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Home > Vegan Recipes

Vegan Pumpkin Brownies Recipe | Super Fudgy

10/12/21 by Nicole Stevens | Leave a Comment

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5 from 4 votes. Leave your review!

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

Close up of a stack of three chocolate pumpkin brownies (chocolate layer on bottom, orange pumpkin layer on top). Other blurred brownies surround the stack.

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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.

Arrangement of nine pumpkin and chocolate brownies on parchment paper with decorations behind the brownies (glass of milk, dish of cocoa powder, cinnamon sticks, small pumpkin and crumpled beige towel).

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.
Top view of an arrangement of ingredients in glass or wood dishes. From top left working right then down: flour; butter; more flour; brown sugar; pumpkin puree; more pumpkin puree; cocoa powder; salt; baking powder; cinnamon + nutmeg + allspice; vanilla extract.

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.

Four images showing the top down view of a large glass bowl. Top left: brown sugar, pumpkin puree and butter in bowl. Top right: hand blender beginning to whip the ingredients. Bottom left: ingredients continue to be whipped but are still chunky. Bottom right: ingredients are smooth and 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.

Two side-by-side images. Left shows a pile of flour over some orange batter in a large glass bowl. Right shows a hand blender whipping thick orange batter.

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 tablespoon of pumpkin puree, 2 tablespoon of extra all-purpose flour and the spices (cinnamon, nutmeg and allspice).

Beat or stir this together until mixed.

Two side-by-side images showing the top down view of a glass bowl. Left shows orange batter topped with pumpkin puree, flour and spices. Right shows this mixture blended to smooth, with a spoon sitting in the mixed batter.

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!

Two side-by-side images. Left shows large mixing bowl with orange batter and a pile of cocoa powder in it. Right shows a hand blender whipping chocolate batter.

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.

Two side-by-side images showing a square baking pan. Left shows thick chocolate batter being spread with a spatula. Right shows orange batter being spread over the chocolate batter.

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!

Nine chocolate pumpkin fudge brownies on a half marble, half wood board that sits on a beige towel and is decorated around with cinnamon sticks, cocoa powder and a glass of milk.

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.

Top view of an arrangement of nine square pumpkin brownies with the center brownie resting up on the one to its right. Top left corner of image decorated with cinnamon sticks, a small pumpkin, a spoon, a dish of cocoa powder and a glass of milk.

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

Three white mugs filled with microwaved brownie; two mugs in back topped with whip cream and mug in front has spoon with bite of brownie on it resting across mug. Patterned towel resting along left side of mugs

Mug Brownie

Carrot Cake

Vegan chocolate orange cake recipe with full cake in background and individual slice of dairy free, eggless cake in foreground

Chocolate Orange Cake

Square cropped image of a close up of a stack of three chocolate pumpkin brownies (chocolate layer on bottom, orange pumpkin layer on top). Other blurred brownies surround the stack.

Vegan Pumpkin Brownies

Enjoy these easy vegan pumpkin brownies any time you crave chocolate with a hint of pumpkin spice! This recipe is simple but deliciously fudgy.
5 from 4 votes. Leave your review!
Prevent your screen from going dark
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 9 Brownies
Calories 259 kcal
Cuisine Vegan

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Electric hand mixer (or stand mixer)
  • 9-inch baking pan (or 8-inch)
  • Can opener
  • Measuring cups and spoons

Ingredients
  

Main Batter Ingredients

  • ⅔ cup vegan butter (or margarine)
  • 1 cup brown sugar , lightly packed
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

Pumpkin Batter Add-Ins

  • 2 tablespoon pumpkin puree
  • 2 tablespoon all-purpose flour
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground allspice

Chocolate Batter Add-Ins

  • ⅓ cup cocoa powder
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Instructions

Step 1: Mix Main Portion of Batter

  • In a large bowl, beat softened vegan butter (or margarine) with brown sugar.
    ⅔ cup vegan butter, 1 cup brown sugar
  • Next, add pumpkin puree and vanilla extract. Beat until well combined.
    ⅔ cup pumpkin puree, 1 teaspoon vanilla extract
  • Add all-purpose flour, baking powder and salt to the batter and beat together.
    1 cup all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
  • Remove ¾ C of this mixture into a separate mixing bowl (scale up if making more than 9 servings).

Step 2: Create Pumpkin Batter

  • In a second mixing bowl that contains the measured batter, add more pumpkin puree and all-purpose flour, ground cinnamon, ground nutmeg and ground allspice.
    2 tablespoon all-purpose flour, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground allspice, 2 tablespoon pumpkin puree
  • 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.
    ⅓ cup cocoa powder

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.

Video

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number. 

Nutrition

Serving: 1 3" Brownie (1/9 of recipe)Calories: 259 kcalCarbohydrates: 32 gProtein: 3 gFat: 15 gSaturated Fat: 2 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 8 gSodium: 251 mgPotassium: 133 mgFiber: 2 gSugar: 17 gVitamin A: 4244 IUVitamin C: 1 mgCalcium: 56 mgIron: 2 mg
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Filed Under: Vegan Dessert Recipes, Vegan Recipes Tagged With: 10-ingredients or less, All purpose flour, Allspice, Baking, Baking powder, Brown sugar, Chocolate, Cinnamon, Cocoa powder, Dessert, Easy, Nut free, Nutmeg, Pumpkin, Soy free, Vanilla extract, Vegan butter

About Nicole Stevens

Nicole is a vegan Registered Dietitian (RD) and founder of Lettuce Veg Out. She provides vegans with balanced meals and easy-to-understand nutrition science. As a trusted source of nutrition information, she educates others about vegan diets and how to thrive as a vegan.

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Hi, I'm Nicole! As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen.

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