Vegan Pumpkin Brownies
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Why You’ll Love This Recipe
- Vegan Pumpkin Brownies come together in just one bowl.
- You only need a few ingredients, all of which i’m sure you already have in your pantry!
- As written, this recipe is vegan, plant-based, dairy free, gluten free and grain free!
- Completely flourless but still has the most amazing texture.
- A great way to use up that can of pumpkin that you have in the back of your pantry.
- If you loved this one, be sure to check out my pumpkin cream cold foam that would taste amazing with it!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan Pumpkin Brownies. Scroll down to the recipe card for a full list of ingredients and instructions.
The main ingredient for these brownies is pumpkin puree which is different than pumpkin pie filling.
Almond butter helps to create a yummy texture. You can sub for cashew butter, peanut butter, or a seed butter like sunflower seed, tahini or even oat butter for a nut free option.
Cacao powder will give these brownies that deep, rich chocolate flavor.
Coconut sugar is an unrefined sweetener that I love to use in my recipes. You can also use cane sugar, monk fruit sweetener or even brown sugar.
Baking powder will help these brownies rise and have a fluffy texture.
Pumpkin pie spice and cinnamon add a great fall flavor.
To keep this recipe vegan, make sure to use vegan or dairy free chocolate chips. Otherwise, feel free to use regular chocolate chips, dark chocolate chips or white chocolate chips.
How To Make
ONE: Preheat oven and combine all ingredients together in a bowl.
TWO: Fold in chocolate chips and then add batter to a loaf pan that is greased with non-stick spray and lined with parchment paper.
THREE: Top with more chocolate chips if desired and then bake for 45-50 minutes. Let cool for 30 minutes before slicing into.
Tips And Tricks
Full combine all ingredients using a whisk or rubber spatula.
You know the brownie are done baking when a toothpick inserted in the center comes out clean.
Let brownies cool for about 30 minutes before slicing into.
When slicing, clean the knife in between each cut.
How To Serve And Store
Serve these Pumpkin Brownies warm and with a scoop of vanilla ice cream or on their own. These vegan and gluten free brownies are rich so they taste amazing with a glass of cold milk or a cup of coffee.
Store vegan brownies in an air tight container in the fridge, and enjoy up to 6 days. Pumpkin Brownies can also be stored in the freezer and enjoyed up to 90 days.
Taste And Texture
Vegan Pumpkin Brownies are rich and full of chocolate taste. The pumpkin flavor is subtle and not too strong which I love.
The texture is soft, tender and fudgey.
Other Recipes You May Like
- Pumpkin Cream Cold Foam
- Starbucks Pumpkin Muffins
- Vegan Pumpkin Streusel Muffins
- Magic Shell Pumpkin Yogurt Bites
- No Bake Brownie Bites
If you make these Vegan Pumpkin Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!
Vegan Pumpkin Brownies
Ingredients
- 1 can of pumpkin puree (15oz)
- 1/2 cup creamy almond butter (can sub any other nut or seed-butter)
- 2/3 cup cacao powdered
- 1/2 cup coconut sugar
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1/2 cup vegan chocolate chips (+ more for topping)
Instructions
- Preheat oven to 350F and prepare an 8×8 baking dish by lining it with parchment paper and/or greasing with non-stick spray.
- Then, in a large mixing bowl combine all the ingredients and mix with a rubber spatula.
- Fold in chocolate chips and then add batter to a loaf pan.
- Top with more chocolate chips if desired and then bake for 45-50 minutes or until a toothpick inserted in the center comes out mostly clean.
- Let cool for 30 minutes before slicing into and enjoy!
Notes
- You know the brownies are done baking when a toothpick inserted in the center comes out clean.
- When slicing, clean the knife in between each cut.
What size is your “standard” loaf pan? I made these in a 9×5 and they were way thicker than yours and as a result required a much longer baking time. Wouldn’t make more sense to bake these in an 8×8?
Hey there! The one I used is 9×5 loaf pan, you can make them in an 8×8 too if you’d like. Baking times will vary, I always recommend sticking a toothpick in the center and once it comes out clean they’re done!
These are INSANE! My new favorite dessert
SO happy you loved them! xx
Made these twice already and she posted them 4 days ago! They are so good !
haha hey no judgment here, so glad you’re loving them!
Hello! I can’t wait to make these – one question though is what do you mean when you say “1/3 cup + 1/4 cup cacao powdered”?
hi Nadia! It’s 1/3 cup AND 1/4 cup, there isn’t one cup measurement that equates to that so I just kept it seperate. It’s a little odd, I know. But if you used 3/4 cup it would still be fine!
I baked these in a 10″ loaf pan and they were much thicker and never fully setup even with 10 additional minutes of baking time. They were tasty but I had to eat them with a spoon. Will try again with an 8×8 pan.