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All during fall, I eat as many pumpkin-flavored things as I can! These amazing pumpkin brownies are one of them! Super simple to make and so delicious! I guarantee you that no one will even notice these moist and chocolatey brownies are vegan!
Are you a chocoholic? There’s something about cacao that makes us feel comforted straight away! Especially on colder days like in the fall.
Can’t you imagine, snuggling up on the sofa in the evening with a good book and some vegan chocolate? Sounds dreamy to me! But it sounds even better with some vegan pumpkin brownies instead! Don’t you agree?
If you love this combination of vegan chocolate and pumpkin, check out these pumpkin stuffed dates and this pumpkin chocolate pie. And if you’re looking for more ways to use up some pumpkin, consider making one of these vegan pumpkin recipes.
Why This Recipe Works
- Simple and easy to get ingredients.
- All you need is one bowl and a baking pan. After you’re done you’ll be thankful not to wash a mountain of dishes.
- Uses canned pumpkin so you can make it year-round.
- Freezes great for a treat when you’re unprepared.
- A great way to get some veggies in while eating dessert!
What Goes Into This Recipe
Let’s look at the main ingredients you need to make these vegan homemade pumpkin chocolate brownies.
- Flour: Simple all-purpose flour.
- Cocoa powder: Gives this brownie recipe plenty of rich, chocolate flavor.
- Baking powder and salt: The baking powder helps the brownies leaven and the salt enhances the sweetness and chocolate flavor.
- Pumpkin puree: Using canned pumpkin puree makes this an easy recipe however you can make your own puree too! Just be sure to let it drain very well. It tends to be slightly more watery than canned pumpkin.
- Sweetener: This recipe uses agave or maple syrup. If you want to use sugar that’s fine as well but you may find the batter a bit thicker. It can help to mix granulated sugar with the pumpkin puree and oil first to help dissolve it a bit.
- Oil: We recommend vegetable or canola oil but any healthy cooking oil with a neutral flavor works.
TOP TIP: Make sure you are grabbing canned pumpkin and not pumpkin pie filling. These are NOT the same thing!
How To Make Vegan Pumpkin Brownies
Here’s an overview of the steps involved in making this vegan brownie recipe. For detailed instructions, be sure to see the recipe card further down the page.
- 1) Before mixing up the pumpkin brownie batter, preheat the oven and get your pan ready.
- 2) Add all the ingredients to a medium bowl and use a wooden spoon or spatula to mix together until completely smooth.
- 3) Pour the batter into the prepared baking pan and bake for 25 minutes or until the brownies are almost set but the center wobbles slightly.
- 4) Remove the brownies from the oven and allow them to cool in the pan.
- 5) Once they are cooled, cut into squares and serve.
Expert Tips and FAQs
- Use canned pumpkin. While homemade puree is a good alternative, using canned pumpkin will guarantee more consistent results.
- Add your favorite mix-ins but keep it under a one-half cup.
- Allow the brownies to cool before cutting. They will continue cooking a bit as they cool. I find at least 20-30 minutes is perfect in order to enjoy them warm.
No, not really. The flavor of the cocoa powder is much stronger than the pumpkin, masking any flavor of it. It does add considerable moisture and increases the texture to be much fudgier than regular brownies.
Yes, canned pumpkin doesn’t contain any added sugar or flavors making it a healthy alternative to cooking with pumpkin year around. Pumpkin is a good source of vitamin A, vitamin C, potassium and other nutrients.
Variations
Jazz up your pumpkin brownies with your favorite additions! Try to keep the amount under a one-half cup and feel free to mix and match!
- Nuts: Add in your favorite chopped nuts! I think pecans and walnuts work best!
- Dried fruit: Dried cherries or cranberries would make a nice addition!
- Vegan chocolate chips: Dark and semisweet chocolate chips are generally vegan!
- Add some spices: Add a teaspoon of cinnamon or pumpkin pie spice for extra fall flavors.
- Frosting: Prefer vegan brownies with a bit of frosting? Try this vanilla buttercream or customize it to make it chocolate flavored.
How to Store
Leftovers: Brownies are best stored at room temperature. Be sure to wrap them up well or transfer them to an airtight container. They will last up to three days.
Freezer: To extend the shelf life, freeze pumpkin brownies in an airtight container for up to three months. When ready to serve, thaw them out at room temperature for an hour or so.
More Vegan Chocolate Recipes
- Vegan Peanut Butter Cups
- Chocolate Chickpea Bar
- Soft Chocolate Chip Cookies
- Sweet Potato Chocolate Cake
Photos by Alfonso Revilla
Easy Pumpkin Brownies Recipe
Ingredients
- 1 ¼ cups of flour
- ½ cup of cocoa powder
- 2 teaspoons of baking powder
- ½ teaspoon of salt
- 1 ½ cups of pumpkin puree
- ⅓ cup of agave or maple syrup sugar works too
- ¼ cup of vegetable or canola oil
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Grease baking 9×9 inch (17×17 cm) pan.
- In a medium bowl, combine all the ingredients together thoroughly until completely smooth.
- Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly. (The brownie should be moist on the inside but now raw).
- Remove from the oven and allow to cool in the pan.
- When it is completely cooled, cut into squares and enjoy.
Notes
- Use canned pumpkin. While homemade puree is a good alternative, using canned pumpkin will guarantee more consistent results.
- Add your favorite mix-ins but keep it under a one-half cup.
- Allow the brownies to cool before cutting. They will continue cooking a bit as they cool. I find at least 20-30 minutes is perfect in order to enjoy them warm.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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They turned out AMAZING – and even got better the next day. The whole family loved them. I added sugar, though, and chocolate chips on the top. But with this variation, it will be a fall stable for me now 🙂
Love that! So glad you all enjoyed this brownie recipe!
These are fantastic!…Although I had to tweak it a little as I used Coconut Flour instead of normal flour, plus I soaked a few dates in hot water and drained them, chopped them up and stirred them in. My mixture was a little dryer than shown in your recipe so I just added in 1/2 cup vegan vanilla yoghurt. It came out a delicious treat that I shall serve warm with my homemade chocolate mousse made with silken tofu. YUM!!! Thank you. I make quite a few of your recipes and love them all ❤️😋
So glad you enjoyed these brownies! Love your coconut flour sub!
Not sure where I went wrong but these didn’t rise at all and the flavour was completely bland. The only change i made was adding some pumpkin pie spice, otherwise i followed the recipe exactly.
So sorry to hear that! I wonder if your baking powder might not be active?
The texture is nice. but it just wasn’t sweet at all. i couldn’t get over the bitterness of the dark choc, i added a couple tablespoons of sugar as well along with a third of a cup maple syrup- to no avail. Suggestions?
Adding some vegan chocolate chips might bring out some more sweetness! 🙂
These taste good and nice consistency but they are not sweet at all. Can I add monkfruit or something like that to sweeten a bit more. Other than that, they are really good.
That sounds incredibly yummy! Let us know how it turns out if you make them 🙂
can you replace agave with no sugar added apple sauce?
We at plant-based on a budget haven’t tried that sub yet so can’t guarantee the results. Please let us know how it turns out if you give it a go!
Would oat flour work with in recipe? Thanks so much!
Hi! We at Plant-Based on a Budget haven’t tried out that sub yet so can’t guarantee the results but if you try it out, please let us know how it comes out! 🙂
Can you make these brownies without oil?
Yes you can. But you may want to add it some extra pumpkin or applesauce as a substitute so that the recipe doesn’t dry out. Enjoy!
if I replace the oil with Applesauce, would it be the same amount, 1/4 cup or?
Thanks
I really don’t think there’s anything that you can’t put pumpkin in. Compliments almost everything
I’m in love with these brownies! The texture is wonderful and the taste is perfect. Give them a try!
These pumpkin brownies turned out so fudge-y and delicious!
Gooey and super delicious! Saved to my forever recipes.
Perfect breakfast during the fall season. It is so satisfying and healthy!
Definitely a fun sweet breakfast idea!
Love all things chocolate & all things pumpkin. These are perfect!!
Yesss – the ultimate fall combo!
pumpkin and brownies? Now you are talking my love language. Great way to use up pumpkin purée
Definitely a great way to utilize your pumpkin! So tasty!
The perfect brownies for fall. Very juicy. The whole family loves them!
So glad the fam enjoyed them!
Such a great recipe! Anything chocolate and pumpkin is a hit in my home. Will try the agave syrup next time.
Right?! It’s such a yummy combination of flavor, especially during the fall!
So good! The pumpkin adds even more moisture to the batter. This recipe is so easy to put together fast. I like that!
Yessss! Such a great texture and so so tasty!
love making these brownies in the fall! so so good!