Vegan Halloween Pumpkin Spice Brownies with Dark Chocolate

This Halloween I made some dark chocolate Halloween pumpkin spice brownies to share with the twins.

I made these Pumpkin spice brownies on Saturday and as I type this on Sunday at 5pm they are all gone!!! They were a big hit!

They also loved the Halloween Green Monster Muffins!

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Halloween is in a few days and I am looking forward to it. Australia does not celebrate it much but I want to dress up the kiddies and we live in a new street with lots of kids/teenagers around so we might get a few trick or treaters!

They are vegan, soy-free, nut-free and refined sugar-free. (If you want to make them GF just use buckwheat or a gf baking flour mix)

I used homemade pumpkin puree as it is much healthier than the canned version which can be full of sugar.

I added Pumpkin Pie spices to make it more “pumpkiny” but you could omit them. I was out of ground clove and all spice so I used my DoTerra essential oils and used a drop of clove essential oil and a drop of On Guard essential oil.

And to make my brownies more spooky and Halloween-themed I tried to make a spider web using tahini and added little plastic spiders. It was fun to do with my kiddies haha

Vegan Pumpkin Spice Brownies


  • 1 cup of puree pumpkin
  • 1/2 cup of coconut milk
  • 1 1/2 cup of wholemeal (whole-wheat) flour
  • 1/2 cup of coconut sugar
  • 7 tbsp of raw cacao powder
  • 1/3 cup of melted coconut oil
  • 3 tsp of cinnamon powder
  • 1 tsp of ground ginger powder
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of ground all-spice
  • 1/2 tsp of ground cloves


  1. Pre-heat your oven to 180 degrees Celsius;
  2. Prep your pumpkin puree by cutting, peeling and steaming/boiling your pumpkin and then puree it.
  3. In a bowl, mix the dry ingredients and spices together.
  4. Add in your pumpkin puree then the coconut milk and melted coconut oil.
  5. Combine together but do not over stir.
  6. Place in your square brownie tin lined with baking paper and cook for 20-25 minutes at 180 degrees Celsius or until a knife inserted comes out clean.
  7. Optional: Trace circles with tahini and with a knife trace lines from the centre to the outside of the brownie to create spiderweb-like-lines. 

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