Vegan Pumpkin Brownie Recipe

Name: Vegan Pumpkin Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pumpkin Swirl:; 3/4 cup pumpkin puree; 1 1/2 tablespoons coconut oil; 3 tablespoons orange juice; 1 pinch ground nutmeg; 1 pinch ground cinnamon; Brownie:; 5 tablespoons hot water; 3 tablespoons flaxseed meal; 1 cup almond flour; 6 tablespoons white sugar; 3 tablespoons orange juice; 1 1/2 tablespoons coconut oil; 1 tablespoon vanilla extract; 2/3 cup dark chocolate, melted; 1/3 cup chopped pecans; 1 teaspoon baking powder; 1 pinch salt; 1 pinch ground black pepper

Servings: persons

Pumpkin Swirl:
3/4 cup pumpkin puree
1 1/2 tablespoons coconut oil
3 tablespoons orange juice
1 pinch ground nutmeg
1 pinch ground cinnamon
Brownie:
5 tablespoons hot water
3 tablespoons flaxseed meal
1 cup almond flour
6 tablespoons white sugar
3 tablespoons orange juice
1 1/2 tablespoons coconut oil
1 tablespoon vanilla extract
2/3 cup dark chocolate, melted
1/3 cup chopped pecans
1 teaspoon baking powder
1 pinch salt
1 pinch ground black pepper

1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
2
Blend pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, nutmeg, and cinnamon together in a bowl. Refrigerate pumpkin swirl until needed.
3
Combine hot water and flaxseed meal in a small bowl. Stir and let soak for about 5 minutes.
4
Combine flaxseed mixture, almond flour, sugar, 3 tablespoons orange juice, 1 1/2 tablespoons coconut oil, and vanilla extract in a blender and process. Transfer to a bowl. Stir melted chocolate, pecans, baking powder, salt, and pepper into brownie mixture.
5
Spread brownie mixture into the prepared baking pan. Spread pumpkin swirl on top. Run a knife through the mixture to create a pretty marbled look.
6
Bake in the preheated oven for 30 minutes. Cover the baking pan with aluminum foil and return to the hot oven. Bake until brownies are set, about 20 minutes more. Cool completely before slicing and serving, about 30 minutes. Store in the refrigerator.

965

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Pumpkin Swirl:, 3/4 cup pumpkin puree, 1 1/2 tablespoons coconut oil, 3 tablespoons orange juice, and more.

Yes, Vegan Pumpkin Brownie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Pumpkin Brownie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions