Vegan Pumpkin Brownies

vegan pumpkin brownies stacked on top of each other.

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These vegan pumpkin brownies are the best fall dessert. They're rich, fudgy, and full of delicious chocolate flavor with just the right hint of pumpkin. Lower in fat and higher in fiber, these also make a healthier dessert or great snack option!


Units Scale
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/4 cup avocado oil
  • 1/4 cup vegan chocolate chips + extra if desired
  • 1/2 cup maple syrup
  • 1 cup canned pumpkin puree


  1. Preheat your oven to 350 degrees F and spray an 8x8 inch square baking dish with non-stick cooking 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 heat 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. (Fold in an extra handful of chocolate chips if desired)
  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 inserted into the center comes out with moist crumbs
  7. Carefully take the brownies out of the oven and let them cool completely before cutting into squares and serving


  • 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
  • Store leftovers in an airtight container at room temperature for up to 5 days