It’s Thanksgiving this weekend, and you know what that means… Tofurky for all! Okay, so not really… I’m not the hugest Tofurkey fan, but I am grateful for all the great vegetarian versions of holiday feasts out there that give me an alternative to the turkey the rest of my family will be eating at our dinner on Monday night.

I will say this, though: my omni family has zero problems with my vegan desserts. A couple months back, we got together for a family birthday, and I supplied a vegan chocolate cake. The result was a platter that was completely licked clean, and not one complaint heard.

It usually falls to me to contribute some kind of sweet dessert thing to our holiday family dinners. Pie, obviously, is a default dessert, but I’ve also done things like Pumpkin Creme Brulees (catch my entire collection of Pumpkin recipes here)

It looks like this year’s dessert will be these pumpkin brownies.

Now, you might be thinking “chocolate?? and pumpkin??” with some skepticism, but I love them together. The pumpkin makes for a more moist brownie, and let’s face it, nobody wants a dry brownie. Add in some pumpkin pie spices on top of that, bam! You’ve got yourself a winner.

I adapted this recipe from Green & Blacks. The original was almost vegan (it had eggs but no butter or milk), so I simply swapped out the eggs for some aquafaba, and veganized it.

Dark chocolate, by the way, is nearly always vegan. Anything above about 70% usually has no milk added. Check the label just to be certain, of course, but you should be good. For me, the bonus of using dark chocolate is that it intensifies and deepens the flavor.

Happy Thanksgiving, y’all!

Pumpkin-Spiced Brownies {Vegan}

Ingredients

4 ounces Dark Chocolate (I used about 1 & 1/4 bars) Green & Black’s Organic 85%)

1/3 cup coconut oil

1-1/2 cups vegan (unrefined) sugar

1 cup pumpkin puree

1/4 cup aquafaba

2 teaspoons vanilla extract

3/4 cup flour

1 teaspoon pumpkin pie spice (OR 1/2 tsp cinnamon, 1/4 tsp each ground ginger and nutmeg, and a pinch each of ground cloves & allspice)

1 teaspoon baking powder

Method

In a small sauce pan over medium-low heat, melt the Chocolate and the coconut oil together, stirring regularly. Once melted, stir in the sugar and pumpkin puree, then aquafaba and vanilla extract. In a separate bowl whisk together flour, pumpkin pie spice, baking powder, and sea salt. Add the wet to the dry ingredients and fold in without over mixing. Pour the brownie batter into a parchment-lined 8″x8″ pan, prepared pan and bake in a preheated 350 degree oven for about 30-35 minutes.

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