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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 these oil-free, dairy-free, plant-based dessert brownies.
Why you’ll love these Vegan Pumpkin Brownies…
- Dairy-Free
- Oil-Free
- 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 You Need
Pumpkin Pie Top:
- Pumpkin Purée
- Unsweetened applesauce
- Pumpkin pie spice
Brownie Base:
- Unsweetened applesauce
- Unsweetened almond milk
- Vanilla extract
- Organic cane sugar (or coconut sugar)
- Organic brown sugar
- Whole wheat flour
- Unsweetened cacao powder
- Baking powder
- Salt
Tools and Equipment
How to Make Vegan Pumpkin Brownies
Step 1: Preheat oven to 350 F. Combine pumpkin purée, 1/4 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.
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.
Top Tips for Making Vegan Pumpkin Brownies
- 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.
How to Store and Keep
Store in an air tight container at room temperature. Brownies will keep for 3-4 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.
Check out these other healthy brownie recipes!
Vegan Pumpkin Brownies
Ingredients
Pumpkin Topping
- 15 oz pumpkin purée
- 1/4 cup unsweetened applesauce
- 2 tbsp pumpkin pie spice
Brownies Wet Ingredients
- 3/4 cup unsweetened applesauce
- 3/4 cup unsweetened almond milk
- 1 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1 tsp vanilla extract
Brownie Dry Ingredients
- 1 1/2 cup whole wheat flour
- 1/2 cup unsweetened cacao powder
- 1 tsp baking powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350 F. Combine pumpkin purée, 1/4 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.
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.
Oh my don’t these look so delicious and scrumptious! I can’t wait to make these!
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.
I love this naturally vegan recipe. So flavorful and tasty. The pics were a big help.
Pumpkin and chocolate just belong together! I love these brownies and can’t wait to make them again!
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!!