Raw Pumpkin Spice Brownies

    • Yield
    • Difficulty
    • Easy
  • 12345 (5 votes, average: 4.60 out of 5)

A chewy brownie base topped with a creamy pumpkin frosting, a chocolate drizzle and crunchy pumpkin seeds on top. This is such a fun seasonal take on raw brownies if you’re looking to (pumpkin) spice it up a bit!



  • 1 cup almonds
  • 1 cup shredded coconut
  • 1 cup pecans
  • 1 cup pitted packed dates
  • 1/2 cup raisins
  • 1/2 cup + 1 tablespoon cacao powder
  • 1-3 teaspoons water
  • 1/8 teaspoon himalayan salt
Pumpkin Pie Frosting
  • 1 1/2 cups packed, diced sweet potato (peeled)
  • 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
  • 1/4 cup soak water
  • 2 1/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup melted coconut oil
Chocolate drizzle
  • 2 tablespoons maple syrup
  • 1 tablespoons raw cashew butter
  • 1 tablespoon + 1 teaspoon cacao powder
  • 1 tablespoon melted coconut oil


Brownie base
  1. Grind the almonds and coconut in a food processor into crumbs.
  2. Add the raining ingredients and process until they're all ground down and the mixture forms a dough.
  3. Press into an 8x8" pan. Set aside.
Pumpkin Pie Frosting
  1. Blend all but the coconut oil until completely smooth in a high speed blender.
  2. Add the oil and blend again.
  3. Spread over the brownies. Chill in the fridge for 6-8 hours.
Chocolate drizzle
  1. Whisk all ingredients together in a small jar.
  2. Add 1/2 - 1 teaspoon hot water if needed for consistency and to bring it all to a smooth creamy consistency.
  3. Drizzle over the chilled brownies.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site: www.sweetlyraw.com.

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