Tag Archive for pumpkin spice

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.


Pumpkin-Spiced Bread Pudding (gluten-free)

And just like that, it was Thanksgiving…

In my family, Thanksgiving is usually hosted at my bother’s place, and it’s a pretty traditional one: turkey roasted with a bacon jacket, mashed potatoes, yams with marshmallows, grilled asparagus, candied carrots. One year, my sister-in-law (who is a vegetarian) and I made a Tofurkey, but it disappointed (although it tasted a lot better with turkey gravy on it).

pumpkin spiced bread pudding gluten free

I tend to get assigned dessert. I’ve done traditional pies (in honour of my mom) in apple and pumpkin, I’ve done pumpkin creme brûlée. This year, we are celebrating my dad’s birthday as well as Thanksgiving, so it might be a pumpkin chocolate cake.

Bread pudding is also a great option. This one marries pumpkin with the traditional pumpkin pie spices. It’s simple to make, and you could make it ahead, and then just rewarm it before serving. I am serving mine with a store-bought dulche de leche, but a caramel (homemade or store bought) would also pair quite nicely.

You can make this bread pudding gluten-free by using a gluten-free bread, as there is nothing with gluten in any of the other ingredients. I recently discovered a fabulous gluten-free brioche at Scandilicious on the very end of Victoria Drive, and that’s what I used for this recipe.

pumpkin spiced bread pudding gluten free


Pumpkin-Spiced Bread Pudding


  • 2/3 cup half and half
  • 300 ml-can pumpkin puree
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons vanilla extract
  • 2 tbsp bourbon
  • 6 cups challah or brioche–it’s better if it’s a bit stale
  • for garnish: dulche de leche, caramel sauce and/or whipped cream


  1. Cut up the bread into 1/2″ cubes, place in a large bowl, and set aside.
  2. In a separate bowl, whisk together the half and half, eggs, pumpkin, brown sugar, spices, vanilla and bourbon.
  3. Pour the custard mixture over the bread cubes and mix well. Allow to sit for about 15 minutes so the bread can absorb the custard.
  4. Pour the bread pudding into a baking dish–9″ x 9″ or equivalent, and bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean.
  5. Serve family-style at the table with the dulche de leche or caramel and whipped cream on the side.