Recipe Sharing: Vegan Pumpkin Brownies

I made these gorgeously rich, not overly sweet pumpkin brownies this week and they’re definitely worth sharing.

Last summer, I told a family friend that it was quite difficult to buy canned pumpkin in the UK. Come Christmas, I was in hysterics when they mailed me nearly 10 cans of the stuff along with Bahamian guava jam – felt so lucky! The thing is though, when you have something you treasure so much (it’s like edible, gooey, gold dust to me!), it’s hard to know what is the absolute best way to use it up.


So far, I’ve made pumpkin cannelloni’s, pumpkin pancakes and it was about time they got added to my favourite dessert: brownies. With my sugar cravings being quite over the top lately, I’ve been trying to commit to only having desserts / treats really worth the sugar high. One sweet tooth and a can of pumpkin later led me to the ‘Post Punk Kitchen’ and their perfect pumpkin pie brownie recipe. Paired with some fresh raspberries and cream (extra naughty, I know) these vegan brownies went far too quickly!

Pumpkin Pie Brownie

by Isa Chandra


For the brownie layer

4 ounce bittersweet chocolate, melted

1 cup canned or pureed pumpkin

3/4 cup sugar

1/4 cup canola oil (I used coconut oil)

1 teaspoon vanilla extract

3/4 cup flour

1/4 cup dutch processed cocoa powder

1 tablespoon tapioca flour (I used 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 (I used cornstarch)

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

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.

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, devour!

p.s. I’m on Instagram these days: (couldn’t you tell?)Fresh Fruit


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