Pumpkin-Spiced Brownies {Vegan}

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.

Pumpkin Spiced Brownies Vegan

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!

Vegan Pumpkin Spiced Brownies

Pumpkin-Spiced Brownies {Vegan}


  • 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


  1. In a small sauce pan over medium-low heat, melt the Chocolate and the coconut oil together, stirring regularly.
  2. Once melted, stir in the sugar and pumpkin puree, then aquafaba and vanilla extract.
  3. 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.
  4. 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.


Vegan Eton Mess

Ya gotta love the British. Only from the country that gave us mushy peas could there come a dessert called Eton Mess.

The British love their layered desserts. Take, for example, the trifle: layers of cake interspersed with macerated fruit, whipped cream, and sometimes booze. There’s truly nothing not to like about that.

Vegan Eton Mess

Eton Mess is another example of a British dessert that sounds a bit… dodgy, but is actually quite delicious.

It’s thought to have originated at Eton College (hence the name), but it is also kind of a messy dessert. It looks messy. But, like a trifle, all the working parts come together to result in something really tasty.

Regular Eton Mess is made by throwing together a few simple ingredients: strawberries, usually, though really any kind of nice summer fruit can do, berries especially. Secondly, there is a creamy element. This can be just whipped cream, or a mixture of whipped cream and Greek yogurt. Finally, there’s the textural element–and that is meringues or pavlovas. In fact, this dessert is a great excuse to use up leftover pavlovas or ones that have broken by mistake.

Now, of course this recipe is vegan, so that means no whipped cream, no greek yogourt, and no meringues (which are made with egg whites). However, that doesn’t mean you can’t make a really great version using zero animal products. Because you can.

Aquafaba (duh) is the star of this dish. You use it both in the meringues and also as a whipped cream replacement, and it performs brilliantly in both roles.

And yes, while it looks like a mess, it actually is really tasty. The chunks of pavlova add a nice crunchy textural element to what would otherwise be a very smooth and creamy dessert. Give it a try!

Vegan Eton Mess

Vegan Eton Mess


  • 2⁄3 cup aquafaba
  • 1⁄4 cup plus 2 tbsp granulated sugar (divided)
  • 1⁄4 tsp cream of tartar
  • 1/4 tsp vanilla beans or 1 tsp vanilla extract
  • 1 pint fresh strawberries or raspberries
  • 1 tsp white balsamic vinegar
  • 1 single-sized portion vegan yogurt

And here’s how to make it:


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