These Vegan Pumpkin Brownies make the perfect fall dessert! Thanks to the addition of creamy pumpkin puree they are chocolatey and super fudgy even without the addition of eggs or butter.
They make the perfect healthier treat all year round but taste especially good during the holiday season alongside a cozy cup of Oat Milk Hot Chocolate.
Just like these Healthy Banana Brownies or 3-Ingredient Peanut Butter Brownies, these vegan pumpkin brownies are made without butter. This makes them generally lower in fat than most regular brownies and a great healthier dessert to try this fall season.
For more pumpkin recipes check out my Vegan Pumpkin Banana Bread, Pumpkin Spice Oatmeal or this Pumpkin Carrot Soup.
Why you'll love this recipe
- These healthy pumpkin brownies combine the delicious flavors of pumpkin spice and chocolate!
- They are incredibly quick and easy to make!
- They are healthier than most traditional brownie recipes.
- They can easily be made nut-free and gluten-free.
- There's no flax egg involved!
Ingredients & substitution notes
- All Purpose Flour: You could use white all purpose, whole wheat flour or a gluten-free flour blend if intolerant to gluten.
- Pumpkin Puree: Did you know that you can easily make your own pumpkin puree? Try my Pumpkin Puree recipe for some additional flavor! It only takes a couple of minutes of prep time and you don't even need an oven!
- Cocoa Powder: I used dark, rich, unsweetened cocoa powder.
- Chocolate Chips: They give these brownies (together with the cocoa powder) their chocolatey flavor! I used dark chocolate chips for this recipe. Make sure to read the label and use vegan chocolate chips. Instead, you could also chop up some chocolate into pieces and use them instead!
- Pumpkin Pie Spice: To add some additional pumpkin spice flavor. You could use gingerbread spice instead.
- Plant Milk: I used oat milk because it's naturally sweeter than most plant milks. You could use any plant milk of your choice such as almond or soy milk.
- Coconut Oil: Coconut oil consists mostly of saturated fat and I (despite contrary belief) is not a health food, so this recipe only uses 3 tbsp. Could be replaced by any other neutral flavoured vegetable oil or even omitted. It's not necessary for this recipe to work, just adds some additional fudgy texture and enhances the flavors.
- Maple Syrup: Used as a sweetener in this recipe. It also adds some great additional flavor. Can be replaced by any liquid sweetener of your choice. Using brown sugar (or coconut sugar) would also work but then you might need to adjust the amount of milk to achieve the same texture. I have never tried this recipe using regular sugar though.
- Walnuts: Other types of nuts such as pecans would also make a great addition to this recipe. For a nut-free recipe simply omit.
See recipe card for quantities.
How to make vegan pumpkin brownies
These vegan brownies are really easy to make. All you'll need is 2 bowls and a whisk. There's no special equipment needed.
STEP 1: Dry ingredients. In a medium bowl, sift together flour, salt, baking powder, cocoa powder and pumpkin pie spice.
Stir until well combined.
STEP 2: Wet ingredients. Add all of your wet ingredients (pumpkin puree, maple syrup, coconut oil, plant milk) to a second bowl. Stir with a whisk until well combined.
STEP 3: Combine. Pour wet ingredients into your dry ones.
Whisk until you end up with a homogeneous batter. Add in walnuts and chocolate chips and stir until just combined.
STEP 4: Bake. Transfer the brownie batter to your prepared baking pan. Add a handful of additional chocolate chips on top and bake at 180°C (350°F) for 25-30 minutes. Let cool completely.
Top tips
- High-quality ingredients: Choose a high quality natural pumpkin puree without any artificial flavors included. Don't use pumpkin pie filling as these are usually already sweetened. Also make sure to choose a high-quality vegan chocolate or chocolate chips.
- Pumpkin puree consistency: For best results, make sure your pumpkin puree is well drained and not overly watery.
- Don't overmix: Be careful not to overmix the batter.
- Chill for firmer texture: If you prefer a firmer consistency, refrigerate the brownies for a few hours before cutting them.
Variations
- Gluten-Free: For gluten-free pumpkin brownies, replace the all-purpose flour with a gluten-free flour blend of choice. You cannot simply substitute the flour with almond flour or oat flour, stick to a gf flour blend.
- Nut-Free: For a nut-free version, simply omit the walnuts.
- Oil-Free: Omit the coconut oil for oil-free brownies. They won't taste as fudgy though.
Optional add-ins
- Vanilla Extract: Add a teaspoon of vanilla extract for some delicious vanilla flavors.
- Nut Butter: Add a tablespoon of nut butter (peanut butter or roasted almond butter) for some additional nutty flavors.
- Protein Powder: Add in a tablespoon of your favorite vegan protein powder and give these brownies a protein boost. Make sure that the powder is neutral in taste though.
Serving suggestions
- Warm, Cozy Drink: We love having these brownies alongside a some Pumpkin Spice Latte, Peanut Butter Coffee or Homemade Hot Chocolate.
- Whipped Cream: Add a big scoop of plant-based whipped cream before serving.
Storage & Freezing
- To store: Store any leftover brownies in an airtight container in the fridge for up to 4 days.
- To freeze: Store in a freezer-friendly jar for up to 1 month. Let thaw in the fridge or on the countertop overnight.
FAQs
Yes, you could try using gluten-free flour blend instead.
Absolutely, just omit walnuts.
Yes, these brownies are freezer-friendly. Store them in a sealed container and let thaw on the countertop overnight.
More pumpkin recipes
- Vegan Pumpkin Banana Bread
- Pumpkin Caramel Cheesecake Bars
- Pumpkin Spice Oatmeal
- Pumpkin Spice Latte
If you tried this or any other recipe on the blog let me know how you liked it by leaving a comment or rating below! SIGN UP for the WSK newsletter and get the newest recipes delivered right to your inbox!
📖 Recipe
Vegan Pumpkin Brownies
Equipment
- 1 large bowl
- 1 spatula or whisk
- 1 small baking dish 8,5x6 in / 22x15cm
- 1 parchment paper
Ingredients
Dry Ingredients
- ½ cup (85 g) white all purpose flour
- 2 tablespoon cocoa powder *unsweetened
- 2 teaspoon baking powder
- pinch of salt
- 1 teaspoon pumpkin pie spice * or gingerbread spice
Wet Ingredients
- ¾ cup (200 g) pumpkin puree *store-bought or homemade
- ½ cup (140 ml) maple syrup
- ¼ cup (140 ml) plant milk
- 3 tablespoon coconut oil
Other
- ¼ - ⅓ cup (50 g) chocolate chips
- handful of walnuts
- another handful of chocolate chips as a topping
Instructions
- Preheat oven to 350°F (180°C).
- In a large mixing bowl, sift together all your dry ingredients (flour, cocoa powder, baking powder, pumpkin pie spice, pinch of salt,).½ cup white all purpose flour, 2 tablespoon cocoa powder , 2 teaspoon baking powder, pinch of salt, 1 teaspoon pumpkin pie spice
- In a second bowl, mix together all your wet ingredients (pumpkin puree, maple syrup, milk, coconut oil), using a whisk.¾ cup pumpkin puree, ½ cup maple syrup , ¼ cup plant milk , 3 tablespoon coconut oil
- Pour your wet ingredients into your dry ones and stir until just combined.
- Add chocolate chips and walnuts and stir again.
- Transfer the batter to a small baking dish (mine was 8,5x6 in/ 22x15cm) lined with parchment paper.
- Add a handful of additional chocolate chips on top.
- Bake at 350°F (180°C ) (top& bottom heating) for 25-30 minutes.
- Let sit in the pan for another 10 minutes. Then transfer to a wire rack to cool.
- Serve with some plant based whipped cream and pumpkin spice latte.
Video
Notes
- High-quality ingredients: Choose a high quality natural pumpkin puree without any artificial flavors included. Don't use pumpkin pie filling as these are usually already sweetened. Also make sure to choose a high-quality vegan chocolate or chocolate chips.
- Pumpkin puree consistency: For best results, make sure your pumpkin puree is well drained and not overly watery.
- Don't overmix: Be careful not to overmix the batter.
- Chill for firmer texture: If you prefer a firmer consistency, refrigerate the brownies for a few hours before cutting them.
- Gluten-Free: For gluten-free pumpkin brownies, replace the all-purpose flour with a gluten-free flour blend.
- Nut-Free: For a nut-free version, simply omit the walnuts.
- Oil-Free: Omit the coconut oil for oil-free brownies. They won't taste as fudgy though.
- To store: Store any leftover brownies in an airtight container in the fridge for up to 4 days.
- To freeze: Store in a freezer-friendly jar for up to 1 month. Let thaw in the fridge or on the countertop overnight.
Christine says
Hi, these look lovely! Are the walnuts roasted/would you recommend roasting any nuts before adding them in?
Katie says
Hi Christine, I used plain ones but you can also use roasted ones if you prefer the flavor 🙂
Jacqui says
Such a great recipe, with such stunning pictures! Also, thanks for educating your readers on the false belief of coconut oil being a health food. 🙂
Katie says
Thanks so much for your feedback! Glad you found it insightful 🙂