Go Back
+ servings
stack of 3 pumpkin brownies on a plate.

Vegan Pumpkin Brownies

Author: Katie
These fudgy vegan pumpkin brownies are the perfect recipe to try during the upcoming holiday season. It’s an easy recipe and you’ll only need a couple of simple ingredients! They are also lower in fat and healthier than more traditional brownies.
If you love this recipe as much as we do, click on the 5-stars below!
4.81 from 36 votes
Print Pin
Prep Time: 10 minutes
Baking Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: American
Servings: 9 small 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 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 pumpkin puree *store-bought or homemade
  • ½ cup maple syrup
  • ¼ cup plant milk
  • 3 tablespoon coconut oil

Other

  • ¼ - ⅓ cup chocolate chips
  • handful of walnuts
  • another handful of chocolate chips as a topping
You can find detailed step-by step-photos above the recipe card.

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.

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. 

Nutrition

Serving: 1. | Calories: 164kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 178mg | Potassium: 129mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3192IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg
All nutritional information is based on third-party calculations and should be considered estimates.
Tried this recipe?Leave a rating and comment telling us how you liked it! Or tag @wholefoodsoulfood__kitchen on Instagram so we can admire your creations!