These are the ultimate vegan pumpkin brownies with a fudgy chocolate base and topped with a pumpkin pie filling. They are a healthy oil-free plant-based treat for the autumn season!
When fall hits I’m ready to enjoy ALL the vegan pumpkin recipes!
These brownies are ultra fudgy, thick, and perfectly sweetened, but they get even better topped with a pumpkin pie like filling.
When you’re in the mood for something chocolatey but you also want something with that pumpkin vibe, then look no further, these are the brownies for you!
It’s no secret that I’m a huge fan of brownies. I have several versions on this site already! So with pumpkin season in our midst, I HAD to figure out a way to meld my two loves together.
I used a simple vegan plant-based brownie for the bottom layer, and an even easier pumpkin pie top layer to create this oil-free, dairy-free, vegan pumpkin brownies recipe. Be sure to try more of my plant-based desserts!
Why This Recipe Works
- Dairy-Free
- Oil-Free
- Healthy Recipe
- No need for a flax egg
- Plant-based ingredients
- Fudgy brownie first layer
- Pumpkin pie top layer
- Perfect as an autumn treat
- Make as a Thanksgiving dessert
- Or serve at you Halloween party
Ingredients and Notes
Pumpkin Pie Top:
Pumpkin Purée: Make your own puree by roasting pumpkin, or use canned pumpkin puree. If using canned be sure to use pumpkin puree, and not pumpkin pie filling.
Unsweetened Applesauce: This is used as a substitute for oil, however, if you’re in the UK and have a difficult time finding applesauce, you can use pureed banana instead.
Pumpkin Spice: A combination of cinnamon, nutmeg, cloves, ginger and allspice. If you don’t have pumpkin pie spice you can use cinnamon.
Brownie Base:
Unsweetened Applesauce: Used as a substitute for oil, and to add moisture and help with binding. If you don’t have access to applesauce you can use pumpkin puree, which just adds more pumpkin flavor, or even sweet potato puree! Or add pureed banana, which adds more sweetness. If using banana you may want to add less sugar.
Unsweetened Almond Milk: Use any unsweetened non-dairy milk you have on hand.
Vanilla Extract: Brings out the richness of the chocolate.
Organic Cane Sugar (or coconut sugar) and Organic Brown Sugar: To keep this recipe refined sugar free use coconut sugar. If using cane sugar, be sure it is organic to ensure it is vegan.
White Whole Wheat Flour: Makes this recipe high in fiber. If you don’t have white whole wheat flour, feel free to use all purpose flour.
Unsweetened Cacao Powder: Cacao powder is packed with flavonoids which helps to reduce inflammation. However, you can also use cocoa powder if that’s what you have on hand.
Baking Powder and Salt: Used to leaven the brownies.
Tools and Equipment
Instructions
Step 1: Preheat oven to 350 F. Combine pumpkin purée, ¼ cup of applesauce, and pumpkin pie spice. Whisk together, and set aside.
Step 2: Combine almond milk, applesauce, vanilla extract, organic cane sugar, and organic brown sugar. Whisk together until combined. Set to the side.
Step 3: Combine whole wheat flour, cacao powder, baking powder, and salt. Whisk together to combine.
Step 4: Add wet ingredients to dry ingredients. Stir to combine. Use a hand mixer if batter seems too dry.
Step 5: Pour brownie batter into 8×8 inch baking pan lined with parchment paper. Top the brownie layer with the pumpkin mixture.
Step 6: Bake for 45-55 minutes. Insert toothpick in center to ensure it is fully cooked. Allow to cool completely before removing from the pan and cutting into 9 even squares.
Expert Tips
- If batter is too thick, transfer to a food processor and pulse until well combined. Batter should be thick and sticky.
- An important thing to remember is to line your baking pan with parchment paper. Line it so that the edge of the parchment paper is taller than the pan itself. This will help you easily lift the brownies out of the pan once they have cooled.
- If you would like to make this recipe refined sugar free, sub the organic cane sugar for coconut sugar, and the brown sugar for muscavado sugar. It will have a slightly different flavor.
Variations
Gluten-Free: Create flourless pumpkin brownies by using ¾ cup of almond flour, and ¾ cup of coconut flour in place of the white whole wheat flour.
Refined Sugar Free: Use coconut sugar, instead of cane sugar, and muscovado sugar instead of brown sugar.
Extra Fudgy: Take 1 cup of vegan chocolate chips, and gently melt. Pour the melted chocolate into the batter, and mix until combined.
How to Store and Keep
Store in an airtight container at room temperature. Brownies will keep for 3-4 days. Store in the refrigerator for up to 7 days.
How to Serve
These pumpkin brownies make for a perfect treat at a Halloween celebration, autumn party, or even as an alternative Thanksgiving dessert!
These also make for an excellent snack or sweet treat anytime of the year! Serve with a cup of vegan hot chocolate, or an oat milk latte.
More vegan healthy brownie recipes!
Vegan Pumpkin Brownies
Ingredients
Pumpkin Topping
- 15 oz pumpkin purée
- ¼ cup unsweetened applesauce
- 2 tbsp pumpkin pie spice
Brownies Wet Ingredients
- ¾ cup unsweetened applesauce
- ¾ cup unsweetened almond milk
- 1 cup organic cane sugar
- ½ cup organic brown sugar
- 1 tsp vanilla extract
Brownie Dry Ingredients
- 1 ½ cup whole wheat flour
- ½ cup unsweetened cacao powder
- 1 tsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350 F. Combine pumpkin purée, ¼ cup of applesauce, and pumpkin pie spice. Whisk together, and set aside.
- Combine almond milk, applesauce, vanilla extract, organic cane sugar, and organic brown sugar. Whisk together until combined.
- Combine whole wheat flour, cacao powder, baking powder, and salt. Whisk together to combine.
- Add wet ingredients to dry ingredients. Stir to combine.
- Pour brownie batter into 8×8 inch baking pan lined with parchment paper. Top the brownie batter with the pumpkin pie mixture.
- Bake for 45-55 minutes. Insert toothpick in center to ensure they are fully cooked. Allow to cool completely before removing from the pan and cutting into 9 equal squares.
Video
Notes
- If batter is too thick, transfer to a food processor and pulse until well combined. Batter should be thick and sticky.
- Be sure to line your baking pan with parchment paper. Line it so that the edge of the parchment paper is taller than the pan itself. This will help you easily lift the brownies out of the pan once they have cooled.
- If you would like to make this recipe refined sugar free, sub the organic cane sugar for coconut sugar, and the brown sugar for muscavado sugar. It will have a slightly different flavor.
- Store in an air tight container at room temperature for 3-4 days.
Hi! I want to make these today, but don’t have any applesauce. Is there any substitutes I could use? Thanks
Hi Lily!
The applesauce in this recipe acts as the oil, so if you don’t have applesauce you could substitute for an oil instead. I suggest coconut oil.
Does the pan / parchment need to be greased on account there is no oil involved? Heaven forbid if they stick!!!!
Hi Dawn,
I would either line your baking pan with parchment paper, or if you don’t mind using oil, grease the pan with coconut oil. Hope this helps! Enjoy the brownies!!
Pumpkin and chocolate just belong together! I love these brownies and can’t wait to make them again!
I love this naturally vegan recipe. So flavorful and tasty. The pics were a big help.
This is one delicious brownie. It’s hard to believe there’s no egg or milk. Definitely make this if you have vegan friends coming over.
Oh my don’t these look so delicious and scrumptious! I can’t wait to make these!
I wish that just by making these pumpkin brownies, we could fast forward past the quarantine, the election and every other 2020 stressor. I guess I’ll just stay inside and eat your brownies! They look delish.