Decadent Pumpkin Brownies You Can’t Resist – Vegan & Easy!

Indulge in these rich Pumpkin Brownies, a vegan and gluten-free dessert that’s easy to make and delicious.

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Prep Time 10

Cook Time 30

Cooling Time 10

Total Time 50

Servings: 9 slices

Course: Dessert

Cuisine: Vegan

Calories: 90.5

Ingredients Equipment Method Nutrition Notes

Ingredients

Brownie Base

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, agave syrup, or date syrup are alternatives.
1/3 cup Cocoa Powder Use unsweetened cocoa powder for best results.

Optional Enhancements

1 teaspoon Vanilla Extract Enhances flavor profile.
1 pinch Salt Balances sweetness.
1/2 cup Chocolate Chips Optional for extra chocolate flavor.

Equipment

Mixing bowl
Whisk
Spatula
7x7 inch Brownie Pan
Parchment paper

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (180°C) and line a 7x7 inch brownie pan with parchment paper.
In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Mix until smooth.
Stir in any optional ingredients like vanilla extract or chocolate chips if desired.
Pour the batter into the prepared pan and bake for 25 to 30 minutes until edges look firm.
Allow brownies to cool in the pan for about 10 minutes before lifting out and cooling completely on a wire rack.

Nutrition

Serving: 1sliceCalories: 90.5kcalCarbohydrates: 12gProtein: 2gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 60mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

For deeper flavors, refrigerate brownies for a few hours or overnight before slicing. Keep them in an airtight container for up to 2 days at room temperature or 4 days in the fridge.

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