This recipe for vegan pumpkin brownies is super fudgy with the perfect amount of chocolate and pumpkin spice! With two delectable layers, it’s the ideal dessert around Halloween, Thanksgiving, or anytime when you want a delicious dessert.
It’s an easy recipe and can be frozen for later; but in my house, these don’t last long!
Skill: Easy | Time: 45 min | Servings: 9
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Are Pumpkin Brownies Vegan?
Most brownie recipes are not vegan because they contain dairy and/or eggs. Unless otherwise specified, a pumpkin brownie recipe is likely not vegan.
Pumpkin brownie recipes vary greatly from those that use only pumpkin, to those that only use pumpkin spice flavors. This recipe maximizes pumpkin flavor with pumpkin spice in the top layer and real pumpkin in the chocolatey, fudgy bottom layer.
Ingredients and Substitutions for Vegan Brownies with Pumpkin
This recipe uses simple ingredients that should be available in most grocery stores.
While a few substitutions are possible, with baking recipes it’s best to follow the ingredient amounts closely for best results. However, you may choose to leave out some spices (or add more).
- Vegan butter: For rich, fudgy brownies, this recipe starts with some softened vegan butter. You can also use margarine, which doesn’t need to be softened. Softened butter is soft to the touch and easily spreadable. Simply leave your butter on the counter for about an hour or so to soften.
- Brown sugar: Some sugar adds the perfect amount of sweetness and creates a truly soft and fudgy brownie.
- Pumpkin puree: As this is a pumpkin brownie recipe, you’ll of course need some pumpkin! I have easy access to canned pumpkin puree so that’s what this recipe uses. It adds moisture to the brownie and some sweetness, not to mention the pumpkin layer’s orange color! If you don’t have canned pumpkin puree, you can make your own by blending boiled or steamed pumpkin.
- Vanilla extract: I add vanilla extract to enhance the flavor of almost all vegan dessert recipes.
- All-purpose flour: All-purpose flour is the best choice to create soft brownies. Avoid whole wheat flour if possible; although I haven’t tested this substitution, I assume it would create brownies that are too dense and not enjoyable.
- Baking powder: Even though these brownies are quite dense and fudgy, some baking powder helps get a great texture.
- Salt: A pinch of salt goes a long way to enhance flavors in many desserts. I particularly like to use salt alongside the richness of chocolate.
- Cocoa powder: Use cocoa powder to create super chocolatey brownies. It’s an easy-to-find ingredient that is vegan (assuming it’s pure cocoa powder).
- Cinnamon, nutmeg, allspice: The top layer of your brownies will feature these tasty pumpkin-pie spices. You have free reign over what spices to include or exclude and how much to use. If you don’t want pumpkin spice flavor, leave these out and enjoy rich chocolate brownies! You can also use pre-mixed pumpkin pie spice if you like.
How to Make Vegan Chocolate Pumpkin Brownies: Instructions, Video Tutorial and Tips
This recipe is simple to make but requires some care to create each delicious layer. Read the detailed directions below or watch the short video for a visual on how to make this recipe.
Step 1: Mix Main Portion of Batter
Use an electric hand mixer to beat together vegan butter, brown sugar, part of the pumpkin puree (⅔ C) and vanilla extract. Beat until well combined.
Then, add a portion of the all-purpose flour (1 C), baking powder and salt. Beat this mixture together until everything is mixed well.
Now separate this “main” batter into two bowls to flavor each layer individually. Measure and transfer ¾ C of batter into a second mixing bowl.
Step 2: Create Pumpkin Batter
Start your pumpkin batter with ¾ C of “main” batter in a second mixing bowl.
To this ¾ C of batter, add an extra 2 tbsp of pumpkin puree, 2 tbsp of extra all-purpose flour and the spices (cinnamon, nutmeg and allspice).
Beat or stir this together until mixed.
Step 3: Create Chocolate Batter
Create the chocolate batter from all the remaining “main” batter. Just add cocoa powder and beat it in until well mixed!
Step 4: Assemble Brownies and Bake
Preheat your oven to 350 °F and grease and 8-or-9-inch square baking pan.
Then add all the chocolate batter to your baking pan, using a spatula to scrape it from the mixing bowl. Spread this chocolate brownie batter into an even layer that covers the bottom of your baking pan.
This batter is very thick, so do your best to spread it with a spatula or your fingers.
Once the chocolate layer is spread, add the pumpkin brownie batter on top. Spread this out in an even layer that covers the chocolate layer underneath.
Bake for 30 minutes or until a toothpick inserted into the center of the brownies comes out clean.
You may be tempted to swirl the pumpkin and chocolate layers together. I was too, but it just doesn’t work with this batter. Not to worry, once cut each layered brownie piece looks absolutely amazing!
How to Store Leftovers: Refrigerating and Freezing this Recipe
Cool leftover brownies on a wire cooling rack. When they reach room temperature, transfer to an airtight container.
They’ll be okay on your countertop for a day or two, but any longer than that and you should store them in a refrigerator. You can reheat the brownies for few seconds in a microwave before eating.
This recipe also freezes well! Once you’ve cooled the brownies to room temperature, simply transfer them to a freezer bag or container. They should last up to 4 months frozen.
Thaw your brownies in a fridge overnight. As with refrigerated brownies, reheat in a microwave. If they’re still frozen, use a lower power/ defrost setting to heat more evenly through to the center.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Delicious Vegan Dessert Recipes
Vegan Pumpkin Brownies
Equipment
- Large mixing bowl
- Small mixing bowl
- Electric hand mixer (or stand mixer)
- 8-or-9-inch baking pan
- Can Opener
- Measuring cups and spoons
Ingredients
- ⅔ C vegan butter (or margarine)
- 1 C brown sugar , lightly packed
- ⅔ C + 2 tbsp pumpkin puree , divided
- 1 tsp vanilla extract
- 1 C + 2 tbsp all purpose flour , divided
- 1 tsp baking powder
- ¼ tsp salt
- ⅓ C cocoa powder
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground allspice
Instructions
Step 1: Mix Main Portion of Batter
- In a large bowl, beat together ⅔ C softened vegan butter (or margarine) with 1 C lightly packed brown sugar.
- Next, add ⅔ C pumpkin puree and 1 tsp vanilla extract. Beat until well combined.
- Add 1 C all-purpose flour, 1 tsp baking powder and ¼ tsp salt to the batter and beat it together.
- Remove ¾ C of this mixture into a separate mixing bowl.
Step 2: Create Pumpkin Batter
- In the second mixing bowl that contains the measured ¾ C of batter, add 2 tbsp pumpkin puree, 2 tbsp all-purpose flour, ¼ tsp ground cinnamon, ⅛ tsp ground nutmeg and ⅛ tsp ground allspice.
- Beat this mixture together.
Step 3: Create Chocolate Batter
- Go back to the large mixing bowl with your “main” portion of batter.
- Add ⅓ C cocoa powder to this batter and beat until well combined.
Step 4: Assemble Brownies and Bake
- Grease an 8-or-9-inch square baking pan with extra vegan butter or margarine.
- Add all the chocolate brownie batter to the pan and spread it out into an even layer. This batter is very thick so it’s best to use a rubber/ silicone spatula or your fingers (fingers work best).
- Once it’s evenly spread, add all the pumpkin batter on top of the chocolate layer. Spread this layer out until it’s even and covering all the chocolate layer.
- Bake in an oven preheated to 350 °F for 30 min. A toothpick inserted into the center of the brownies should come out clean when they are done.
- Cool for a few minutes in the pan, then slice and serve!
- Let cool to room temperature before transferring to a container for storage. Store on a countertop for one or two days; refrigerate if keeping for longer.
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