The classic brownie gets a fall makeover with these Vegan Pumpkin Swirl Brownies! Chocolatey batter and pumpkin spice are marbled together for a perfectly delicious dessert.
Happy Friday, friends! I’ve got a cozy, fall-inspired recipe for you: Vegan Pumpkin Swirl Brownies. I first shared a version of these years ago, and I finally updated the recipe to be fully plant-based with better photos. The result is rich, fudgy brownies swirled with spiced pumpkin — the perfect seasonal treat.
The base recipe is adapted from my beloved brownie recipe and keeps things simple with pantry staples. The only vegan-specific items are ground flaxseed (used as an egg substitute) and vegan butter. Everything else is straightforward and easy to find.
What you need to make vegan pumpkin swirl brownies
- Pumpkin puree — Use plain pumpkin puree, not pumpkin pie filling.
- Cocoa powder — I prefer dark cocoa for a deep chocolate flavor, but use whatever you like.
- Granulated sugar — Use a vegan-friendly sugar if that matters to you.
- Ground flaxseed — Mix with warm water to create a simple vegan egg replacer.
- Vegan chocolate chips — Mini chips work particularly well for these brownies.
- Pumpkin pie spice — or a homemade blend of cinnamon, ginger, nutmeg, allspice, and cloves. If needed, cinnamon alone is an acceptable substitute.
- Vegan butter — this helps give the brownies a rich, fudgy texture.
- Vanilla extract, all-purpose flour, baking powder, salt — pantry basics that round out the batter.
To make these brownies you’ll prepare a single batter, split it in two, and flavor one half with cocoa and chocolate chips and the other with pumpkin puree and pumpkin spice. Layer alternating spoonfuls of each batter in a lined pan and gently swirl with a butter knife to create a marbled effect. A sprinkle of extra chips on top adds a pretty finish. Bake, cool briefly, slice, and enjoy — chocolate and pumpkin are an unbeatable pair.
These brownies are easy to make, full of fall flavor, and perfect for sharing. If you love brownies and pumpkin, this is one you won’t want to miss.
Looking for more pumpkin treats?
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Chocolate Chip Layer Cake
- Vegan Pumpkin Spice Latte Cinnamon Rolls
- Chocolate Pumpkin Roll
- Pumpkin Banana Bread
vegan pumpkin swirl brownies
Ingredients
- 2 tablespoon ground flaxseed + 6 tablespoon warm water
- 1 cup white sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup melted vegan butter
- 1 teaspoon vanilla
- ¼ cup cocoa powder
- 2 tablespoon nondairy milk
- ¼ cup vegan chocolate chips
- ¼ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
Instructions
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Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper (parchment prevents sticking better than spray).
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In a small bowl, combine the ground flaxseed and warm water; set aside to thicken.
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In a medium bowl, whisk together the sugar, flour, salt, and baking powder.
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Stir in the melted vegan butter and vanilla, then add the flax mixture and mix until combined.
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Transfer half the batter to a separate bowl. To one half add the cocoa powder, nondairy milk, and chocolate chips. To the other half add the pumpkin puree and pumpkin pie spice.
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Spoon alternating dollops of chocolate and pumpkin batter into the prepared pan. Use a spoon or butter knife to swirl for a marbled look. Sprinkle extra chocolate chips on top if desired.
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Bake for 35–40 minutes, until the center is just set and a toothpick comes out mostly clean (some melted chips are fine).
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Allow the brownies to cool slightly before slicing. Serve warm or at room temperature.
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