Desserts
Vegan Pumpkin Brownies
**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.
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 acts as the healthy fat in this recipe and 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.
Frequently Asked Questions
Yes! You can even eat the batter if you want!
Pumpkin is very healthy for you and these brownies only container a few simple ingredients with no butter or oil!
Insert a toothpick in the center and if it comes out clean then it’s done. Also you want to pay close attention to the edges and corners, you want those to be firm to the touch and crispy.
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!
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!
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!
These are INSANE! My new favorite dessert
SO happy you loved them! xx
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!