Vegan Pumpkin Brownies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I take a traditional recipe and combine it with a seasonal makeover when I bake a batch of these vegan pumpkin brownies. I make them with rich cacao powder, pumpkin puree, and warm pumpkin pie spice to create a dessert that combines fudgy chocolate with all the flavors of fall.
Pumpkin and chocolate make an unmatched pairing when it comes to fall baking, and these vegan pumpkin brownies are all the proof I need. The puree adds moisture to a rich brownie base, making it an ideal dessert for Thanksgiving or Halloween along with traditional dishes like pumpkin apple pie. If you have pumpkin puree in the pantry, grab a mixing bowl and make a batch.
I came up with this recipe during pumpkin season when I was finding any excuse to add these flavors into more and more recipes. After seeing how well my boys took to beet brownies, I knew I would have no issue serving them pumpkin brownies. In fact, they loved it more than I thought they would, and finished the tray in record time, with plenty of help from my husband and me, of course.
👩🏽🍳 Why I Love This Recipe
Vegan pumpkin brownies are like having 2 desserts in one with a chocolate brownie base and a spiced pumpkin topping. The recipe uses applesauce in both layers to add moisture, while pumpkin contributes plenty of vitamin A and the whole wheat flour adds fiber. And even though these brownies are rich, as a health coach, I take comfort knowing that this recipe has far more wholesome nutrition than standard brownie recipes.
The preparation starts with 2 separate mixtures that I layer before baking. I whisk the pumpkin puree with applesauce and pumpkin pie spice, then prepare the brownie mixture by combining the wet ingredients with the cacao, whole wheat flour, baking powder, and salt. I spread the brownie batter into a parchment-lined pan, add the pumpkin mixture on top, and bake until the center is cooked through.
I made these brownies for a casual friends’ dinner shortly before Thanksgiving and thought it would be a great way to get everyone into the festive mood. A friend of mine took one bite, widened her eyes, and could barely get her excited words out. She eventually managed to tell me that her boys are always arguing over pumpkin and chocolate pie for Thanksgiving dessert and that she has to alternate or get store-bought pies.
But this brownie solved all her problems. She made it for Thanksgiving that year, and despite the initial pushback, her kids thoroughly enjoyed it, and it is now a holiday tradition. Be sure to make a batch, even if it is not quite pumpkin season yet.
🥘 Ingredients
These are the simple plant-based ingredients I use to create vegan pumpkin brownies with a moist base and warmly spiced topping:
Pumpkin topping: I combine canned pumpkin puree, unsweetened applesauce, and pumpkin pie spice for a thick topping with classic fall flavors.
Unsweetened applesauce: I use this in place of oil to add moisture and help bind the brownie batter.
Unsweetened almond milk: This adds liquid to the batter and helps everything blend.
Vanilla extract: Vanilla rounds out the chocolate flavor and adds a little extra richness.
Organic cane sugar and brown sugar: These sweeten the brownie base and help provide it with the texture I want. I can use coconut sugar and muscovado sugar when I want to make the recipe without refined sugar.
Whole wheat flour: I use whole wheat flour to add fiber while providing the structure needed for the brownies.
Unsweetened cacao powder: This contributes an intense chocolate flavor and color to the brownie layer.
Baking powder and salt: Baking powder provides lift while salt balances the sweetness and chocolate flavor.
🔪 How To Make
This is how I prepare and bake the distinctive layers in vegan pumpkin brownies:
Make pumpkin topping: I start by preheating the oven to 350F, then whisk together the pumpkin puree, applesauce, and pumpkin pie spice until smooth and set aside.
Combine sugar and wet ingredients: In a separate bowl, I combine the almond milk, applesauce, vanilla extract, cane sugar, and brown sugar and whisk until well blended.
Mix dry ingredients: Next, I whisk the whole wheat flour, cacao powder, baking powder, and salt in another bowl. This distributes the baking powder and salt throughout the flour.
Combine wet and dry: I add the wet ingredients to the dry ingredients and stir until I have a thick brownie batter. If my batter seems especially thick, I use a hand mixer to blend it smoothly.
Pour layers into baking pan: Then I line an 8×8 inch baking pan with parchment paper and pour in the brownie batter. I spread the pumpkin mixture over the top to create the second layer.
Bake: I bake the brownies for 45-55 minutes, checking the center with a toothpick to make sure they are cooked through. I let the brownies cool completely in the pan before lifting them out and cutting them into 9 squares.
💭 Expert Tips
My #1 Secret Tip for this vegan pumpkin brownies recipe is to always let the brownies cool completely before cutting them. The pumpkin topping is soft when the brownies first come out of the oven, and giving the entire pan time to cool lets the layers firm up so I can get much cleaner squares.
Other Tips To Keep In Mind:
- Use pure pumpkin: I always check the can before adding it to the bowl and make sure it says pumpkin puree rather than pumpkin pie filling. Pie filling already contains sugar and spices, which would change the flavor and texture of the topping.
- Check the batter: The brownie batter should be thick and sticky rather than thin like cake batter. If mine is too stiff to spread, I blend it briefly to make the mixture easier to work with.
- Line the pan: I leave some parchment paper extending above the sides of the baking pan. Once the brownies are completely cool, I can lift the whole slab out easily and cut it on a board.
- Measure carefully: I spoon flour into my measuring cup and level the top rather than packing the flour down. Too much flour can make this already thick brownie batter harder to spread.
📖 Variations
These are a few simple ways I change up my vegan pumpkin brownies when I want to play around with the chocolate and pumpkin combination:
Extra fudgy: I melt 1 cup of vegan chocolate chips and stir it into the brownie batter. This gives the chocolate layer an even richer and fudgier texture, which my boys go mad for.
Nutty crunch: I fold 1/2 cup of chopped walnuts or pecans into the brownie batter before spreading it into the pan. The nuts add a satisfying crunch against the soft pumpkin topping.
Chocolate chip: Before adding the pumpkin layer, I sprinkle 1/2 cup of vegan dark and white chocolate chips over the brownie batter. I love the sandwich-like layer that this creates between the base and topping.
🍽 Serving Suggestions
These vegan brownies are decadent enough to enjoy on their own, but if you want them to be part of a more elaborate dessert, try them with a scoop of caramel nice cream, fresh berries, and a drizzle of healthy vegan chocolate sauce.
At home, we usually enjoy our brownies with a warm drink like oat milk hot chocolate. But there are some days when I need my dessert to be decked out. That’s when I add a dollop of vegan whipped cream on top of the squares with a generous spoonful of vegan caramel sauce to finish it off.
🧊 Storing And ♨️ Reheating
Room temperature: I store the brownies in an airtight container at room temperature for 3-4 days.
Refrigeration: For longer storage, I place the brownies in an airtight container and keep them in the fridge for up to 7 days.
Freezing: I wrap the brownies in plastic wrap, then freeze them for up to 3 months.
Reheating: If frozen, I allow the brownies to thaw at room temperature, or in the refrigerator overnight. These brownies are best enjoyed chilled or at room temperature, but they can be heated up in the microwave for a few seconds if preferred.
❓Recipe FAQs
Why did my pumpkin layer sink into the brownie?
A soft pumpkin layer can move into the brownie batter if the brownie mixture is too loose or the topping is spread too aggressively. I make sure the brownie batter has the thick consistency described in the recipe and gently spread the pumpkin mixture over the surface.
How can I fix a brownie batter that is too loose or runny?
If the brownie batter looks much thinner than expected, I first check that the flour was measured correctly since too little can leave the batter loose. Then I gradually add 1 tablespoon of whole wheat flour at a time and mix just until the batter reaches a scoopable consistency. I avoid adding a large amount at once since too much flour can make the brownies dry and cakey.
Can I use homemade pumpkin puree in these brownies?
Yes, you can, but I make sure the homemade puree has a similar thick consistency to canned pumpkin. If it is watery, I strain or cook it down first so the extra moisture does not make the pumpkin topping too loose.
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🎥 Video
Vegan Pumpkin Brownies
I take a traditional recipe and combine it with a seasonal makeover when I bake a batch of these vegan pumpkin brownies. I make them with rich cacao powder, pumpkin puree, and warm pumpkin pie spice to create a dessert that combines fudgy chocolate with all the flavors of fall.
Servings: 9
Calories: 248kcal
Ingredients
Pumpkin Topping
- 15 oz pumpkin purée
- 1/4 cup unsweetened applesauce
- 2 tbsp pumpkin pie spice
Brownies Wet Ingredients
- 3/4 cup unsweetened applesauce
- 3/4 cup unsweetened almond milk
- 1 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1 tsp vanilla extract
Brownie Dry Ingredients
- 1 1/2 cup whole wheat flour
- 1/2 cup unsweetened cacao powder
- 1 tsp baking powder
- 1/2 tsp salt
Equipment
- 8×8 baking pan
Instructions
- Preheat oven to 350 F. Combine pumpkin purée, 1/4 cup of applesauce, and pumpkin pie spice. Whisk together, and set aside.
- Combine almond milk, applesauce, vanilla extract, organic cane sugar, and organic brown sugar. Whisk together until combined.
- Combine whole wheat flour, cacao powder, baking powder, and salt. Whisk together to combine.
- Add wet ingredients to dry ingredients. Stir to combine.
- Pour brownie batter into 8×8 inch baking pan lined with parchment paper. Top the brownie batter with the pumpkin pie mixture.
- Bake for 45-55 minutes. Insert toothpick in center to ensure they are fully cooked. Allow to cool completely before removing from the pan and cutting into 9 equal squares.
Notes
- My #1 Secret Tip for this vegan pumpkin brownies recipe is to always let the brownies cool completely before cutting them. The pumpkin topping is soft when the brownies first come out of the oven, and giving the entire pan time to cool lets the layers firm up so I can get much cleaner squares.
- Use pure pumpkin: I always check the can before adding it to the bowl and make sure it says pumpkin puree rather than pumpkin pie filling. Pie filling already contains sugar and spices, which would change the flavor and texture of the topping.
- Check the batter: The brownie batter should be thick and sticky rather than thin like cake batter. If mine is too stiff to spread, I blend it briefly to make the mixture easier to work with.
- Line the pan: I leave some parchment paper extending above the sides of the baking pan. Once the brownies are completely cool, I can lift the whole slab out easily and cut it on a board.
- Measure carefully: I spoon flour into my measuring cup and level the top rather than packing the flour down. Too much flour can make this already thick brownie batter harder to spread.
Nutrition
Calories: 248kcal | Carbohydrates: 59g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 287mg | Fiber: 6g | Sugar: 38g | Vitamin A: 7359IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
Granted my baking sheet is slightly smaller at 9″x6″, but the brownies just refuse to bake through. The batter spent a total of 2 hours in the oven and still kept coming out liquid. I finally turned the heat up to 400F and stuck it in for another 15 minutes, after which it was… passable.
The texture is both gooey on the inside and rubbery on the outside. The pumpkin spice is WAY too intense.
Hi! I want to make these today, but don’t have any applesauce. Is there any substitutes I could use? Thanks
Hi Lily!
The applesauce in this recipe acts as the oil, so if you don’t have applesauce you could substitute for an oil instead. I suggest coconut oil.
Does the pan / parchment need to be greased on account there is no oil involved? Heaven forbid if they stick!!!!
Hi Dawn,
I would either line your baking pan with parchment paper, or if you don’t mind using oil, grease the pan with coconut oil. Hope this helps! Enjoy the brownies!!
Pumpkin and chocolate just belong together! I love these brownies and can’t wait to make them again!
I love this naturally vegan recipe. So flavorful and tasty. The pics were a big help.
This is one delicious brownie. It’s hard to believe there’s no egg or milk. Definitely make this if you have vegan friends coming over.
Oh my don’t these look so delicious and scrumptious! I can’t wait to make these!
I wish that just by making these pumpkin brownies, we could fast forward past the quarantine, the election and every other 2020 stressor. I guess I’ll just stay inside and eat your brownies! They look delish.