Decadent Vegan Pumpkin Brownies: A Fudgy Fall Treat

Fall is officially here, and that means one thing: pumpkin everything! But let’s move beyond the PSL and pumpkin pie for a moment and dive into something truly decadent: Vegan Pumpkin Brownies. These brownies are incredibly fudgy, intensely chocolatey, and perfectly spiced with warm pumpkin flavors. Plus, they’re completely plant-based, making them a delicious and ethical treat for everyone to enjoy.

This recipe isn’t just about throwing a can of pumpkin puree into a brownie mix. We’re building layers of flavor, ensuring a rich and satisfying experience with every bite. We’ll use quality ingredients and techniques to create a vegan brownie that even the most discerning dessert lover will adore. Get ready to transform your kitchen into a haven of autumnal aromas and irresistible sweets!

## Why You’ll Love These Vegan Pumpkin Brownies

* **Fudgy Texture:** Forget dry, cakey brownies. These are intensely fudgy, thanks to the perfect balance of ingredients and a careful baking process.
* **Rich Chocolate Flavor:** We’re using both cocoa powder and vegan chocolate chips to create a deep, satisfying chocolate experience.
* **Warm Pumpkin Spice:** A blend of cinnamon, nutmeg, ginger, and cloves adds a cozy autumnal warmth that perfectly complements the chocolate and pumpkin.
* **Easy to Make:** Despite their sophisticated flavor, these brownies are surprisingly simple to make. No special equipment or advanced baking skills are required.
* **Vegan and Allergy-Friendly:** These brownies are completely vegan and can easily be adapted to be gluten-free by using a gluten-free flour blend.
* **Crowd-Pleasing:** Whether you’re serving them at a fall gathering or simply enjoying them as a weekday treat, these brownies are sure to be a hit.

## Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Here’s what you’ll need to make these irresistible vegan pumpkin brownies:

* **Flour:** 1 1/2 cups all-purpose flour (or gluten-free blend)
* **Cocoa Powder:** 1/2 cup unsweetened cocoa powder
* **Baking Powder:** 1 teaspoon
* **Baking Soda:** 1/2 teaspoon
* **Salt:** 1/4 teaspoon
* **Pumpkin Pie Spice:** 1 1/2 teaspoons (or a blend of cinnamon, nutmeg, ginger, and cloves)
* **Vegan Chocolate Chips:** 1 cup (semi-sweet or dark)
* **Pumpkin Puree:** 1 cup (not pumpkin pie filling)
* **Granulated Sugar:** 1 cup
* **Brown Sugar:** 1/2 cup packed
* **Vegetable Oil:** 1/2 cup (canola, sunflower, or coconut oil, melted)
* **Vegan Milk:** 1/2 cup (almond, soy, or oat milk)
* **Vanilla Extract:** 1 teaspoon
* **Apple Cider Vinegar:** 1 teaspoon

**Ingredient Notes:**

* **Flour:** All-purpose flour provides a classic brownie texture. For a gluten-free option, use a high-quality gluten-free all-purpose blend that contains xanthan gum.
* **Cocoa Powder:** Use unsweetened cocoa powder for the best flavor. Dutch-processed cocoa powder will give a darker, richer flavor, but natural cocoa powder works well too.
* **Pumpkin Puree:** Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
* **Vegan Chocolate Chips:** Choose your favorite brand of vegan chocolate chips. Semi-sweet or dark chocolate chips will both work well.
* **Vegan Milk:** Any unsweetened plant-based milk will work. Almond, soy, and oat milk are all good options.
* **Apple Cider Vinegar:** The apple cider vinegar reacts with the baking soda to create a lighter, more tender brownie.

## Equipment You’ll Need

* **9×9 inch baking pan**
* **Parchment paper**
* **Mixing bowls**
* **Whisk**
* **Spatula**
* **Measuring cups and spoons**

## Step-by-Step Instructions

Now, let’s get baking! Follow these simple steps to create your own batch of decadent vegan pumpkin brownies:

**Step 1: Prepare the Pan and Preheat the Oven**

Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides. This will make it easy to lift the brownies out of the pan after baking.

**Step 2: Combine Dry Ingredients**

In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice. Make sure there are no lumps of cocoa powder remaining.

**Step 3: Combine Wet Ingredients**

In a separate mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vegan milk, vanilla extract, and apple cider vinegar. Whisk until well combined and the sugar is mostly dissolved.

**Step 4: Combine Wet and Dry Ingredients**

Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix, as this can result in tough brownies. A few streaks of flour are okay.

**Step 5: Fold in Chocolate Chips**

Gently fold in the vegan chocolate chips until they are evenly distributed throughout the batter.

**Step 6: Pour into Pan and Bake**

Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake, as this will result in dry brownies.

**Step 7: Cool and Cut**

Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Once cooled, cut into squares and serve.

## Tips for Perfect Vegan Pumpkin Brownies

* **Don’t Overmix:** Overmixing the batter will develop the gluten in the flour, resulting in tough brownies. Mix the wet and dry ingredients together until just combined.
* **Use Room Temperature Ingredients:** Using room temperature ingredients will help the batter come together more easily and result in a more even texture.
* **Don’t Overbake:** Overbaking will result in dry brownies. Check the brownies after 25 minutes and bake until a toothpick inserted into the center comes out with a few moist crumbs attached.
* **Let Cool Completely:** Letting the brownies cool completely before cutting them will prevent them from crumbling.
* **Add a Swirl:** For an extra touch of elegance, swirl in a spoonful of vegan cream cheese frosting or melted vegan chocolate before baking.
* **Top with Sea Salt:** A sprinkle of flaky sea salt on top of the baked brownies will enhance the chocolate flavor and add a touch of sophistication.

## Variations and Additions

* **Walnuts or Pecans:** Add 1/2 cup of chopped walnuts or pecans to the batter for added texture and flavor.
* **Espresso Powder:** Add 1 teaspoon of espresso powder to the dry ingredients for a deeper chocolate flavor.
* **Vegan Caramel Sauce:** Drizzle vegan caramel sauce over the baked brownies for an extra touch of sweetness.
* **White Chocolate Chips:** Use vegan white chocolate chips instead of or in addition to semi-sweet or dark chocolate chips.
* **Pumpkin Seeds:** Sprinkle pumpkin seeds on top of the brownies before baking for a festive touch.
* **Spiced Glaze:** Make a simple glaze with powdered sugar, vegan milk, and pumpkin pie spice to drizzle over the cooled brownies.
* **Chocolate Chunks:** Instead of chips, use chopped vegan chocolate chunks for a more intense chocolate experience.

## Serving Suggestions

These vegan pumpkin brownies are delicious on their own, but here are a few ideas for serving them:

* **With Vegan Ice Cream:** Serve warm brownies with a scoop of your favorite vegan ice cream.
* **With Vegan Whipped Cream:** Top with a dollop of vegan whipped cream and a sprinkle of cinnamon.
* **With Coffee or Tea:** Enjoy a brownie with a warm cup of coffee or tea.
* **As Part of a Dessert Platter:** Include these brownies as part of a larger dessert platter with other fall treats.

## Storage Instructions

Store leftover brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months. To freeze, wrap the brownies individually in plastic wrap and then place them in a freezer-safe bag or container. Let them thaw at room temperature before serving.

## Vegan Pumpkin Brownies Recipe

Here’s the complete recipe for these delicious vegan pumpkin brownies:

**Yields:** 16 brownies
**Prep time:** 15 minutes
**Cook time:** 25-30 minutes

**Ingredients:**

* 1 1/2 cups all-purpose flour (or gluten-free blend)
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 1/2 teaspoons pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
* 1 cup vegan chocolate chips (semi-sweet or dark)
* 1 cup pumpkin puree (not pumpkin pie filling)
* 1 cup granulated sugar
* 1/2 cup packed brown sugar
* 1/2 cup vegetable oil (canola, sunflower, or coconut oil, melted)
* 1/2 cup vegan milk (almond, soy, or oat milk)
* 1 teaspoon vanilla extract
* 1 teaspoon apple cider vinegar

**Instructions:**

1. Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice.
3. In a separate mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, vegan milk, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Be careful not to overmix.
5. Gently fold in the vegan chocolate chips until they are evenly distributed.
6. Pour the brownie batter into the prepared baking pan and spread it evenly with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Be careful not to overbake.
8. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
9. Once cooled, cut into squares and serve.

Enjoy your delicious vegan pumpkin brownies!

## Nutrition Information (per brownie)

*Please note that this is an estimate and may vary based on specific ingredients used.*

* Calories: Approximately 200-250
* Fat: 10-15g
* Saturated Fat: 4-6g
* Cholesterol: 0mg
* Sodium: 50-75mg
* Carbohydrates: 25-35g
* Fiber: 2-4g
* Sugar: 15-20g
* Protein: 2-3g

## Final Thoughts

These vegan pumpkin brownies are a delightful way to celebrate the flavors of fall. They’re easy to make, incredibly delicious, and perfect for sharing with friends and family. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible treats. Happy baking!