Irresistible Vegan Pumpkin Brownies Recipe You’ll Love

There’s something magical about Vegan Pumpkin Brownies that makes you want to dive right into the pan with a fork. Imagine biting into a rich, fudgy brownie that melts in your mouth while the warm, spiced aroma of pumpkin wafts through your kitchen. These brownies are not just desserts; they’re an experience—perfectly sweet, with hints of cinnamon and nutmeg that dance on your taste buds. Whether it’s a cozy autumn afternoon or an impromptu gathering with friends, these brownies will steal the show and make you the star baker of the day.

Now, let me take you back to the time I baked these Vegan Pumpkin Brownies for my family’s Thanksgiving dinner. Picture this: my aunt, who claims she can spot vegan food from a mile away, took one bite and exclaimed, “Are you sure these are vegan?!” The look of surprise on her face was priceless. Red Velvet Thumbprint Cookies With every bite, my family kept asking for more, and I had to defend my secret stash in the fridge like it was a national treasure. Trust me; these brownies will leave you and your guests begging for the recipe!

Baking these brownies has always brought smiles and happy faces around my table during fall gatherings.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Use pure pumpkin puree for moisture and flavor; avoid pumpkin pie filling for best results.
• Flour: All-purpose flour works well, but whole wheat flour adds extra nutrition if desired.
• Cocoa Powder: Unsweetened cocoa powder creates that rich chocolate flavor; opt for high-quality brands for deeper taste.
• Maple Syrup: This natural sweetener provides a lovely caramel note; adjust sweetness based on your preference.
• Almond Milk: Any plant-based milk works great here; almond milk enhances creaminess without overpowering flavors. Coconut Cream Balls Recipe. For more inspiration, check out this chewy coconut cookies recipe.
• Baking Soda: Essential for rising, ensure it’s fresh to achieve that perfect brownie texture.
• Spices (Cinnamon & Nutmeg): Freshly ground spices elevate the flavors; use generously to capture autumn vibes.
• Vegan Chocolate Chips: For that luxurious melted chocolate experience; choose dairy-free options for a fully vegan treat.

The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this banana cake recipe recipe.

Let’s Make it Together

Preheat oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper for easy removal later.

In a mixing bowl, combine canned pumpkin puree with maple syrup and almond milk until smooth. This mixture should be creamy and inviting.

In another bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and nutmeg until well-blended. This step ensures even distribution of ingredients throughout your brownies.

Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Be careful not to overmix; we want those brownies nice and fudgy.

Gently stir in vegan chocolate chips until evenly dispersed throughout the batter. The gooey chips should be peeking out like little treasures waiting to be discovered. Chocolate Covered Oreo Cookies.

Pour the batter into the prepared baking dish and spread it evenly with your spatula. Bake in preheated oven for 25-30 minutes or until a toothpick inserted comes out slightly moist but not wet.

Once done baking, allow brownies to cool in the pan before slicing them into squares. Your kitchen will smell divine by now!

Enjoy every bite of these delectable Vegan Pumpkin Brownies—they’re sure to become a fall favorite that you’ll bake again and again! Pumpkin Pie Cookies for Fall.

Perfecting the Cooking Process

Start by preheating your oven to 350°F. Combine dry ingredients first, then mix in wet ingredients for an even blend, ensuring that every bite is deliciously moist.

Add Your Touch

Feel free to swap pumpkin puree with sweet potato for a different flavor. Add nuts or chocolate chips for texture and richness that can elevate your brownies.

Storing & Reheating

Store brownies in an airtight container at room temperature for up to five days. For best results, reheat them briefly in the microwave for warm, gooey goodness.

When I first made these vegan pumpkin brownies, my friend declared them “life-changing.” Now every fall gathering features these little squares of joy!

FAQ

Can I use canned pumpkin?

Yes! Canned pumpkin puree works perfectly for these vegan brownies.

How long do these brownies last?

They stay fresh for up to five days when stored properly.

Can I freeze vegan pumpkin brownies?

Absolutely! Freeze them in an airtight container for up to three months.

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Vegan Pumpkin Brownies

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• Author: Ava Mack
• Total Time: 40 minutes
• Yield: Approximately 12 brownies 1x

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Description

Vegan Pumpkin Brownies are a delightful fall treat that combines rich chocolate with warm spices, creating a fudgy dessert experience that’s impossible to resist. These brownies are easy to make, using simple ingredients like canned pumpkin and cocoa powder. Perfect for gatherings or cozy nights in, they will impress your friends and family while satisfying your sweet tooth without any guilt.

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Ingredients

Scale 1x2x3x

• 1 cup canned pumpkin puree
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup vegan chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
2. In a bowl, mix the pumpkin puree, maple syrup, and almond milk until smooth.
3. In another bowl, whisk together flour, cocoa powder, baking soda, cinnamon, and nutmeg.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Stir in the vegan chocolate chips gently.
6. Pour the batter into the prepared dish and spread evenly.
7. Bake for 25-30 minutes or until a toothpick inserted comes out slightly moist.
8. Let cool before slicing into squares.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 brownie (45g)
• Calories: 150
• Sugar: 10g
• Sodium: 65mg
• Fat: 6g
• Saturated Fat: 0.5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: You can substitute pumpkin puree with sweet potato for a unique twist. For added texture, consider mixing in chopped nuts or additional chocolate chips.