Vegan Pumpkin Brownies: Thick and Fudgy

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!

I’m ready to enjoy ALL the vegan pumpkin recipes when fall hits!

These brownies are ultra fudgy, thick, and perfectly sweetened, but they get topped with a pumpkin pie-like filling even better.

When you’re in the mood for something chocolatey but 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 brownie recipe. Be sure to try more of my plant-based desserts!

💗 Why You’ll Love This Recipe

• 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 your Halloween party

🥣 Ingredients and Notes

Pumpkin Pie Top:

Pumpkin Purée: Make your pumpkin puree by roasting pumpkin or using canned pumpkin puree. If you use 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 difficulty finding applesauce, you can use pureed bananas 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 can’t access applesauce, you can use pumpkin puree, which adds more pumpkin flavor, or even sweet potato puree! Or add pureed banana, which adds more sweetness. If using bananas, 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: This makes this recipe high in fiber. If you don’t have white whole wheat flour, use all-purpose flour.

Unsweetened Cacao Powder: Cacao powder contains flavonoids that help reduce inflammation. However, you can also use cocoa powder if that’s what you have.

Baking Powder and Salt: Used to leaven the brownies.

📋 How to Make Vegan Pumpkin Brownies

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 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 the batter seems too dry.

Step 5: Pour brownie batter into an 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 a toothpick in the center to ensure it is fully cooked. Allow to cool completely before removing from the pan and cutting into nine even squares.

💭 Expert Tips

• If the batter is too thick, transfer to a food processor and pulse until well combined. The 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.
• Suppose you would like to make this recipe refined sugar-free. Sub the organic cane sugar for coconut sugar and the brown sugar for muscovado sugar. It will have a slightly different flavor.

📖 Variations and Substitutions

Gluten-Free: Create flourless pumpkin brownies using ¾ cup of almond flour and ¾ cup of coconut flour instead 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.

Extras: Add chopped nuts, dark chocolate chips, or a peanut butter swirl.

👩🏻‍🍳 How to Serve

These pumpkin brownies are perfect for a Halloween celebration, an autumn party, or even an alternative Thanksgiving dessert with their deep chocolate taste!

These also make for an excellent snack or sweet treat any time of the year! Serve with a cup of vegan hot chocolate, a pumpkin spice latte, or an oat milk latte.

❄️ How to Store and Keep

Store in an airtight container at room temperature. Brownies will keep for 3-4 days. Store in the fridge for up to 7 days.

🎥 Video

😋 More Vegan Brownie Recipes!