Vegan Pumpkin Brownies (Fudgy & Easy)
These Healthy Vegan Pumpkin Brownies are rich, fudgy, and chocolatey with a subtle pumpkin flavor. Made with oat flour, pumpkin puree, cashew butter, and pure maple syrup, they're an easy fall dessert the whole family will love.
Servings: 9 squares
Calories: 398kcal
Equipment
- 1 baking dish (8x8), 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 8x8 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!
Notes
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:
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.
Nutrition
Serving: 1square | Calories: 398kcal | Carbohydrates: 48g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 268mg | Potassium: 351mg | Fiber: 6g | Sugar: 26g | Vitamin A: 2118IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg