Nothing screams fall more than adding pumpkin to everything. What better way to do this than One-Bowl Vegan Pumpkin Brownies?! These are fudgy, chocolatey, and perfect for the fall season. Plus, they’re gluten-free, free from refined sugar, and so delicious. This recipe is inspired by Vegan All the Thyme. Pumpkin obsessed? Try One Bowl Chocolate Chip Pumpkin Bread and The Best Vegan Pumpkin Pie next! Other desserts you will love are Chickpea Brownies and Healthy Twix Bars.
Why I Love This Recipe
- Healthy Decadence: These brownies are RICH, yet free from oil, refined sugar, and white flour. They’re healthy but you’d never guess it.
- Plant-Based: Most brownies rely on eggs, dairy, and butter. These brownies are 100% plant-based making them light and nourishing.
- Fool Proof Baking: One bowl recipe! No complicated steps. You don’t have to be an expert baker to crush these brownies.
Need an ingredient substitution?
Ask an AI for recommendations!
Jump to:
Notes on Ingredients
- Pumpkin: Be sure to use pumpkin puree, not pumpkin pie filling. Use leftover pumpkin puree in my Chocolate Chip Pumpkin Bread or Pumpkin Chocolate Chip Cookies.
- Almond flour: Use blanched almond flour, not almond meal. To make these nut-free, you can try substituting oat flour.
- Cacao powder: Cocoa powder is fine too.
- Maple Syrup: Another liquid sweetener like honey, agave, or date syrup is an okay substitute.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One-Bowl Vegan Pumpkin Brownies?
- Preheat the oven to 350F and line an 8×8 pan with parchment.
- In a large bowl, whisk the pumpkin, maple syrup and coconut sugar.
- Add the cacao powder and whisk until thoroughly combined. Stir in the vanilla, salt, and flax eggs.
- Stir in the almond flour until there are no lumps. Fold in chocolate chips and mix until evenly distributed. Pour batter into the pan.
- Bake for about 35 minutes. Let cool for at least 30 minutes before cutting into them.
- Cut and enjoy!
- Step 1: First, preheat the oven to 350F and line a baking pan with parchment. Mix together the brownie ingredients in a bowl.
- Step 2: Then, pour the batter into a pan and sprinkle with chocolate chips.
- Step 3: Bake for 35 minutes.
- Step 4: Finally, let the brownies cool for at least 30 minutes and enjoy!
Commonly Asked Questions
Mix together 2 tablespoons ground flax and 5 tablespoons water. Stir and let sit for 5 minutes until congealed.
Bake these brownies at 350F for 35 minutes. The top should be shiny and hardened.
For a low sugar option, I used stevia-sweetened dark chocolate chips or date-sweetened chocolate.
Save this for later?
We'll email this post to you, so you can come back to it later!
“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.”
– Jessica
Extra Helpful 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 for a nut-free version.
- Serve with vegan ice cream or whipped cream!
- Store leftover brownies in an airtight container in the fridge for up to 4 days.
If you tried this One-Bowl Vegan Pumpkin Brownies or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One-Bowl Vegan Pumpkin Brownies
Equipment
- 1 oven
- 1 large mixing bowl with
- 1 whisk
Ingredients
- ½ cup pumpkin puree + 2 tbsp
- ¾ cup almond flour
- ⅔ cup cacao powder
- ⅓ cup maple syrup + 1 tbsp
- 3 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 2 flax eggs 2 tablespoon ground flax + 5 tablespoon water. Mix and let sit for 5 minutes.
- pinch salt
- ½ cup vegan chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350 degrees F. Use a non-stick 8×8 baking pan or line it 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 the pan and make sure it's spread out evenly.
- Bake for 35 minutes. Let cool for at least 30 minutes before cutting into them.
- Cut and enjoy!
Tammy says
Can you use another gluten free flour besides almond
Danielle Keith says
Try oat flour but I haven’t tried it with anything other than almond flour. Report back!
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!
Ashley Metz says
Do these taste like pumpkin?
Danielle Keith says
Nope! The pumpkin gives it moisture.
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!!
Danielle Keith says
YAY! So awesome! This made my day.
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?
Danielle Keith says
Ovens vary – yours might have needed to cook for longer!
Deborah says
What sort of maple syrup do you use in your recipes?
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?
Jordan Stacy says
These brownies are so easy because they’re made in one bowl and I love the addition of fudgy pumpkin in them!!! So good.