Black and Orange Pumpkin Brownies (vegan, gluten-free, oil-free, refined sugar free!)

Prep time: ~20 minutes

Bake time: 30–40 minutes


Brownie batter:

  • 1 can black beans
  • 1/3 cup cacao powder
  • 1/3 cup black rice flour (or other gluten-free flour)
  • 1 Tbsp. agave
  • 2 Tbsp. blackstrap molasses
  • 1 chia or flax “egg” (1 Tbsp. ground seeds + 3 Tbsp. water, let sit 10 minutes)
  • 1/2 cup carob chips
  • 1-2 Tbsp. plant milk, if using a weaker blender

Pumpkin topping:

  • 1/3 cup pumpkin purée
  • 1/2 tsp. pumpkin pie spice
  • 1 Tbsp. almond butter
  • 1 tsp. agave

Preheat oven to 350 degrees. Combine all ingredients for the brownie batter (except the carob chips) in a blender or food processor until a smooth batter is formed.

vegan pumpkin brownie recipe halloween gluten free

Transfer to a mixing bowl and fold in carob chips. Transfer mixture to a baking pan lined with parchment paper.

vegan brownie batter mix

Whisk together all ingredients for the pumpkin half. With a small spatula, place dollops of the pumpkin mixture on top of the chocolate mixture.

vegan pumpkin mix

Gently sweep spatula along dollops to create a streaky, marbling effect.

vegan pumpkin brownie recipe halloween gluten free

Bake at 350 degrees for 30-40 minutes, until toothpick inserted into the brownie batter comes out clean. Let cool completely before removing from pan and cutting.

Did you try this recipe? Tag me on Instagram (@caseygoesvegan) if you try this out! Hope you’re all enjoying the beginning of fall.



One Comment Add yours

  1. Niteshkumar says:

    I am gonna definately try this recipe…
    Thank you for sharing recipe…
    You can also find more such delicious recipes at


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