These wholesome vegan pumpkin brownies come together in one bowl with ingredients you probably already have in the pantry! Pumpkin puree adds just enough moisture for that irresistible fudgy-meets-cake texture. With cocoa, pumpkin spice, and cinnamon, these fall brownies are the perfect blend of chocolate, spice, and everything nice!
If you're anything like me, as soon as September hits you start picking up a can of pumpkin here and there, or pretty much every time you're at the grocery store because... just in case.
I'm not sure what the "just in case" is, but as a recipe creator there's nothing worse than having inspiration strike and NOT having the ingredients you need.
The downside of this is that suddenly you might find yourself with a ridiculous amount of canned pumpkin in the pantry - like more than you'll ever need for the Thanksgiving vegan pumpkin pie. So I figured, why not bake up some easy and cozy pumpkin brownies? I used my banana brownies recipe as a starting point and thought it'd be a quick win.
Except.... getting the right texture and flavor was trickier than expected! You can only add so much pumpkin to brownie batter before things get weird, like too cake-y to still be called brownies, but also too dense (how is that even possible?).
After a few more tests (and way too many brownie "samples"), I finally found my happy place! The chocolate and spices are balanced and interesting (in a good way), and the texture is just right - soft, fudgy, and rich without being heavy or gummy.
Thanks to those less-than-perfect test batches, I picked up a few insights about what not to do, especially if you're thinking about swapping ingredients.
Jump to:
Ingredient Notes & Subs
- pumpkin puree: For the most consistent results, I recommend using canned organic pumpkin. If using home-cooked pumpkin puree, you'll need to strain it first so it's nice and thick.
- oat flour: It gives the brownies structure while keeping them wholesome and gluten-free. Plus, you get the fiber and satisfying quality of oats! I haven't tested the recipe yet with other flours. If you must substitute, a whole grain option like spelt or whole wheat pastry flour is likely the best bet. Use the same amount by weight, not volume (around 100-105 grams).
- sweeteners: A combination of maple syrup and light brown sugar creates the best flavor and moisture. Coconut sugar can be used instead of brown sugar, but the brownies will turn out noticeably drier. You can offset this by adding 2 teaspoons of non-dairy milk or water.
- cocoa powder: Natural cocoa powder or raw cacao are naturally acidic and reace with the baking soda to help the brownies rise just a touch. This helps them cook evenly. If using Dutch-process cocoa, which is alkalized, swap the baking soda for baking powder.
- spices: Initially I tested the brownies with pumpkin pie spice only, but we ended up deciding we liked the flavor better with less pumpkin spice and extra cinnamon added. But feel free to play around with it! If you want very spice-forward brownies, increase the pumpkin spice to 2 ½ teaspoons, and decrease the cinnamon to ½ teaspoon.
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See the recipe card below for quantities and full step by step instructions.
How to Make Healthy Pumpkin Brownies
- In a mixing bowl, whisk together the pumpkin, nut butter, spices, and salt. Add the remaining wet ingredients and stir until smooth.
- Sift the oat flour, cocoa powder, and baking soda. Stir until fully combined.
- Fold in the chocolate chips and chopped nuts, if using (I included pecans).
- Spread the batter evenly in a parchment-lined pan, and bake at 350°F for 25-29 minutes or until a toothpick comes out with moist crumbs. The top will look set but the center should still feel soft.
Variations
- Nuts: I like pecans or walnuts in these pumpkin brownies, but it's also fine to skip them. Using crunchy peanut butter instead of a smooth nut butter is another fun option because you still get the crunchy texture, with one less ingredient.
- Spices: If you don't have pumpkin spice blend on hand, you can make your own with these ground spices:
- 1 ⅛ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ tteaspoon cloves
- Chocolate chips: I used semi-sweet chocolate, but vegan white chocolate chips would also be delicious. In keeping with the "healthy brownie" theme, it's also fine to leave them out.
- Healthy frosting: Take things up a notch with a layer of gooey healthy vegan ganache or my oil-free vegan frosting.
How to Store
Store: Let the brownies cool completely, and place in an airtight container. Store in the fridge for up to 1 week.
Freeze: After slicing, wrap the brownies individually or use parchment paper to prevent sticking, then place inside a freezer bag or other freezer-safe, airtight container. Freeze for up to 4 months.
Top Tips
👉 Use a kitchen scale. The recipes calls for ingredients that, if not measured correctly, can significantly alter the texture of the brownies. Tap on "Metric" in the recipe card below to see the weights in grams.
If you don't own a scale, measure the oat flour and cocoa by whisking to "fluff" it up, then lightly scooping up with dry measuring cups, and leveling off the excess. Measure the brown sugar by firmly packing it into the measuring cup.
👉 Don't overbake. The brownies will finish setting as they cool. They're done when the top looks dry and set, but the center still feels soft. Insert a toothpick in the center. If it comes out with wet batter, bake for another 2 minutes and check again. A few moist crumbs are perfect!
I hope you enjoy these easy pumpkin brownies! If you make the recipe, be sure to comment below and let us know!
Recipe
Healthy Pumpkin Brownies (1-Bowl, Easy Recipe)
Equipment
Ingredients
- ¾ cup pumpkin puree - see Notes
- ⅔ cup runny almond butter, smooth and unsalted - can sub natural peanut butter or sunbutter
- 1½ teaspoons pumpkin pie spice blend
- ½ teaspoon cinnamon
- ½ teaspoon fine sea salt - reduce to ⅛ if using salted nut butter
- ⅓ cup maple syrup plus 1 tablespoon
- ¼ cup light brown sugar, packed - see Notes for sub
- 2 teaspoons vanilla extract
- 1 cup oat flour - see Notes for measuring instructions
- ½ cup cocoa powder - if using Dutch process, swap baking soda for ½ t baking powder
- ¼ teaspoon baking soda
- ⅓ cup dairy-free chocolate chips - or more, if you like!
- ¼ cup chopped toasted pecans, optional - or walnuts
Instructions
- Preheat the oven to 350℉ (175°C) and line an 8×8 metal baking pan with parchment paper. Set aside.
- In a mixing bowl, combine the pumpkin puree, nut butter, pumpkin spice, cinnamon, and salt. Whisk until smooth. Add the maple syrup, brown sugar, and vanilla, and whisk again.
- Sift the oat flour, cocoa powder, and baking soda directly into the bowl (you don't have to sift these, but they tend to be clumpy, so I find sifting helps). Mix thoroughly. The batter should be very thick, almost like frosting.
- Fold in the chocolate chips and pecans, if using. Transfer batter to the prepared pan. Since it's thick, it can be a little tricky to spread because of the parchment. I like to use the back of a spoon to spread out evenly.
- Bake in the center of the oven for 25-29 minutes or until the top looks dry and set but the center still feels soft. A toothpick inserted in the center should come out with moist crumbs. If it's coated in wet batter, bake for another 2 minutes and check again.
- Let your pumpkin brownies rest in the pan for 10 minutes, then lift out onto a cooling rack. Cool completely before slicing.
Notes
- 1 ⅛ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon nutmeg
- ⅛ tteaspoon cloves
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
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