Vegan Pumpkin Spice Frosted Brownies (No-Bake)

These delicious no-bake vegan pumpkin spice frosted brownies are an adaption of my popular vegan salted caramel brownies. They're gluten-free and so easy to make, the perfect festive snack for fall.
Prep Time: 40 minutes
Cook Time: 2 hours
Total Time: 2 hours 40 minutes
5 from 2 votes
brownies with pumpkin frosting and chocolate chips on cooling rack.
 
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 recipe
 

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 recipe

MORE VEGAN RECIPES TO TRY

 
brownies with pumpkin frosting and chocolate chips on cooling rack.

Vegan Pumpkin Spice Frosted Brownies (No-Bake)

5 from 2 votes
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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!
Prep Time 40 mins
Cook Time 2 hrs
Total Time 2 hrs 40 mins
Servings 8

INGREDIENTS

BROWNIE BASE

  • 2 cups walnuts
  • ½ cup cacao powder
  • ¼ tsp Himalayan pink salt
  • 12 medjool dates pitted
  • 1 tbsp cashew butter

PUMPKIN SPICE FROSTING

  • 1 cup cashews soaked in water for 6 hours and rinsed
  • ½ cup pumpkin puree
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil solid
  • 1 tsp vanilla bean paste
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • Pinch ground cloves

GARNISH

  • ½ cup vegan-friendly 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 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 as needed.
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