Posted in Gardening, Recipes

Vegan pumpkin carob brownies!

Divine vegan pumpkin carob brownies!
Divine vegan pumpkin carob brownies! A lovely interior shot! 🙂

This morning, I made these easy to make carob pumpkin brownies! They are so simple to make yet so pleasurable too. Make them now & enjoy every bite of them! :) They are all wrapped up a lovely food gift! Yum Yum!

Read on for this delicious recipe!

Recipe: For 14  brownies!

** The dry ingredients:

1 cup + 1/2 cup organic white spelt flour

1 cup powdered coconut sugar

1 teaspoon + 1/2 teaspoon baking soda

1 teaspoon baking powder

1 cup pumpkin purée ( fresh or canned )

2/4 cup carob powder

1 teaspoon ground cinnamon

** The wet ingredients:

1/2 cup water

1/2 cup canola oil

2 teaspoons sherry vanilla extract


1. Preaheat your oven to 180° C ( 350 F ) for 10 minutes. I always use a fan oven. Otherwise, adjust your oven to the right temperature.

2. Take your Kenwood & place the K-paddle in. In your large Kenwood bowl, add spelt flour, sugar, carob powder, baking powder, cinnamon & baking soda. Add pumpkin purée.  Mix everything well with the K-paddle. Or if you don’t have a Kenwood, take a large bowl & add dry ingredients together until well joined.

3. In another bowl, add vegetable oil, sherry vanilla extract & water. Whisk away. Then, pour wet ingredients to dry ones & mix with your K-paddle on medium-high speed, until just joined. Pour the mix into a square or rectangular baking pan that has been lined with baking paper, spread the mix evenly out. Bake in the preheated oven for 25 minutes or until the centers are set or the tops aren’t shiny anymore. If you want firmer brownies, bake them longer! Take out of the oven & let the brownies cool in the pan for another 10 minutes before slicing. Leave them to rest for another 10 minutes before enjoying some of them. Leave them in your lined baking pan & place the rest into the fridge to keep. Take them out of the fridge 10 minutes before eating! Enjoy every bite of them! 😉

MMM,….! Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Also get my E-Book Healthy vegan Christmas now! Click onto this photo below!    

You might like:

1. Sophie’s fresh cranberry carob fudge brownies!


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

80 thoughts on “Vegan pumpkin carob brownies!

  1. Thanky you dear Sophie, I’ll try this great recipe, it looks so delicious, I love brownies very much!
    Best regards
    Dina Xx

  2. These brownies are divine and tasty…pumpkin and carob = utterly divine, Sophie – I wish I can wrap them up and pack them for my flight back to Oregon! Do you have a favorite pumpkin puree brand or do you make your own puree? Have a great week!

    1. I make my own & freeze it for 1 year. Now, we can only buy canned in 1 o 2 English shops here in Belgium. 😦

  3. Ah, painful regret: Today in the supermarket I held a pumpkin in my hands….but I put it back 😦 Now I think if I had bought it I could whip these up tomorrow morning. Fabulous recipe!

  4. These sounds simple amazing- i’m actually going to have to make them this minute. Such a crush on carob right now! they look all kinds of gooey deliciousness xxx

  5. Sophie – these brownies sound scrumptious! I love this time of year with all of the fresh pumpkins – there are so many recipes to create with pumpkin that are not only healthy but super delicious too! 🙂

  6. The brownies look so moist and delicious and I totally agree that they can be whisked in the morning…it’s more like making muffins. Thanks so much for sharing although I wish you could have shared a slice as well. Have a wonderful weekend.

  7. Ooh, these are decadent! They sound like a perfect combination. I think I have to make these…lucky for us, it’s very easy to get canned pumpkin in Canada. I would like to try making my own puree sometime though, and taste the difference!

  8. I love cooking with spelt. It gives such a lovely texture to whatever I’m baking. These brownies look really good and I’m sure the pumpkin makes them very moist xx

  9. Whoa! the close up makes it look like a mountain. A brownie mountain: yum!!

  10. These look really yummy, Sophie! I really love your vegan recipes, as I just stopped eating meat and dairy myself I’m in the process of going vegan myself… Although I still eat seafood at the moment and incorporate recipes with dairy for my readers I would like to add in some vegan recipes as well, and you are a big inspiration!! Have a great weekend and thanks for sharing your recipes! xoxo

    1. You know that I am not a vegan,…I love my fish & game way too much for ever being a vegan! 😉 But I am happy that I inspire you with my vegan recipes!

  11. Sophie–you are amazing. Delicious recipes that are healthy too! (I made chocolate pumpkin brownie recipes that were not so healthy this week). You are a good influence on me. thanks.

    1. Yes, Anne but being in the fridge makes them a bit more dense but just right gooeyy in the middle! 🙂 Ha!

  12. Hi Sophie! Just love using pumpkin in baked goods. Adds so much moistness! Thank you for sharing. These look heavenly!

  13. I’m going through your posts, Sophie, and for a second time, this photo stops me dead. It looks so fantastic.

  14. Yummy! I just made a similar recipe yesterday, using an eggplant tomato sauce with butternut squash cubes. Yours looks delish!!

  15. You have just made and ruined my day, all at the same time 🙂 Those brownies look amazing!

Comments are closed.