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!

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Author Voula

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)

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