As an Amazon Associate and Walmart Creator, I earn from qualifying purchases at no extra cost to you.
These amazing pumpkin brownies are super simple to make and so delicious! They’re perfect for taking in the fall-flavors, but so moist and chocolatey that I enjoy this recipe year-round! Plus, no one will even notice these fudgy pumpkin brownies are vegan.
Why You’ll Love this Vegan Pumpkin Brownies Recipe!
Decadent chocolate brownies hit the spot for a cozy night in or a hang out with friends. These vegan pumpkin brownies take it up a notch with warm fall flavors blended in with the rich chocolate. I know it sounds fancy, but trust me, this is an easy recipe that relies on pantry staples. Plus, all you need is one bowl and a baking pan!
I also love that these easy pumpkin brownies use canned pumpkin, so I can make them year round. The pumpkin flavor works so well but also makes these brownies so moist and tender. Even better, they freeze great for a quick dessert to pull out when you’re craving chocolate, or to help with portion control. Because, I’ll be honest, it’s hard to stop at just one of these yummy pumpkin treats!
If you love this combination of vegan chocolate and pumpkin, check out these pumpkin stuffed dates and this pumpkin chocolate pie.
Ingredients for Pumpkin Brownies
The ingredients for these vegan homemade pumpkin chocolate brownies couldn’t be simpler. Check out the grocery list for easy shopping!
- 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 Pumpkin Brownies Vegan
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.
Step 1: Before mixing up the pumpkin brownie batter, preheat the oven and get your pan ready. Then add all the ingredients to a medium bowl and use a wooden spoon or spatula to mix together until completely smooth.
Step 2: Pour the batter into the prepared baking pan. Then bake for 25 minutes or until the brownies are almost set but the center wobbles slightly. Finally, remove the brownies from the oven and allow them to cool in the pan. Once they are cooled, cut into squares and serve.
Toni’s Recipe Tips
- 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.
FAQs for Pumpkin Brownies
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 on Pumpkin Brownies
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 Brownies
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 Mouthwatering Brownie Recipes
Vegan Desserts
Biscoff Brownies
Vegan Desserts
Strawberry Brownies
Vegan Desserts
Salted Caramel Brownies [Vegan!]
Vegan Desserts
Vegan Sweet Potato Brownies
If you tried this vegan pumpkin brownies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Easy Pumpkin Brownies Recipe
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Video
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 (23×23 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 not 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.
![Completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface.](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
This came out delicious! My son with an egg allergy is so happy that he can enjoy these brownies. Thank you!
Hi Goldie, thank you so much for the 5 stars! I’m so happy your son gets to enjoy these. Happy baking!
Followed recipe exactly and they tasted very bland. Recipe as is seems to be missing something
Hi Susan, thank you for the feedback! These brownies are on the lightly sweet side, since there’s only ⅓ cup of maple syrup or agave with all that pumpkin. For a richer, sweeter brownie, try folding in up to ½ cup of vegan chocolate chips. I haven’t tested adding more maple syrup, but a little extra should work too.
Can I use almond flour?
Hi Carlos! Thanks so much for asking before giving it a try! Almond flour works quite differently from all-purpose flour, so I wouldn’t recommend swapping it straight across for this recipe. That version would need some testing and possibly a few other adjustments to help the brownies hold together nicely! If you decide to give it a try, though, please let me know how it goes.
seems I can’t edit my post. I used applesauce instead of oil
Thanks so much for adding that detail, Kathie! It’s helpful to know you used applesauce instead of oil, and I really appreciate you coming back to share it with everyone!
I haven’t read through all the comments, but I made these in my Instant Pot! It was my first time trying to bake in it, and they turned out beautifully. Next time I will add some nuts for more flavour 🙂
Hi Kathie! How exciting that your first Instant Pot baking adventure turned out so well! Thanks so much for sharing. Would you mind telling us your cooking time, pan size, and pressure release method? I’m sure other readers would love to hear how you did it!
Really cannot see how this has so many positive reviews the taste and texture is horrible. It’s nothing comparable to a brownie. I’m normally a fan of sweet potato brownie recipes so I thought this pumpkin recipe would be up my alley but it’s just so bad despite following the directions exactly. If you’re looking for a healthy vegan. brownie recipe there are plenty of better ones out there
Hi Sarah, I’m so sorry these weren’t what you hoped for, and thank you for taking the time to share. They’re on the fudgy side, so one thing that helps is letting them cool in the pan for at least 20 to 30 minutes before cutting, since they keep setting as they cool. I really appreciate you giving them a try.
I literally just made this recipe. I followed the recipe but put my own tailored, twist on it, I added 1/2 cup cocoa powder to use it up & 1/3 cup old -fashioned oats, & 1/3 cup quick oats, 1/3 cup dried strawberries, & 1/2 cup milk chocolate chips in addition . So, my brownies were more dense & less gooey than her recipe. I baked them 27 minutes. I did notice though that had I not added milk chocolate chips & dried strawberries my brownies would have been less sweet & tasted like VERY low sugar chocolate brownies or like baking chocolate flavored brownies. So, keep this in mind if you like it sweeter or add a mashed banana or up the sweetener a bit in the recipe. Also, remember I added oats to my recipe so this might have altered MY specific results. I used agave syrup & the amount it called for in the recipe. So, I am happy with mine & I will eat them up with my family.
Thanks for sharing your adjustments! I bet they were extra delicious! 🙂
made these a couple of times and substituted honey for the sweetener and a few mini dark chocolate chips. my husband doesn’t care for “health foods” but he even enjoys them.
wondering if I could maybe put some oats in them?
I’m so glad you guys enjoyed these brownies! Oats in them sound tasty 🙂 Let us know how they turn out for you!
Delicious and easy! Of course I made just a couple substitutions-freshly milled red fife wheat flour instead of all purpose, olive oil instead of vegetable oil, and honey instead of other sweeteners..and is used pumpkin I cooked, not canned. But this is definitely going to be a go to recipe for us!! Anyone wondering about the fresh milled flour, I didn’t do anything special just used it cup for cup and same thing for the honey.
So glad you enjoyed these brownies! I bet it was extra delicious and fresh with the flour sub! Thanks for sharing 🙂
I grind my own flower also. So much healthier and free of additives. This is a wonderful recipe. Easy and nutritious. Next time I want to add blueberries
Love that! So glad you enjoyed these brownies 🙂
Can I use almond flour and olive oil
We on the PBOAB team haven’t tried out those subs yet so can’t guarantee the results. If you end up trying it out, please let us know how it goes 🙂
When you say use cocoa powder… Unsweetened cocoa powder? I’m getting ready to make these and now I’m worried about using unsweetened cocoa powder. 😳
Using unsweetened cocoa powder should do the trick 🙂 Hope you enjoy these brownies!
Would recommend add 1tsp. Vanilla
Thanks so much for that recommendation 🙂 I hope you enjoyed these brownies!
WhAt can I sub for the oil?
Hi! We on the PBOAB team haven’t tried a sub for oil yet in this recipe so can’t guarantee the results. If you end up trying a sub out (like applesauce, mashed bananas, etc.) please let us know how it turns out for you 🙂
Delicious and great consistency. I substituted 1/4 cup on flour for wheat germ and ground flax seed. Healthy brownies with so much pumpkin!
Love it! Bet they were amazing!