Fudgy Vegan Pumpkin Brownies | Fudgy, not cakey, chocolate pumpkin swirl brownies made in one bowl. Using canned pumpkin puree, pumpkin pie spice, cocoa powder, and dark chocolate, these vegan pumpkin brownies are simple to make and great for a vegan fall dessert.
These vegan pumpkin brownies made with pumpkin puree are the ultimate fall treat. This recipe is great if you’re a beginner baker wanting to make fudgy brownies. Below, I walk you through how to achieve a fudgy texture.
Many swirl-style brownie recipes require two separate brownie batters. In this one-bowl pumpkin brownies recipe, you only make one pumpkin brownie batter and divide it, adding cocoa and chocolate to one part, keeping it simple.
For the brownie batter, make sure to warm the plant based milk to about 100°F/38°C, so that the melted butter doesn’t solidify when they’re mixed together. Cold milk will cause butter to solidify, leading to a curdled texture.
How to Make Vegan Brownies Fudgy Instead Of Cakey
The simple way to make fudgy vegan brownies (or any brownies) is to use a higher ratio of fat and sugar to flour. Using more flour than fat and sugar yields a cakey texture.
For fudgy brownies, keep the flour to a minimum, and skip the leavening agent (like baking powder), which would lift the brownies and make them cake-like in texture.
Using pumpkin puree, which provides moisture, as well as a bunch of dark chocolate, adds to the fudgey texture and melt in your mouth gooiness.
How to Prevent Gumminess in Brownies
To prevent gumminess in brownies, do not over-mix the batter. Overmixing the brownie batter is likely the reason you’ve ended up with gummy brownies.
To avoid over-mixing the brownie batter, gently mix the dry ingredients into the wet ingredients, only until you can not see any streaks of flour.
What Can I Add to Vegan Pumpkin Brownies?
Want more in your pumpkin brownies? No problem. I have tested these brownies with both dark chocolate chunks and chocolate chips, and while I find that chocolate chunks are my personal favourite, chips work just fine.
Chopped nuts such as walnuts or pecans go well with the pumpkin flavour.
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Substitutions
Instructions
Prep tips:
Combine the wet ingredients in a large mixing bowl.
Add the flour, spices, and salt.
Transfer a 1/4 of the batter and set aside. To the remaining 3/4, add the cocoa and chocolate.
Add the chocolate brownie batter to the baking dish.
Spoon the pumpkin brownie batter on top.
Using a chopstick or skewer, swirl the batters together.
Bake for 45-60 minutes until a skewer or toothpick comes out mostly clean or with minimal crumbs.
Tips for Making Vegan Brownies
What to Serve with Pumpkin Chocolate Brownies
Pumpkin brownies are the perfect treat for fall gatherings and holidays.
If you love vegan chocolate desserts, try my Vegan Oatmeal Chocolate Chip Cookies, or my Vegan Whoopie Pies.
Storage
Allow brownies to cool before slicing and storing. Store the brownies in an air tight container in the fridge for 3-4 days, or in the freezer for up to 3 months. Allow frozen brownies to thaw at room temperature for an hour.
FAQ’s
To make fudgy vegan brownies, use a higher ratio of fat to flour, skip the baking powder or baking soda, and don’t overmix the brownie batter.
If you don’t have pumpkin pie spice, just use the spices used in pumpkin pie spice, like cinnamon, nutmeg, ginger, allspice, and clove.
To prevent ending up with gummy brownies, make sure not to over-mix the brownie batter. Over-mixing causes the gluten to activate.
Fudgy Vegan Pumpkin Brownies Recipe
Equipment
- 1 whisk
- 1 9×9 baking dish
- parchment paper
Ingredients
- 1 cup vegan butter melted
- 1 cup brown sugar
- ½ cup white sugar
- 1 cup plant based milk warmed to about 100°F/38°C
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree canned
- 1 ½ cups all purpose flour spooned and leveled
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon cinnamon
- pinch of salt
- ½ cup cocoa powder
- ¾ cups dark chocolate* chopped
Instructions
- Preheat the oven to 350°F/180°C. Line a 9×9 baking dish with parchment paper, or grease well.
- In a large mixing bowl, add melted vegan butter, sugars, plant based milk, vanilla extract, and pumpkin puree. Whisk well to combine.
- Add the flour, spices, and salt. Whisk to combine, but be careful not to overmix.
- Transfer 1/4 of the pumpkin brownie batter to a separate bowl and set aside. To the remaining 3/4 of the batter, add the cocoa powder and dark chocolate. Use a silicone spatula to mix. Don't overmix the batter.
- Add the chocolate brownie batter to the prepared baking dish and smooth it out. Spoon the pumpkin brownie batter on top of the chocolate batter. Using a chopstick or skewer, swirl the batter together until it reaches your desired look.
- Bake for 45-60 minutes until the top is crackly and a skewer or toothpick comes out mostly clean or with minimal crumbs.
Notes
Nutrition Info
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
