Vegan pumpkin brownies with crispy chocolate and cinnamon crumble. These simple brownies are guaranteed to sweeten your autumn: a cinnamon, autumnal and moist pumpkin dough with pumpkin puree meets a chocolate brownie layer. The highlight are crunchy crumbles made with cocoa and cinnamon. The recipe is super easy and vegan.
I think I set a new record. I have probably never cleaned as many pumpkins in three months as this year. Haha. The pumpkin fever grabbed me and I probably infected you with it. Because we celebrated a real pumpkin festival!
But it is also a lot of fun to cook and bake with pumpkin, because pumpkins are real all-rounders! There are countless savory and sweet recipes. Even drinks can be prepared with the help of pumpkin (puree). A 3-course pumpkin menu including a drink would be possible ;-).
Here is a small selection of the pumpkin recipes that I’ve shared with you on my blog and on Instagram over the past few weeks (2019):
- Creamy Pumpkin Curry
- Pumpkin Cake with Cinnamon Frosting
- Fluffy Pumpkin Pancakes
- Creamy Pumpkin Soup
- Oven roasted Pumpkin
- Simple Pumpkin Cheesecake
- Pumpkin Spice Latte
- Pumpkin Oatmeal
- Savory Pumpkin Bread
UPDATE: Also in 2020 the pumpkin show went into the next round. The following recipes have been added:
- Pumpkin and Spinach Gnocchi with crunchy walnuts and cashew parmesan
- Pumpkin Mac and Cheese
- Fluffy Pumpkin Waffles
- Pumpkin Lasagna with Spinach and Cashew Ricotta
- Pumpkin Spice Latte
- Vegan Halloween Cupcakes (Chocolate Pumpkin Cupcakes)
Before I will soon share lots of Christmas recipes with you, I have a delicious and sweet pumpkin recipe for you!
Vegan pumpkin brownies with chocolate cinnamon crumble
The pumpkin brownies sweeten the autumn: a cinnamon, autumnal and moist pumpkin dough with pumpkin puree, a chocolate brownie layer and crispy, sweet chocolate cinnamon crumble. The brownies are delicious, moist and easy to make!
I used my pumpkin cake recipe as a basis. For the brownie layer, I mixed about 1/3 of the batter with baking cocoa and a dash of vegan milk, spread it over the light-colored batter and marbled it. Not only pumpkin puree provides the autumn aroma, but also a pumpkin pie spice mix. You can prepare your own mix of spices. I’ll tell you how it works in the recipe.
My personal highlight are the sweet chocolate cinnamon streusel on the brownies, which go perfectly with the fluffy, light pumpkin batter. Optionally, you can also distribute chocolate drops over the sprinkles.
The pumpkin brownies are a dream come true for all pumpkin and chocolate lovers. The recipe is simple and the result is unbeatably delicious!
And now: enjoy baking and bon appetite <3.
Looking for more sweet pumpkin recipes? Try one of these…
- Simple Pumpkin Cake with Cinnamon Frosting
- Fluffy Pumpkin Brownies
- Creamy Pumpkin Oatmeal
- Chocolate Chip Pumpkin Pancakes
- Pumpkin Cheesecake with Date Caramel
- Pumpkin Cake with Cinnamon Maple Glaze
- Chocolate Pumpkin Cupcakes
If you make these pumpkin brownies, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Pumpkin Brownies with Chocolate Cinnamon Crumble
- 20 x 20 cm brownie baking form
- 250 g flour
- 100 g brown sugar *
- 2 tsp baking powder
- 2 tsp Pumpkin Spice *
- 350 g pumpkin puree
- 1 banana* mashed
- 100 ml maple syrup
- 60 ml oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp baking cocoa
- 4 tbsp vegan milk
Chocolate Cinnamon Crumble
- 60 g flour
- 20 g sugar
- 20 g brown sugar
- 10 g baking cocoa
- 1 tsp cinnamon
- 45 g vegan butter cold
- 1 tsp vanilla extract
- 1 pinch of salt
- Chocolate Drops
- Preheat the oven to 180 degrees top and bottom heat. Lightly grease the baking pan.
- First prepare the streusel. To do this, quickly knead all the ingredients into a dough and set aside.
- For the pumpkin batter, mix the flour, sugar, baking powder and pumpkin spice in a mixing bowl. Add the pumpkin puree, banana, maple syrup, rapeseed oil, apple cider vinegar and vanilla extract. Mix briefly to a smooth dough.
- Spread about 2/3 of the dough in the baking pan. Mix the rest of the batter with the baking cocoa and vegetable milk and distribute on the light batter. For the marble pattern, pull a fork spirally through the layers of dough.
- Crumble the crumble dough over the brownie dough and optionally distribute chocolate drops over the crumble.
- Bake in the oven for about 45 minutes *. Take out and let cool down completely.
- If you change the brown sugar, please note that the consistency of the dough can change. This also applies to the exchange of all other ingredients.
- You can either use a Pumpkin Spice mix or, alternatively, make your own mix. For this you take 1/2 teaspoon each of cinnamon, ginger powder, nutmeg and ground cloves.
- Instead of a banana, you can also use approx. 80g apple sauce or more pumpkin puree. Then sweeten it more if necessary.
- You have two options for making pumpkin puree:
1) In the pot: Dice the Hokkaido pumpkin, place in a saucepan and cover with water. Bring the water to the boil and simmer until the pumpkin is soft. Then pour off the water and puree finely with the help of a hand blender or in a blender.
2) In the oven: preheat the oven to 200 degrees. Cut the Hokkaido pumpkin into small pieces, place on a baking sheet lined with baking paper and bake in the oven for about 20-30 minutes until the pumpkin is soft. Then finely puree with the help of a hand blender or in a blender.
- The baking time can vary depending on the oven.
- It is best to test whether the cake is ready with a wooden skewer or a knife. Both should come out again when piercing the cake without any liquid dough residue.