Fudgy Pumpkin Chocolate Brownies

a chocolatey seasonal treat for fall days

A hand holds a piece of pumpkin chocolate brownies, showing off all the layers
Goal muscle_building
Total time 40 mins
Difficulty Easy
Nutritional value (per portion)
kcal 249
Protein 13 g
Fat 12 g
Ingredients …

10 Persons

You will need

For the pumpkin frosting:
100 g hokkaido/red kuri/sunshine squash
200 g cream cheese, vegan
1 tbsp e037
1 tsp cinnamon
0.5 tsp nutmeg, ground

For the brownie batter:
245 g black beans
80 ml water
60 g almond butter
20 g cocoa powder
30 g e038
110 g stevia
1 tsp baking powder
50 g dark chocolate
1 pinch salt

Fudgy Pumpkin Chocolate Brownies

a chocolatey seasonal treat for fall days

By: Anne-Sophie Hoffman
The leaves are turning orange, yellow, and red. The air’s getting crisp and the light is shining golden. What else is missing? The smell of freshly-baked pumpkin chocolate brownies as you walk into the door after your long fall nature walk or jog.


  • Ingredients:
    100 g pumpkin
    Cut the pumpkin into bite-sized pieces. Boil in a pot for about 10 minutes, until soft.
  • Drain the pumpkin pieces. Puree with a blender or a stick blender.
  • Ingredients:
    200 g vegan cream cheese, 1 tbsp e037, 1 tsp Flavour Kick Vanilla, 1 tsp cinnamon, 0.5 tsp nutmeg
    Once the pumpkin puree has cooled, mix with the cream cheese in a large bowl. Add the spices, the Flavor Kick, and the Vegan Protein and stir until it's all smooth.
  • Preheat the oven to 180° C. Line a 15x23cm baking dish with parchment paper.
  • Ingredients:
    2 tbsp White Chia Seeds, 80 ml water
    Now make the brownie batter: First, mix the chia seeds and water in a small bowl. Set aside until they have expanded.
  • Ingredients:
    245 g black beans, 60 g almond butter, 20 g cocoa powder, 30 g e038, 2 tsp Flavour Kick Chocolate, 45 g Instant Oats, 110 g stevia, 1 tsp baking powder, 1 pinch salt
    Meanwhile, put all the ingredients (except the dark chocolate and the chia seeds) into a powerful blender. Puree until well mixed. Add the chia seeds and blend again until you have a smooth batter.
  • Ingredients:
    50 g dark chocolate
    Chop the chocolate into large pieces. Add to the batter and stir briefly.
  • Put the brownie batter into the prepared baking dish.
  • Spread the pumpkin frosting on top of the pumpkin chocolate brownies. Get a fork, dip it into the batter, and move it in wave-shaped motions to make a lovely swirl pattern.
  • Bake the brownies at 180° C for 25-30 minutes.
    Fudgy Kürbis Schokoladen Brownies
  • Enjoy!
Our tip Fudgy Pumpkin Chocolate Brownies

Our Tip: Not a fan of pumpkin chocolate brownies?

There are so many ways to work vegetables into brownies. You could whip up beet brownies, zucchini brownies, or these pumpkin beauties. Putting vegetables into your batter's good for more than just fiber: each one has its own way to turn the batter super fudgy. We can't get enough!
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