These fudgy vegan pumpkin brownies are based on my popular gluten-free vegan brownie recipe. Made using real pumpkin puree and with almond butter instead of oil or butter.

stack of pumpkin brownies topped with chocolate chips on a wire rack.Pin
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🔪 What To Expect From This Recipe

  • Easy to make. With less than 15 minutes prep time and minimal equipment.
  • Fudgy, and ooey-gooey. This recipe makes a dense, moist, rich, and decadent vegan brownie that's full of dark chocolate flavor and chocolate chips.
  • Perfect for fall. These brownies are great for pumpkin season, Halloween, and Thanksgiving.
  • Allergy-friendly. Made using ground almonds, they're flourless, gluten-free, eggless, and dairy free.

📝 Ingredients Needed

Here's everything you need to make these easy pumpkin brownies from scratch:

ingredients for pumpkin brownies measured out in bowls.Pin

Notes about the ingredients

  • Pumpkin puree. Not to be confused with pumpkin pie filling, as this contains sugars and other additives. Canned pumpkin will give the best results, as fresh pumpkin can be a little on the watery side.
  • Ground almonds. You can also use almond flour, I usually find ground almonds to be a little less expensive though!
  • Almond butter. As well as adding an incredible flavor to these homemade pumpkin brownies, almond butter replaces oil or butter which is used in traditional brownie recipes.
  • Dutch-processed cocoa powder. Not raw cacao powder. Dutched cocoa powder is alkalized and less acidic which helps get that intense chocolate flavor and dark color.
  • Instant coffee granules. Coffee intensifies the chocolate flavor, and creates some pumpkin spice latte vibes!
  • Flax egg. When you mix together milled flaxseeds and water it creates a gelatinous mixture known as a flax egg. This is a binding agent and acts as an egg replacer for these brownies.
  • Soft brown sugar. This adds a slightly caramelized flavor and moisture to the brownies. You can also use coconut sugar, but I have found that doesn't make them quite as moist.
  • Vegan chocolate and/or chocolate chips. If using block chocolate, I recommend using one with at least 70% cocoa content.
  • Pumpkin spice mix. I use a homemade blend of ground cinnamon, ginger, nutmeg, and allspice. You can use a readymade pumpkin spice blend if preferred.

🥣 How To Make Vegan Pumpkin Brownies

(1) Make the batter. Finely chop the chocolate and add it to a heat-resistant bowl along with the almond butter and coffee granules.
(2) Melt over a bain-marie. Stir the chocolate and almond butter with a rubber spatula every so often until evenly melted.
(3) Add the remaining wet ingredients. Throw in the flax egg, pumpkin puree, light brown sugar, and vanilla extract.
(4) Whisk or stir with a large spoon until smooth and evenly mixed.

mixing ingredients in a bowl for pumpkin brownies.Pin

(5) Whisk together the dry ingredients in a separate large bowl (that's the ground almonds, cocoa powder, baking powder, pumpkin spice mix, and sea salt).
(6) Add the wet ingredients to the dry ingredients. Use a spatula to fold everything together until you have a smooth brownie batter. Carefully fold in ¾ of the vegan chocolate chips.
(7) Transfer to a baking tin. Gently spread the brownie batter into the base of the tin. 
(8) Top with chocolate and bake. Sprinkle the remaining chocolate chips on top and bake in a preheated oven for 30-35 minutes.

adding brownie batter to a lined tray and adding chocolate chips on top.Pin

👩‍🍳 Recipe Success Tips

  • Don't open the oven door during baking for at least the first 25 minutes of baking. Opening the oven door will cause heat to escape and your brownies will likely sink in the middle.
  • Chill the brownies for at least an hour before slicing them. These gluten-free pumpkin brownies are super moist and fudgy, so I suggest refrigerating them to help them firm up first.
  • Use a hot sharp knife to get nice clean cuts. Use an ultra-sharp knife, and heat it by dunking the blade into boiled water. Simply wipe the knife clean with a cloth between each cut.
  • Swap almond butter for runny cashew butter, peanut butter, tahini, or sunflower seed spread.

💬 Frequently Asked Questions

Can I use a vegan egg replacer instead of flax eggs?

Yes, although I have not personally tried this, some readers have subbed them in my gluten-free brownie recipe with great success!

Can I use oil in place of almond butter?

No, this vegan brownie recipe calls for nut butter, oil won't set properly and could give you super oily brownies.

How to store vegan pumpkin brownies?

Store them in an airtight container and refrigerate for up 5 days. You can also freeze them in an airtight container for up to 3 months.

Why did my pumpkin brownies fall apart?

Usually, this happens if an egg replacer wasn't used or if the brownies were still warm when you tried to cut them.

pumpkin brownies stacked up between sheets of parchment paper with chocolate chips on top.Pin

🎃 More Pumpkin Recipes

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Vegan Pumpkin Brownies

5 from 4 votes
PREP TIME: 10 mins
COOK TIME: 35 mins
TOTAL TIME: 45 mins
Servings: 16
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Description

These easy vegan pumpkin brownies are fudgy, gooey, and so delicious. Made without flour or butter, and instead use ingredients like ground almonds, almond butter, and warming pumpkin spices.

Ingredients

  • 120 g (4.2 oz) vegan dark chocolate
  • 100 g ( cup + 1 tbsp) smooth almond butter, *see notes
  • 1 teaspoon instant coffee granules
  • 1 flax egg, (milled flaxseed with water) see notes
  • 250 g (1 cup) pumpkin puree, NOT pumpkin pie filling
  • 150 g ( cup) soft brown sugar
  • 1 tablespoon vanilla extract
  • 110 g (1 cup) ground almonds, or almond flour
  • 60 g ( cup) unsweetened cocoa powder,  Dutch processed
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin spice mix, *see notes
  • ½ teaspoon sea salt
  • 100 g (3.5 oz) vegan chocolate chips, or vegan chocolate cut into small chunks

Instructions

  • Preheat your oven to 180°C (356°F). Line an 8" square pan or 7x9" rectangular pan with some parchment paper, creating a parchment sling to make it easy to lift out the brownies once ready.
  • Make the batter: Finely chop the chocolate and add it to a heat-resistant bowl along with the almond butter and coffee granules. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate and almond butter with a rubber spatula every so often to melt it evenly.
  • Once melted, add the flax egg, pumpkin puree, light brown sugar, and vanilla extract, to the bowl with the melted chocolate. Whisk well to combine.
  • In a separate large mixing bowl, whisk together the ground almonds, cocoa powder, baking powder, pumpkin spice mix, and sea salt. Add the wet ingredients to the bowl with the dry ingredients and use a spatula to fold everything together until you have a smooth batter. Be careful not to over-mix. Carefully fold in ¾ of the chocolate chips.
  • Gently spread the brownie batter into the base of the tin. Sprinkle the remaining chocolate chips on top.
  • Bake: Bake for 30-35 minutes. To check they're ready, insert a toothpick or skewer, it should come out with a few crumbs on it but not have a tonne of batter.
  • Serving: Allow the brownies to cool completely for 30 minutes to an hour before cutting them into servings. For best results chill them in the fridge for an hour before slicing.
  • Storage: Store in an airtight container and refrigerate for up to 5 days, or freeze for up to 3 months.

Notes

  • Swap almond butter for runny cashew butter, peanut butter, tahini, or sunflower seed spread.
  • Flax egg: Mix 1 tablespoon milled flaxseed with 2 tablespoons water, stir, and allow to sit for 5 minutes. 
  • To make pumpkin spice mix: Mix together 1½ tsp ground cinnamon, ¼ tsp ground ginger, ¼ tsp allspice, ¼ tsp nutmeg, and tsp ground cloves
  • Don't open the oven door during baking. Try not to be tempted to open the oven door for at least the first 25 minutes of baking. 
  • Chill the brownies for at least an hour before slicing them for the cleanest cuts. They will firm up in the fridge making it really easy to slice them without too many crumbs!

Nutrition

Serving: 1g | Calories: 210kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 106mg | Potassium: 212mg | Fiber: 5g | Sugar: 15g | Vitamin A: 2435IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 3mg
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