Vegan Pumpkin Brownies

These Vegan Pumpkin Brownies are filled with fudgy chocolate and pumpkin throughout! They have delightfully crisp edges, chewy centers, and a festive pumpkin swirl on top. Easily whip up these beauties with just a few ingredients for everyone to devour!

This post may contain affiliate links. Please read my disclosure policy for more information.

If you’re craving something with rich chocolate and pumpkin spice this fall, this simple brownie recipe is the one for you! It’s completely plant-based, only needs a handful of kitchen staples, and is ready in mere minutes.

The festive pumpkin swirl on top is a lovely orange color, making it great for autumn or Halloween-themed gatherings. Family, friends, and all the party guests can enjoy them because they are dairy-free, have no eggs, and can easily be made gluten-free.

These ooey gooey brownie squares are so easy to make, too! All you need to do is mix most of the pumpkin brownie mix, then set some aside before adding in the cocoa.

Spread it into the pan and re-add the small orange portion by swirling it into the top. Bake it for about 20 minutes and enjoy! So simple, yet incredibly delicious!

You might be wondering how this recipe works without eggs… Well, pumpkin purée serves as a wonderful binder when baking. It holds the brownies together, is full of nutrients, and adds such a familiar and comforting flavor!

If you love all things Pumpkin, be sure to check out my delicious Chocolate Pumpkin Bread, Pumpkin Pie Smoothie, Pumpkin Cookies, Pumpkin Banana Bread, Pumpkin Pie, Pumpkin Risotto, and Pumpkin Pasta!

And if you’re looking for more brownie recipes, you will love my Brookies, Matcha Brownies, and Banana Brownies.

You Will Love These Brownies Because They Are

• Freezer-friendly
• Dairy-free and eggless
• Full of healthy pumpkin
• Quick and easy to make
• Very rich and chocolatey
• Made with simple ingredients

Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!

Ingredients and Substitutions

• Vegan Butter – Use salted vegan butter. If yours isn’t salted, simply add 1/4 tsp of it.
• Sugar – Vegan cane sugar sweetens these brownies perfectly. Look for the words “vegan” or “organic” on the package to ensure yours is made without the use of animal products.
• Pumpkin – Use pumpkin purée and not pumpkin pie mix, as that would make these too sweet. Not only is pumpkin full of flavor, but it also serves as an egg substitute.
• Flour – For the best brownie texture, we use all-purpose flour here. A gluten-free 1-to-1 replacement will work as well.
• Baking Powder – Just a little baking powder is used here to help the brownies rise a bit.
• Pumpkin Pie Spice – This is sold in the spice aisle at most grocery stores. If you don’t have it on hand, you can use the following to make about 1/2 tablespoon.
  • 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, and 1/8 tsp ground cloves
• Cocoa Powder – Unsweetened cocoa powder is what makes these brownies so chocolatey. Cacao powder can also be used if you prefer. Cocoa powder is generally dairy-free, but check the label just in case.
• Vanilla – Use pure vanilla extract for a cozy warmth.
• Chocolate Chips – Look for semi-sweet or dark chocolate chips that are dairy-free. I like the ones made by Enjoy Life.
• Flaky Salt – (Optional) A pinch of flaky sea salt enhances the pumpkin and chocolate flavors while balancing the sweetness.

How To Make Vegan Pumpkin Brownies

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Preheat the oven and grease or line a brownie pan.

Melt the vegan butter, then immediately mix in the cane sugar. Whisk until the sugar has melted.

Mix in the pumpkin and then all of the batter ingredients except for the cocoa, chocolate chips, and vanilla. We do this to keep a bright orange color for the orange pumpkin swirl on top.

Set aside a small portion of this pumpkin base.

Then, stir in the cocoa and vanilla into the large bowl of batter.

Once it’s mostly combined, fold in the chocolate chips.

Add the brownie batter to the pan and spread it out evenly.

Scoop the pumpkin mixture on top, then gently swirl it in. 

Bake the brownies just until the edges start to firm up.

Let your chocolate pumpkin brownies cool down before slicing and enjoy!

Tips For Success

• Make sure the sugar melts into the hot vegan butter for a shiny, crinkly brownie top.
• Measure the flour and cocoa powder by spooning them into the measuring cups and scraping off the excess at the top.
• Try not to overmix the batter to keep the brownies soft and tender.
• Take them out of the oven as soon as the edges look firm to keep them fudgy, unless you want them to be more cake-like.
• Let them cool down completely for the cleanest slices unless you want to spoon them out. Yum!

Recipe Variation Ideas

• Mix in 1/4 cup of chopped nuts such as walnuts or pecans.
• Press in additional chocolate chips on the top before baking the brownies.
• Top it with vegan Cream Cheese Frosting to make it extra special for celebrations.
• Top them with dairy-free vanilla ice cream and vegan Butterscotch for the most divine treat!

Storage and Reheat

Cover the brownies and store them at room temperature for 2 days, in the refrigerator for 5 days, or in the freezer for 3 months. Enjoy them as-is or heat them in the microwave for 20-30 seconds.

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.

Pin It For Later!