These healthy Vegan Pumpkin Brownies make the perfect fall dessert! They are chocolatey, super fudgy and extremely easy to make. The best thing is that they are made without sugar (refined) and without butter! They are dairy-free and lower in fat than most regular brownies. If you liked my No Bake Pumpkin Caramel Cheesecake Bars, then you should try this recipe next!
Why You'll Love This Recipe
- It combines the delicious flavors of pumpkin spice and chocolate!
- It’s incredibly quick and easy to make!
- It’s a low fat recipe that’s healthier than similar traditional brownie recipes.
- It can easily be made nut-free and gluten-free.
- There’s no flax seed involved!
How to Make Vegan Pumpkin Brownies
Step 1: Mix dry ingredients
In a medium bowl, sift together flour, salt, baking powder, cocoa powder and pumpkin pie spice.
Step 2: Mix 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: Mixing wet & dry ingredients.
Now it’s time to combined the two. Pour your wet ingredients into your dry ones and whisk until you end up with a homogenous 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 before enjoying it with a big scoop of plant based whipped cream and a cozy mug of oat milk hot chocolate or pumpkin spice latte.
Ingredients & Substitution Notes
- All Purpose Flour: You could use gluten-free flour if intolerant to gluten.
- Pumpkin Puree: This recipe calls for pumpkin puree. If you don’t have any at hand you can easily make your own! Try our 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 flavour! 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 flavour. 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 flavour. 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 type of nuts such as pecans would also make a great additional to this recipe. For a nut-free recipe simply omit.
Storing & Freezing
Store them in an airtight container in the fridge. They keep up to 5 days in the fridge or up to a month in the freezer.
Yes, you could try using gluten-free flour instead.
Absolutely, just omit walnuts.
They are healthier than most more traditional brownie recipes. There’s no vegan butter involved making them lower in fat. They’re also lower in sugar than more traditional recipes. There’s no eggs or egg replacer involved, so it’s a cholesterol-free recipe.
They include a generous amount of pumpkin puree as well as walnuts which adds some additional fibre. Pumpkin is high in Vitamin A, vitamin C and B-vitamins as well as beta carotene (antioxidant).
Yes, these brownies are freezer-friendly. Store them in a sealed container and let thaw on the countertop overnight.
Other Pumpkin Recipe To Try
Vegan Pumpkin Brownies (Fudgy & Healthy)
- ½ cup white flour
- 2 tablespoon cocoa powder *unsweetened
- 2 teaspoon baking powder
- pinch of salt
- 1 teaspoon pumpkin pie spice * or gingerbread spice
- ¾ cup pumpkin puree *store-bought or homemade
- ½ cup maple syrup
- ¼ cup plant milk
- 3 tablespoon coconut oil
- ¼ - ⅓ cup chocolate chips
- handful of walnuts
- another handful of chocolate chips as a topping
- Preheat oven to 180°C (350°F).
- In a large mixing bowl, sift together all your dry ingredients (flour, cocoa powder, baking powder, pumpkin pie spice, pinch of salt,).
- In a second bowl, mix together all your wet ingredients (pumpkin puree, maple syrup, milk, coconut oil), using a whisk.
- Pour your wet ingredients into your dry ones and whisk until well combined.
- Add chocolate chips and walnuts and whisk again.
- Transfer the batter to a small baking dish (mine was 22x15cm/ 8,5x6 in) lined with parchment paper.
- Add a handful of additional chocolate chips on top.
- Bake at 180°C (350°F) (top& bottom heating) for 25-30 minutes.
- Let cool completely! The longer you let them cool (or keep them in the fridge) the firmer they get. (These brownies taste better every day).