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 pumpkin brownie recipe 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 is super simple (prep time is just 10 minutes), and it requires no special equipment.

These dairy-free brownies are super gooey, fudgy, and gluten-free, 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!

And for more vegan dessert recipes, try these Vegan Blondies, these Vegan Truffles, or this Vegan Peanut Butter Pie.

Jump to:

• Why This Recipe Works
• Step-By-Step Instructions
• Recipe Notes and Expert Tips
• More Vegan Dessert Recipes!
• Healthy Pumpkin Swirl Brownies (Vegan) Recipe

Why This Recipe Works

Fudgy and Gooey

Halloween-Friendly

Healthy and Nutritious

Quick and Easy

Dairy-free and gluten-free

Fun for Kids

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).

Recipe Notes and Expert 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.

How to freeze: Place brownies in a freezer-safe bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 1 hour.

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

If you don't have pumpkin 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 ½ Tablespoons ground cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
¾ teaspoon allspice
¾ teaspoon cloves

More Vegan Dessert Recipes!

• Healthy S'mores Bars
• Old Fashioned Crispy Peanut Butter Balls

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.