Vegan Pumpkin Brownies (Fudgy & Easy)
These Vegan Pumpkin Brownies are rich, fudgy, and packed with chocolate flavor. Made with pumpkin puree, oat flour, cashew butter, and pure maple syrup, they’re an easy and delicious fall dessert.
I’ve been making these pumpkin brownies for years, and they’re one of my favorite ways to turn leftover pumpkin puree into a chocolate dessert my whole family loves. Even my daughters, who aren’t looking for pumpkin in their brownies, love them topped with a scoop of vegan vanilla ice cream.
The trick with these brownies is giving them time to cool. Pumpkin adds quite a bit of moisture, so the brownies continue to set as they cool and become even fudgier after chilling. If you love baking with pumpkin, try my Vegan Pumpkin Banana Bread Muffins or Healthy Pumpkin Creamer next.
Spotlight on This Vegan Pumpkin Brownies (Fudgy & Easy)
- Rich and chocolatey: Cocoa powder and chocolate chips give these brownies a deep chocolate flavor, while the pumpkin stays subtle in the background.
- Fudgy and moist: Pumpkin puree, cashew butter, and coconut oil create a rich, moist texture that gets even better once the brownies have completely cooled.
- Easy to make: No mixer is required! You’ll only need two bowls, an 8×8 baking pan, and a spatula to bring the batter together.
- Made with wholesome ingredients: Oat flour, pumpkin puree, cashew butter, pure maple syrup, coconut sugar, and ground flaxseed replace many of the traditional brownie ingredients.
- Perfect for fall baking: They’re a fun way to use leftover pumpkin puree when you’re craving chocolate instead of another pumpkin-spice dessert.
- Family-friendly: The pumpkin flavor is surprisingly subtle, making these a great option even for kids who don’t normally get excited about pumpkin desserts.
Frequently Asked Questions
Sure! Add the cut squares to a large ziplock bag in a single layer in the fridge for up to 3 months.
I recommend omitting the chocolate chips on the top of the batter before cooking for a less chocolatey vibe.
Surprisingly, the pumpkin flavor in these brownies is very subtle. Cocoa powder and chocolate chips are the dominant flavors, while the pumpkin primarily adds moisture and softness. If you’re serving these to someone who isn’t a big pumpkin fan, there’s a good chance they’ll notice the rich chocolate flavor long before the pumpkin.
No. Use 100% pure pumpkin puree. Pumpkin pie filling contains added sugar and spices and will change the sweetness, flavor, and consistency of the brownies.
I don’t recommend it. Almond flour and oat flour behave differently in baking and swapping them can significantly change the brownie texture.
Yes. Creamy almond butter can be used in place of cashew butter, although it may slightly change the flavor and texture.
Pumpkin adds quite a bit of moisture, so these brownies need time to set. Allow them to cool completely before slicing. Refrigerating them will create an even firmer, fudgier texture.
The 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.
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. I prefer to use dairy-free chocolate chips but you can use dark chocolate chips, too.
The 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 the flax egg: Combine the ground flaxseed and water in a small bowl, then set aside to thicken.
Step three: Mix the dry ingredients in a medium bowl, except the chocolate chips. This includes cacao powder, coconut sugar, oat flour, baking powder, and salt.
Step four: Mix the wet ingredients in a separate medium bowl. This includes pumpkin puree, cashew butter, coconut oil, maple syrup, and vanilla extract.
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
Once completely cooled, store the pumpkin brownies in an airtight container in the refrigerator for up to one week. I actually prefer these brownies chilled because refrigeration helps them firm up and gives them an extra-fudgy texture. Enjoy them cold or let an individual brownie sit at room temperature briefly before serving.
For longer storage, freeze the cooled and sliced brownies in an airtight freezer-safe container for up to three months. Place parchment paper between layers to keep them from sticking together.
Tips and Modifications
Make sure to use pure pumpkin puree rather than pumpkin pie filling, which contains additional sweeteners and spices.
For the best texture, use creamy, runny cashew butter and stir it thoroughly before measuring.
Let your melted coconut oil cool slightly before combining it with the other wet ingredients.
Don’t overmix the batter. Fold the wet and dry ingredients together just until you no longer see streaks of dry flour.
These brownies need time to set. Let them cool completely before slicing, or chill them first for an even firmer, fudgier texture.
For extra texture, fold up to ⅓ cup of chopped walnuts, pecans, or additional vegan chocolate chips into the batter.
Serve a brownie slightly warmed with vegan vanilla ice cream or a drizzle of warm almond or cashew butter for an extra-special dessert.
More Vegan Fall Dessert Recipes
Date Caramel Apple with Peanut Butter
Chewy Vegan Almond Butter Cookies
Coconut Thumbprint Cookies with Orange Jam
No-Bake Healthy Pecan Pie Bites (Plant-Based)
Vegan Pumpkin Brownies (Fudgy & Easy)
Equipment
- 1 baking dish (8×8), lined and greased
- 2 medium mixing bowls
Ingredients
Flax egg
- 4 tablespoons ground flaxseed
- 8 tablespoons water
Dry ingredients
- 1 cup cacao powder
- 1 cup coconut sugar
- ⅔ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ cup vegan chocolate chips
Wet ingredients
- ½ cup pumpkin puree, from a can
- ½ cup creamy cashew butter almond butter works, too
- ½ cup coconut oil, slightly melted
- ½ cup pure maple syrup
- 2 teaspoons pure vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper and grease with coconut oil spray. Set aside.
- Make the flax egg: Combine the ground flaxseed and water in a small bowl, then set aside to thicken.
- Mix the dry ingredients in a medium bowl, except the chocolate chips. This includes cacao powder, coconut sugar, oat flour, baking powder, and salt.
- Mix the wet ingredients in a separate medium bowl. This includes pumpkin puree, cashew butter, coconut oil, maple syrup, and vanilla extract.
- Add the wet to the dry and mix everything up with a spatula, however, do not over-mix.
- Pour the batter into the greased pan. Evenly spread out the mixture into one layer.
- Top the batter with the chocolate chips.
- Bake for 35-40 minutes. Place a toothpick into the center and make sure it comes out clean. If it has some wet batter on it, bake it for a few more minutes.
- Allow the brownies to cool for 20 minutes.
- Cut the brownies into squares, add a scoop of vegan vanilla ice cream over top, and enjoy!
