Decadent Vegan Pumpkin Brownies for Fall Indulgence

Name: Vegan Pumpkin Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 cup canned pumpkin puree; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup maple syrup; 1/2 cup nut butter (almond or peanut); 1/2 cup unsweetened plant-based milk (like almond); 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup dark chocolate chips

Published: November 3, 2025

by Mia Hanry

Why You'll Love This Recipe

These vegan pumpkin brownies are easy to whip up, making them perfect for any occasion
Their rich, chocolatey flavor pairs beautifully with the subtle warmth of pumpkin
Eye-catching swirls of orange and brown make them visually appealing on any dessert table
Enjoy them as a snack or dress them up for a fancy dessert night!

One memorable moment was when my friend took a bite and declared these brownies better than her mom’s traditional recipe—now that’s some high praise! fun dessert options.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Canned Pumpkin Puree: Use pure pumpkin puree, not pie filling, for the best texture and flavor.
All-Purpose Flour: I prefer using unbleached flour for a more natural taste.
Cocoa Powder: Choose high-quality unsweetened cocoa powder for rich chocolate flavor.
Maple Syrup: This natural sweetener adds depth and a hint of caramel flavor.
Nut Butter: Almond or peanut butter works great for creaminess; use smooth varieties for best results.
Plant-Based Milk: Any unsweetened plant milk will do; I usually go with almond milk for its lightness.
Baking Soda: This is crucial for giving your brownies that perfect rise and texture.
Spices (Cinnamon & Nutmeg): Freshly ground spices enhance flavors; they’re essential for that warm fall vibe. seasonal fall salad.
Dark Chocolate Chips: These add melty pockets of chocolate goodness throughout your brownies.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Vegan Pumpkin Brownies

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 coconut oil or line it with parchment paper. For more inspiration, check out this Thick and Chewy Cookies recipe.

Mix the Wet Ingredients: In a large mixing bowl, combine canned pumpkin puree, maple syrup, nut butter, and plant-based milk. Whisk until smooth and creamy.

Sift in the Dry Ingredients: Gradually sift in all-purpose flour, cocoa powder, baking soda, cinnamon, and nutmeg. Stir gently until just combined; overmixing can make your brownies tough.

Add Chocolate Chips: Fold in dark chocolate chips carefully to ensure even distribution without breaking them apart too much.

Pour and Bake: Pour the batter into the prepared baking pan. Use a spatula to spread it evenly. Bake in preheated oven for 25-30 minutes until a toothpick inserted comes out clean.

Cool and Slice!: Once baked, remove from oven and allow cooling in the pan for at least 10 minutes. Cut into squares and serve warm or at room temperature with a sprinkle of powdered sugar if desired.

You Must Know

These vegan pumpkin brownies are not just delicious; they are incredibly moist and rich
The aroma of pumpkin spice wafting through your kitchen will have everyone asking for seconds
Plus, they’re packed with nutrients, so you can enjoy dessert guilt-free!

Perfecting the Cooking Process

For the best results, mix your wet ingredients first, followed by the dry ones. Then, fold in the pumpkin puree for a rich texture.

Add Your Touch

Feel free to swap out walnuts for pecans or add chocolate chips for an extra indulgent treat. Experiment with spices like nutmeg or ginger for a flavor twist.

Storing & Reheating

Store these brownies in an airtight container at room temperature for up to five days. For a warm treat, simply pop them in the microwave for 10-15 seconds.

Chef's Helpful Tips

To achieve that perfect brownie texture, avoid overmixing the batter once you add the flour
A little lumpiness is okay!
Ensure your pumpkin puree is thick and not watery to prevent sogginess
Let them cool completely before slicing for clean edges

Sometimes, I’ve found that sharing these brownies at family gatherings makes me feel like a rock star. Everyone loves them, and I get asked for the recipe every time!

FAQ

Can I use fresh pumpkin instead of canned?

Yes, but ensure it’s cooked and pureed until smooth for best texture.

How do I know when the brownies are done?

Insert a toothpick in the center; it should come out slightly moist but not wet.

Can I freeze these vegan pumpkin brownies?

Absolutely! They freeze well; just wrap them tightly before storing. For more inspiration, check out this Irresistible Banana Cake recipe.

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