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Pumpkin Spice Frosted Brownies

Delicious brownies topped with a festive creamy cashew based pumpkin spice frosting – perfect for trick or treaters!
Prep Time40 mins
Chill Time2 hrs
Total Time2 hrs 40 mins
Course: Dessert
Cuisine: American
Keyword: autumn, brownies, chai spiced, chocolate, fall, no-bake, pumpkin, vegan baking
Servings: 8
Author: Christina (Addicted To Dates)

Ingredients

Base

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

Pumpkin Spice Cashew Frosting

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

Garnish

  • ½ cup dark chocolate drops vegan (friendly)

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 ice 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.

Notes

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.
This recipe was republished with permission from Addicted To Dates. Find the original recipe here.

Christina (Addicted To Dates)

Christina (Addicted To Dates)

Since eating a plant-based diet, Christina has also developed a passion for food photography and creates the perfect recipes 'to indulge your sweet tooth or impress a loved one'. She is also the author of Unbaked - an Ebook featuring more than 50 'sweet vegan recipes'.