1-Bowl Vegan Pumpkin Brownies

Hi friends!

Nothing screams the fall season more than adding pumpkin into your cooking. I have been seeing canned pumpkin at every grocery store and I wanted to use it to my advantage. #veganbrownies

What better recipe to make than 1-Bowl Vegan Pumpkin Brownies?!

To be honest, I am a much better cook than I am a baker so when it comes to baking, the simpler the better. I don’t have the patience or time for complicated recipes so I hope you can appreciate this easy 1-bowl brownie recipe as much I do.

My chickpea brownie recipe is amazing too and is super simple, if you haven’t tried it yet, I urge you to immediately.

All you do is mix all the ingredients together in one bowl, pour it into a pan and pop into the oven. After 35 minutes of waiting in agony for the brownies to be ready, they will be ready!

Let them cool for a bit and feel free to stuff your face!

The Ingredients

The ingredients in this recipe are super simple: it’s made with almond flour but you can totally sub oat flour if you want! It also has lower glycemic sweeteners like coconut sugar. You can use pumpkin from a can so don’t worry about having to use a fresh pumpkin.

Elevate your brownies: Serve with a scoop of vegan vanilla ice cream, homemade coconut whipped cream or simply just eat by themselves. I promise you will fall in love with these 1-bowl pumpkin vegan brownies.

If you’re looking to host a vegan Thanksgiving, you HAVE to add these to the menu – your guests will be so impressed with how freaking amazing these are.

1-Bowl Vegan Pumpkin Brownies

Vegan Egg Replacement

The egg replacement in this recipe is flax! You can use ground flax seeds to make egg replacers in baking recipes – it’s the best hack for plant-based cooking and baking. Simply mix flax and water and it will congeal to make a flax egg. See the recipe for details.

I have a huge sweet tooth. Every night after dinner I am looking for something sweet…just one of these babies does the trick! I might have to have my fiancé hide them though because otherwise I’d eat the whole pan…hehe 🙂

Um HELLO to this beautiful plate of brownies! Is anyone else drooling while looking at the brownie pictures? I know I am! This recipe is inspired by Vegan All the Thyme. Also, comment below if you’re going to make these!

1-Bowl Vegan Pumpkin Brownies

These vegan pumpkin brownies are:









1-Bowl Vegan Pumpkin Brownies

Common Questions:

How long do these brownies take in the oven? 

They cook really quickly and only take about 35 minutes.

Can you freeze these brownies? 

Yes! Freeze for up to 4 months, otherwise store in a container on the counter or in the fridge.

What are the best brands of chocolate chips?

I like Enjoy Life, the vegan ones at Trader Joe’s or the vegan lily’s variety of stevia chips.

Can I sub the almond flour with anything?

You can definitely try oat flour instead!



1-Bowl Vegan Pumpkin Brownies



Rate + Comment

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know!

It means so much to me when you guys make #HealthyGirlKitchen recipes…don’t forget to send me a picture if you make them.

1-Bowl Vegan Pumpkin Brownies

Share the Love on Social Media

Pin this 1-bowl vegan pumpkin brownie recipe on Pinterest, share the link on Facebook for friends and family to see, or post a picture of your creation on Instagram. Also, be sure to follow me on my new tiktok account, I post a lot of great content on there.

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1-Bowl Vegan Pumpkin Brownies



1-Bowl Vegan Pumpkin Brownies

Chocolatey, fudgy, gooey, vegan pumpkin brownies. Super easy, 1-bowl recipe that's done in under an hour. Oil-free, 100% plant-based and gluten-free. 
Course Thanksgiving Dessert, vegan dessert, WFPB Dessert
Cuisine American, Oil-free, Vegan, WFPB
Keyword 1-bowl brownies, oil-free brownies, oil-free pumpkin brownies, vegan pumpkin brownies, vegan thanksgiving, vegan thanksgiving menu, WFPB brownies
Prep Time 10 minutes
Cook Time 35 minutes
Resting time 30 minutes
Total Time 45 minutes
Servings 9 brownies


  • 1/2 cup + 2 tbsp pumpkin I used organic canned pumpkin
  • 3/4 cup almond flour
  • 2/3 cup cacao powder
  • 1/3 cup + 1 tbsp maple syrup
  • 3 tbsp coconut sugar
  • 1 tsp vanilla extract
  • 2 flax eggs 2 tbsp ground flax + 5 tbsp water. Mix and let sit for 5 minutes.
  • salt pinch
  • 1/2 cup vegan chocolate chips plus a few extra for topping


  • Preheat oven to 350 degrees F. Use a non-stick 8x8 baking pan or line with parchment paper or grease lightly. 
  • In a large bowl, whisk the pumpkin, maple syrup and coconut sugar. 
  • Add the cacao powder and then whisk until thoroughly combined. Next, stir in the vanilla, salt and flax eggs. 
  • Whisk in the almond flour until there are no lumps. Fold in chocolate chips and mix until evenly distributed. Pour into pan and make sure it's spread evenly.
  • Bake for about 35 minutes. Let cool for at least 30 minutes before cutting into them. 
  • Cut and enjoy!

In good health,



If you liked this recipe try my vegan chocolate frosted chickpea brownies!

Chocolate Frosted Vegan Brownies

Need another dessert for Thanksgiving?! Check out my plant-based pumpkin pie!

9 replies
  1. Jessica says:

    Tried this recipe this weekend and loved it so much, that I made another batch to bring to a work function. Recipe is so simple and yummy! Brownies are moist and delicious! Leftovers from the first batch I portion and froze for when I need a sweet treat at the end of the day. Thank you!5 stars

  2. Diana Potyok says:

    So glad i found this super simple and delicious recipe! I love all things chocolate and I am always looking for new ways to use pumpkin so this one is a perfect combination and they turned out great! I am always altering recipes as I make things but this recipe is good to go as is, the only change i made was that I added pumpkin pie spice to enhance the flavor….soo good!!5 stars

  3. Anna says:

    For me it didnt work. I used almond flour from costco. It is a mush- i have to scoop it with a spoon. What did I do wrong?


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