These vegan pumpkin brownies taste like a cross between pumpkin pie and chocolate brownies. This treat is perfect if you’re craving fall flavors. These brownies would make a great vegan addition to a Thanksgiving or Halloween sweet table. These brownies are paleo diet friendly, grain free, gluten free, and refined sugar free.
Main ingredients in these vegan pumpkin brownies
These pumpkin spice brownies are made with extra virgin olive oil, but you can substitute your preferred oil such as melted coconut oil or avocado oil. Or any other relatively neutral oil will work in this recipe.
Be sure to use unsweetened pumpkin purée in these brownies (not to be confused with pumpkin pie filling). I used store bought canned pumpkin puree but homemade works too.
Coconut flour works well in these brownies. I don’t recommend substituting other flours in this recipe since coconut flour is much more absorbent than most other flours.
This vegan pumpkin brownie recipe calls for flax eggs. Flax eggs work well in vegan baked goods and improve the texture and consistency of plant-based desserts without having to use eggs.
These brownies are sweetened with maple syrup. You can substitute other liquid sweeteners such as agave if you prefer.
These brownies are warmly spiced with cinnamon, ginger, nutmeg, and cloves. Alternatively you can substitute 2 teaspoons of store bought pumpkin pie spice if you prefer.
How to make them
Start by preparing the flax eggs, then preheat the oven to 350 degrees Fahrenheit. Once the flax eggs are ready, add them to a large mixing bowl. Add the pumpkin purée, maple syrup, olive oil, vanilla extract, cinnamon, ginger, nutmeg, cloves, salt, and unsweetened cocoa powder, then mix well to combine.
Add the coconut flour and baking soda and mix again. Spoon the batter into a parchment paper lined, 8 inch square baking dish. Use a spatula to smooth the batter down into an even layer.
Bake at 350 degrees Fahrenheit for 50 minutes, then let cool completely before serving.
Store these vegan pumpkin brownies in an airtight container in the fridge for up to five days or in the freezer for up to six months.
More pumpkin recipes to try
- This pumpkin bread made with coconut flour is moist, sweet, and spiced just right.
- This pumpkin spice dessert hummus is perfect for fall.
- These coconut flour pumpkin cookies are paleo, gluten free, grain free, vegan, and dairy free.
Vegan Pumpkin Brownies (Paleo & Gluten Free)
- 8 inch baking dish
- Parchment paper
- 1 cup unsweetened pumpkin purée (either canned or fresh)
- 3/4 cup coconut flour
- 1/2 cup maple syrup
- 1/3 cup unsweetened cocoa powder
- 1/3 cup extra virgin olive oil
- 6 tablespoons cold water
- 2 tablespoons ground flaxseeds
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- Pinch of cloves
- Pinch of salt
- Make "flax eggs" by adding the ground flaxseeds and six tablespoons of cold water to a bowl, mix well, then place that mixture in the fridge for ten minutes to thicken.
- Preheat the oven to 350 degrees Fahrenheit.
- Add the pumpkin purée, maple syrup, olive oil, flax eggs, vanilla, cinnamon, ginger, nutmeg, cloves, salt, and unsweetened cocoa powder to a large mixing bowl, then mix well.
- Add the coconut flour and baking soda, then mix to combine.
- Spoon the batter into a parchment paper lined, 8 inch square baking dish. Use a spatula to smooth the batter into an even layer.
- Bake at 350 degrees Fahrenheit for 50 minutes.
- Let cool completely before serving.
- You can substitute 2 teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, and cloves, if desired.
- Store these vegan pumpkin brownies in an airtight container in the fridge for up to five days or in the freezer for up to six months.