These Vegan Pumpkin Frosted Brownies are the perfect combination of bittersweet chocolate brownies and pumpkin spice frosting (made with real pumpkin!) Get the recipe below.
Vegan brownies
I love brownies. Who doesn't? They're so versatile and can carry a whole range of toppings and flavours. This time, they're topped with pumpkin spice frosting, made with REAL pumpkin for a fun autumnal twist.
To make the brownies you'll need a couple of ingredients:
- Bananas
- Vegetable oil
- Plant milk
- Caster sugar
- Vanilla paste
- Self raising flour (or plain flour and baking powder)
- Cocoa powder
It's not a particularly long list and they're all ingredients that are easy to find. There are no specialist ingredients or expensive egg and dairy replacements here.
The method for making brownie batter really only involves two steps:
- Mix together your wet ingredients
- Add in your dry ingredients.
Once you've done that you will have luscious brownie batter ready to bake. They only take 25 minutes in the oven but you'll need to be patient and wait until they cool down before you can frost them.
Pumpkin spice frosting
As if brownies weren't good enough on their own, they are made extra special with a pumpkin spice frosting. It's made from vegan butter, icing sugar, pumpkin puree and spices. You can use a pre-made pumpkin spice mix or follow my recipe which lists out each spice separately.
The key to super soft, creamy frosting is NOT to use spreadable vegan butter. You definitely don't want to do that as the water content is too high. Instead, you want to beat the vegan block butter for at least 5 minutes. The longer you beat it and whip it up the lighter and creamier it will get. The icing sugar will then dissolve and it won't be at all grainy.
The pumpkin puree in the frosting also gives it a really velvety texture as well as a light pumpkin flavour and a lovely shade of orange. If you want it more orange you can of course add food colouring but I prefer to leave it natural.
Once the brownies are baked and have been left to cool, all that is left to do is spread over the pumpkin frosting. You could pipe it in a beautiful pattern but I like to simply spread it across the top making sure every bite has plenty of frosting!
To make them a little spooky for Halloween you could also add some themed sprinkles.
The recipe
Vegan Pumpkin Frosted Brownies
Ingredients
For the brownies
- 2 bananas ripe
- 4 tablespoon sunflower oil or other unflavoured oil
- 150 grams caster sugar
- 4 tablespoon plant milk e.g. oat milk or soy milk
- 100 grams self-raising flour
- 4 tablespoon cocoa powder
For the frosting
- 60 g vegan butter block not spreadable
- 45 g pumpkin puree
- 0.25 teaspoon cinnamon
- 0.25 teaspoon ginger
- 1 pinch nutmeg
- 0.25 teaspoon vanilla paste
- 125 g icing sugar
Instructions
- Preheat your oven to 180C / 350F / gas 4 and line a 23 X 23 cm (9 inch by 9 inch) cake tin / brownie pan with grease proof paper.
- Mash the bananas in a large bowl using a fork.
- Next add in the sugar, oil, milk and mix well.
- Sift the flour and cocoa powder into the bowl and mix well.
- Pour the batter into your lined tin and make sure it is level.
- Bake in the centre of the oven for 25 minutes or until the brownies are springy to the touch.
- Let the brownies cool before frosting.
- In a large bowl beat the vegan butter until it becomes creamy.
- Add in the pumpkin puree, icing powder and spices and continue to beat until well combined.
- Beat for 5 minutes or until it is light and smooth.
- Spread or pipe the frosting over the top of the brownies before cutting into 12 pieces.
Nutrition
More sweet pumpkin recipes
Got a tin of pumpkin puree to use up? Why not try another one of these pumpkin recipes.
More brownie recipes
If you like these pumpkin frosted brownies, why not try another vegan brownie recipe from the blog.
What sweet treat will you bake next?
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