When it comes to indulgent treats, nothing quite compares to Vegan Pumpkin Brownies. Picture fudgy, rich goodness with a hint of spice wafting through your kitchen, making your taste buds dance with excitement. delicious fall treats The combination of pumpkin and chocolate creates a decadent experience that is both comforting and surprising.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use fresh pumpkin instead of canned?
- How do I know when the brownies are done?
- Are these brownies gluten-free?
- 📖 Recipe Card
Now, let me take you on a little journey. I remember the first time I made these brownies; it was a rainy afternoon, and my friends were coming over for movie night. As the brownies baked, the smell of warm spices enveloped my home like a cozy blanket. vegan main dish option When they finally tasted them, their eyes lit up like kids on Christmas morning! These Vegan Pumpkin Brownies are perfect for any occasion, be it a casual gathering or an impromptu Netflix binge—trust me, they’ll leave everyone asking for seconds!
Why You'll Love This Recipe
- These Vegan Pumpkin Brownies are easy to whip up in just one bowl for minimal cleanup
- The rich chocolate flavor pairs beautifully with warm pumpkin spices for pure bliss
- Their vibrant color makes them visually appealing at any gathering
- Perfect as a dessert or snack, they fit into any dietary lifestyle without compromising on taste!
I still chuckle remembering how my friend thought they were regular brownies until he took that first bite. The shock on his face was priceless!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Canned Pumpkin Puree: Use pure pumpkin puree rather than pumpkin pie filling for better flavor control.
- Almond Butter: A creamy binding agent that adds healthy fats and enhances the fudginess.
- Maple Syrup: This natural sweetener gives a lovely depth of flavor while keeping things vegan.
- All-Purpose Flour: Regular flour works best here; however, gluten-free alternatives can also be used.
- Cocoa Powder: Use unsweetened cocoa powder to ensure the rich chocolate flavor shines through.
- Baking Powder: This ingredient helps your brownies rise perfectly without making them cake-like.
- Vanilla Extract: Adds warmth and enhances all the flavors in this delightful treat.
- Spices (Cinnamon & Nutmeg): Just a sprinkle brings out the autumn flavors in these brownies! fresh autumn salad.
- Salt: A pinch balances sweetness and draws out all the chocolatey goodness.
The full ingredients list, including measurements, is provided in the recipe card directly below. unique dessert options.
Let’s Make it together
Preheat Your Oven and Prepare Your Pan: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan with coconut oil or line it with parchment paper for easy removal.
Mix Wet Ingredients First: In a large mixing bowl, combine canned pumpkin puree, almond butter, maple syrup, and vanilla extract. Mix until smooth and creamy—your arm might get tired, but it’s worth it!
Add Dry Ingredients to the Mix: Sprinkle in all-purpose flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Stir gently until just combined; you want everything mixed but don’t overdo it—nobody wants tough brownies.
Pour into Prepared Pan: Transfer your brownie batter into your greased baking pan and spread evenly using a spatula. Take a moment to admire that luscious chocolate goodness before baking.
Bake Until Perfectly Fudgy: Place your pan in the preheated oven and bake for 25-30 minutes. Keep an eye on them; you want the edges firm but the center should remain soft—just like our expectations from life!
Cool and Cut Into Squares: Once baked, remove from the oven and let cool completely before cutting into squares. Trust me; patience is key here—warm brownies are delicious but prone to falling apart!
Enjoy every bite of these amazing Vegan Pumpkin Brownies! Feel free to share them with friends or keep them all for yourself (we won’t tell)! For more inspiration, check out this thick and chewy cookies recipe.
You Must Know
- These Vegan Pumpkin Brownies are a delightful twist on traditional brownies, balancing rich chocolate flavor with seasonal pumpkin spice
- The aroma of baking will fill your kitchen, making it feel like fall regardless of the season
- Enjoy them fresh out of the oven or chilled for a fudgy treat!
Perfecting the Cooking Process
Start by preheating your oven and preparing your baking pan to streamline your workflow. Mix wet and dry ingredients separately before combining them for an evenly textured brownie.
Add Your Touch
Feel free to swap the chocolate chips for nuts, dried fruit, or even a dash of espresso powder for an extra kick. Experimenting keeps the recipe fresh and exciting!
Storing & Reheating
Store leftover brownies in an airtight container at room temperature for up to five days. For a warm treat, pop them in the microwave for about 10-15 seconds.
Chef's Helpful Tips
- Always double-check if your pumpkin puree is pure pumpkin and not pie filling; this ensures the right flavor balance
- Make sure to use a good quality cocoa powder, as it significantly impacts taste
- Let brownies cool completely before cutting for clean slices
Baking these Vegan Pumpkin Brownies became a family favorite when my niece declared them better than candy after her first bite—her smile was worth every ounce of effort!
FAQ
Can I use fresh pumpkin instead of canned?
Yes, but ensure it’s well-pureed and cooked down properly for consistency.
How do I know when the brownies are done?
Insert a toothpick; it should come out slightly moist but not wet.
Are these brownies gluten-free?
You can substitute regular flour with gluten-free flour for a gluten-free version!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Vegan Pumpkin Brownies
- Total Time: 40 minutes
- Yield: Approximately 16 brownies 1x
Description
Vegan Pumpkin Brownies are a delightful fusion of rich chocolate and warm pumpkin spice that will make your taste buds sing. These fudgy, moist treats are perfect for any occasion, from cozy movie nights to festive gatherings. With just one bowl for easy cleanup, they’re as simple to make as they are delicious!
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup almond butter
- 1/2 cup maple syrup
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- In a large bowl, mix canned pumpkin puree, almond butter, maple syrup, and vanilla extract until smooth.
- Add flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt; stir gently until just combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes or until edges are firm but the center is soft.
- Allow to cool completely before cutting into squares.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 brownie (52g)
- Calories: 120
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
