Vegan Pumpkin Pecan Brownies

Treat #2 of 3 Halloween treats featured in my Minimalist Halloween Series video.

Prep Time: 15 minutes

Cook Time: 30 to 35 minutes

Total Time: 45 to 50 minutes (plus additional cooling time)

Yield: 9 to 12 brownies



  • 2 flaxseed eggs (2 tbsp. flaxseed meal + 5 tbsp. water)

  • 2/3 cup flour unbleached all-purpose flour (substitute for gluten-free flour)

  • 1 tbsp. unsweetened cocoa powder

  • 1 tsp. instant coffee

  • 1/4 tsp. baking powder

  • 1/2 tsp. sea salt

  • 3/4 cup chopped non-dairy semi-sweet baking chocolate (melted)

  • Extra 1/2 to 3/4 cup chopped non-dairy semi-sweet chocolate or chocolate chips (not melted)

  • 1/2 cup chopped pecans (plus a couple tbsp. more for topping)

  • 1/2 cup flavorless oil (I used sunflower oil. Coconut and avocado oil work well too!)

  • 1/2 cup granulated sugar

  • 1 tsp. vanilla extract

Pumpkin Filling:

  • 2 flaxseed eggs (2 tbsp. flaxseed meal + 5 tbsp. water)

  • 1/2 cup canned or fresh pumpkin purée (NOT canned pumpkin filling)

  • 1/4 cup brown sugar

  • 1/2 tsp. vanilla extract

  • 1/2 tsp. orange zest

  • 2 tbsp. cornstarch

  • 3/4 tsp. pumpkin pie spice (substitute cinnamon)

  • a pinch of sea salt (optional)


  1. Preheat oven to 350º Fahrenheit.

  2. Make the flaxseed eggs by mixing 2 tbsp. of flaxseed meal with 5 tbsp. of water. Set aside.

  3. Chop 3/4 cup baking chocolate (plus 1/2 to 3/4 cup extra for the mix-in if not using chocolate chips). Melt the 3/4 cup chocolate in the microwave at 10 second intervals just till melted through making sure to mix in between each interval to prevent from burning.

  4. Chop the pecans and set aside for later.

  5. In a small mixing bowl add the flour, cocoa powder, instant coffee, baking soda, and sea salt. Set aside to work on the wet ingredients.

  6. In a big mixing bowl mix together the oil, sugar, and vanilla extract. Add in the melted chocolate and flaxseed eggs mixing everything thoroughly.

  7. Add the dry ingredients into the wet ingredients mixing till about halfway combined.

  8. Add in the chopped chocolate or chocolate chips and the pecans and finish mixing making sure not to over mix.

  9. Spread batter into a lined 8" x 8" or 9" x 9" pan lined with parchment paper. Set aside to prepare the pumpkin filling

  10. Make 2 flaxseed eggs again by mixing 2 tbsp. of flaxseed meal with 5 tbsp. of water. Set aside.

  11. Using the same mixing bowl (because why wash more dishes?), mix together the pumpkin, brown sugar, vanilla extract, and orange zest. Mix in the flaxseed eggs.

  12. Add the cornstarch, pumpkin pie spice, and pinch of salt and mix.

  13. Spoon the pumpkin filling mixture all over the brownie batter a couple tablespoons at a time then swirl it into the brownie batter with a butter knife or skewer just till distributed evenly on the surface. You don't want to end up mixing the pumpkin filling and the brownie batter together or the flavors won't be as balanced.

  14. Top with some extra pecan pieces and bake in the preheated oven for 30 to 35 minutes.

  15. Let cool for at least 10 minutes before cutting and serving.

Written recipe for treat #1 - Vegan Halloween Confetti Cookies

Written recipe for treat #3 - Vegan Halloween Peanut Butter Rice Crispy Treats


Snap a photo and tag me on Instagram @samanthasambile and hashtag #eatwithsamsam. I'd love to see your creations!

Also, comment below to let me know how yours came out!