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–+ servings
Pumpkin Brownies

Pumpkin Brownies: Fudgy Vegan Goodness in Every Bite

Delightful vegan Pumpkin Brownies that are fudgy and gluten-free, perfect for fall desserts.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour
Servings: 16 slices
Course: Desserts
Cuisine: Gluten-Free, Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Pumpkin Puree 100% pumpkin puree without added sugar
  • 1/2 cup Almond Butter Substitute with peanut butter or cashew butter if desired
  • 1/3 cup Maple Syrup Alternatively use honey, agave syrup, or date syrup
  • 1/3 cup Cocoa Powder Use unsweetened or Dutch cocoa as substitutes
Optional Enhancements
  • 1 tsp Vanilla Extract Enhances overall flavor
  • 1/4 tsp Salt Balances sweetness
  • 1/2 cup Chocolate Chips Adds texture and extra chocolate flavor

Equipment

  • Mixing Bowl
  • 7x7 Inch Brownie Pan
  • parchment paper
  • Spatula
  • whisk

Method
 

Step-by-Step Instructions for Pumpkin Brownies
  1. Preheat your oven to 350°F (180°C) and line a 7x7 inch brownie pan with parchment paper.
  2. In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Stir until smooth.
  3. Pour the brownie mixture into the prepared pan and spread it evenly.
  4. Bake for 25 to 30 minutes until edges pull away and a toothpick comes out with moist crumbs.
  5. Cool at room temperature for 20 minutes, then lift out and cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

For longer storage, freeze brownies in individual portions. Let them cool fully before slicing for neat edges.

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