Halloween Vegan Pumpkin Brownies are one of those treats I always crave when the fall breeze sets in. I remember the first time I baked them—it was a chilly October evening, and I wanted something fudgy but seasonal. Mixing rich chocolate with spiced pumpkin swirl gave me exactly what I was looking for: fudgy pumpkin brownies that tasted indulgent yet felt festive. The swirl of deep chocolate and bright pumpkin created a marbled look that stole the spotlight on my Halloween dessert table. Ready in under an hour, these easy vegan brownies became my go-to treat for spooky gatherings. With every bite, you get the best of both worlds: a dense chocolatey base balanced by spiced pumpkin layers.
If you’ve been searching for the best Halloween Vegan Pumpkin Brownies or wondering how to make dairy-free pumpkin brownies that still taste decadent, this recipe is the one. Whether you’re planning a family movie night with classics like Creepy Cute Mummy Veggie Wraps or setting up a Halloween party table with Sweet Graveyard Chocolate Cake, these brownies will fit right in.
Why you’ll love this recipe:
- Rich, fudgy texture with warm fall spices
- Completely plant-based and dairy-free
- Easy to make with simple pantry staples
- Customizable for gluten-free pumpkin brownies
- Perfect for vegan fall baking recipes and holiday gatherings
A fun fact? Pumpkin puree not only brings seasonal flavor but also works as a natural egg replacer, keeping these brownies moist without dairy or eggs. That’s why plant-based pumpkin brownies like these have grown so popular during the fall season.
Ingredients You’ll Need
For Brownie Batter
- ⅔ cup vegan butter
- ½ cup brown muscovado sugar
- ¾ cup granulated sugar
- 4 teaspoon vanilla extract
- ⅓ cup + 2 tbsp almond milk (or other plant milk)
- 1⅓ cup all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup dark chocolate, chopped
For Pumpkin Swirl Batter
- ½ cup pumpkin puree
- ¼ cup almond milk
- ½ teaspoon orange zest
- 1 teaspoon orange juice, freshly squeezed
- 2 tablespoon olive oil (or vegetable oil)
- 3 teaspoon vanilla extract
- ⅛ cup granulated sugar
- ⅔ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- Pinch of salt
Optional add-ins: walnuts for crunch, extra chocolate chips for gooeyness, or a dusting of powdered sugar for serving.
Step-by-Step Instructions
Make the Brownie Batter
Whisk melted vegan butter with both sugars until dissolved. Add vanilla and almond milk, whisking until smooth. In a separate bowl, mix flour, cocoa, baking powder, and salt. Slowly fold in the wet mixture. Stir in chopped chocolate evenly.
Tip: Don’t overmix—this keeps brownies fudgy.
Make the Pumpkin Swirl Batter
In another bowl, combine pumpkin puree, almond milk, zest, juice, oil, vanilla, and sugar. In a separate bowl, whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt. Gently mix wet and dry until just combined.
Assemble the Brownies
Grease a baking tin and line with parchment. Spread brownie batter evenly. Spoon pumpkin batter into long wells. Use a skewer to swirl the two batters into a marbled pattern.
Bake and Cool
Bake at 356°F (180°C) for 25 minutes. Cool fully before slicing into squares.
Pro Tips for Success
- Chill brownies before slicing for clean edges.
- Use canned pumpkin puree, not pumpkin pie filling.
- For gluten-free pumpkin brownies, swap in 1:1 gluten-free flour.
- Sprinkle extra dark chocolate chunks on top before baking for richness.
Delicious Variations
- Nutty Pumpkin Brownies: Add pecans or walnuts for crunch.
- Gluten-Free Pumpkin Brownies: Use certified GF flour.
- Spiced Latte Swirl: Add espresso powder to the chocolate layer.
Serving Suggestions
These brownies shine at Halloween parties alongside Creepy Crunchy Monster Candy Bark or paired with Creepy Cool Green Slime Punch. For cozy evenings, serve warm with vegan vanilla ice cream or share them with other fall favorites like Pumpkin Streusel Muffins and Pumpkin Muffins.
Nutritional Information (per square)
- Calories: ~210
- Carbs: 28g
- Protein: 3g
- Fat: 10g
- Sugar: 15g
- Fiber: 3g
Storage & Leftovers
- Fridge: Store in airtight container up to 5 days.
- Freezer: Freeze slices up to 2 months. Thaw overnight.
- Reheat: Microwave 15–20 seconds for warm gooey texture.
FAQs
What are the 4 ingredient pumpkin brownies?
They usually use pumpkin puree, cocoa powder, sugar, and flour—simple but less rich than these fudgy pumpkin brownies.
What is the secret to making good brownies?
Don’t overbake. Keeping them slightly underdone makes them fudgy and moist.
Can vegans eat pumpkins?
Yes, pumpkins are naturally vegan and perfect for plant-based recipes.
Can I substitute pumpkin for eggs in brownies?
Absolutely. Pumpkin puree works as a binder and adds moisture, making it a great egg substitute.
Conclusion
Now you know how to make Halloween Vegan Pumpkin Brownies that are fudgy, festive, and perfect for spooky season. Whether paired with Pumpkin Pecan Cobbler or served after Pumpkin S’mores Cookies, they’ll bring chocolatey, spiced comfort to every bite. Give them a try this Halloween and share your twist in the comments!
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Print
Halloween Vegan Chocolate Swirl Pumpkin Brownie – Fudgy, Festive, and Perfect for Spooky Nights
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Diet: Vegan
Description
Fudgy Halloween Vegan Pumpkin Brownies with a chocolate swirl, spiced pumpkin batter, and rich dairy-free chocolate base.
Ingredients
Brownie Batter:
⅔ cup vegan butter
½ cup brown muscovado sugar
¾ cup granulated sugar
4 tsp vanilla extract
⅓ cup + 2 tbsp almond milk
1⅓ cup all-purpose flour
1 cup cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup dark chocolate
Pumpkin Swirl:
½ cup pumpkin puree
¼ cup almond milk
½ tsp orange zest
1 tsp orange juice
2 tbsp olive oil
3 tsp vanilla extract
⅛ cup granulated sugar
⅔ cup flour
1 tsp pumpkin pie spice
1 tsp cinnamon
¾ tsp baking powder
Pinch salt
Instructions
1. Make brownie batter and fold in chopped chocolate.
2. Mix pumpkin swirl ingredients until just combined.
3. Spread brownie batter in pan and add pumpkin swirl in wells.
4. Swirl batters with skewer.
5. Bake at 180°C (356°F) for 25 min.
6. Cool completely before slicing.
Notes
For gluten-free pumpkin brownies, use 1:1 gluten-free flour. Chill before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Halloween Vegan Pumpkin Brownies, fudgy pumpkin brownies, easy vegan brownies