The first time I baked these vegan pumpkin brownies, I couldn’t believe how seamlessly the earthy sweetness of pumpkin melded with rich, fudgy chocolate. Every spoonful feels like a cozy hug, with that gentle pumpkin undertone whispering autumn vibes in your ear. The texture is delightfully soft and moist—thanks to that pumpkin puree—and it carries a depth you’d swear came from a decadent dairy-laden treat. And the best part? This is a beginner-friendly recipe, so even if you’ve never whipped up a vegan dessert before, you’ll feel like a pro. With just 10 minutes of prep, a quick 30-minute bake, and a 10-minute cool-down, you’ll be savoring these squares in no time. Slice into 16 generous servings, each only around 150 calories, and you’ve got yourself the perfect satisfying snack or after-dinner delight.
I love how versatile these brownies are. Maybe you’re hosting a fall gathering, or perhaps you’re simply craving something indulgent with less guilt—either way, this recipe has your back. You only need pantry staples like pumpkin puree, almond butter, maple syrup, and a handful of simple baking essentials to create a dessert that tastes like it belongs in a glossy cookbook. No special equipment needed beyond a mixing bowl, spatula, and a 9×9-inch pan lined with parchment. I’ve found that hiding a few extra pumpkin brownies in the back of my fridge makes afternoons at work a little more magical. Trust me, once you bake a batch, you’ll be daydreaming about ways to jazz them up—maybe a swirl of nut butter on top or a sprinkle of chopped pecans. Let’s dive in and explore how each ingredient plays its part in making these brownies so memorably delicious.
KEY INGREDIENTS IN PUMPKIN BROWNIES VEGAN
Every ingredient in these vegan pumpkin brownies has a starring role, whether it’s building structure, adding moisture, or infusing that irresistible flavor twist. Here’s a rundown of the main players that turn pantry basics into a sumptuous chocolate-pumpkin treat.
- Pumpkin puree
Provides rich moisture and a subtle earthy sweetness, keeping the brownies tender without weighing them down. It’s the secret behind that melt-in-your-mouth texture!
- Pure maple syrup
Acts as a natural vegan sweetener with a hint of caramel depth. It blends seamlessly into the batter, avoiding any graininess you might get from granulated sugar.
- Almond butter
Brings a silky consistency and nutty undertone. It helps bind the ingredients together while contributing healthy fats that keep each bite luxuriously smooth.
- Vanilla extract
Enhances and brightens the chocolate flavor. A little goes a long way in rounding out the sweetness and adding aromatic warmth.
- Unsweetened cocoa powder
Gives you that deep chocolate intensity without extra sugar. It forms the core of the fudge-like body that makes these brownies feel decadently rich.
- Almond flour
Offers a delicate crumb and light texture. It’s a gluten-free alternative that ensures the brownies stay soft and fluffy rather than cakey.
- Baking soda
Provides a gentle lift so the brownies aren’t too dense. It interacts with the acidity in the pumpkin to create a tender crumb.
- Salt
Balances the sweetness and amplifies all the flavors. Even a small pinch makes a delicious difference.
- Vegan chocolate chips
Melt into pockets of gooey goodness throughout the brownies. They bump up the indulgence factor in every single square.
HOW TO MAKE PUMPKIN BROWNIES VEGAN
Let’s walk through how these ingredients come together to create your new favorite plant-based dessert. Follow these steps carefully, and you’ll end up with perfectly fudgy, flavor-packed brownies every time.
1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper, ensuring the batter won’t stick and you’ll have clean edges when lifting out the baked brownies.
2. In a large mixing bowl, combine the pumpkin puree, maple syrup, almond butter, and vanilla extract. Mix well until the mixture is completely smooth and creamy, scraping down the sides with a spatula so there are no pockets of unmixed almond butter.
3. Add the cocoa powder, almond flour, baking soda, and salt to the wet ingredients. Stir gently but thoroughly until the batter is uniform in color and texture, with no dry streaks of flour or cocoa remaining.
4. Fold in the vegan chocolate chips, making sure each chip is nestled throughout the batter. This helps guarantee that every brownie square will have those melty chocolate bursts.
5. Pour the batter into the prepared baking pan. Spread it evenly with a spatula, smoothing the top so that it bakes uniformly and gives you clean, level brownie squares.
6. Bake in the preheated oven for 25–30 minutes, or until the edges look set and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs clinging to it.
7. Remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before cutting into 16 even squares.
SERVING SUGGESTIONS FOR PUMPKIN BROWNIES VEGAN
Once you’ve got these beauties out of the oven, the fun really begins—deciding how to serve them in the most tempting way possible! Whether you’re aiming for a cozy solo snack or impressing guests at a festive gathering, there are endless ways to elevate your pumpkin brownies.
- Warm with vegan ice cream
Serve a freshly baked brownie square straight from the oven alongside a scoop of coconut or almond milk–based ice cream. The contrast between the warm, gooey brownie and cold, creamy ice cream is pure bliss.
- Drizzle with nut butter
Melt a touch of almond or cashew butter and drizzle it over each brownie. The nutty sweetness adds an extra layer of flavor and makes the presentation look downright gourmet.
- Sprinkle chopped nuts
Toss chopped walnuts or pecans on top of the batter before baking, or sprinkle them on right before serving. The crunchy texture and nutty taste pop against the soft brownie.
- Dust with powdered sugar or cocoa
Lightly dust the cooled brownies with a fine sprinkling of powdered sugar or additional cocoa powder. It’s a simple trick that gives your brownies a bakery-like finish.
HOW TO STORE PUMPKIN BROWNIES VEGAN
Keeping these brownies fresh and fudgy is a breeze if you follow a few simple storage tips. Proper techniques will help maintain that moist crumb and rich flavor for days, so you can enjoy “just one more square” whenever the craving hits.
- Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking, and keep the lid sealed tight to lock in moisture.
- Refrigerate for up to a week if you prefer a slightly firmer texture. Room-temperature brownies can soften in warm climates, so chilling them can actually improve the fudgy consistency.
- Freeze individual squares by flash-freezing them on a tray for about an hour, then transferring to a freezer-safe bag. Brownies will keep for up to 3 months—just thaw at room temperature or warm briefly in the oven.
- Warm before serving by popping a brownie in the microwave for 10–15 seconds or in a preheated oven at 325°F (165°C) for 5 minutes. This brings back that freshly baked warmth and melts the chocolate chips perfectly.
CONCLUSION
I hope this recipe has you buzzing with excitement to bake your own batch of vegan pumpkin brownies. From the first stir of silky batter to that moment when you slice into glossy, fudgy squares, every step feels like a mini celebration of cozy flavors. These brownies truly capture the best of both worlds: the seasonal charm of pumpkin and the timeless comfort of chocolate. Whether it’s a dessert for your next potluck, an afternoon treat with your favorite warm beverage, or a decadent late-night snack, they’ll never disappoint. Feel free to print this article or save it in your digital recipe box so you can revisit it whenever that sweet craving strikes. You’ll also find a handy FAQ section below if any questions or tweaks pop into your mind later on.
I’d love to hear how your brownies turn out! If you try this recipe, please drop a comment with your thoughts, any variations you experimented with, or tips you discovered along the way. Have questions about substituting ingredients or achieving that perfect fudgy center? Leave a note, and I’ll be happy to help. Your feedback and stories are what make sharing recipes so rewarding, and I can’t wait to see how you make these vegan pumpkin brownies your own. Happy baking!
Pumpkin Brownies Vegan
Description
These pumpkin brownies are a delicious fusion of rich chocolate and seasonal pumpkin, creating a moist, fluffy treat that everyone will love. Perfect for any occasion!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.
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In a large mixing bowl, combine the pumpkin puree, maple syrup, almond butter, and vanilla extract. Mix well until smooth and creamy.
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Add the cocoa powder, almond flour, baking soda, and salt to the wet ingredients. Stir until the batter is well combined and smooth.
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Fold in the vegan chocolate chips, distributing them evenly throughout the batter.
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Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
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Bake in the preheated oven for 25-30 minutes, or until the edges are firm and a toothpick inserted into the center comes out mostly clean.
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Remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before cutting into squares.
Note
- These brownies can be stored in an airtight container at room temperature for up to 5 days.
- The pumpkin puree adds moisture and a subtle flavor without overpowering the rich chocolate taste.
- For an extra indulgent treat, serve these brownies warm with a scoop of vegan ice cream.
- If you like nuts, consider adding a handful of chopped walnuts or pecans into the batter for some crunch.
- This recipe is a great way to use leftover pumpkin puree from other recipes.
