When the first crisp breeze of autumn rolls in, there’s nothing quite like diving into a batch of fudgy, rich brownies—especially when they’re made with wholesome pumpkin puree and absolutely zero dairy. These vegan pumpkin brownies strike the perfect balance between pumpkin’s gentle warmth and the deep, intense hug of chocolate. With every bite, you’ll notice how the pumpkin sneaks in a subtle sweetness and moistness that keeps your brownies soft for days. Whether you’re an experienced baker or a newbie looking to impress, this recipe is a total crowd-pleaser that ticks all the boxes: dairy-free, beginner-friendly, and irresistibly gooey.
What’s even better? You only need about 10 minutes of hands-on prep time before letting your oven work its magic, and just 30 minutes of baking to fill your kitchen with a cozy vibe that screams “fall dessert.” After a brief 10-minute rest, you’ll be slicing into 16 perfectly-portioned squares, each packing roughly 180 calories. These brownies are great for potlucks, afternoon pick-me-ups, or as a sweet way to use up leftover pumpkin puree. And because they’re vegan, this dessert bridges dietary gaps so everyone at the table can indulge together.
KEY INGREDIENTS IN PUMPKIN BROWNIES VEGAN
Before we dive into the mixing bowls and oven racks, let’s get acquainted with the star ingredients that make these brownies both moist and decadent. Each component has a special job—bringing flavor, texture, or structure—so your bake comes out fudgy, rich, and perfectly balanced.
- Pumpkin Puree
This creamy base provides natural moisture and a hint of warm earthiness. It keeps the brownies tender without weighing them down, and it’s a sneaky way to sneak in some extra nutrients.
- Pure Maple Syrup
A natural sweetener with a distinctive depth of flavor. It dissolves easily into the batter, creating a smooth texture while enhancing the pumpkin’s subtle sweetness.
- Almond Butter
Adds richness, protein, and a gentle nutty undertone. Its creamy consistency helps bind the batter, ensuring each brownie holds together in that perfect fudge-like way.
- Vanilla Extract
A splash of pure vanilla amplifies all the flavors, smoothing out any sharp edges and giving the chocolate-pumpkin duet a harmonious finish.
- Unsweetened Cocoa Powder
The hero of the show when it comes to chocolate intensity. It deepens the color and flavor, creating that rich, dark chocolate backbone.
- Almond Flour
A gluten-free flour alternative that brings a light, tender crumb. Its mild flavor doesn’t overpower the chocolate and pumpkin, allowing their profiles to shine.
- Baking Soda
A gentle leavening agent that helps the brownies rise just enough, preventing them from becoming too dense while maintaining their signature fudginess.
- Salt
A small pinch goes a long way, balancing the sweetness and elevating the chocolate notes to their fullest potential.
- Vegan Chocolate Chips
Little pockets of melty joy dispersed throughout the batter. They add textural contrast and bursts of gooey chocolate in every bite.
HOW TO MAKE PUMPKIN BROWNIES VEGAN
Now that our ingredients are lined up and ready, let’s walk through the simple yet rewarding process of creating these fudgy vegan pumpkin brownies. The steps below explain each move in detail, ensuring your results are nothing short of spectacular.
1. Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan or line it with parchment paper, ensuring easy release once the brownies are baked.
2. In a large mixing bowl, combine the pumpkin puree, pure maple syrup, almond butter, and vanilla extract. Use a whisk or spatula to mix until the mixture is completely smooth and creamy, with no streaks of almond butter or pumpkin visible.
3. Add the unsweetened cocoa powder, almond flour, baking soda, and salt to the wet ingredients. Stir gently but thoroughly, scraping the sides and bottom of the bowl to create a uniform batter that’s thick and velvety.
4. Fold in the vegan chocolate chips, using a spatula to distribute them evenly throughout the batter. This ensures each bite has pockets of melty chocolate goodness.
5. Pour the batter into your prepared baking pan, then use a spatula to spread it into an even layer, smoothing out any high spots for uniform baking.
6. Bake in the preheated oven for 25–30 minutes. You want the edges to be firm and a toothpick inserted into the center to come 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, carefully transfer them to a wire rack to cool completely before cutting into squares. This rest time helps them set up, so you get neat slices instead of squishy pieces.
SERVING SUGGESTIONS FOR PUMPKIN BROWNIES VEGAN
When it comes to serving these pumpkin brownies, the sky’s the limit. Their fudgy texture and gentle spice notes mean you can dress them up in so many delightful ways. Whether you’re hosting a casual get-together, surprising someone special, or simply treating yourself to an afternoon pick-me-up, these brownies shine bright on any dessert spread. You can keep things simple or go all out with toppings, sauces, and accompaniments that play off the chocolate-pumpkin combo. Ready to turn these squares into a memorable experience? Try these four serving ideas that will have everyone asking for seconds.
- Warm with Vegan Ice Cream: Gently heat a brownie in the microwave for 10–15 seconds until slightly melted, then top with a scoop of creamy vanilla or cinnamon vegan ice cream. The contrast between warm brownie and cold ice cream is pure bliss.
- Drizzled with Coconut Caramel: Make or buy a vegan caramel sauce and drizzle it generously over each square. The sticky-sweet caramel melds beautifully with the deep cocoa notes for an indulgent finish.
- Topped with Toasted Walnuts: Sprinkle chopped walnuts or pecans on top of the batter before baking for extra crunch. After baking, dust lightly with powdered sugar for a picture-perfect touch.
- Paired with a Spiced Latte: Serve the brownies alongside a mug of pumpkin spice latte or chai tea. The warm spices in your drink echo the brownie’s pumpkin flavor, creating an ultra-cozy pairing.
HOW TO STORE PUMPKIN BROWNIES VEGAN
Proper storage is key to keeping these pumpkin brownies tasting fresh, fudgy, and full of that marvelous pumpkin-chocolate synergy. Whether you’re stashing them for a few days of snacking or preserving them for longer, the right method will maintain their texture and flavor without turning them dry or crumbly. Below are a few tried-and-true ways to store your brownies so they’re ready whenever the craving strikes.
- Room Temperature in an Airtight Container
Place fully cooled brownies in a shallow, airtight container. Separate layers with parchment paper to prevent sticking. Stored this way, they remain soft and chewy for up to 5 days.
- Refrigeration for Extended Freshness
If your kitchen is warm or you prefer a firmer bite, pop the airtight container in the fridge. The brownies will keep for up to a week, and you can bring them back to room temperature or warm them briefly before serving.
- Freezing for Long-Term Storage
Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe zip-top bag. Frozen brownies last up to 3 months. Thaw overnight in the fridge or at room temperature for the best texture.
- Quick Reheat for a Fresh-Baked Feel
For just-baked warmth, microwave a brownie on a microwave-safe plate for 10–15 seconds or heat in a preheated 300°F oven for 5 minutes. This revives that “straight-from-the-oven” mouthfeel.
CONCLUSION
What started as a simple idea—combining pumpkin puree with rich, unsweetened cocoa—has blossomed into one of the most comforting, fudgiest vegan brownies you’ll ever bake. From the moment you whisk together that bright-orange pumpkin mixture to the satisfying crackle of a well-baked edge, this recipe is full of tiny victories that any home cook can celebrate. You’ve learned how each ingredient plays a crucial role, from the almond flour’s tender crumb to the maple syrup’s smooth sweetness, and followed step-by-step instructions that guarantee success even if you’re just starting out in the kitchen. With minimal prep time and a straightforward baking process, you’ll find yourself returning to this recipe again and again, whether it’s holiday gatherings, casual dinners, or simply a weekend treat.
Feel free to print this article and save it in your recipe binder or desktop folder—you’ll thank yourself the next time you have leftover pumpkin puree or a craving for a cozy, chocolatey dessert. Don’t forget that you can scroll down to find a handy FAQ section below to answer any last-minute questions without digging through paragraphs of text. If you try these vegan pumpkin brownies, I’d love to hear how they turned out! Drop a comment, share your favorite tweaks, or ask away if you hit a snag. Your feedback helps me refine recipes, and it inspires other home cooks to jump in and bake with confidence. Happy baking, and here’s to many more delicious adventures in the kitchen!
Pumpkin Brownies Vegan
Description
These pumpkin brownies are rich and fudgy, combining the warm flavors of pumpkin and chocolate in every bite. The perfect treat 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.
