Delicious brownies topped with a festive creamy cashew based pumpkin spice frosting - perfect for trick or treaters!

Looking for a healthy halloween treat? Here's one that's easy to make, requires zero baking time, and tastes amazing. Nothing scary about that. 

Pumpkin Spice Frosted Brownies

Pumpkin Spice Frosted Brownies

  • Duration
  • Prep Time
  • 6-9Servings



    • 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)


    • ½ cup dark chocolate drops (vegan-friendly)


  1. To make the base begin by adding the walnuts and salt to your food processor.
  2. Blitz until they form a light crumb consistency.
  3. Add the cacao powder and blend for another minute to combine.
  4. 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.
  5. Line your baking dish/lunch box with parchment paper and press the brownie dough evenly into the base of the pan.
  6. Alternatively you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin.
  7. Set the brownie dough aside in the fridge.
  8. For the pumpkin frosting, add all your ingredients to a high speed blender and blitz until smooth and creamy.
  9. 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.
  10. Stir the icing and ice the top of the brownies using a spatula.
  11. Refrigerate the brownies for another hour.
  12. 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.

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

More than 50 'sweet vegan recipes'

More than 50 'sweet vegan recipes'

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Nutrition Information

  • Serving Size: 6-9

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