healthy pumpkin brownies stacked three high

Healthy Pumpkin Swirl Brownies (Vegan)

Fudgy, gooey, and flourless vegan pumpkin swirl brownies marbled with a pumpkin spice filling. A healthy and decadent autumn treat!

Several years ago, I made a batch of pumpkin brownies when my good friend came to town for the NYC Marathon. The brownies were fudgy and moist, and full of fall spices. I wanted to try and re-create those brownies, but without any flour or dairy. This recipe for healthy pumpkin swirl brownies exceeded my expectations. I’ve already made two batches this week, since my husband seems to enjoy them as much as I do.

This recipe makes super gooey, fudgy, flourless brownies with a delicious pumpkin spice swirl. I recommend placing your brownies in the refrigerator to help them set up after cooling. They become extra fudgy, and it’s hard to remember that these are healthy brownies that are also vegan!

healthy pumpkin brownies cut into nine pieces with cup of cinnamon nearby

Why This Recipe Works

Fudgy and Gooey

Halloween-Friendly

Healthy and Nutritious

Quick and Easy

Fun for Kids

cocoa powder and brown sugar in a mixing bowl
almond butter and pumpkin puree in a white bowl
brownie batter in a baking dish
pumpkin brownies in a baking pan

Step-By-Step Instructions

Make the Pumpkin Swirl

  • Step 1. In a small bowl, whisk together all of the pumpkin swirl ingredients until smooth. Set aside.

Make the Brownies

  • Step 2. Prepare the flax eggs and set aside to set up.
  • Step 3. Preheat oven to 350 degrees F. Coat a 8″x8″ baking dish with non-stick cooking spray and line with parchment paper.
  • Step 4. In a large bowl, whisk together the cocoa powder, brown sugar, baking soda, salt, and pumpkin pie spice.
  • Step 5. In a separate medium bowl, whisk together the almond butter, canned pumpkin, flax eggs, and vanilla.
  • Step 6. Add wet ingredients to dry mixture and stir just until combined. Pour in chocolate chips and stir lightly once more.
  • Step 7. Transfer to prepared baking dish. Use the back of a spoon to make indentations in the batter, and fill with the pumpkin-yogurt mixture. Swirl mixture around using a spoon handle.
  • Step 8. Bake for 30-35 minutes. Cool completely before slicing. (Refrigerate for optimal fudginess).
healthy pumpkin brownies cut into squares on parchment

Recipe Notes and Helpful Tips

This pumpkin brownie recipe calls for canned pumpkin to make life easier. If you have roasted pumpkin cubes leftover from another dish, you can purée them in a food processor, and they will work great.

The canned pumpkin aisle can be tricky. Make sure you are using canned pumpkin (often sold as “100 pure pumpkin”) for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.

For optimal fudginess, store your pumpkin brownies in the refrigerator. They can be stored for up to 5 days, or in freezer for up to 3 months.

Because of their black and orange color, these pumpkin brownies are a fun (and healthy!) Halloween treat!

three vegan brownies stacked on a white plate with glass of milk in background
cut into vegan pumpkin brownie with fork

If you don’t have pumpkin pie spice on hand, make your own homemade version! This spice blend varies depending on which spices you want more or less of, but I make this version in my kitchen:

1 1/2 Tablespoons ground cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
3/4 teaspoon allspice
3/4 teaspoon cloves
1/2 teaspoon nutmeg

More Vegan Dessert Recipe Ideas!

close up of three healthy pumpkin brownies stacked on a white plate

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

healthy pumpkin swirl brownies stacked on a plate

Healthy Pumpkin Swirl Brownies (Vegan)

Fudgy, gooey, and flourless vegan brownies marbled with a pumpkin spice filling. A healthy and decadent autumn treat!
5 from 6 votes
Prep Time 10 mins
Cook Time 35 mins
Course Dessert
Cuisine American
Servings 9 brownies

Ingredients
  

For the Pumpkin Swirl

  • 1/4 cup canned pumpkin
  • 1/4 cup non-dairy yogurt
  • 1 Tablespoon cornstarch or tapioca starch
  • 1 Tablespoon brown sugar
  • 1 teaspoon pumpkin pie spice (*see homemade recipe listed above)

For the Brownies

  • 2 flax eggs (*see notes below)
  • 1 cup cocoa powder
  • 1/2 cup brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup almond butter
  • 3/4 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1/2 cup (vegan) dark chocolate chips (60 % or higher)

Instructions
 

Make the Pumpkin Swirl

  • In a small bowl, whisk together all of the pumpkin swirl ingredients until smooth. Set aside.

Make the Brownies

  • Prepare the flax eggs and set aside to set up.
  • Preheat oven to 350 degrees F. Coat a 8"x8" baking dish with non-stick cooking spray and line with parchment paper.
  • In a large bowl, whisk together the cocoa powder, brown sugar, baking soda, salt, and pumpkin pie spice.
  • In a separate medium bowl, whisk together the almond butter, canned pumpkin, flax eggs, and vanilla.
  • Add wet ingredients to dry mixture and stir just until combined. Add chocolate chips and stir lightly once more.
  • Transfer to prepared baking dish. Use the back of a spoon to make indentations in the batter, and fill with the pumpkin-yogurt mixture. Use a spoon handle to swirl.
  • Bake for 30-35 minutes. Cool completely before slicing. (Refrigerate for optimal fudginess).

Notes

*To make a flax egg, combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.
This recipe is adapted from Feasting on Fruit.
Keyword almond butter, brownies, easy, flourless, healthy, pumpkin, vegan

12 Comments

  1. Barbara Haner

    5 stars
    Another great autumn recipe to try! I am going to be doing quite a bit of baking to experiment with high altitude baking, which is new for me so am excited to try these new recipes.

    • Gastronotherapy

      Good luck with the high-altitude baking! I hope you try these pumpkin swirl brownies – I think you would love them!

  2. 5 stars
    Absolutely love the fudgy texture of these brownies and that they’re vegan and gluten-free – will be making them this weekend!

    • Gastronotherapy

      Hi, Gina! Yes – these brownies are super fudgy as well as being vegan and gluten-free! I hope you enjoy them this weekend!

  3. 5 stars
    My daughter has just announced she’s vegan, so the timing couldn’t be more perfect, thank you!

  4. 5 stars
    I love the layers of chocolate mixed with the swirls of pumpkin batter. The best of both worlds in this dish!

    • Gastronotherapy

      Absolutely, Sharon! I love all things pumpkin and chocolate, but these fudgy pumpkin brownies are on another level with their fudginess!

  5. 5 stars
    These brownies are so perfect for the fall! I can’t believe they are vegan! I am definitely giving these a go, thanks so much for the recipe 🙂

  6. 5 stars
    Such a delicious and healthy treat! The kids loved these!

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