Vegan Pumpkin Brookies!

October 21, 2016

It’s no secret that I’m a lover of all things pumpkin. And then adding it into my all-time favorite dessert? Winner. I was having some serious cravings for something sweet, and at about 8 o’clock on a Thursday night, I went into the kitchen and began experimenting. The result? Well, that’s what y’all are reading right now. These pumpkin brookies are sweet, completely vegan, and a perfect fall-themed dessert.

Y’all. This cookie/brownie dough is so good that you could probably just eat the whole thing without putting it in the oven! I’m drooling just looking at these pictures.

How good do these look?? They came out perfectly and I’m completely obsessed! I hope y’all give these a try :)

Vegan Pumpkin Brookies!
 
Prep time
Cook time
Total time
 
Author:
Ingredients
Cookie Layer
  • 2 cups almond flour
  • ¼ tsp salt
  • ½ tsp baking soda
  • 3 tsp pure cane sugar
  • 2 tsp pumpkin pie spice
  • ¾ cup chocolate chips
  • 3 tbsp coconut oil
  • 3 tbsp peanut butter
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • ⅓ cup pumpkin puree
Brownie layer
  • ¾ cup whole wheat flour
  • ¼ cup unsweetened cocoa
  • ¼ tsp salt
  • ¼ cup honey
  • 2 tbsp soy milk
  • 1 tsp vanilla extract
  • 2 tsp coconut oil
Instructions
  1. Preheat oven to 350 degrees fahrenheit. Line a 9x9 baking pan with parchment paper, and set aside.
Cookie Layer
  1. In a large bowl, whisk flour, salt, baking soda, sugar, pumpkin pie spice, and chocolate chips. You can choose to add in the chocolate chips later, but I find that it's easier to add it in with all of the dry ingredients so you get an even mix.
    In a small microwavable bowl, microwave coconut oil, peanut butter, vanilla, and honey, until melted. Give a gentle stir until combined. Stir in the pumpkin puree.
  2. Pour the wet ingredients into the dry and stir until well combined. Press dough into the bottom of the parchment-lined pan.
Brownie Layer
  1. In the same large bowl used to mix the cookie layer (just to save you extra cleanup time), mix the flour, cocoa, and salt together. Then, like before, microwave honey, milk, vanilla extract, and coconut oil, and give a gentle stir. Add the wet ingredients into the dry and whisk until all ingredients are incorporated.
  2. Spread the brownie batter on top of the cookie layer and bake in preheated oven for 13 - 16 minutes, until firm.
  3. Sprinkle a bit of confectioner's sugar over top, and enjoy!

Let me know if y’all try these!

Strawberry Shrimp Salad
My Birthday Eats!

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: