Pumpkin Brownies (Vegan)
This is THE easiest vegan Pumpkin Brownies recipe ever! Canned pumpkin puree adds moisture and richness without eggs or dairy. The end result is a dense and extra fudgy chocolate pumpkin brownie that will become your new favorite fall dessert!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup white granulated sugar
- ½ cup brown sugar (tightly packed)
- ¾ cup canned pumpkin purée
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ½ tsp pumpkin pie spice
- ½ tsp salt
- ½ cup vegan chocolate chips (I used dark chocolate)
Instructions
- 1
Preheat oven to 350°F. Generously line an 8x8 baking dish with parchment paper.
- 2
In a large bowl, combine white sugar, brown sugar, pumpkin purée, and vanilla extract. Whisk until well-combined.
- 3
Sift together flour, cocoa powder, baking soda, pumpkin pie spice, and salt. Add the dry ingredients to the bowl of wet ingredients and gently stir until mixed in. It'll look dry at first but continue folding it in until everything is evenly mixed together.
- 4
Stir in the chocolate chips. Then pour into the lined baking dish and use an offset spatula or the back of a spoon to evenly spread the batter.
- 5
Bake for 28-35 minutes or until an inserted toothpick comes out mostly clean. Let cool slightly before slicing.