. Fold until evenly combined, then stir in the chocolate chips and walnuts, if using.
- Spread about two-thirds of the chocolate batter across the bottom of the prepared pan. It does not need to be perfectly even. Then, drop large alternating spoonfuls of the remaining chocolate batter and the pumpkin batter over the top.
- Run a butter knife through the batter in a few broad figure-eight motions. Do not over-swirl; you want visible pockets of pumpkin and chocolate.
- Bake for 45 to 55 minutes, or until the edges are set and slightly puffed and a toothpick inserted near the center comes out with thick, moist crumbs—not wet batter. A glass pan may require additional time. Let the brownies cool completely in the pan. For the cleanest slices and thickest, fudgiest texture, refrigerate them for 30 to 60 minutes after cooling.
- Lift the brownies from the pan using the parchment and cut into 16 squares.
Notes
Video
Nutrition
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Frequently Asked Questions:
Yes! Use a gluten free flour instead of all-purpose. We like a 1:1 blend like Bob’s Red Mill or King Arthur the best.
You will want to make sure to use safe chocolate chips (like Enjoy Life) and a soy free vegan butter or swap with vegetable oil.
These amazing vegan brownies will last for 3-5 days if stored in an air tight container. They do not need to be refrigerated.
Yes. These vegan brownies may be frozen. We recommend a freezer safe container and to consume within 3 months of first freezing them.
Yes, you can double this recipe if you need more and you have two separate baking dishes. We do not recommend putting a double batch in a 9×13 pan. You can fill the pan ⅔ full and then use any remaining batter in a muffin/cupcake tin.
You want your brownies to cool completely for the optimal texture. Ideally, this is going to take 2-3 hours before you can cut into them for the best texture from the outside edges to the center. However, if you want to speed up the process, you can refrigerate the brownies for 30 minutes once the pan is cool enough to touch.
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