Vegan Pumpkin Brownies

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.

Enjoy these easy vegan pumpkin brownies any time you crave chocolate with a hint of pumpkin spice! This recipe is simple but deliciously fudgy.

Course Dessert

Cuisine Vegan

Keyword Vegan pumpkin brownies

Prep Time 15

Cook Time 30

Total Time 45

Servings Brownies

Calories 259kcal

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

Chocolate Batter Add-Ins

⅓ cup cocoa powder

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 tablespoons all-purpose flour, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground allspice, 2 tablespoons 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 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.

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