This recipe for vegan pumpkin brownies is the perfect way to enjoy the flavors of fall. These brownies are rich and fudgy with a swirl of pumpkin puree that adds a touch of sweetness and spice. They’re also incredibly easy to make and don’t require any egg replacers. Plus, they can easily be made gluten free by using gluten free flour and they’re already dairy free! So if you’re looking for a cozy and delicious dessert to enjoy on a chilly evening or to share at your next Halloween party, be sure to give these brownies a try!
Why You’ll Love These Brownies
They’re simple to make, even if you’re a beginner baker!
These brownies are rich, fudgy and chewy, with the perfect amount of sweetness and spice.
They are vegan, dairy-free and can easily be made gluten free!
They don’t require any egg replacers, so you can use ingredients you probably already have on hand.
They’re perfect for fall gatherings, like Halloween parties or Thanksgiving potlucks.
These brownies are super kid-friendly!
They don’t require any special equipment to make.
All you need for this recipe is 2 mixing bowls, parchment paper, measuring cups and spoons and a baking dish.
Flour: I used Bob’s Red Mill Paleo Flour for these vegan pumpkin brownies because I am gluten free. If you are not gluten free, feel free to use regular flour. I love ordering staples like flour from Thrive Market because they have great prices and they deliver right to your doorstep. If you use my link, you can get 40% off your first order
Cacao Powder: Cacao powder is the main ingredient in brownies, and it gives them their rich chocolate flavor and color. Cacao powder is made from ground cacao beans, which are the seeds of the cacao tree.
Baking Soda: Baking soda is often used in brownie recipes to create a lighter and airier texture.
Pumpkin Puree: Pumpkin has a mild, sweet flavor that complements the chocolate flavor of brownies perfectly. It also helps to bind this recipe together!
Pumpkin Pie Spice: Pumpkin pie spice adds a warm, autumnal flavor to brownies. It complements the chocolate flavor and gives the brownies a more complex taste
Sweetener: Liquid sweetner adds moisture and richness to these vegan pumpkin brownies. It also helps to make brownies more fudgy. Feel free to use maple syrup here or if you eat honey, that works as well!
Oil: I like to use avocado oil in my baking, but feel free to use olive oil, melted butter or melted coconut oil as well.
Vanilla Extract: Vanilla is a common flavoring agent used in many baked goods, including brownies. It adds a warm, sweet flavor that complements the chocolate flavor of brownies perfectly.
Chocolate Chips: Chocolate chips add a burst of rich, chocolate flavor to brownies. These are completely optional. I have made them both with and without chocolate chips and both ways are delicious. Check out my favorite vegan chocolate chip brands below!
Vegan Chocolate Chips
Vegan chocolate chips are a type of chocolate chip that does not contain any dairy products. They are made with a variety of ingredients, including cacao solids, cocoa butter, sugar, and plant-based milk alternatives, such as almond milk, soy milk or coconut milk. Some brands of vegan chocolate chips also contain other ingredients, such as vanilla extract, lecithin or sea salt. Personally, I try to stick to vegan chocolate chips with very simple ingredients.
Vegan chocolate chips can be found at many grocery stores. These chocolate chips can be used in any recipe that calls for regular chocolate chips. They are perfect for baking cookies, brownies, muffins and other desserts!
I am allergic to dairy, so I have been consuming vegan chocolate chips for years now. Some of my favorites are: Enjoy Life Mini Chips, Enjoy Life Baking Chunks, Hu Kitchen Chocolate Chips and Pascha Chocolate Chips. Another alternative is chopping up a vegan chocolate bar like these Hu Kitchen Chocolate Bars.
Step 1: Gather your ingredients.
Step 2: Preheat the oven to 350°F. Combine pumpkin, oil, milk and vanilla in a large mixing bowl.
Step 3: Pour about 1/3 of wet mixture into another bowl. Add dry ingredients and liquid sweetener into original bowl. Fold in chocolate chips (optional).
Step 4: Pour chocolate mixture into baking dish lined with parchment paper (for easy clean up). Add on drops of pumpkin mixture and then swirl the two batters with a knife.
Step 5: Bake brownies for 45 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
Step 6: Let brownies cool completely and cut into bars. I love to drizzle mine with extra chocolate and sea salt too!
To store vegan pumpkin brownies, place them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the brownies for up to 1 week or freeze them for up to 3 months. To thaw frozen brownies, place them in the refrigerator overnight or let them come to room temperature for a few hours.
What do they taste like?
These vegan pumpkin brownies taste like fudgy brownies with a hint of pumpkin flavor!
Is canned pumpkin good for you?
Pumpkins are a nutritious food that offers a variety of health benefits. They are a good source of vitamins A, C, and E, as well as fiber, potassium, and magnesium. Pumpkins are also low in calories and fat.
What makes brownies fudgy vs cakey?
The difference between fudgy and cakey brownies is the ratio of fat to flour. Fudgy brownies have a higher fat-to-flour ratio, while cakey brownies have a lower fat-to-flour ratio. These vegan pumpkin brownies are fudgy because they use less flour and more oil!
Why are my brownies too gooey?
Brownies should be cooked until a toothpick inserted into the center comes out clean. If you take them out of the oven too early, they’ll be undercooked and gooey. If the brownies are still too gooey after baking, you can add a little bit of flour to them. Be careful not to add too much flour, or the brownies will become dry and tough.
What can replace eggs in brownies?
There are many different egg replacers in brownies including flax eggs, bananas, chia eggs and more. In this recipe, the pumpkin and cacao powder act as binders.
Can I make this recipe using brownie mix?
Yes! You can make this recipe using brownie mix, however it will be a little different. I would recommend mixing 1/2 cup pumpkin puree with 1/2 tsp vanilla, 2 tbsp oil and 1/8 cup milk to create the pumpkin mixture for the swirl.
Can I make my own spice blend?
Yes! Feel free to make your own pumpkin spice blend using cinnamon, ginger, nutmeg, ground cloves and allspice.
How do I make my own pumpkin puree?
To make your own pumpkin puree, scoop the flesh out of a cooked pumpkin and place it in a food processor or blender until it is smooth.
How do you swirl the pumpkin mixture into the chocolate mixture?
Use a toothpick or a knife to create a marbled effect!
To create a pumpkin swirl: use a toothpick or knife to create a marbled effect. Be careful not to overdo it or the batter will just turn brown.
To find out if the brownies are done: insert a toothpick into the center of the brownies. If it comes out clean, the brownies are done. If there is still batter on the toothpick, the brownies need to bake for a few more minutes.
It is important to note that brownies will continue to cook after they are removed from the oven. Therefore, it is best to remove them from the oven slightly before they are done baking. This will help to ensure that they do not overcook and become dry.
White Chocolate Pumpkin Brownies: Swap in white chocolate chips instead of regular chocolate chips to make white chocolate pumpkin brownies!
Frosting: Add your favorite frosting on top! This will obviously cover the swirl, but will be delicious.
Be sure to try these vegan dessert ideas next:
Vegan Pumpkin Brownies
- 1 baking dish
- 2 mixing bowls
- 1 knife or toothpick use this to swirl the batters!
- 1 cup pumpkin puree
- 1/3 cup avocado oil
- 1/4 cup dairy-free milk
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 cup flour
- 1/2 cup cacao powder
- 1/2 cup honey
- dash salt
- 1/2 cup chocolate chips
- Gather all of the ingredients.
- Preheat the oven to 350°F. Combine pumpkin, oil, milk and vanilla in a large mixing bowl.
- Pour about 1/3 of wet mixture into another bowl. Add dry ingredients and liquid sweetener into original bowl. Fold in chocolate chips (optional).
- Pour chocolate mixture into baking dish lined with parchment paper (for easy clean up). Add on drops of pumpkin mixture and then swirl the two batters with a knife.
- Bake brownies for 45 minutes, or until a toothpick inserted in the center of the brownies comes out clean.
- Let brownies cool completely and cut into bars. I love to drizzle mine with extra chocolate and sea salt too!