Vegan Pumpkin Brownies
Delicious vegan pumpkin brownies that are perfect for fall. Rich, chocolatey, and spiced with pumpkin, these brownies are a hit at any gathering.
Equipment
- 1 9x9-inch baking dish greased
- 1 Mixing Bowl large
- 1 Whisk
- 1 Spatula
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil melted
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1 cup granulated sugar
Optional Add-ins
- 1/2 cup dark chocolate chips
- 1/4 cup chopped walnuts
- 1/2 tsp pumpkin spice
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x9 inch baking dish and set aside.
- In a large mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, mix the pumpkin puree, melted coconut oil, almond milk, vanilla extract, and granulated sugar. Stir until the mixture is smooth and sugar has dissolved.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix.
- If using, fold in the dark chocolate chips, chopped walnuts, and pumpkin spice into the batter.
- Transfer the brownie batter into the prepared baking dish, spreading it evenly with the spatula.
- Place the baking dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
- Remove from the oven and let the brownies cool in the dish for at least 15 minutes before slicing.
- Cut into squares and enjoy warm or at room temperature. Serve with a scoop of vegan ice cream for an extra treat.
- Store any leftover brownies in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Use fresh pumpkin puree for the best flavor. Don't overmix the batter to keep the brownies tender. Ingredient Substitutions: Swap almond milk with any plant-based milk of choice. How to Serve: Enjoy with vegan ice cream or a drizzle of melted chocolate. Storage & Freshness: Store in an airtight container and refrigerate for longer shelf life. Make-Ahead Tips: Prepare the batter ahead of time and refrigerate until ready to bake.