One bowl is all you need to get this vegan pumpkin brownie recipe started. A fudgey yet healthier treat without any oil, eggs, or dairy.
The texture of these vegan pumpkin brownies is a bit denser and more fudgey than the traditional brownie because we are omitting oil and not using eggs. Worry not they are so tasty!
Don’t let the amount of pumpkin in this recipe scare you. The cocoa powder in this recipe balances very well with our pumpkin leaving us with a balance chocolately brownie. If you are looking for a super duper pumpkin tasting treat this might not be the recipe for you.
Ingredients in Vegan Pumpkin Brownies
Flax Egg – Using ground flaxseed & water creates a thick consistency perfect to substitute eggs in vegan baking. Flaxseed also has many health benefits.
Pumpkin– 100% pumpkin puree add moisture to our brownies and sneakly adds some vegetables.
Plant Based Milk– I used unsweetened almond milk but oat, soy, cashew.. any should do.
Vanilla– Vanilla extract adds sweetness.
Maple Syrup– 100% maple syrup helps to sweeten our brownies without using refined sugar.
Brown Coconut Sugar– Adds a slight nutty, caramel flavor.
Whole Wheat Flour– White flour would work fine however I opt for whole wheat as it is less processed.
Cocoa Powder- Cacao powder would work as well. Yay for chocolate.
Vegan Chocolate Chips– Chocolate chips without dairy. These are becoming easier to find, l use allergy friendly brand Enjoy Life.
Tools Used– You will need a large mixing bowl, mixing spoon, and an 8×8 pan with parchment paper. Oh and don’t forget the spatula to scrape up all the chocolatey goodness! I enjoy using a silicone baking pan.
Tips & Tricks to making Vegan Pumpkin Brownies
- Use 100% pumpkin not pumpkin pie filling
- To make your parchment paper fit cut a slit at each corner
- If your batter seems thick and lumpy try using a whisk
- Store these in an airtight container at room temperature
- Make sure the brownies are completely cool before cutting
More Healthy Vegan Recipes to Love
- Vegan Pumpkin Banana Bread
- Creamy Pumpkin Cauliflower Soup
- Snickerdoodle Chickpea Blondies
- No Bake WFPB Brownies
If you make this vegan pumpkin brownie recipe I would love a comment below of how you liked it. Don’t forget to Pin the recipe for later and share a photo with me on Instagram @emilyhappyhealthy
Happy baking! – Emily
Vegan Pumpkin Brownies (Oil-Free)
Chocolatey, dense, fudgey vegan pumpkin brownies. Easy to make plant based dessert recipe.
Ingredients
- 2 tbsp ground flaxseed
- 1 cup pureed pumpkin not pumpkin pie filling
- ¼ cup plain plant based milk
- 1 tsp vanilla extract
- ⅓ cup maple syrup
- ¼ cup brown coconut sugar
- 1 cup whole wheat flour
- ⅔ cup cocoa powder
- ¼ cup vegan chocolate chips
Instructions
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In a small bowl mix together flaxseed and 6 tbsp. of water and let sit for 10 minutes to thicken.
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Heat oven to 350°F. Line a 8×8 pan with parchment paper.
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In a large bowl mix together flax 'egg', pumpkin, milk, vanilla, maple syrup and sugar until smooth. Add in the flour & cocoa powder mixing until no lumps.
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Pour batter into pan and spreading evenly. Top with chocolate chips.
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Bake for 30 minutes. Let cool before cutting.
Recipe Notes
Store in airtight container.
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6 comments
I am about to make my second batch of your brownies as I type this. The cocoa in the recipe provided a subtle bitterness yet the chocolate chips added that burst of sweetness that was pleasantly surprising and satisfying. I like a dessert that I can put together in a matter of minutes and know that the end result will be oh so good! Thank you.
These aren’t close to “tasty”. I used every single ingredient listed and did everything as instructed. They came out dense and fudgy, but there is no sweetness whatsoever. I’m very disappointed.
Hi Carly,
Thank you for your review. I am sorry the recipe did not work out for you.
I just made these and I think they are yummy. They did in fact come out dense and fudgy for me but I love fudgy brownies! Since I did not have brown coconut sugar, I used regular coconut sugar (which is also brown) and added a tablespoon of molasses for the slightly caramel flavor and I didn’t use chocolate chips, so I also added 1/4 cup of date sugar to compensate for the lost sweetness. I would make these again. Thank you for the recipe 🙂
Just the right level of sweetness for me. Easy to put together and easy clean up.
Love these brownies. They come out perfect