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Vegan Pumpkin Spice Chocolate Brownies
These Pumpkin Spice Chocolate Brownies are absolute proof a healthy plant-based vegan dessert can be both good for you and a mind blowing indulgence. The rich chewy chocolate brownie bottom combines perfectly with the luscious pumpkin spice layer all glazed in a silky sweet chocolate ganashe. This is one of those recipes that just worked from the very first test recipe and has become our current favorite healthy treat!
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Ingredients
Brownie layer
- 15 ounces chickpeas, cooked, drained and rinsed
- ¾ cup deglet dates, or medjool
- ½ cup almond butter, or peanut butter
- ½ cup cocoa powder
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp vanilla extract
- ¼ cup soy milk, unsweetened, or plant based milk of your choice
Pumpkin Layer
- 15 ounces pumpkin puree
- ½ cup deglet dates
- ½ cup cashews
- 1 tbsp white wine vinegar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 2 tbsp arrowroot powder
- 2-3 tbsp water, if needed
Chocolate Frosting
- ½ cup deglet dates
- ¼ cup cocoa powder
- ½ cup hot water
- 1 tbsp almond butter
Instructions
- Preheat oven to 350°F.
Brownie Layer
- Add all brownie ingredients to a food processor except for the soy milk.
- Pulse and then blend until mixture sticks together.
- Add the soy milk a couple tablespoons at a time until the mixture is smooth and holds together.
- Press mixture into the bottom of a parchment lined 9×9 baking pan.
Pumpkin Layer
- If you are using a whole pumpkin: Cut in half, scoop out the seeds and lay halves cut side down onto a parchment lined baking tray and bake for 30 minutes or until the flesh is soft. Let cool.
- Add all of the pumpkin layer ingredients to a blender and blend until smooth and creamy.
- Spread pumpkin mixture over the top of the chocolate brownie layer and bake for 35 minutes.
Chocolate Frosting
- Blend the chocolate frosting ingredients together in a blender until mixture is silky smooth.
- Once the brownies are baked, let them cool and then frost them with the chocolate frosting.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition info
Calories: 227kcalCarbohydrates: 32gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 138mgPotassium: 479mgFiber: 8gSugar: 16gVitamin A: 5542IUVitamin C: 2mgCalcium: 94mgIron: 3mg
7 comments
Yummy! I just made this with a sweet potato/carrot puree. The “pumpkin” layer really does taste like pumpkin pie filling.
Made them with black beans. Delicious. Great alternative to pumpkin pie and much easier. Thank you. You are the queen of the healthiest tastiest deserts
Can arrowroot be substituted for something else?
tapioca starch or corn starch
Made these last night, they’re quite tasty. For folks who are wanting to make these because they want a brownie I would suggest doubling the batter/brownie layer and halving or even quartering the pumpkin layer quantities. The pumpkin layer is pretty strong (and tasty, imo) and it feels more like you’re eating chocolate crusted pumpkin pie than a brownie.
What is a good substitute for cashew? My son is allergic.
almonds