Vegan pumpkin brownies that will sweeten your autumn! Cinnamon and moist pumpkin dough, a chocolate brownie layer and sweet chocolate cinnamon crumble. A simple and quick recipe for fluffy pumpkin brownies.
This fall, I’ve really tried my best to give you as many pumpkin recipes as possible. And I think I’ve set a new record … I’ve never ate so many pumpkins in 3 months, like this year haha. AND IT WAS GREAT! Pumpkins are so great. There are countless hearty and sweet recipes, you can even prepare drinks with them! A 3 course pumpkin menu including drinks would be possible ;-).
Here are some pumpkin recipes (all vegan) that I shared with you on my blog and on Instagram in the last few weeks:
- 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
What were your favorite pumpkin recipes this fall?
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
These pumpkin brownies taste like autumn. And chocolate. They are fluffy, moist and easily made.
For the pumpkin brownies, I used my pumpkin cake recipe as a base and mixed some of the dough with baking cocoa and a dash of vegan milk, so we have a brownie dough. Additional I sprinkled the brownies with sweet chocolate cinnamon crumble and chocolate chips and baked it. A true dream for all pumpkin and chocolate lover!
The recipe is totally simple and the result is SO delicious!
If you make these vegan 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
Equipment
- 20 x 20cm baking form
Ingredients
Pumpkin dough (light)
- 250 g flour
- 100 g brown sugar *
- 2 tsp baking powder
- 2 tsp Pumpkin Spice *
- 350 g pumpkin puree
- 1 ripe banana mashed
- 1 tsp vanilla extract
- 100 ml maple syrup
- 60 ml rapeseed oil
- 1 tbsp apple cider vinegar
Pumpkin Brownie dough (dark)
- 2 tbsp baking cocoa
- Dash of 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
Optional
- Handful of chocolate drops
Instructions
- Preheat the oven to 180 degrees and lightly grease a 20 x 20cm baking form.
- For the crumble knead all ingredients into a dough and set aside.
- For the light pumpkin dough, first put all dry ingredients in a bowl and mix.
- Add the remaining ingredients and mix to a dough.
- Add 2/3 of the dough to the baking form and mix the remaining dough with baking cocoa and a dash of vegan milk.
- Spread the dark pumpkin brownie dough onto the light dough and marble with a fork *.
- Crumble the chocolate cinnamon crumble dough over the cake and optionally spread the chocolate drops on the crumbles.
- Bake the pumpkin brownies in the oven for about 45 minutes. Then let cool completely.
Notes
- In case you exchange the brown sugar please note that the consistency of the dough may change.
- you can either use a pumpkin spice blend or make your own pumpkin spice mix: 1/2tsp cinnamon, 1/2tsp ginger, 1/2tsp nutmeg and 1/2tsp cloves.
- To make pumpkin puree you have two options:
- In the pot: Cut a hokkaido pumpkin into small pieces, place in a saucepan and cover with water. Bring the water to boil and simmer until the pumpkin is soft. Then drain off the water and mix in a blender.
- In the oven: Preheat oven to 200 degrees. Cut the hokkaido pumpkin into small pieces, spread on a baking sheet lined with baking paper and bake in the oven for about 20 to 30 minutes until the pumpkin is soft. Then mix in a blender.
- For marbling I go with spiraling movements from top to bottom through the dough by "lifting" the light dough. Do not fold in too much, as otherwise the dough will mix.
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