These rich, fudgy vegan pumpkin double chocolate brownies make a perfect fall brunch treat! Made even more indulgent by the chocolate chips, vegan butter, and coconut sugar, they are great to share at parties or potlucks.
- 1.5 cup pumpkin puree (or 1 can)
- 3 tbs cornstarch
- ¼ cup maple syrup
- 1 tbs pumpkin pie spice
- dash of salt
- 1 tbs ground flax seed
- 3 tbs warm water
- 1.5 cups spelt flour
- 1 cup coconut sugar
- ½ cup cocoa powder
- ¼ tsp baking soda
- ⅛ tsp baking powder
- ½ cup + ¼ cup chocolate chips + extra for sprinkling, divided
- ⅓ cup vegan butter
- ¼ cup + 2 tbs non-dairy milk
- 1 tsp vanilla extract
- Preheat oven to 350°F/180°C. Grease a 9″ x 13″ (23 x 33 cm) baking dish.
- Prepare pumpkin layer by stirring together pumpkin puree, cornstarch, maple syrup, pumpkin pie spice and salt in medium bowl. Set aside.
- Prepare flax “egg” by stirring together flax and water. Let sit for 10 minutes before using.
- In a large bowl, whisk together flour, sugar cocoa powder, salt, baking soda and baking powder.
- Heat a small saucepan on stove at low heat. Add ½ cup chocolate chips and butter. Stir until completely melted. Turn heat off and stir in flax “egg”, milk and vanilla. Stir everything together until smooth, then stir into large bowl.
- Mix until everything is thoroughly combined. Fold in ¼ cup chocolate chips.
- Spread batter out evenly in baking dish. Use a spatula to spread pumpkin layer on top. Sprinkle with remaining chocolate chips.
- Bake for 20-25 minutes (less time for fudgy brownies, more time for cakey brownies), until edges are crisp. Let brownies cool completely before slicing.
Find more of Ilene’s recipes at The Colorful Kitchen.
If you loved these vegan pumpkin double chocolate brownies…
And would like to try more pumpkin-starring desserts & breakfast treats, check out these recipes: