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5 from 2 votes

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. 
Prep Time10 mins
Cook Time35 mins
Resting time30 mins
Total Time45 mins
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
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!