Vegan Pumpkin Brownies are a decadent, plant-based treat that include canned pumpkin puree. Make these in the fall or at any time of year to satisfy a chocolate craving. 

Vegan pumpkin brownie squares on a wire cooling rack.

Brownies are a great dessert when that chocolate craving hits, and these are the super fudgy variety!

The pumpkin makes them perfect for fall, and they freeze wonderfully for indulging later on.

These are vegan so they will fit into many diets, and can easily be made gluten-free.

Why You Need This Recipe

  • Vegan Pumpkin Brownies are great for parties, lunch boxes, or for emergency chocolate cravings.
  • This recipe can almost be made in just one bowl! You will need to gel the chia separately but then everything goes into one large mixing bowl, making it easy on dishes.
  • Brownies both freeze and travel well, making them an ideal dessert for sharing.

Key Ingredients

Ingredients for pumpkin brownies in small bowls on a white surface.
  • Pumpkin purée is full of vitamin A and offers lots of moisture, meaning you don’t need oil in this recipe. Be sure to buy pumpkin puree, not pumpkin pie filling.
  • Flour adds structure to the brownies. Use a gluten-free flour if you want these to be gluten-free. Otherwise, you can use a regular all-purpose flour.
  • Chia seeds are full of fiber and are used as an egg replacer here to hold everything together. You can also use a flax egg, if you prefer.
  • Unsweetened cocoa powder gives a deep chocolate flavor without excess sugar. Don’t have cocoa powder on hand? See my list of the best substitutes for cocoa powder.
  • Chocolate chips add texture and even more fudge-y flavor. Be sure to use vegan chocolate chips to keep the recipe dairy-free and free from any animal products. Vanilla extract adds depth of flavor.
  • Maple syrup adds natural sweetness as well as even more moisture, creating a nice fudgy brownie.

Please see the recipe card for the exact ingredients and measurements.

Recipe Steps

Photo collage of how to make vegan pumpkin brownies.

Step One

Preheat the oven and lightly oil a baking dish. Or, line the dish with parchment paper and set aside.

Combine the chia seeds with water and let rest.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Combine all dry ingredients in a large mixing bowl.

Step Three

Make a well in the dry ingredients and add all remaining ingredients, including chia seeds, but not the chocolate chips. Stir the wet ingredients and dry ingredients together until smooth.

Step Four

Pour batter into prepared dish and top with chocolate chips. Bake and enjoy warm or at room temperature.

I hope you agree that these vegan brownies taste just like traditional brownies!

Sliced vegan pumpkin brownies on a wire cooling rack.

Recipe Tips & Substitutions

  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.
  • Make sure and select dairy-free chocolate chips if you are keeping these brownies vegan.
  • Want to add even more seasonal flavor? Add a 1/2 teaspoon of pumpkin pie spice to the dry ingredients.

Recipe FAQs

Can I use my own homemade pumpkin puree?

This recipe was tested using canned pumpkin puree. You can try using your own pumpkin that you roast and puree, but it tends to have more water than the canned versions. So, I suggest using canned pumpkin puree for your pumpkin batter.

Can these brownies be made gluten-free?

Definitely. You can use a cup-for-cup gluten-free alternative. You could also use almond flour, but the brownies will be much more dense. See my article on how to substitute almond flour for regular flour.

Does this recipe use oil?

Most of my baking recipes use coconut oil, but these brownies don’t need any!

Can I use coconut sugar or white sugar to sweeten?

This recipe was developed using a mix of liquid sweetener like maple syrup along with a dry sweetener like white sugar, coconut sugar, or brown sugar.

Three vegan pumpkin brownies stacked on a white counter.

More Healthy Pumpkin Recipes You Might Like

Don’t Miss These Vegan Chocolate Treats!

Chocolate Peanut Butter Banana Ice Cream

Vegan Chocolate Chip Mug Cake

Double Chocolate Almond Butter Energy Balls (No-Bake)

Homemade Peppermint Patties (3-Ingredients)

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

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Three vegan pumpkin brownies stacked on a white counter.

Vegan Pumpkin Brownies (Gluten-Free)

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5 from 1 review

Print Recipe

Vegan Pumpkin Brownies are a decadent, plant-based treat that include canned pumpkin puree. Make these in the fall or at any time of year to satisfy a chocolate craving. 

  • Total Time: 45 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • Nonstick cooking spray
  • 2 tablespoons chia seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour (use 1 cup gluten-free baking flour to make these gluten-free)
  • 2/3 cup cocoa powder
  • 1/4 cup white sugar or coconut sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup maple syrup
  • 1/4 cup dairy-free chocolate chips

Instructions

  1. Preheat your oven to 350°F. Spray a baking dish lightly with cooking spray and set aside. 
  2. In a small bowl, combine the chia seeds and water. Stir together and set aside to gel.
  3. In a large mixing bowl, combine the flour, cocoa powder, and sugar. Stir to combine.
  4. Then, make a well in the center of the dry ingredients and add the chia egg, pumpkin puree, almond milk, vanilla, and maple syrup. Stir to combine.
  5. Pour the batter into the baking dish and top with the chocolate chips.
  6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the brownies cool completely before cutting and serving. 

Notes

  1. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 160
  • Sugar: 15.4 g
  • Sodium: 11.7 mg
  • Fat: 2.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 35.1 g
  • Fiber: 4.6 g
  • Protein: 3.8 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.