Vegan Pumpkin Spice Brownies

Enjoy the flavors of fall with these Vegan Pumpkin Spice Brownies! They have a rich soft texture with just the right level of sweetness...you'll be baking these all season long!

Recipe and photo credit: Nabia Ahmad

Ingredients:

• 1 1/4 cup wheat flour 
• 1/4 vegetable oil
• 1/4 teaspoon fine sea salt
• 1 1/2 tsp vanilla extract 
• 1/2 cup vegan chocolate chips 
• 1/8 teaspoon baking soda 
• 2 1/2 tablespoons tapioca starch 
• 1/2 cup coconut milk 
• 1 cup pumpkin purée 
• 1/4 cup of thick cashew cream 
• 1/2 cup sugar (add 1/4 more if you like brownies sweeter) 
• 1/4 cup cocoa powder
• 1 teaspoon pumpkin pie spice 

Directions:

1. Preheat oven to 365 degrees 
2. To make the brownie layer, heat coconut milk to almost boil, add sugar and cocoa powder, mix well 
3. Once cooled, add oil and 1 tsp vanilla extract 
4. In a separate bowl whisk together flour, baking soda, and 1 tablespoon tapioca starch 
5. Add dry ingredients to wet ingredients, mix to combine, fold in half of the chocolate chips 
6. Spread the batter into an 8x8 pan lined with parchment paper 
7. To make the pumpkin batter, mix together pumpkin purée, cashew cream, 1 1/2 tablespoon tapioca starch, 1/2 teaspoon vanilla extract, pumpkin pie spice, and 2 tablespoons chocolate chips 
8. Pour pumpkin batter over brownie batter in baking pan
9. Take a fork and dip into both batters and twist to make a swirl effect 
10. Sprinkle remaining chocolate chips over the top
11. Place baking pan in the oven and bake for 30-35 minutes until just set
12. Let cool completely on wire rack before cutting into squares 
13. Enjoy!