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Vegan Recipes and Nutrition

  • Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
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    • Vegan Nutrition Articles
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    • About Lettuce Veg Out
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Vegan Pumpkin Brownies Recipe | Fudgy and Chocolatey (Dairy Free)

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This vegan pumpkin brownies recipe is fudgy and chocolatey with the perfect amount of pumpkin spice flavor! With two delectable layers, it’s the ideal dessert for pumpkin and chocolate lovers.

Skill: Intermediate | Time: 45 min | Servings: 9 brownies

Photo of three fudgy pumpkin brownies stacked on a plate with remaining brownies on a cooling rack

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How to Make Pumpkin Brownies Vegan 

Pumpkin brownies are simple to make and use ingredients that are easy to find! Since these are vegan brownies, there’s no dairy or eggs, but that’s not a problem at all. You can easily create a rich, chocolatey and fudgy brownie with vegan ingredients. 

See the video below for a great visual on how to make these layered brownies! 

They come together quickly since we use an electric hand mixer. Once the main portion of the brownies are whipped, scoop out ¾ C into a separate bowl. 

That ¾ C of brownie mix gets additional pumpkin puree and spices to create the pumpkin brownie layer. The remaining batter gets some delicious cocoa powder whipped in to create the chocolate brownie layer! 

This is a thick batter, so be careful when spreading it in the pan. A non-stick spatula works well but so do your hands! Since the batter is so thick, creating a swirl of pumpkin is quite challenging. I tried 3 times and wasn’t successful, so decided to stick with two distinct layers which are quite pretty and much easier to get right the first time!

Close-up photo of three fudgy pumpkin brownies stacked on a plate, showing the rich, fluffy texture

Using Pumpkin Puree in Brownies

These pumpkin brownies rely on canned pumpkin puree for much of their moisture content. That’s one reason why pumpkin puree is present in both the chocolate and pumpkin layers, and the other is for maximum pumpkin taste! 

Pumpkin puree is a great choice in baked goods to provide moisture. In the fall, many people have pumpkin puree around as it’s a common, delicious and healthy ingredient in lots of fun pumpkin recipes! 

Since these are eggless brownies, the pumpkin puree helps replace some liquid content eggs would have provided in a non-vegan recipe.  

Picture showing decadent layers of pumpkin and chocolate fudge brownies on a cooling rack

Creating a Fudgy Brownie Recipe

Besides the delicious pumpkin puree, these brownies have a tasty amount of vegan butter and brown sugar to create the most decadent, fudgy result possible. 

When it comes to making a brownie rich and fudgy, moisture content is key. Vegan butter whipped with brown sugar helps provide that needed moisture. In baking, sugar is considered a “wet” ingredient since it dissolves into liquid rather than staying dry! 

All together, the added butter, sugar and pumpkin create a fantastic texture. 

How to Store and Freeze Vegan Pumpkin Brownies 

These brownies can be stored in an airtight container on the counter for up to 4 days. If you plan to store them longer, keep them in the fridge for up to 10 days. 

These brownies can also be frozen. It’s best to cover them in plastic wrap before putting into a freezer bag. They can keep in the freezer for up to 4 months. To thaw, simply allow the brownies to sit in your fridge overnight.  

They taste amazing warmed up, so feel free to microwave for 10-15 seconds before eating!

Photo showing 9 servings of dairy free pumpkin brownies fresh out of the oven and ready to eat

I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.

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Photo of three fudgy pumpkin brownies stacked on a plate with remaining brownies on a cooling rack
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Vegan Pumpkin Brownies Recipe (Fudgy and Dairy Free)

Enjoy this easy vegan pumpkin brownies recipe anytime you’re craving something chocolatey with a hint of pumpkin spice. This recipe is simple but deliciously chocolatey! 
Course Dessert
Cuisine Vegan
Keyword fudgy pumpkin brownies, vegan brownies pumpkin puree, Vegan pumpkin brownies recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 Brownies
Calories 259kcal

Equipment

  • Large bowl
  • 9-inch baking pan (square)
  • Can Opener
  • Electric hand mixer
  • Large mixing spoon

Ingredients

  • ⅔ C vegan butter or margarine
  • 1 C brown sugar , lightly packed
  • ⅔ C + 2 tbsp pumpkin puree
  • 1 tsp vanilla extract
  • 1 C + 2 tbsp all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ⅓ C cocoa powder
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground allspice

Instructions

  • Preheat the oven to 350 F. Prepare a 9 inch square baking pan by coating it with cooking oil or an oil-based spray.
  • In a large bowl, beat together ⅔ C vegan butter or margarine, 1 C lightly packed brown sugar, ⅔ C pumpkin puree and 1 tsp vanilla extract.
  • Next, beat in 1 C all purpose flour, 1 tsp baking powder and ¼ tsp salt.
  • Remove ¾ C of this mixture into a separate bowl. Add 2 tbsp pumpkin puree, 2 tbsp all purpose flour, ¼ tsp ground cinnamon, ⅛ tsp ground nutmeg and ⅛ tsp ground allspice to this separated ¾ C of batter.
  • In the large bowl with remaining batter, beat in ⅓ C cocoa powder.
  • Spread chocolate batter mixture evenly across the bottom of the greased baking pan.
  • Spoon pumpkin batter mixture over the top. You can either spread it out into an even layer or create a fun pattern of orange batter – just make sure the batter is level before baking.
  • Bake the pumpkin brownies for 30 minutes (a toothpick inserted into the centre should come out clean when ready). Allow the brownies to cool for at least 10 minutes, then slice and serve!

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: 13″ Brownie (1/9 of recipe) | Calories: 259kcal | Carbohydrates: 32g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 251mg | Potassium: 133mg | Fiber: 2g | Sugar: 17g | Vitamin A: 4244IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

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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, Intermediate, Nut free, Nutmeg, Pumpkin, Soy free, Vanilla extract, Vegan butter

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Nicole Stevens, Registered Dietitian and Owner of Lettuce Veg Out

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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