September 17, 2007

Pumpkin Pie Brownie

by IsaChandra

Thank Zod for autumn. I have 6 cans of pumpkin in my pantry that need to get outta’ there and make room for something else. I don’t even know where they came from, it’s possible that I just kept forgetting if I had any canned pumpkin and my collection grew and grew, or it could be the canned pumpkin fairy. And I can’t eat pumpkin in warm weather, it throws off my equilibrium.

Last night I made these Pumpkin Pie Brownies. It’s a brownie base with pumpkin in the batter and then pumpkin pie filling is poured on top and they bake together in perfect harmony. Obviously, these would be like gold at any Halloween event.

Recipe has been added, just click “more.”

Note: A 15 or 16 ounce can of pumpkin will equal the 2 cups of pumpkin needed for this recipe.


For the brownie layer

4 ounce bittersweet chocolate, melted

1 cup canned or pureed pumpkin

3/4 cup sugar

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup flour

1/4 cup dutch processed cocoa powder

1 tablespoon tapioca flour (or arrowroot or corn starch)

1/4 teaspoon baking soda

1/4 teaspoon salt

For the pumpkin pie layer

1 cup canned or pureed pumpkin

2 tablespoons tapioca flour (or use arrowroot or cornstarch)

1/2 cup non-dairy milk (I used soy)

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch ground nutmeg

pinch ground allspice

To decorate:

A handful of chocolate chips


Preheat oven to 350 F. Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.

To make the brownie layer:

Melt the chocolate (I still don’t need to tell you how to melt chocolate, right?).

In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, tapioca, baking soda and salt and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir until thoroughly combined.

To assemble:

Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

  • September 17, 2007 at 12:39 pm: Jamie.

    I would love this recipe! That looks delicious. I’ve been trying to convince my fellow engineering students that vegan food is good food, and I think some pumpkin pie brownies might just convert someone.

  • September 17, 2007 at 12:43 pm: S. from The Student Stomach

    Yes yes! Recipe pleeeease!

  • September 17, 2007 at 12:45 pm: Alanna

    Yums! I third the recipe request!

  • September 17, 2007 at 12:50 pm: Ashlee

    Yes, please! I’m in charge of the vegan treats at a community Halloween party next month.

  • September 17, 2007 at 1:04 pm: Jenn

    Yes pleeeeeease!!!!

  • September 17, 2007 at 1:10 pm: Steph

    Recipe, please! I’m in a total pumpkin mood these days. Yay autumn.

  • September 17, 2007 at 1:44 pm: rose

    recipe me!

  • September 17, 2007 at 1:47 pm: Danielle

    Recipe please!

  • September 17, 2007 at 2:43 pm: Vegan_Noodle

    Definitely would love a recipe for those!! Mmmm Mmm.

  • September 17, 2007 at 3:00 pm: Danielle

    Said food p0rn just forced me to purchase both of your books.


  • September 17, 2007 at 3:44 pm: Shanna

    I need the recipe asap please don’t force me to try to make it on my own

  • September 17, 2007 at 4:19 pm: glittergirl

    Can’t wait for the recipe! Perhaps you should brave the trip to NJ again and bring them to the Halloween potluck! :)

  • September 17, 2007 at 6:16 pm: Mel Mel

    Please post this recipe. . . i love baking and i am a proud vegan going on 10 years please post my family will only eat things that taste good so i am always lloking for things they will love and so will i . . thanks

    Mel Mel

  • September 17, 2007 at 6:18 pm: Cara

    I second (or fourteenth) all those calls for a recipe – they look fantastic. Chocolate and pumpkin – so good!

  • September 17, 2007 at 6:44 pm: Mike

    Please can we get the recipe, I need it in case I need to apologise to my girlfriend. ;) When did Noah build the ark?

  • September 17, 2007 at 7:02 pm: Kate

    I’d love the recipe – they sound delicious!

  • September 17, 2007 at 7:32 pm: Hilary

    the recipe would be great! i’m pretty sure everyone above me agrees :)

  • September 17, 2007 at 8:40 pm: Liz

    Recipe, please! Anything pumpkin is wonderful

  • September 17, 2007 at 9:21 pm: wrekehavoc

    get out of my brain! i just went through the cupboard and found a few cans of pumpkin living there, presumably from zod-knows-when. i think they mate there, actually.

    yes. a recipe would be delightful. thanks :-)

  • September 17, 2007 at 9:37 pm: fran

    Please, please pose the recipe!!~

  • September 17, 2007 at 9:41 pm: Kanuck

    yes please!!
    Pumpkin and chocolate together? mmmm!

  • September 17, 2007 at 9:48 pm: Fairly Odd Mother

    Would love a recipe! Thanks!!

  • September 18, 2007 at 11:30 am: SaraJane

    holy crap. I would love to make those! Please, please, please post the recipe! The canned pumpkin fairy was at my apartment, too, it seems.

  • September 18, 2007 at 3:00 pm: mz_pinkie

    hell yes. need the recipe. I would love to make thoes!!

  • September 18, 2007 at 4:25 pm: Ashley

    My two fav. things!!! You have to post the recipe.thanks

  • September 18, 2007 at 5:14 pm: horticulture

    I have a stock of canned pumpkin as well…post the recipe…they look yummy and i’m preggers (=cravings)

  • September 19, 2007 at 12:39 pm: Cakespy

    What is it about pumpkin that is so perfect in the early fall? I would love this recipe! These look beautiful.

  • September 19, 2007 at 1:43 pm: laura

    please please post!!!!!!!!!

    mmm. pumpkin.

  • September 19, 2007 at 6:02 pm: Maya

    I would love a recipe! That looks AMAZING!

  • September 20, 2007 at 12:02 am: Weasley

    Um… yum!

  • September 20, 2007 at 12:46 pm: Dana

    Yes I want the recipe!!! I also have several cans of pumpkin sitting around taking up space.

  • September 22, 2007 at 12:53 pm: karrie

    I adore all things pumpkin.

    Recipe too, please!

  • September 22, 2007 at 5:00 pm: isachandra

    The recie has been added. Now get off my lawn pesky kids!

  • September 24, 2007 at 2:18 am: destinyskitchen

    Thank you Isa! I can’t wait to try these at work.

  • September 24, 2007 at 7:52 pm: Tine

    Isa- I’ve seen a lot of products that dont contain milk but it says on the package that it is made on machines that also make products that contain dairy. If I use it, will it still be considered vegan?

  • September 25, 2007 at 12:01 pm: isachandra

    Tine – I consider those products to be vegan friendly. There are so many gray areas that 100% vegan is impossible (like our fruit being pollinated by bees, animals killed in grain agriculture, and our vegan food being processed right alongside food with dairy, to name a few). So avoid the major offenders and when the vegan revolution comes we won’t have to worry about milk chocolate chips sullying our vegan ones.

  • September 25, 2007 at 5:47 pm: Alanna

    Is it baking powder or soda? I used soda b/c I remembered from an episode of Arthur (as in the aardvark) that it’s soda for brownies and powder for cake, but I’m wonder a bit which you meant. Powder is listed in the ingredients and soda in the method. I tested these about an hour ago for a party this saturday, and they’re perfect!!

  • September 25, 2007 at 8:58 pm: isachandra

    Alanna – thanks for catching that! It IS baking soda and I always mess up directions with that very mistake. I will fix it.

  • September 26, 2007 at 6:00 pm: rose

    question: i made these, and they were oh so delicious. however… would it really work in a 9″ round pan like it would in a 9″ square pan? shouldn’t it be 8″? i’m a math nerd. please forgive me.

    i made them in an 8″ square pan and they are gooey and yummy and sitting happily in my tummy.

  • October 2, 2007 at 2:42 am: michelle crocodile

    mine came out underbaked even after an extra 10 minutes, but my roommate still said these were the best dessert i’ve ever made. and i’ve made a lot of dessert.

  • October 4, 2007 at 3:10 am: icy

    do you think these would work with maple syrup or rice syrup or even agave as a sub for the sugar? i’d like to make these for a diabetic friend’s birthday that’s coming up who loves pumpkin. they look so awesome!

  • October 7, 2007 at 4:15 pm: Caitlin

    Yumm. I had an adorable buttercup squash telling me it wanted to marry some chocolate. So I happily obliged. I roasted the squash til soft and let it cool. I had been baking all morning so I was getting tired of all that precise measuring so I sorta winged it. But it turned out oh so yummy. I baked it for an additional 10 minutes and it’s perfect. I brownie base will definitely be used on it’s own in the future too.

  • October 8, 2007 at 4:07 am: Kate Saltfleet

    Oooh, scrummy. That butternut squash in the fridge is calling me…

  • October 8, 2007 at 11:34 pm: Shauna

    Oh geez, I have a butternut squash in the fridge as well… perhaps I’ll try that next time. Currently the pumpkin brownies are chilling and I’m dying to try it! =D

  • October 10, 2007 at 2:13 pm: gretchen

    I made these the other day, and they were beyond wicked awesome. Now I’m on a giant pumpkin kick and made the pumpkin muffins from here, too! Thank you so much!

  • October 13, 2007 at 7:59 pm: Tracy

    These brownies are scrumptious! Super good! And they were really easy to make.

  • October 30, 2007 at 2:03 pm: Lisa

    Made them last night and really enjoyed them! I wish I had someone to share them with! :)

  • November 27, 2010 at 6:06 pm: Jen W.

    Girl, you have outdone yourself. These are THE best. I adapted them to make them gluten free and lower in refined sugar and they were da bomb for my celiac and diabetic peeps. Thanks for another incredible recipe.

  • May 22, 2011 at 10:39 pm: Mal

    I made this and baked them ten minutes longer than the recipe stated – and they were still undercooked. Pumpkin desserts are my favourite, but I definitely wouldn’t make these again. Most people at the party didn’t even finish their brownie. Definitely not crazy about the texture.

  • October 26, 2011 at 4:34 pm: Shayna

    Made these for my Scary Movie night last weekend and they were fantastic! My friends 3 year old loved them as much as we all did:)

  • November 2, 2011 at 1:09 am: Adie

    I just made these scrumptious brownies for my work in celebration of Halloween. I doubled the recipe so there would be enough for not only the employees but the patrons of the shop as well (i.e. enough to fill up a HUGE platter). By the end of the day all of the brownies were gone, dozens of compliments were received and even employees of neighboring shops were coming in to ask for the recipe. It was a wonderful balance of flavors and textures, Isa! Brava!

  • November 22, 2011 at 12:26 pm: Dia

    I also made these brownies for work (just because). Everyone enjoyed them and were surprised that they were so good even though there vegan. I try to tell them, we eat good food too!

  • November 25, 2011 at 9:52 pm: Andie

    I made this yesterday for Thanksgiving and they were AMAZING! Even my picky 9 year old non-vegan, LOVED THEM! Thanks for the great recipe :)

  • December 4, 2011 at 11:20 pm: mindy

    these are literally the worst brownies i’ve ever had in my entire life. i followed the recipe almost exactly (only thing i left out was ginger ad nutmeg because i’m all out) and they’re inedible. not sweet at all. bad bad bad.

  • December 20, 2011 at 2:34 pm: Ellie-Marie

    @ mindy,
    how come everyone else made them and think they’re amazing, and you’re the only one who thinks these are inedible. Don’t you think the mistake is most likely to come from the baker rather than the recipe?

    Anyhoo, I made these AND the deluxe cream cheese brownies and they’re the best I’ve ever tasted (and I’ve had a lot)!

  • December 23, 2011 at 1:48 am: Ash

    This is one of the few desserts my husband asks for over and over. I have a gluten intoleranc and therefore use a gluten-free flour blend instead of wheat flour, but you can’t taste the difference thanks to the chocolate and pumpkin. Super delicious–thank you!

  • January 10, 2012 at 2:37 pm: megan

    new to vegan baking! anyone know if i can i use xantham gum in place of tapaioca/cornstarch/arrowroot? i have bags of flours, but none of these :)

  • March 18, 2012 at 2:18 pm: Laura Herrin

    Disappointed! Crust burned before pumpkin cooked. Brownie crust was bitter and had no flavor.

  • November 2, 2012 at 1:29 am: Rebecca

    I made these yesterday for Halloween and made a jack ‘o lantern face with the chocolate chips. It was so much fun and they are unique and delicious.

  • November 22, 2012 at 11:20 pm: karen

    I have to tell you, these are AMAZING! I took them to a Thanksgiving dinner and everybody loved them. Luckily, there were a few left to take home. I cooked them for 40 minutes maybe, but there were in a stoneware pan. I think that things usually take a little longer in the stoneware unless the pan itself is preheated. I only changed one thing – I used applesauce in place of oil. They are absolutely ridiculous. Seriously. I love them.

  • November 23, 2012 at 3:13 am: Erica

    I made these tonight and they were a hit with my family! (and let me tell you, there was some pretty tough non-vegan competition at the dessert table). The only thing is I would cook them a little longer than 30 minutes, and if you can, use an electric mixer for the brownie part because my arm got pretty tired mixing everything (although I might just be weak…). Thanks!

  • November 23, 2012 at 3:24 pm: bonnie

    Made these brownies for Thanksgiving and they were a hit! I will be making t hem year after year. Thanks for sharing!

  • February 16, 2013 at 5:08 am: laura

    these are pretty awesome!! it truly is like a brownie and a piece of pumpkin pie in one mouthful! to the above comments that said it’s not sweet enough – DON’T BELIEVE THEM! it’s perfectly sweet, tastes great, I like it. my ONLY gripe is that the pumpkiny bit is a little loose for my liking; I would have preferred if its texture was more on par with the brownie part, but otherwise, totally delicious.

  • November 26, 2013 at 5:07 pm: Weebers

    Turned out wonderful, rich and satisfying. Definitely a keeper recipe!

  • December 4, 2013 at 1:33 am: Lauren Vaught

    Made this tonight with the following modifications: subbed non-dairy chocolate chunks to melt instead of bittersweet chocolate; used the stevia baking sugar. In place of the 1/4 cup oil, I used 1/4 cup unsweetened applesauce and 1/4 cup almond butter.
    Baked it for 40 minutes to let the pumpkin top set moreā€¦.it was perfect.
    This is an incredible recipe and thanks for the inspiration!! I’ll give you credit when I post it to my blog!

  • December 5, 2013 at 12:03 am: Lauren Vaught

    I made this earlier this week and it’s the BEST recipe I’ve found to date!!!! We love it.
    I don’t cook with oil, so I subbed applesauce and almond butter, equally. It was great. Texture and flavors are crazy good and decadent. Do you happen to have the nutritional and calorie breakdown of your original recipe??

  • June 21, 2014 at 11:59 pm: Carol

    pumpkin + chocolate = nirvana

  • October 11, 2014 at 11:28 pm: KC

    I baked this for 55 minutes and the pumpkin layer was still really runny. Flavor was good, but I probably wouldn’t make it again.

  • October 12, 2014 at 6:53 pm: Marie

    Lovin’ it every time! Thank you for making vegan baking so heavenly!
    Happy (Canadian) Thanks Givin’ yall.

  • October 31, 2014 at 12:54 pm: Mortred

    Recipe please!

  • November 27, 2014 at 4:01 pm: Rosemary

    Pumpkin and chocolate. the best

  • December 5, 2014 at 2:26 pm: Vegan Donkey

    Yum — this recipe was great. I used different kinds of squash and it still turned out well. I made these for my uncle, who really liked them and has been sick but doing well recently — I hope it stays that way. What a delicious recipe for the holidays! I have been very stressed but trying to keep things going; baking and other things help.

  • October 28, 2015 at 3:19 am: Rebecca

    I loved this recipe when I made it a couple years ago. I’m wondering if anyone knows if I could freeze it… I would like to bake it tomorrow and have it OK for Saturday. I know the brownie part would freeze well but I’m not sure about the pumpkin pie part. Thanks!

  • August 26, 2016 at 11:51 pm: Kerri

    Is this supposed to be served cold? Any reason I have to store the in the refrigerator after it is set? Made this last night and it’s delicious but so far I’ve only eaten it cold..