Go Back
–+ servings
Pumpkin Brownies

Irresistibly Fudgy Pumpkin Brownies – Vegan & Gluten-Free Delight

These Pumpkin Brownies are a fudgy, vegan, and gluten-free treat perfect for autumn cravings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownies
  • 1 cup Pumpkin Puree Use 100% pumpkin puree without added sugars.
  • 1/2 cup Almond Butter Can substitute with peanut butter or cashew butter.
  • 1/4 cup Maple Syrup Honey or agave syrup can be used as alternatives.
  • 1/4 cup Cocoa Powder Opt for unsweetened for best results.
Optional Ingredients
  • 1 tsp Vanilla Extract A little goes a long way!
  • 1/4 tsp Salt Balances sweetness for better flavor.
  • 1/2 cup Chocolate Chips Use dairy-free chips for a vegan option.

Equipment

  • Mixing Bowl
  • Spatula
  • 7x7-inch brownie pan
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat oven to 350°F (180°C) and prepare a 7x7-inch brownie pan with parchment paper.
  2. In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Stir until smooth.
  3. Pour the batter into the prepared pan, spreading it evenly.
  4. Bake for 25 to 30 minutes until edges are firm and center is set.
  5. Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  6. Slice into squares and serve. Optional: serve with vegan whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 6gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Use 100% pumpkin puree and ensure the batter is smooth before baking for the best texture. Cool completely before slicing for optimal fudginess.

Tried this recipe?

Let us know how it was!