Pumpkin Brownies (Vegan)

5 from 5 votes

This is THE easiest vegan Pumpkin Brownies recipe ever! Canned pumpkin puree adds moisture and richness without eggs or dairy. The end result is a dense and extra fudgy chocolate pumpkin brownie that will become your new favorite fall dessert!

Prep Time 10

Cook Time 30

Total Time 40

Servings brownies

Calories 104

Author Jessica Kwon

Equipment

8x8 baking dish

Ingredients

½ cup white granulated sugar
½ cup brown sugar tightly packed
¾ cup canned pumpkin purée
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
½ teaspoon salt
½ cup vegan chocolate chips I used dark chocolate

US Customary - Metric

Instructions

Preheat oven to 350°F. Generously line an 8x8 baking dish with parchment paper.
In a large bowl, combine white sugar, brown sugar, pumpkin purée, and vanilla extract. Whisk until well-combined.
Sift together flour, cocoa powder, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the bowl of wet ingredients and gently stir until mixed in. It'll look dry at first but continue folding it in until everything is evenly mixed together.
Stir in the chocolate chips. Then pour into the lined baking dish and use an offset spatula or the back of a spoon to evenly spread the batter.
Bake for 28-35 minutes or until an inserted toothpick comes out mostly clean. Let cool slightly before slicing.

Notes

For the most accurate results, use a kitchen scale when baking.
Don't over-mix the batter. This will flatten and deflate the brownies. Instead, gently fold in the dry ingredients until everything is moistened.
The bake time may change depending on the material of your pan. I recommend metal pans for all baked goods as they conduct heat very well. Glass and ceramic takes longer to heat up but will retain heat for a longer period of time. This can cause the edges of your baked goods to brown faster so I recommend decreasing the oven temperature by 25ºF with glass or ceramic pans.
To cut clean slices, let the pumpkin brownies cool first. Since these ones are softer, make sure to cut in one slice, rocking from the bottom to the top, instead of see-sawing. Wipe the knife down after each cut.
To make these in a 9x13 pan, double the recipe.
Substitutions:
- If using Dutch processed coca powder, replace the baking soda with double baking powder.
- If you don't have pumpkin pie spice, make your own with 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ground ginger, ½ teaspoon allspice, and ½ teaspoon ground cloves.
- To make this gluten free, replace the flour with a 1:1 gluten free replacement flour.

Nutrition