Fudgy, gooey, and flourless vegan pumpkin brownies marbled with a pumpkin spice filling. A healthy and decadent autumn treat that's simple (prep time is just 10 minutes!), and requires no special equipment.

One of the secret ingredients used in these vegan pumpkin brownies is almond butter, which takes the place of butter and eggs in a "normal" brownie recipe. It creates that thick, fudgy texture that we want in a brownie.
Between the yogurt, canned pumpkin, and almond butter, these brownies are high in protein and full of fiber; it's hard to remember that they are healthy!
These dairy-free brownies are super gooey, chocolaty, and gluten-free, with a delicious pumpkin spice swirl. I recommend placing your brownies in the refrigerator to help them set up after cooling - it helps them become extra thick and fudgy.
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βοΈ Why This Recipe Is The Best
Fudgy and Gooey
Halloween-Friendly
Healthy and Nutritious
Quick and Easy
Dairy-free and gluten-free
Fun for Kids
π Ingredient Notes
- Canned pumpkin - Make sure you are using canned pumpkin (often sold as "100 % pure pumpkin") for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices. Use your leftover pumpkin to make pumpkin cream cheese swirl muffins or pumpkin and mushroom risotto.
- Non-dairy yogurt - You can use any plant-based yogurt here (coconut yogurt, almond milk yogurt, etc.)
- Cornstarch or tapioca starch - This helps to thicken our pumpkin swirl.
- Pumpkin pie spice - See below for my homemade spice recipe!
- Flax eggs - To make a flax egg: combine 1 tablespoon of ground flax seed with 3 tablespoons of water.
- Almond butter - This is used to replace the butter and eggs typically used in brownies. It has a neutral flavor and contains healthy fats and protein.
- (Vegan) dark chocolate chips - Guittard makes excellent vegan (60%) chocolate chips.
π Variations & Substitutions
- Roasted pumpkin. If you have roasted pumpkin cubes leftover from another dish, you can purΓ©e them in a food processor, and they will work great.
- Eggs. If you eat eggs, you can substitute eggs in this recipe and will get similar results.
- Nut butter. You can substitute any nut butter of your choice here (peanut butter, cashew butter, etc.
- Ground chia seed. This can be used in place of ground flax seed.
- Make your own homemade pumpkin spice. This spice blend varies depending on which spices you want more or less of, but I make this version in my kitchen:
1 Β½ Tablespoons ground cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
ΒΎ teaspoon allspice
ΒΎ teaspoon cloves
πͺ How To Make Vegan Pumpkin Brownies
Make the Pumpkin Swirl
In a small bowl, whisk together all of the pumpkin swirl ingredients until smooth. Set aside.
Make the Brownies
Prepare the flax eggs and set aside to set up.
Preheat oven to 350 degrees F. Coat a 8"x8" baking dish with non-stick cooking spray and line with parchment paper.
In a large bowl, whisk together the cocoa powder, brown sugar, baking soda, salt, and pumpkin pie spice.
In a separate medium bowl, whisk together the almond butter, canned pumpkin, flax eggs, and vanilla.
Add wet ingredients to dry mixture and stir just until combined. Pour in chocolate chips and stir lightly once more.
Transfer to prepared baking dish. Use the back of a spoon to make indentations in the batter, and fill with the pumpkin-yogurt mixture. Swirl mixture around using a spoon handle.
Bake for 30-35 minutes. Cool completely before slicing. (Refrigerate for optimal fudginess).
π©πΌβπ³ Expert Tips
- Make sure you are using canned pumpkin (often sold as "100 % pure pumpkin") for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.
- Storage: For optimal fudginess, store brownies in the refrigerator. They can be stored for up to 5 days.
- How to freeze: Place in a freezer-safe bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 1 hour.
- Use parchment paper. For easy removal, line your baking dish with parchment paper.
π¬ Frequently Asked Questions
Vegan brownies are simple to make. In this recipe, we use almond butter, which takes the place of butter and eggs in a "normal" brownie recipe. It creates that thick, fudgy texture that we want in a brownie.
Brownies made without eggs are very simple, thanks to the magic of flax eggs. By combining ground flax seed with water, it creates a gelatinous mixture that mimics the consistency of eggs.
Fudgy brownies contain more fat compared to cakey brownies. Typically, this is created by a higher ratio of eggs, butter, and chocolate to flour. In this vegan brownie recipe, the fat is replaced with almond butter, flax eggs, and plant-based yogurt. Because they are flourless, the brownies are extra thick and fudgy.
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Fudgy Vegan Pumpkin Brownies
Ingredients
For the Pumpkin Swirl
- ΒΌ cup canned pumpkin
- ΒΌ cup non-dairy yogurt
- 1 Tablespoon cornstarch or tapioca starch
- 1 Tablespoon brown sugar
- 1 teaspoon pumpkin pie spice (*see homemade recipe listed above)
For the Brownies
- 2 flax eggs (*see notes below)
- 1 cup cocoa powder
- Β½ cup brown sugar
- Β½ teaspoon baking soda
- Β½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup almond butter
- ΒΎ cup canned pumpkin
- 1 teaspoon vanilla extract
- Β½ cup (vegan) dark chocolate chips (60 % or higher)
Instructions
Make the Pumpkin Swirl
- In a small bowl, whisk together all of the pumpkin swirl ingredients until smooth. Set aside.
Make the Brownies
- Prepare the flax eggs and set aside to set up.
- Preheat oven to 350 degrees F. Coat a 8"x8" baking dish with non-stick cooking spray and line with parchment paper.
- In a large bowl, whisk together the cocoa powder, brown sugar, baking soda, salt, and pumpkin pie spice.
- In a separate medium bowl, whisk together the almond butter, canned pumpkin, flax eggs, and vanilla.
- Add wet ingredients to dry mixture and stir just until combined. Add chocolate chips and stir lightly once more.
- Transfer to prepared baking dish. Use the back of a spoon to make indentations in the batter, and fill with the pumpkin-yogurt mixture. Use a spoon handle to swirl.
- Bake for 30-35 minutes. Cool completely before slicing. (Refrigerate for optimal fudginess).
Notes
- Make sure you are using canned pumpkin (often sold as "100 % pure pumpkin") for this recipe, which only contains pumpkin. Pumpkin pie filling is a different ingredient, and contains sweetener and spices.
- Storage: For optimal fudginess, store your brownies in the refrigerator. They can be stored for up to 5 days.
- How to freeze: Place in a freezer-safe bag and store in the freezer for up to 3 months. Thaw in the refrigerator overnight or at room temperature for 1 hour.
- Use parchment paper. For easy removal, line your baking dish with parchment paper.
- This recipe is adapted from Feasting on Fruit.
Barbara Haner
Another great autumn recipe to try! I am going to be doing quite a bit of baking to experiment with high altitude baking, which is new for me so am excited to try these new recipes.
Gastronotherapy
Good luck with the high-altitude baking! I hope you try these pumpkin swirl brownies - I think you would love them!
Gina
Absolutely love the fudgy texture of these brownies and that they're vegan and gluten-free - will be making them this weekend!
Gastronotherapy
Hi, Gina! Yes - these brownies are super fudgy as well as being vegan and gluten-free! I hope you enjoy them this weekend!
sue
My daughter has just announced she's vegan, so the timing couldn't be more perfect, thank you!
Gastronotherapy
Perfect - I bet she will love them! π
Sharon
I love the layers of chocolate mixed with the swirls of pumpkin batter. The best of both worlds in this dish!
Gastronotherapy
Absolutely, Sharon! I love all things pumpkin and chocolate, but these fudgy pumpkin brownies are on another level with their fudginess!
Cathleen
These brownies are so perfect for the fall! I can't believe they are vegan! I am definitely giving these a go, thanks so much for the recipe π
Gastronotherapy
You're welcome, Cathleen! Let me know how they turn out!
Michelle
Such a delicious and healthy treat! The kids loved these!
Gastronotherapy
So happy to hear that, Michelle! π