Healthy Pumpkin Brownies (plant-based)

These healthy pumpkin brownies are soft, moist, and decadent. They have no dairy, or refined sugar, and have just a few simple ingredients. And, the best part is that they are easy to make.

Make vegan pumpkin brownies for your next fall gathering and watch the entire platter disappear.

My daughters love these brownies with a scoop of ice cream on top. The best part is that they don’t taste like pumpkin which makes it a kid-friendly and year-round treat! 

It’s officially pumpkin season so let’s make all of the vegan pumpkin recipes that we can get our hands on. 

Spotlight on These Healthy Pumpkin Brownies

They are healthy. Pumpkin is not only delicious, it’s also full of nutrients like vitamin A and potassium. And, to me, the best part is learning that chocolate, or cocoa, is actually good for you! This superfood is rich in copper, zinc, and iron.

They are easy to make. This is a simple vegan brownie recipe. All you need is two bowls, one oven-safe dish, and a spatula or wooden spoon to mix the ingredients with your hands. No mixer is required! You can even get your kids to help in the kitchen for this one.

They are a seasonal favorite. Healthy pumpkin brownies are a dessert-time favorite and with the fall season in full force, you are likely going to be on the hunt for delicious and healthy fall desserts.

They have a delicious flavor. These vegan chocolate pumpkin brownies have a rich chocolate flavor, just like traditional brownies. They do not have a strong pumpkin flavor if you were worried about that. And, the chocolate chips are the perfect final addition. 

They are a guilt-free treat. They are soft, moist, and the perfect decadent dessert without the guilt. Enjoy a little slice every night after dinner and watch your tastebuds be happily satisfied without the processed junk. Now that’s a win-win!

They are kid-friendly. These fudgy brownies have a similar texture and consistency as traditional chocolate brownies. What kid wouldn’t like all of that chocolatey goodness, am I right? LOL.

​Frequently Asked Questions

How can I make this recipe nut-free? I have not tried it but I would swap out the cashew butter for sunflower butter instead. 

Can I freeze these brownies? Sure! Add the cut squares to a large ziplock bag in a single layer in the fridge for up to 3 months. 

How do I make them less chocolatey? I recommend omitting the chocolate chips on the top of the batter before cooking for a less chocolatey vibe. 

Can I swap out the oat four for almond flour? No, I do not suggest making that swap because it will affect the texture of the brownies. 

Ingredients

Wet ingredients

Cashew butter: Make sure your nut butter is runny and creamy. Almond butter could work as a substitute. 

Coconut oil: You will want to make sure you use slightly melted coconut oil. And, allow it to cool slightly.

Maple syrup: There’s nothing better than real and pure maple syrup. It’s the perfect unprocessed sweetener for baking. 

Vanilla extract: Use real vanilla extract for this recipe. Skip the imitation varieties.

Flax egg: Make this by combining water and ground flaxseed. It is an egg alternative and I am so thankful for it! 

Pumpkin puree: Grab yourself a can of pumpkin puree at any grocery store. Do not use pumpkin pie filling. If you have leftover pumpkin, I suggest making these vegan pumpkin donuts, FYI.

Dry ingredients

Oat flour: In my opinion, this flour is the best for baking. It’s unrefined, and not stopped of nutrients, unlike all purpose flour.  

Coconut sugar: I love using this natural sugar in baked goods. It is a perfect replacement for processed cane sugar.

Cocoa powder: You can use cocoa or cacao powder. Both work great. Make sure you use unsweetened varieties. 

Baking powder: The ingredient that helps these delicious brownies perfectly rise.

Salt: A pinch of salt goes a long way in baked goods.

Chocolate chips: For best results, add chocolate chips to the top of the brownies before baking LOL. I prefer to use dairy-free vegan chocolate chips but you can use dark chocolate chips, too.

Instructions

Step one: Preheat oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper and spray with coconut oil cooking spray.

Step two: Make your flax egg: mix the ground flax with water and place the mixture and set it aside to thicken up.

Step three: Mix the dry ingredients in a medium bowl.

Step four: Mix the wet ingredients in a separate medium bowl.

Step five: Add the wet mixture to the dry mixture and mix everything with a spatula but not too much, just until incorporated.

Step six: Pour the brownie batter into the greased pan. Evenly spread out the mixture into one layer.

Step seven: Top the brownies with chocolate chips.

Step eight: Bake for 35-40 minutes. Place a toothpick into the center and make sure it comes out clean.

Allow the brownies to cool for 20 minutes and then cut into squares and enjoy!

Storage

Allow the brownies to come to room temperature and then store these healthy pumpkin brownies in an airtight container and in the fridge. They will last up to a week in the fridge. For your information, these brownies must be stored in the fridge and not on the counter.

Tips and Modifications

Do not use pumpkin pie filling and instead canned pumpkin puree. 

Feel free to fold in chocolate chips, walnuts, or pecan pieces into the batter before cooking. (No more than 1/3 cup, though.)

You can add a drizzle of warm almond butter or a scoop of vegan vanilla ice cream to a slice before eating. Okay, that sounds amazing!

Other Vegan Fall Desserts to Try

Melt-in-your-Mouth Monster Cookies

Chewy Vegan Almond Butter Cookies

No-Bake Healthy Pecan Pie Bites (Plant-Based)

Enjoy!

XOXO

Michelle