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The production procedure is extremely simple, you simply require to adhere to the approaches that we have composed on this page. The following are the phases of how to prepare VEGAN PUMPKIN SWIRL BROWNIES.

Vegan Pumpkin Swirl Brownies – fudgy oat flour brownie base marbled with spiced swirls of pumpkin on top. A gluten-free, oil-free, decadent fall dessert!

So remember last post where I said I might not post anything else pumpkin because that cake was just SO GOOD? And not even a week later, here we are. So yes, these brownies have made a liar out of me…but I regret nothing.

In my defense, this is very different than cake. Because a) chocolate and b) fudgy chocolate and c) ALL THE CHOCOLATE. These brownies are quite chocolatey, as you may have guessed. They are also pumpkin swirly and spiced, because pumpkin pairs beautifully with chocolate. And in the ongoing brownie battle between fudgy and cakey, they lean more towards Team Fudgy. But not so fudgy you question whether they escaped the oven prematurely, the texture is still undeniably baked.


  • 1 cup (100g) oat flour
  • 1 cup (80g) cacao powder (or cocoa powder)
  • 2/3 cup (105g) coconut sugar
  • 2 tsps baking powder
  • 1/2 tsp salt
  • 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
  • 6oz unsweetened chocolate
  • 1 cup (240g) non-dairy milk
  • 3/4 cup (190g) pumpkin puree
  • 1 tsp vanilla extract

Pumpkin Swirl

  • 1/2 cup (125g) pumpkin puree
  • 1/2 cup (120g) non-dairy yogurt
  • 2 tbsp tapioca starch (or cornstarch/arrowroot starch)
  • 2 tbsp coconut sugar
  • 2 tsps pumpkin pie spice


  • Mix together all the ingredients for the swirl until smooth and creamy. Set aside.
  • Preheat the oven to 350F.
  • Prepare the flax eggs and set aside to gel.
  • Melt the chocolate.
  • In a large bowl, combine the oat flour, cacao powder, coconut sugar, baking powder, and salt. Whisk until no clumps remain.
  • In a small bowl, combine the pumpkin, milk, flax eggs, and vanilla. Mix to combine. Make sure this mixture is at room temperature or warm, otherwise the batter will seize up due to the melted chocolate.
  • Add the wet ingredients to the dry along with the melted chocolate. Stir to combine, don’t over mix.
  • Transfer to a baking pan that has been oiled or lined with parchment paper. I used this 9×6″ baking dish, but a regular square pan is fine too the brownies will just be slightly thinner.
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Originally posted 2018-05-04 07:23:30.

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