Description
These pumpkin brownies combine rich cocoa with creamy pumpkin purée for a moist, fudgy texture and irresistible fall flavor.
Ingredients
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup canned pumpkin purée
1/2 cup coconut oil (melted) or butter
1/2 cup maple syrup or sugar alternative
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 cup vegan-friendly chocolate chips (optional)
1/3 cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F and prepare an 8×8-inch brownie pan or line it with parchment.
In a large bowl, whisk together flour, cocoa powder, pumpkin spice, and baking soda.
In a separate bowl, mix pumpkin purée, melted coconut oil, and maple syrup until smooth.
Combine wet and dry mixtures until just blended.
Fold in chocolate chips or nuts if desired.
Pour batter into the pan and smooth the top with a spatula.
Optional: swirl with extra pumpkin purée or spice for decoration.
Bake 30–35 minutes until toothpick inserted comes out mostly clean.
Let cool for 10 minutes before slicing.
Notes
Use parchment for easy removal.
Optionally top with dairy-free whipped cream.
Store in fridge for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 185
- Fat: 10g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin brownie recipes, fall dessert, pumpkin brownies from scratch, healthy brownies, vegan pumpkin chocolate