Fudgy Vegan Pumpkin Brownies

These vegan pumpkin brownies are gooey and fudgy, and marbled with a pumpkin spice filling. Almond butter is used, which takes the place of butter and eggs and creates that thick, fudgy texture, like in these dairy free brownies. These pumpkin brownies are a simple but decadent fall treat that are also flour-less, protein-rich, high in fiber, and require no special equipment.

Between the yogurt, canned pumpkin, and almond butter, this vegan brownie recipe is packed with protein and full of fiber.

These vegan 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 Pumpkin Brownies are the Best
• 🎃 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How To Make Vegan Pumpkin Brownies
• 🍽 Storage Instructions
• 👩🏼‍🍳 Expert Tips
• 💬 Frequently Asked Questions
• 🍫 More Vegan Dessert Recipes
• Vegan Pumpkin Brownies

⭐️ Why These Pumpkin Brownies are the Best

• Fudgy, thick, and gooey vegan brownies with canned pumpkin
• 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 brownie recipe

🎃 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 cookies with chocolate chips.
• 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 your 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 egg free blondies or egg-less lemon cookies. 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 seeds. 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 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).

🍽 Storage Instructions

For optimal fudginess, store brownies (covered) 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.

👩🏼‍🍳 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.
• Make ahead: Assemble brownie batter into a prepared baking dish. Cover and refrigerate for up to 24 hours. Bake as instructed.
• Use a metal pan. For the best brownie texture, I recommend using a metal pan (as opposed to a glass pan). Not only does it conduct heat better, allowing for more even baking, but it gives you perfectly straight edges. Check out this article to learn more about glass vs. metal baking pans.
• Use parchment paper. For easy removal, line your baking dish with parchment paper.

💬 Frequently Asked Questions

🍫 More Vegan Dessert Recipes

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