Fudgy Vegan Pumpkin Brownies

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.

Jump to:

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

⭐️ 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

🎃 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.

📝 Variations & Substitutions

• Roasted pumpkin. If you have roasted 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. 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 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).

👩🏼‍🍳 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.

💬 Frequently Asked Questions

🍫 Related Recipes

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