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Vegan Pumpkin Brownies
These vegan pumpkin brownies are perfect to satisfy your fall sweet tooth! They're rich, fudgy, and oh-so-delicious.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 9 brownies
Calories 319 kcal
Ingredients
- 2 tbsp ground flax + 5 tbsp hot water
- ⅔ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ¾ cup pumpkin puree
- ½ cup canola oil
- ¼ cup water
- 1 ½ tsp vanilla extract
- 1 tsp pumpkin pie spice
- ¼ tsp cinnamon
- ½ cup dairy-free chocolate chips
Instructions
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Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
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In a small bowl, combine the ground flax with 5 tablespoons of hot water. Let sit for a few minutes.
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In a large mixing bowl, combine the flour, cocoa powder, baking powder, salt, and sugar. Mix until well-combined.
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Add the pumpkin puree, canola oil, water, vanilla extract, pumpkin pie spice, and cinnamon. Stir until combined.
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Fold in the chocolate chips.
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Pour the batter into the baking dish. Bake at 350 degrees F for 29-34 minutes, or until a toothpick in the center pulls out mostly clean.
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Let mostly cool, then cut and enjoy brownies while still slightly warm.
Recipe Notes
- These are very rich brownies. If you prefer sweeter, lighter brownies, you may want to alter the proportions of flour and cocoa powder.
- This timing should yield fudgy brownies. If you prefer brownies that are more solid, you can cook a little longer, but be careful not to overcook.
- This recipe yields 9 large brownies or 12 smaller brownies. The nutrition analysis below is based on 9 larger brownies.
Nutrition (approximate per brownie): 319 calories, 19 g fat, 4.5 g saturated fat, 100 mg sodium, 41.5 g carbohydrate, 5 g fiber, 27.5 g sugar, 3.5 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 22%, Potassium: 3%