These vegan Pumpkin Brownies offer a perfect blend of pumpkin goodness and chocolatey richness, making them an irresistible treat. These gooey delights are a harmonious fusion of velvety pumpkin puree, rich cocoa, and the sweetness of brown sugar, creating a symphony of flavors in every bite. The addition of dairy-free chocolate chips adds an extra layer of decadence. Topped with a luscious brownie glaze, each square becomes a tiny canvas of chocolatey perfection. Perfect for cozy gatherings or solo indulgence, these vegan treats bring the essence of fall to your palate. Bake up a batch, let the aroma fill your kitchen, and savor the joy of pumpkin-chocolate indulgence.

Frequently Asked Questions

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just ensure it’s well-drained and has a similar consistency.

What’s the role of coconut oil in the brownies?

Coconut oil adds moisture and richness. You can substitute it with melted vegan butter or vegetable oil.

Can I omit the pumpkin spice?

Yes, you can skip it if you prefer. The brownies will still have a delicious pumpkin flavor.

Can I use a different type of flour, like whole wheat?

Yes, but it may alter the texture. For a lighter result, use a blend of whole wheat and all-purpose flour.

Is there a substitute for almond milk in the glaze?

Any plant-based milk can be used as a substitute, such as soy milk or oat milk.

How do I store leftover brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Can I freeze the brownies?

Yes, individually wrap the brownies or place parchment paper between layers before freezing.

What’s the key to achieving the perfect brownie texture?

Avoid overmixing the batter and be cautious not to overbake; a slightly gooey center is ideal.

Can I customize the glaze by adding nuts or coconut flakes?

Absolutely! Feel free to personalize the glaze with your favorite toppings for added texture and flavor.

Can I reduce the sugar content in the brownies?

Yes, you can adjust the sugar to your preference, but it may affect the texture and sweetness.

Is there a gluten-free alternative for the flour?

You can use a gluten-free flour blend to make the brownies gluten-free.

Can I add pumpkin seeds, walnuts or pecans to the brownie batter?

Certainly! Chopped nuts or seeds can add a delightful crunch to the brownies.

What’s the best way to cut brownies without them sticking to the knife?

Dip the knife in hot water before each cut and wipe it clean for smooth, clean edges.

Can I make these brownies in advance for a special occasion?

Absolutely! Bake them a day ahead and store them in an airtight container until serving.

Is the glaze necessary, or can I enjoy the brownies without it?

The glaze adds extra richness, but the brownies are delicious on their own if you prefer.

More Delicious Desserts

Pumpkin Brownies

Print Recipe

Prep Time:15

Cook Time:30

Total Time:45

Ingredients

For the pumpkin brownies:

1 ½ cup canned pumpkin puree
½ cup coconut oil, melted
½ cup plant based milk (almond milk, coconut milk)
1 teaspoon vanilla extract
¾ cup brown sugar, packed
1 ½ cups all-purpose flour
⅓ cup cocoa powder
2 teaspoon baking powder
¼ teaspoon salt
1 teaspoon pumpkin spice
½ cup dairy-free chocolate chips (optional – for more chocolate flavor)

For the brownie glaze: (optional)

½ cup powdered sugar
2 tablespoons cocoa powder
2 -3 tablespoons almond milk (or any plant-based milk)
½ teaspoon vanilla extract
pinch of salt
Cut the brownies into squares, serve, and enjoy your delicious Vegan Pumpkin Brownies with a decadent brownie glaze!

Instructions

Preheat your oven to 350°F (175°C). Grease or line a square baking pan with parchment paper.
In a large mixing bowl, combine the pumpkin puree, melted coconut oil, plant based milk, brown sugar, and vanilla extract. Mix until well combined.
In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
old in the dairy-free chocolate chips into the batter, if using them.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Allow the brownies to cool completely in the pan before adding the glaze.

For the brownie glaze: (optional)

In a bowl, whisk together powdered sugar, cocoa powder, almond milk, vanilla extract, and a pinch of salt until smooth.
If the glaze is too thick, add a bit more almond milk. If it's too thin, add more powdered sugar.
Once the brownies are completely cooled, spread the glaze evenly over the top.
Allow the glaze to set for at least 15-20 minutes before slicing the brownies.

Servings: 12