• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Living on Cookies
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Conversions & Substitutions
  • About
  • English
  • Deutsch
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Recipes

    Fudgy Vegan Pumpkin Brownies

    Published: Nov 8, 2019 · Modified: May 3, 2020 by Krista · 5 Comments

    • Share
    • Tweet
    • WhatsApp
    • Email

    Pumpkin puree is the secret to making these vegan brownies moist and fudgy but they don’t taste like pumpkin, just chocolately and delicious. Pumpkin Brownies are also healthier and lower in fat than regular brownies.

    Vegan chocolate chips are easier to find than you might think. Our grocery store brand mini-chocolate chips just happen to contain vegan-friendly ingredients, just read the label. Dr. Oetker mini-chocolate chips are also vegan. The chocolate chips give the brownies more chocolate flavor but chopped nuts would be an excellent addition as well.

    If you don’t have canned pumpkin puree, you can make it yourself and it’s so easy! I recommend using Butternut squash or Hokkaido, “Red Kuri” squash. I have a detailed post here on how to make homemade pumpkin puree but it really comes down to these four easy steps:

    1. Cut a medium-sized Butternut or Red Kuri squash in half lengthwise and scrape out the seeds.
    2. Roast the squash halves in a 350°F (170°C) oven for 40 minutes or until the squash is soft. Then allow the squash to cool.
    3. Scoop the squash out of the shell and puree using a food processor or blender.
    4. Measure out the 1 cup (250 g) of pumpkin puree you need for this recipe and use the rest in a soup or freeze for later.

    Another option for making moist vegan brownies like these is to try my Zucchini Brownies. These Pumpkin Brownies are actually a variation on my recipe for Zucchini Brownies. The difference between the two is that this is a half recipe and I would say that these Pumpkin Brownies are a little denser.

    Print Pin
    4.28 from 29 votes

    Fudgy Vegan Pumpkin Brownies

    This is a small batch recipe that is quick and easy to make – you don’t even need an electric mixer.
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 16 brownies
    Calories 150kcal

    Ingredients

    • 1 cup (140 g) all-purpose flour
    • ¼ cup (20 g) unsweetened cocoa powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ cup (160 g) brown sugar
    • ¼ cup (4 tablespoons) vegetable oil
    • 1 teaspoon vanilla extract
    • 1 cup (250 g) pumpkin puree (see directions above)
    • 1 cup (170 g) vegan mini-chocolate chips

    Instructions

    • Preheat oven to 350°F (175°C) and grease a small brownie pan (8x8 inch or 20x20 cm) with vegan margarine or oil.
    • In a medium bowl, sift together flour, cocoa powder, baking soda and salt and set aside. In a large mixing bowl, stir together brown sugar, oil and vanilla. Stir in flour mixture. Add pumpkin and stir just until combined. Fold in chocolate chips, reserving some for the top.
    • Spread batter in prepared pan and sprinkle with remaining chocolate chips. Bake for about 20 minutes until fine cracks are visible across the top of the brownies. Remove brownies from oven and cool completely in the pan on a wire rack.
    • Chill brownies before cutting for best results. Pumpkin Brownies stay fresh and moist for several days tightly covered in refrigerator.

    Nutrition

    Calories: 150kcal
    Zucchini Brownies

    • Share
    • Tweet
    • WhatsApp
    • Email

    Reader Interactions

    Comments

    1. Ann

      March 19, 2023 at 12:49 am

      Yum! These were a big hit. I used a gluten free baking flour substitute, and they came out delicious. It’s great to try a vegan recipe that also converts well to gluten free, so this one is a keeper for us. Thank You!

      Reply
      • Krista

        March 19, 2023 at 8:19 am

        Thanks for the feedback, Ann! ☺️ We’ve also made these using gluten-free flour and you’re right - they turned out great!

        Reply
    2. april corbo

      November 25, 2022 at 5:34 pm

      these are absolutely fire, plus no milk?? I will be making at least once a week now, thank you.

      Reply
      • Krista

        November 25, 2022 at 6:04 pm

        Thank you April ☺️ Glad you love them!

        Reply
    3. Gloria

      October 16, 2022 at 7:35 am

      Mine came out more cakes than fudgy, but that’s alright. I used 1/2 cup sugar instead since I like it less sweet. Overall excellent recipe, will be making again!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Krista, an American living and baking in Austria for over 25 years. Here you'll find everything I've painstakingly figured out so you can just enjoy baking.

    More about me →

    Trending Recipes

    • The Best American Bakery-Style Chocolate Chip Cookies
    • Austrian Topfen Dumplings (Topfenknödel)
    • How to Make Cream Cheese Frosting with European Cream Cheese (or Cream Cheese Spread)
    • Topfentorte

    Search

    Conversions & Substitutions

    Everything you need to know about American and European baking ingredients and measurements. Read more...

    Footer

    ↑ back to top

    More

    • About
    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up for emails and updates (in German only)

    Stay in Touch

    • Contact me
    • Facebook
    • Instagram
    • Pinterest

    Copyright © 2023 Living on Cookies

    • English
    • Deutsch