Fudgy Vegan Pumpkin Brownies

Fudgy and gooey vegan pumpkin brownies are marbled with a pumpkin spice filling. These healthy pumpkin brownies are a simple but decadent fall treat (prep time is just 10 minutes!), gluten free, high in protein and fiber, and require 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, like in my dairy free brownies.

Between the yogurt, canned pumpkin, and almond butter, this pumpkin brownie recipe is high in protein and full of fiber; it's hard to remember that it's healthy!

These healthy pumpkin brownies are super gooey, chocolaty, and gluten-free, with a delicious pumpkin spice swirl. I recommend placing your brownies in the refrigerator to help set up after cooling - it helps them become extra thick and fudgy.

Jump to:

• ⭐️ Why These Brownies are the Best
• 🎃 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Fudgy Vegan Pumpkin Brownies
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍫 Related Recipes
• Fudgy Vegan Pumpkin Brownies

⭐️ Why These Brownies are the Best

• Fudgy, thick, and gooey brownies with pumpkin
• Serve on a Halloween platter, along with spooky oreo spider cookies
• Healthy brownies with pumpkin puree that are high in protein and fiber, flour-less, dairy-free/vegan, oil-free, and gluten-free
• Quick and easy - prep time is just 10 minutes
• Kid-friendly pumpkin brownie recipe
• Make ahead instructions provided
• Freezer-friendly brownies

🎃 Ingredient Notes

• Canned pumpkin - Make sure you are using canned pumpkin/pumpkin puree (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 vegan pumpkin chocolate chip cookies or pumpkin cream cheese swirl muffins.
• Non-dairy yogurt - You can use any dairy-free yogurt here (coconut yogurt, almond milk yogurt, etc.)
• Cornstarch or tapioca starch - This helps to thicken our pumpkin swirl.
• Pumpkin spice - A mixture of warm fall spices that pair beautifully with pumpkin (see below for my homemade pumpkin spice recipe!)
• Flax eggs - Often used as an egg substitute for vegan baked goods; flax eggs are created by soaking flax seeds in water. Use them to make gooey vegan blondies and creamy flaxseed pudding. To make a flax egg: combine 1 tablespoon of ground flax seed with 3 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.
• 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.

📝 Variations & Substitutions

• Roasted squash or pumpkin. If you have roasted squash or pumpkin cubes leftover from another dish, you can purée 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. Chia seeds have a similar flavor and texture as flax seeds, and they are a fine substitute in this recipe.
• 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 ½ Tablespoons ground cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
¾ teaspoon allspice
¾ teaspoon cloves

🔪 How To Make Fudgy 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).

👩🏼‍🍳 Expert Tips

• Make sure you are using canned pumpkin/pumpkin puree (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 (covered) in the refrigerator. They can be stored for up to 5 days.
• Make ahead: Assemble brownie batter into a prepared baking dish. Cover and refrigerate for up to 24 hours. Bake as instructed.
• 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.

💬 Frequently Asked Questions

🍫 Related Recipes

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook.

Subscribe to my email newsletter to get my FREE Guide on Money Saving Tips on Buying Groceries, and get new recipes delivered to your inbox!