Vegan Pumpkin Brownies are the ultimate fall treat, combining rich chocolate flavors with the warm essence of pumpkin. Imagine sinking your teeth into a fudgy brownie that’s both indulgent and secretly healthy—it’s like a cozy sweater for your taste buds. bat brownies for a party. For more inspiration, check out this Ultimate Chocolate Cake Recipe recipe.
These brownies have a way of filling the kitchen with the sweet aroma of baking spices, making them perfect for family gatherings or a quiet night in with your favorite book. Trust me, once you take that first bite, you’ll be dreaming about them long after they’re gone.
Why You'll Love This Recipe
- These Vegan Pumpkin Brownies are incredibly easy to whip up, making them perfect for last-minute desserts
- The blend of chocolate and pumpkin creates a unique flavor profile that pleases everyone
- Their rich, fudgy texture is visually appealing and irresistible
- They are versatile enough to enjoy as a snack or dessert on any occasion
I once made these Vegan Pumpkin Brownies for a potluck, and let me tell you, they vanished faster than my dog when he hears the treat bag crinkle. monster popcorn mix.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Use pure pumpkin puree—not pumpkin pie filling—for the best texture and flavor.
- Almond Butter: This adds healthy fats and binds the ingredients while giving a subtle nutty flavor.
- Maple Syrup: A natural sweetener that enhances the brownie’s flavor without overpowering it.
- Cocoa Powder: Make sure to use unsweetened cocoa powder for that rich chocolatey goodness.
- Flour: All-purpose flour works well, but you can substitute with gluten-free flour if needed.
- Baking Soda: Essential for helping the brownies rise and achieve that perfect fudgy texture.
- Spices (Cinnamon & Nutmeg): These warm spices bring out the fall flavors and add depth to each bite.
- Salt: A pinch balances sweetness and enhances all the other flavors beautifully.
- Dark Chocolate Chips: Add these for melty bursts of chocolate goodness in every bite.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan with cooking spray or line it with parchment paper for easy removal later.
Mix Wet Ingredients: In a mixing bowl, combine canned pumpkin puree, almond butter, and maple syrup. Stir until smooth. You should see a creamy consistency that smells deliciously inviting.
Add Dry Ingredients: Gradually sift in cocoa powder, flour, baking soda, cinnamon, nutmeg, and salt. Mix until just combined—don’t overmix! You want it to be thick yet pourable.
Fold in Chocolate Chips: Gently fold dark chocolate chips into the batter. Feel free to sneak a few chips; I won’t tell anyone! This step adds those delightful pockets of melted chocolate.
Pour Batter into Pan: Pour the brownie batter into your prepared baking pan. Spread it evenly using a spatula for uniform cooking—no one likes uneven brownies!
Bake to Perfection!: Bake in your preheated oven for about 25-30 minutes. The edges should look firm while the center remains slightly soft; this is key for that fudgy texture!
Let these Vegan Pumpkin Brownies cool in the pan before slicing them into squares—if you can resist the temptation! Serve them warm with a scoop of dairy-free ice cream or simply enjoy them as they are. For more inspiration, check out this Garlic Parmesan Smashed Potatoes recipe.
Once you’ve mastered this recipe, feel free to experiment by adding nuts or different spices according to your taste preferences. Enjoy your cozy baking adventure!
You Must Know
- Vegan Pumpkin Brownies are a delightful twist on traditional desserts; they offer rich flavors without dairy or eggs
- The warm spices and moist texture will have everyone asking for seconds
- A perfect treat for fall gatherings or cozy nights in with friends
Perfecting the Cooking Process
Start by preheating your oven while you mix the wet ingredients, then incorporate the dry ingredients for a smooth batter. This sequence saves time and ensures even baking.
Add Your Touch
Feel free to swap out pumpkin puree for applesauce or add nuts and chocolate chips for extra texture. This recipe is versatile enough to adapt to your preferences.
Storing & Reheating
Store leftover brownies in an airtight container at room temperature for up to three days. Reheat in a microwave for a few seconds before serving, if desired.
Chef's Helpful Tips
- For the best flavor, use fresh pumpkin puree instead of canned
- This enhances the taste and aroma, making your brownies unforgettable
- Always check the doneness with a toothpick; it should come out slightly sticky but not wet
- Keep an eye on baking time to prevent dryness!
When I first made these Vegan Pumpkin Brownies, my friends couldn’t believe they were dairy-free! Their surprised faces and compliments made my day; now they’re always requesting this recipe during fall. tombstone brownies for Halloween Halloween cheesecake brownies.
FAQ
Can I use different types of flour?
Yes, you can substitute all-purpose flour with whole wheat or gluten-free blends.
How do I make these brownies sweeter?
Add maple syrup or coconut sugar to enhance sweetness without compromising healthiness.
Can I freeze Vegan Pumpkin Brownies?
Absolutely! They freeze well for up to three months in an airtight container.
Vegan Pumpkin Brownies
- Total Time: 40 minutes
- Yield: Approximately 16 servings 1x
Description
Vegan Pumpkin Brownies offer a deliciously rich and fudgy treat that combines the flavors of chocolate and pumpkin, making them a perfect fall dessert. These easy-to-make brownies are not only indulgent but also secretly healthy, making them an ideal snack for cozy nights or family gatherings. With their delightful aroma filled with warm spices, you’ll find yourself reaching for seconds!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour (or gluten-free flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a bowl, mix together pumpkin puree, almond butter, and maple syrup until smooth.
- Gradually sift in cocoa powder, flour, baking soda, cinnamon, nutmeg, and salt. Mix until just combined.
- Fold in dark chocolate chips gently.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes until the edges are firm and the center is slightly soft.
- Allow cooling before slicing into squares.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie (45g)
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
