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A 45 degree angle view of stacked pumpkin brownies.

Pumpkin Brownies

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.
Course Dessert
Cuisine American
Keyword chocolate pumpkin brownies, how to make pumpkin brownie, pumpkin brownie, pumpkin brownie recipe, vegan pumpkin brownies
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 339kcal
Author Gunjan


Wet ingredients

Dry ingredients

Frosting/2nd layer



  • 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.
    first layer
  • 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.
    fresh out of the oven.


  • 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.


Calories: 339kcal | Carbohydrates: 58g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Sodium: 108mg | Potassium: 311mg | Fiber: 5g | Sugar: 16g | Vitamin A: 7164IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 3mg