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vegan pumpkin brownies stacked on a white plate with a spoon of cinnamon.
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5 from 8 votes

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
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 9 brownies
Calories: 303kcal
Author: MaryAnne

Equipment

  • 8"x8" baking dish
  • small bowl
  • medium bowl
  • large bowl

Ingredients

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)

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. *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).

Video

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.
  • 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.

Nutrition

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