1-Bowl Vegan Pumpkin Brownies (oil-free)

Hi friends!

Nothing screams the fall/winter 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. This recipe is inspired by Vegan All the Thyme. Also, comment below if you’re going to make these! #veganbrownies

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

How do you make 1-bowl 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!

What ingredients go into the brownies?

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.

How to make a flax egg:

  1. 1 tbsp flax
  2. 2.5 tbsp water
  3. Mix
  4. Let it congeal for 5 minutes


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



A few extra tips:

  • Use canned pumpkin, not pumpkin pie filling! Make sure it’s unsweetened.
  • You can use either cacao or cocoa – both will be delicious.
  • Feel free to sub oat flour for almond flour.

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.

💕Instagram: @HealthyGirlKitchen

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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. 
serving 9 brownies
prep time 10 minutes
cook time 35 minutes
Resting time 30 minutes
total time 45 minutes

the ingredients

  • 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!


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!

Made with love,


Danielle Brown

Hi! I’m Danielle Brown, the face behind HealthyGirl Kitchen! I share easy, approachable plant-based recipes that are not only healthy but taste amazing. Follow me on Instagram, TikTok, and Facebook for free vegan meal ideas, recipes and healthygirl tips.

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  1. Tammy says:

    Can you use another gluten free flour besides almond

    1. Danielle Keith says:

      Try oat flour but I haven’t tried it with anything other than almond flour. Report back!

  2. 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

  3. Ashley Metz says:

    Do these taste like pumpkin?

    1. Danielle Keith says:

      Nope! The pumpkin gives it moisture.

  4. 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

    1. Danielle Keith says:

      YAY! So awesome! This made my day.

  5. 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?

    1. Danielle Keith says:

      Ovens vary – yours might have needed to cook for longer!

  6. Deborah says:

    What sort of maple syrup do you use in your recipes?

  7. Luti Erbeznik says:

    Hi Danielle, thank you for sharing what looks like another fabulous recipe! Quick question: do you think I could substitute the canned pumpkin with my homemade apple sauce?