Vegan Pumpkin Brownies

Vegan Pumpkin Brownies are one of the best Fall desserts! They’re rich, fudgy, and full of delicious chocolate flavor with just a hint of pumpkin. The best part is they’re refined sugar free, dairy free, made without any butter and are lower in fat than traditional brownies.

If you make one Fall dessert this year, let it be these vegan pumpkin brownies. They’re so fudgy, full of chocolate flavor, and have just the right hint of pumpkin.

The best part is you can bake these pumpkin brownies in less than 30 minutes! All you need is a few pantry staple ingredients and one bowl to whip up this incredible, healthier Fall dessert.

For more pumpkin recipes, be sure to check out my healthy pumpkin bread or pumpkin spice pretzels!

WHY YOU’LL LOVE THIS RECIPE

• They’re vegan, dairy free, and refined sugar free
• Made with just 7 main ingredients
• Lower in fat and higher in fiber than regular brownies
• Bake in less than 25 minutes
• Rich and fudgy
• They make a great snack or healthier dessert option

WHAT YOU NEED TO MAKE VEGAN PUMPKIN BROWNIES

Kitchen Tools:

• Mixing bowl
• Wooden spoon
• Rubber spatula
• Measuring cups and spoons
• 8×8 baking dish

Ingredients:

• Canned pumpkin: Be sure to use a good quality canned pumpkin like Libby’s. It consistently has the best flavor and texture, so your baked goods come out amazing
• Maple syrup: I used maple syrup to keep my pumpkin brownies refined sugar free
• Avocado oil: You only need a small amount of oil, but it helps achieve that rich, fudgy texture we’re going after
• Chocolate chips: Use a quality vegan chocolate chip like Good Life Foods, HU, or Lakanto
• Flour: I use regular, all-purpose flour in my brownies. This is what builds the structure and binds the ingredients together, so it’s important to use a good quality like King Arthur or Gold Medal
• Cocoa powder: For additional chocolate flavor, I add in a touch of cocoa powder. I used Jet Black Cocoa in this recipe, but any unsweetened cocoa powder will work
• Baking soda: Baking soda reacts with the acidity of the pumpkin and helps our brownies to rise. Without it, they would be too dense.
• Cinnamon: Just 1/2 teaspoon is needed, but it just adds a touch of warmth to round out the flavor
• Salt: Again, like the cinnamon, you only need a small amount but it keeps the brownies balanced instead of being overly sweet

Substitutions:

• Maple syrup: Agave is another vegan option, or honey will work but isn’t vegan. You could also use brown sugar, but that isn’t refined sugar free
• Avocado oil: Any neutral oil, such as vegetable or canola oil will work
• Flour: You can try making it with gluten free flour, but I haven’t tested it
• Cinnamon: Skip it or substitute with pumpkin pie spice

HOW TO MAKE VEGAN PUMPKIN BROWNIES

1. Preheat your oven to 350 degrees F and spray an 8×8 inch square baking dish with non-stick spray
2. In a large mixing bowl whisk together the flour, cocoa powder, baking soda, cinnamon, and salt
3. Next, place avocado oil and 1/4 cup chocolate chips into a microwave safe bowl and cook for 20 second intervals, stirring between each interval until the chocolate is melted
4. Pour the chocolate mixture, maple syrup, and canned pumpkin into the large mixing bowl of dry ingredients and use a wooden spoon to mix until JUST combined
5. Use a rubber spatula to scrape the vegan pumpkin brownie batter into your prepared baking dish and sprinkle a few more chocolate chips over the top
6. Bake at 350 F for 20-23 minutes, or until a toothpick comes out with moist crumbs
7. Carefully take the pumpkin brownies out of the oven and let cool completely before cutting into squares and serving

EXPERT TIPS

• Watch your chocolate carefully when melting, it’s easy to burn it
• Use room temperature ingredients for best results
• Don’t overmix your brownie batter
• Fold a handful of chocolate chips into the batter for extra fudginess
• Let the brownies cool completely before cutting into them

OPTIONAL ADDITIONS

• Extra chocolate chips
• Toasted pecans or walnuts
• Fall themed sprinkles

SERVING SUGGESTIONS

These vegan pumpkin brownies make a great afternoon snack or healthier dessert option. You can pair them with hot chocolate, coffee, or a pumpkin spice latte for a drink.

They’re also great drizzled with a vegan caramel sauce or with a dollop of whipped cream on top!

HOW TO STORE VEGAN PUMPKIN BROWNIES

Storing:

Keep any leftover pumpkin brownies in an airtight container at room temperature for up to 5 days.

Freezing:

You can also freeze these vegan pumpkin brownies and have one any time you feel like a treat! Wrap them individually in plastic wrap, then again in aluminum foil. Place each wrapped brownie into a freezer safe bag and pop it into the freezer. They will last for up to 2 months.

When you’re ready for one, defrost it on the counter until it reaches room temperature and enjoy!

FAQs

Can I make these vegan pumpkin brownies gluten free?

I have not tested it, but you could try swapping the all purpose flour with a 1:1 gluten free flour blend.

Are these brownies healthy?

They’re a lot healthier than regular brownies. Since the majority of the moisture comes from the canned pumpkin there’s not as much oil needed so they’re lower in fat and higher in fiber. They’re also made with maple syrup which is a natural sugar as opposed to refined white sugar which is found in most brownie recipes.

Am I able to freeze pumpkin brownies?

Yes! See above for directions on how to freeze them

MORE PUMPKIN RECIPES FOR YOU TO TRY

• Healthy pumpkin bread
• Pumpkin spice pretzels

Did you make these vegan pumpkin brownies?

If so, I would greatly appreciate you leaving a comment and star rating down below. Additionally, follow me on Instagram and tag me or use #incoleskitchen so I can see what you made and share it!

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