These vegan pumpkin brownies are fudgy but also light and moist, with a hint of spice, perfect as an autumnal dessert. They are made using pumpkin puree, oil instead of butter, pecans for crunch and chocolate chips for an extra chocolatey finish.
These vegan pumpkin brownies are an easy way of turning pumpkin into something delicious. Pumpkin has a subtle, nutty, almost neutral flavour, perfect for pairing with chocolate and making brownies (or chocolate muffins!). These brownies are moderately sweet, nutty, lightly spiced and intensely chocolatey.
I used a somewhat unconventional method to make these chocolate brownies with pumpkin. Instead of simply combining all the ingredients I beat together the coconut milk, sugar and oil first, then added the remaining 'wet' ingredients (including pumpkin puree). This created a lighter texture - the brownies are still fudgy (rather than cakey) without being too dense.
The final step is folding in the dry mixture and then simply baking the brownies.
Vegan pumpkin brownies ingredients and substitutions
- Pumpkin puree: not pumpkin pie filling. I recommend using canned pumpkin puree rather than homemade (also used to make soft pumpkin cookies and pumpkin pancakes).
- Cocoa: use cacao instead if preferred (your brownies might have a slightly lighter colour).
- Chocolate chips: make sure they are dairy free.
- Pumpkin pie spice/mixed spice.
- Maple syrup: add sweetness and flavour.
- Light brown sugar: adds sweetness and a hint of caramel flavour.
- Flour.
- Baking powder.
- Oil: use either vegetable oil or grapeseed oil.
- Pecans: walnuts make a good alternative. You can also omit the nuts altogether.
- Coconut milk: Loosens the batter and makes for lighter brownies. You won't be able to taste it.
Can you taste the pumpkin in these brownies
No, you can't! Despite containing a generous amount of pumpkin puree the predominant flavour is chocolate (accompanied by a hint of spice and caramel).
Step-by-step recipe instructions
1. Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Lightly grease a 9inch/23cm pan and line with parchment paper. Set aside.
2. Combine dry ingredients: Whisk together the flour, baking powder, cocoa and pumpkin spice until thoroughly combined.
3. Add chocolate chips: Add the chocolate chips and pecans and stir until thoroughly incorporated. Set aside.
4. Beat wet ingredients: Beat together the coconut milk, sugar and a small amount of oil (approx. 3 tablespoons) for 2 minutes until thick and fluffy. Slowly pour in the rest of the oil beating all the time.
5. Add pumpkin: Add the pumpkin puree and maple syrup and whisk until smooth.
6. Add dry mixture: Fold in the dry ingredients until just combined. Do not overstir the batter.
7. Bake: Scrape the batter into your baking pan and smooth out the top. Bake in the centre of the oven for 40-45 minutes (the toothpick inserted into the middle should come out still a little moist).
8. Cool: Remove from the oven and set aside for 15 minutes then lift out of the pan (with the paper) and place on a rack.
Serving suggestions
These dairy free pumpkin brownies can be served either cold or warmed up (in a microwave) for a softer texture. If serving them warm consider using vegan whipped cream or ice cream as toppings. For me personally they taste better the next day after they've 'rested'.
Top tips
- Pumpkin: Use (canned) pumpkin puree, not pumpkin pie filling.
- Batter: Once you've added the dry mixture into the batter stir just to combine. Do not overstir.
- Optional: You can quickly dry toast the pecans in a pan before adding into the batter for more flavour.
- Baking: These vegan pumpkin brownies take a little longer to bake than classic brownies (because of the amount of moisture they contain).
- Storing: Cover loosely for the first 2 days then place in a plastic or glass container and refrigerate for up to 3 days.
- Freezing: Cut the pumpkin brownie cake into squares and place in an airtight container separating the layers with a piece of parchment. Freeze for up to 3 months.
More healthier brownies to try next
See also these other healthier desserts including more chocolate recipes!
Recipe
Vegan Pumpkin Brownies Recipe
Equipment
- 23 cm/ 9'' pan
- Electric mixer
Ingredients
- 1¼ cups (285 g) pumpkin puree canned
- 1 cup (125 g) all-purpose/plain flour
- 1 teaspoon baking powder
- 5½ tablespoons (40 g) unsweetened cocoa
- 1 teaspoon pumpkin spice mixed spice
- ¾ cup (140 g) chocolate chips
- ½ cup (70 g) pecans roughly chopped
- ⅓ cup (100 g) maple syrup
- ½ cup (100 g) light brown sugar
- ½ cup (120 ml) vegetable oil
- 4 tablespoons coconut milk cold
Instructions
- Preheat the oven to 350 F/180 C/160 fan/gas mark 4. Lightly grease a 23 cm (9 inch) square pan and line with baking paper. Set aside.
- Combine dry ingredients: Whisk together the flour, baking powder, cocoa and pumpkin spice until thoroughly combined.
- Add chocolate chips: Add the chocolate chips and pecans and stir until thoroughly incorporated. Set aside.
- Beat wet ingredients: Beat together the coconut milk, sugar and a small amount of oil (approx. 3 tablespoons) for 2 minutes until fluffy. Slowly pour in the rest of the oil beating all the time.
- Add pumpkin: Add the pumpkin puree and maple syrup and whisk until smooth.
- Add dry mixture: Fold in the dry ingredients until just combined. Do not overstir the batter.
- Bake: Scrape the batter into your baking pan and smooth out the top. Bake in the centre of the oven for 40-45 minutes (the toothpick inserted into the middle should come out still a little moist).
- Cool: Remove from the oven and set aside for 15 minutes then lift out of the pan (with the paper) and place on a rack.
Notes
- Pumpkin: Use (canned) pumpkin puree, not pumpkin pie filling.
- Batter: Once you've added the dry mixture into the batter stir just to combine. Do not overstir.
- Optional: You can quickly dry toast the pecans in a pan before adding into the batter for more flavour.
- Baking: These vegan pumpkin brownies take a little longer to bake than classic brownies (because of the amount of moisture they contain).
- Storing: Cover loosely for the first 2 days then place in a plastic or glass container and refrigerate for up to 3 days.
- Freezing: Cut the pumpkin brownie cake into squares and place in an airtight container separating the layers with a piece of parchment. Freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
How have your vegan brownies with pumpkin turned out for you? Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
joskitchenlarder
These brownies look so tasty! Great recipe for using up pumpkin puree. 🙂
Monika
Thank you! Any excuse to make brownies ...
Ginger
What a great idea! I love brownies, and yours sound absolutely mouthwateringly delicious.
Ginger x
Monika
Thank you!
Glutarama
Love the idea of these brownies Monika, pumpkin pie is a staple for our family at this time of the year, and I'm sure these will go down a treat too.
Monika
Thanks Rebecca, glad you like these:)