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.
Ingredients:
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
Directions:
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.
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.
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.
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:)
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!
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!
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 🙂
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.
@ 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)!
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!
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 🙂
Disappointed! Crust burned before pumpkin cooked. Brownie crust was bitter and had no flavor.
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.
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.
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!
Made these brownies for Thanksgiving and they were a hit! I will be making t hem year after year. Thanks for sharing!
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.
Turned out wonderful, rich and satisfying. Definitely a keeper recipe!
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 more….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!
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??
pumpkin + chocolate = nirvana
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.
Lovin’ it every time! Thank you for making vegan baking so heavenly!
Happy (Canadian) Thanks Givin’ yall.
Recipe please!
Pumpkin and chocolate. the best
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.
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!