Vegan Pumpkin Brownies

These vegan pumpkin brownies are extremely fudgy, thick and incredibly moist. The ultimate dessert for fall that's so easy to make!

You only need a bowl and whisk for these ultra fudgy vegan chocolate pumpkin brownies. They are dense, super rich and moist, just like brownies should be!

These vegan and dairy free pumpkin brownies are great in the fall or any time of the year. A simple pumpkin brownie recipe from scratch.

The pumpkin really adds moisture. I wanted to create another pumpkin recipe for the upcoming Orthodox Christian Nativity fast, which is mainly vegan.

I adapted this recipe from my delicious vegan brownies, which are one of my family's all-time favorite brownies.

You need to try these easy chocolate pumpkin brownies, even non-vegans will love them! So, if you're looking for a brownie recipe with pumpkin, keep reading!

Want to try more vegan desserts? Try my vegan pecan cookies, my fluffy eggless cinnamon rolls, or this amazing 3 ingredient Oreo cake!

Why you'll love this pumpkin brownie recipe

• No fancy equipment necessary. All you need is a whisk and a bowl. You don't even need a mixer!
• No egg replacer. I kept this recipe simple without the need for any egg replacer.
• These brownies are really moist. Thanks to the pumpkin puree.
• They're pretty quick and simple. These easy pumpkin chocolate brownies are ready in about 20 minutes.
• You need a few, simple ingredients. Most of these ingredients are probably already in your pantry!
• It's vegan. No milk, eggs, butter, or cream.

What do these fudgy pumpkin brownies taste like?

These decadent brownies are rich, fudgy and super moist, not cakey. You can't really taste the pumpkin, but together with the cinnamon, it adds a unique flavor that pairs so well with the chocolate.

WHAT YOU NEED TO MAKE VEGAN PUMPKIN SWIRL BROWNIES

Ingredients for vegan pumpkin brownies

• Vegan butter or margarine: I use block margarine. If you want to use margarine, avoid the soft spread margarine because it has a higher water content and would affect the texture.
• Sugar: I use 2 kinds of sugar, granulated and soft, dark brown sugar. The brown sugar adds a nice caramel flavor that goes well with the pumpkin and the chocolate.
• Salt: As always, I add a bit to enhance all the flavors.
• Chocolate: I use couverture dark chocolate, but you can use your favorite vegan chocolate. Lindt has amazing vegan dark chocolate, which I love.
• Unsweetened cocoa powder: You'll need ½ cup cocoa powder. I use Dutch-processed cocoa. Not sure what the difference is between natural cocoa powder and dutch-processed cocoa? Check out my post about it here.
• Flour & baking powder. I use all purpose flour and baking powder to give it some lift.
• Pumpkin puree: I use natural canned pumpkin puree, not pumpkin pie filling, which is not the same as it has added sugar and spices. Pumpkin puree helps make these brownies naturally moist, too. You'll need half a cup pumpkin puree for this recipe.
• Cinnamon: I use a little cinnamon to bring out all the yummy flavor of the pumpkin.

TOP TIP
If you make your own pumpkin puree, I'd strain it to remove excess moisture so it doesn't make the brownies soggy.

Equipment you'll need

• a whisk
• a large mixing bowl
• an 8x8 or 9x9 inch baking pan (20 x 20 / 23x23cm) pan - For this recipe I use a 9x9 inch pan. An 8x8 inch pan will result in slightly thicker brownies than the ones you see in the pictures.

HOW TO MAKE VEGAN PUMPKIN BROWNIES

Step-by-step instructions

First, prepare the pan. Line it with parchment paper that overhangs slightly. You'll use the overhanging parchment paper to lift the brownies out of the pan. Set it aside.

STEP 1
Whisk together the melted vegan butter/margarine, cocoa powder, water, sugars and salt.
STEP 2
Add the flour and baking powder and whisk until well combined.
STEP 3
Pour in the melted chocolate and whisk again. The batter should be a bit thick.
STEP 4
Pour the brownie batter into the prepared pan and spread it out evenly. Set it aside.
STEP 5
In another bowl, whisk together the pumpkin, sugar, cinnamon and milk.
STEP 6
Drop tablespoons of the pumpkin mixture on top of the brownie mixture.
STEP 7
Use a knife or a skewer to swirl the pumpkin throughout the brownie batter.
STEP 8
Then bake!

Recipe Notes

Storage Tips
You can store these brownies in an airtight container in the refrigerator for up to about a week.

Freezing Instructions
You can easily freeze these brownies, too! I always wrap individual slices with plastic wrap and then place them in freezer bags or freezer-safe containers. They'll last about a month in the freezer. To thaw, just leave them in the refrigerator overnight.

ADD-INS & VARIATIONS

• Instead of hot water, you can use coffee to enhance the chocolate.
• If you want, you can add a teaspoon of vanilla extract to the batter.
• You could sprinkle some vegan chocolate chips on top before baking.
• Add some chopped walnuts or pecans to the batter before baking, or you can sprinkle them on top after they're baked for a crunchier texture.
• I think serving these brownies with some melted Lotus Biscoff spread on top would be amazing! Caramel and chocolate are great together.
• Peanut butter would also pair well with these brownies. I often just spread some on top right after they're baked so that it melts a little.
• Add some vegan whipped cream and drizzle some homemade chocolate syrup on top for more indulgent, chocolatey goodness!
• For spicier pumpkin vegan brownies, you could use pumpkin spice or pie spice, instead of just cinnamon, if you prefer.

TIPS FOR THE BEST BROWNIES WITH PUMPKIN PUREE

• Do not overbake these brownies! Otherwise they'll get dry and crumbly.
• As soon as they're done and you remove them from the oven, let them cool in the pan COMPLETELY. If you try to remove them from the pan right away, they'll fall apart.
• These brownies get a little bit denser when you keep them in the fridge.

FREQUENTLY ASKED QUESTIONS

Happy Baking!

~Voula

MORE VEGAN RECIPES TO TRY!

Let me know how these vegan pumpkin brownies turn out for you in the comments below! I'd love to hear from you!

Recipe

Vegan Pumpkin Brownies

These vegan pumpkin brownies are extremely fudgy, thick and incredibly moist. The ultimate dessert for fall that's so easy to make!

5 from 2 votes

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 9

Author: Voula

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Equipment

• 8x8 inch or 9x9 inch pan (20 x 20 / 23x23cm)
• mixing bowls
• a whisk
• parchment paper to line the pan

Ingredients

For the brownies

• ▢ ¾ cup (170g / 6 oz) vegan butter or block margarine, melted
• ▢ ½ cup (60 g / 2 oz) unsweetened cocoa powder (I use dutch-processed )
• ▢ ¾ cup (200ml / 6 fl oz) hot water (or coffee)
• ▢ ½ cup (100g / 3.5 oz) granulated sugar
• ▢ ½ cup (100g / 3.5 oz) dark brown sugar, packed
• ▢ ¼ teaspoon salt
• ▢ 1½ cups (190g / 6.7 oz) all purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 2.2 oz / 62 g semisweet or couverture chocolate, melted

For the pumpkin swirl

• ▢ ½ cup (113g / 4 oz) pumpkin puree (not pumpkin pie filling)
• ▢ 1  tablespoon brown sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 2 tablespoons almond milk (or your favorite plant-based milk)

Note:

For best results, please read through the full post before beginning the recipe.

Instructions

• Preheat the oven to 350°F / 180°C.

Prep the pan

• Line the pan with parchment paper that overhangs slightly. You'll use the overhanging parchment paper to lift the brownies out of the pan. Set it aside.

Make the brownies

• In a large mixing bowl, whisk together the melted vegan butter/margarine, cocoa powder, water, sugars and salt.
• Add the flour and baking powder and whisk until well combined.
• Pour in the melted chocolate and whisk again. The batter should be a bit thick.
• Pour the brownie batter into the prepared pan and spread it out evenly. Set it aside.

Make the pumpkin swirl mixture

• In another small bowl, whisk together the pumpkin, sugar, cinnamon and milk.

Combine & Bake

• Drop tablespoons of the pumpkin mixture on top of the brownie mixture.
• Use a knife or a skewer to swirl the pumpkin throughout the brownie batter.
• Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
• Let it cool in the pan completely. Then use the overhanging parchment paper to lift the brownies out of the pan.
• Cut into squares.
• Enjoy!

Notes

• Let the brownies cool completely in the pan before removing them. Otherwise, they'll fall apart.

Storage Tips

These brownies can be stored in an airtight container in the refrigerator for up to about a week

Freezing Instructions

Wrap individual slices with plastic wrap and then place them in freezer bags or freezer-safe containers. They’ll last about a month in the freezer. To thaw, just leave them in the refrigerator overnight.

Picture Tutorial & Tips:

I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.

Baking Measurements:

I have used weight measurements for all the recipes on this website. Even though I have also included American volume measurements for convenience, I highly recommend using a digital kitchen scale to weigh all ingredients for the most accurate measurements. Digital kitchen scales are more precise than cups, which is so important in baking, and they give the most accurate, consistent results. Happy baking!

©Pastry Wishes

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