This decadent Skillet Pumpkin S’mores Brownie is an over-the-top delicious treat for fall that happens to be vegan. Topped with marshmallows and plenty of rich chocoalte, this is a must-have Halloween sweet!
Of course, pumpkin is a favorite for desserts. And I love brownies, so it was only natural to combine the two into this delicious pumpkin skillet brownie. Becae I wanted to bring things really over the top (it’s almost Halloween after all!), I decided to add a layer of gooey marshmallows and crisp graham crackers for a s’mores pumpkin brownie perfect for the season. This is a sweet treat everyone can get behind this time of the year.
here’s what you need to make this easy but SO delicious s’mores pumpkin skillet brownie:
All-purpose flour. I like organic flour from Bob’s Red Mill.
Cocoa powder. Choose organic natural cocoa powder if you can.
Brown sugar. Likewise, I like organic sugar to make sure it’s fully vegan.
Baking powder. this helps the brownies rise.
Pumpkin spice. You can make your own or use store-bought pumpkin spice.
Flax eggs. Make these with flaxseed meal and water to help your egg-free brownies stay together.
Pumpkin puree. You can find this in a can or make your own.
Almond milk. Feel free to use any kind of plant-based milk you like.
Cacao nibs. Chopped vegan chocolate or vegan chocolate chips also work.
Marshmallows. Make sure to use vegan marshmallows.
Veganchocolate. It wouldn’t be s’mores without more chocolate!
How to Make a Vegan Skillet Brownie
You’ll need a nice large oven-sfe skillet for this recipe. I like to use my 10-inch cast iron skillet.
Once you have the ingredients assembled, start making the simple vegan brownie batter. First, make flax eggs. These need to gel for 5 to 10 minutes before you can add them to the mixing bowl.
The rest of the brownie batter steps are straightforward. you’ll just need a mixing bowl and a rubber spatula. You can whip up this batter in about 10 minutes .
Adding S’mores to Your Vegan Brownie Skillet
When the brownies are mostly done in the oven, add your marshmallows on top. Durig the last 10 to 15 minutes of baking, the marshmallows well melt and toast up like a perfectly troasted campfire s’more.
Serving Skillet Brownies
You’ll want to dig into this skillet when it’s fresh out of the oven. Add crumbled vegan graham crackers and a scoop of vanilla ice cream if you like to cut through some of the rich, devacent chocolate.
Can I Make Gluten Free Vegan Skillet Brownies?
Yes! To make this recipe gluten-free, simply substitute the all-purpose flour with gluten-free 1-1 all-purpose, like Bob’s Red Mill.
Also, reduce the almond milk in the recipe to 1/3 cup and the vegan butter to 1/3 cup.
1cupAlmond milk(You can use your fave plant-based milk!)
1cupsweet cacao nibs(You can also use chopped vegan chocolate)
1vegan chocolate bar, chopped
Preheat the oven to 350 degrees Fahrenheit and grease a 10-inch cast iron skillet (oven-safe) with vegan butter.
Begin by adding the flaxseed meal + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes. Set aside.
In a large bowl, add the melted butter and sugar together, whisking until combined.
Add in the flaxseed meal mixture, pumpkin puree, milk, and vanilla, whisking to combine.
Now, add in flour, cocoa powder, pumpkin spice, salt, and baking powder, mixing everything together a spatula or wooden spoon, until fully combined. Fold in the cacao nibs. **NOTE: Batter will be thick, that's OK**
Pour the batter into the prepared skillet and evenly spread it in. Sprinkle the cacao nibs (or chopped chocolate) over the top of batter, lightly pressing them in.
Bake for 35-40 minutes or until the center comes out "mostly clean". During the last 10-15 minutes, add the vegan marshmallows on one side of the skillet brownie.
Once done, remove from oven and let cool for about 5-10 minutes before scooping a few spoonfuls of brownie and topping it with your favorite dairy-free ice cream.