How To Make Vegan Pumpkin Brownies 

These vegan pumpkin brownies are gooey and fudgy, and marbled with a pumpkin spice filling. Almond butter takes the place of butter and eggs, and it creates that thick, fudgy texture. These pumpkin brownies are a simple but decadent fall treat that are also flour-less, protein-rich, and high in fiber.

– canned pumpkin – non-dairy yogurt – cornstarch – brown sugar – pumpkin pie spice -- flax eggs – cocoa powder -- baking soda – salt – almond butter – vanilla extract – (vegan) dark chocolate chips

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Make the Pumpkin Swirl: In a small bowl, whisk together all of the pumpkin swirl ingredients until smooth. Set aside.

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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. Set aside.

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In a large bowl, whisk together the cocoa powder, brown sugar, baking soda, salt, and pumpkin pie spice.

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In a separate medium bowl, whisk together the almond butter, canned pumpkin, flax eggs, and vanilla.

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Add wet ingredients to dry mixture and stir just until combined. Pour in chocolate chips and stir lightly once more.

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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.

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Bake for 30-35 minutes. Cool completely before slicing. (Refrigerate for optimal fudginess).

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