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. 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.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 9 brownies
Calories: 303kcal
8"x8" baking dish
small bowl
medium bowl
large bowl
For the Pumpkin Swirl
- ¼ cup canned pumpkin
- ¼ cup non-dairy yogurt
- 1 Tablespoon cornstarch or tapioca starch
- 1 Tablespoon brown sugar
- 1 teaspoon pumpkin spice (*see homemade recipe listed above)
For the Brownies
- 2 flax eggs (*see instructions below)
- 1 cup cocoa powder
- ½ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin spice
- 1 cup almond butter
- ¾ cup canned pumpkin
- 1 teaspoon vanilla extract
- ½ cup (vegan) dark chocolate chips (60 % or higher)
Make the Brownies
Prepare the flax eggs and set aside to set up. *To make two flax eggs: combine 2 tablespoons of ground flax seed with 6 tablespoons of water. Let it sit for 10-15 minutes until it becomes gelatinous.
Preheat oven to 350 degrees F. Coat a 8"x8" baking dish with non-stick cooking spray and line with parchment paper. Set aside.
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).
- 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.
- 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.
- 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.
Calories: 303kcal | Carbohydrates: 34g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 200mg | Potassium: 433mg | Fiber: 8g | Sugar: 21g | Vitamin A: 4238IU | Vitamin C: 2mg | Calcium: 152mg | Iron: 4mg