This recipe is similar to the salted caramel brownies that I shared last week as the brownie base is the same recipe. These ones however are topped with a festive creamy cashew-based pumpkin spice frosting, so they are the perfect treat to have to hand for trick or treaters. 

Pumpkin spice frosted brownies. No-bake and vegan recipePin 

WHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Healthier Halloween treat
  • Easy to make
  • No-bake
  • Egg-free
  • Dairy-free
  • Free from animal-derived products
  • Can be easily adapted as Gluten-free (check labels of ingredients if you have a severe allergy/intolerance)
Pumpkin spice frosted brownies. No-bake and vegan recipePin

More vegan pumpkin recipes

Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And subscribe via email to get all our new recipes!

Vegan Pumpkin Spice Frosted Brownies (No-Bake)

5 from 2 votes
PREP TIME: 40 mins
COOK TIME: 2 hrs
TOTAL TIME: 2 hrs 40 mins
Servings: 12
PRINT RECIPE PIN RECIPE

Description

This recipe is similar to the salted caramel brownies that I shared last week as the brownie base is the same recipe. These ones however, are topped with a festive creamy cashew based pumpkin spice frosting, so they are the perfect treat to have to hand for trick or treaters!

Ingredients

BROWNIE BASE

  • 2 cups (235 g) walnuts
  • ½ cup (43 g) cacao powder
  • ¼ teaspoon (1.25 g) Himalayan pink salt
  • 12 (288 g) medjool dates, pitted
  • 1 tablespoon (15 g) cashew butter

PUMPKIN SPICE FROSTING

  • 1 cup (130 g) cashews, soaked in water for 6 hours and rinsed
  • ½ cup (122.5 g) pumpkin puree
  • 3 tablespoons (45 ml) pure maple syrup
  • 2 tablespoons (30 g) coconut oil, solid
  • 1 teaspoon (5 ml) vanilla bean paste
  • ½ teaspoon (2.5 g) ground cinnamon
  • ½ teaspoon (2.5 g) ground ginger
  • ½ teaspoon (2.5 g) mixed spice
  • Pinch ground cloves

GARNISH

  • ½ cup (91 g) vegan chocolate drops

Instructions

  • To make the base begin by adding the walnuts and salt to your food processor.
  • Blitz until they form a light crumb consistency.
  • Add the cacao powder and blend for another minute to combine.
  • Lastly, add the dates and cashew butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
  • Line your baking dish/lunch box with parchment paper and press the brownie dough evenly into the base of the pan
  • Alternatively, you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin.
  • Set the brownie dough aside in the fridge.
  • For the pumpkin frosting, add all your ingredients to a high-speed blender and blitz until smooth and creamy.
  • Transfer the frosting to a bowl, cover, and refrigerate for at least an hour. The mixture should thicken slightly, if it is still runny, place it in the freezer for about 30 minutes.
  • Stir the icing and frost the top of the brownies using a spatula.
  • Refrigerate the brownies for another hour.
  • Cut the brownie into 8 large or 12 small serving sizes and top with dark chocolate drops.
  • These brownies can be stored in the fridge in an airtight container for a couple of days. Alternatively, you can freeze them and defrost them as needed.

Nutrition

Calories: 347kcal | Carbohydrates: 36g | Protein: 7g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Sodium: 52mg | Potassium: 420mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1629IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 3mg
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© addictedtodates.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

LEAVE A REVIEW:

Your email address will not be published.

Recipe Rating