These soft and chewy vegan Pumpkin Brownies have perfect fall flavors. Its oil free, made with whole grains and is gluten free. They are two layered, thick, fudgy and yet fluffy with a combination of pie spice, chocolate and peanut butter.
Who does not like brownies? Since its pumpkin season so I had to come up with a combination of pumpkin and brownies. Therefore, with the addition of melted chocolate chips these came out outstanding and absolutely delightful.
Basically, these have a perfect combination of whole grains, vegan chocolate, pumpkin pie spice and nuts. All in all, these brownies were an instant hit and vanished within minutes. We personally like it warm so we gorged on them immediately out of the oven.
Ingredients for Pumpkin Brownies
Soaked chia seeds
Melted chocolate chips
Dairy free milk
Pumpkin pie spice
Vegan chocolate chips
I have used these easily available ingredients which you may buy from any grocery store. However, I have provided links to few of them here for your convenience.
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- Pumpkin puree – Pumpkin is at its peak. I used a store bought one but you may use your own homemade one as well.
- Buckwheat flour – Its gluten free in nature and very easy to handle in any recipe. It is a good source of fiber, protein and B vitamins.
- Pumpkin pie spice – this brings out a nice fall flavor in this recipe. It’s essential ingredients to make it an authentic pumpkin brownie.
- Brown sugar – this gives a dense texture and perfect sweetness to this recipe. Even though I tried this pumpkin spice brownie with other sweeteners, brown sugar worked out best in here.
So, you must have realized by now that I have used mostly healthy ingredients so that we can happily indulge into our favorite treats.
How to make Pumpkin brownies
Firstly, I combined all the wet ingredients in a blender and blended it smooth. Then, I kept it aside.
Secondly, I combined all the dry ingredients in a mixing bowl and kept it aside too.
Next, I whipped up the frosting in another mixing bowl and kept it aside as well.
Thereafter, I folded in wet ingredients into the dry ingredients and made a thick sticky batter.
Afterwards, I spooned it out in the prepared square baking dish and spread it evenly shaping it with a spatula.
Then, I topped it with the frosting and spread it again evenly with the spatula.
Lastly, I garnished it with walnuts and vegan chocolate chips. Then, I placed it in the middle rack of the oven and baked it for 32 minutes.
Once done, I turned it off and took it out of the oven. I let it settle on a flat surface for couple of minutes and the sliced into square pieces.
We heartily and guilt free enjoyed this Fall treat. Its aroma and taste were unbeatable. I am frequently baking this pumpkin brownie recipe this season. So, I would urge you to get started with it so that you may also enjoy these with your family just like us.
- When whipping up the frosting its ok if peanut butter is not very smooth and has lumps. However, whip it up only with a spoon or spatula and do not use electric hand mixer.
- We need to soak chia seed only for few minutes so soak it in warm water just when you are about to start with this recipe.
- I melted chocolate chips in the microwave stirring at intervals to make sure its not over cooked or else it will dry up and blending will become difficult.
We personally enjoyed them immediately out of the oven. You may store them at room temperature for the day and in the refrigerator for 4-5 days.
I have mostly used whole foods in this recipe except the brown sugar which is an added sweetener. However, it is little less processed than white sugar though. Overall, I made it oil free and butter free because of which we save on some calories. I used buckwheat flour which is a healthy whole grain and in nutritious. I used pure pumpkin puree. Also, I used peanut butter without any sugar or extra ingredients in it. It was freshly ground. Therefore, overall, these are healthier option comparatively. But I would recommend indulging in these occasionally because after all these are dessert treats and has sugar in them.
No, I made these from scratch.
These brownies are chewy and have a chocolate flavor at its base along with a nice strong pumpkin pie spice aroma and taste. Its frosting has a nice peanut butter taste in every bite along with the crunch of walnuts and sweetness from the vegan chocolate chips.
Absolutely, In fact these are great for all ages.
I know you must be drooling by now. Its an easy recipe and a perfect fall dessert. These vegan brownies are so scrumptious it going to be your next favorite.
Did you make it?
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- 1/2 cup pumpkin puree
- 3 tbsp peanut butter
- 2 tbsp brown sugar
- 2 tbsp chopped walnuts
- 2 tbsp vegan chocolate chips
- Preheat oven at 350-degree Fahrenheit and prepare an 8*8 or 9-inch square baking pan with a parchment paper. In a blender combine all the wet ingredients and blend it smooth. Keep it aside.
- In a mixing bowl combine all the dry ingredients and mix well with a spoon. Keep it aside.
- In another mixing bowl combine all the frosting ingredients and with it up with a spatula/spoon and keep it aside.
- Now, fold in wet ingredients into the dry ingredients and form a thick sticky batter.
- Spoon the batter into the prepared baking pan and spread it evenly with a flat spatula shaping it according to the baking pan.
- Now, spoon the frosting on its top and spread it on the brownie batter in the baking pan with a spatula.
- Garnish it with chopped walnuts and chocolate chips. Place it in the middle rack of the oven and bake it for 32 minutes. Once done, turn off the oven and take it out. Let it settle for 3-4 minutes in the baking pan itself and then slice it and enjoy it warm or at room temperature.
- Just before starting this recipe soak the chia seeds and make sure to stir until it becomes sticky. We do not want it soaked for very long.
- To melt the chocolate chips – measure it before melting and place it in a microwavable bowl. Microwave for 30 seconds. Take it out and stir a bit. Microwave again for another 30 seconds. Take it out and stir. If it is still not melted properly microwave it again for another 20-30 seconds. Take it out and stir vigorously. It should be melted by now and combine it in the blender with other wet ingredients.
- For the frosting – its ok if the peanut butter is not very smooth but whip it up manually and with a spoon.
- This recipe makes 8 large size brownies or 16 smaller sized brownies.
- The leftovers can be refrigerated in an air tight container for 4-5 days. Simply warm them up in microwave as per your desired temperature or bring it to room temperature.