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These Vegan Pumpkin Brownies are rich and fudgy, naturally sweetened and perfectly satisfying!

Why you’ll love these Vegan Pumpkin Brownies:

they’re undetectably vegan and gluten-free

and they’re rich and fudgy

and they taste indulgent but are secretly healthy

but are they’re a good source of protein and fibre

and they’re filling and satisfying

and they’re refined sugar free and date-sweetened

and they’re grain-free

they’re oil-free

they’re nut-free optional

they’re easy to make

to make they’re perfect for Thanksgiving or Christmas!

How to make these Vegan Pumpkin Brownies

Scroll down to the bottom of the post for the full recipe (including measurements and full instructions).

Place the soaked and drained dates, almond butter and plant-based milk in a food processor or blender.

Whizz until completely smooth.

Transfer into a glass mixing bowl along with all the other ingredients.

along with all the other ingredients. Mix well.

Transfer the batter into a square baking tin.

Tip: Line the tin with greased baking paper to make it easier to remove the brownies after.

Bake in the oven for 20 minutes .

. Leave to cool slightly before cutting into squares!

Substitutions you can make to this recipe:

you can use any type of nut or seed butter – almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc

– almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc you can use any type of plant-based milk – almond milk, cashew milk, soy milk, rice milk, oat milk etc

– almond milk, cashew milk, soy milk, rice milk, oat milk etc you can substitute the ground almonds with ground hazelnuts, ground walnuts or ground sunflower seeds

with ground hazelnuts, ground walnuts or ground sunflower seeds to make pumpkin spice brownies, you can add 1 teaspoon pumpkin pie spice or 1 teaspoon ground cinnamon

or you can make them nut-free by using ground sunflower seeds instead of ground almonds, sunflower seed butter or tahini instead of almond butter and nut-free plant-based milk.

How long do these Pumpkin Brownies keep for?

These Pumpkin Brownies keep covered in the fridge for up to a few days – the taste or texture remains unchanged which means they’re great for meal prep and making ahead for entertaining.

More vegan brownies:

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Pumpkin Brownies (Gluten-Free) These Vegan Pumpkin Brownies are rich and fudgy, naturally sweetened and perfectly satisfying! 5 from 4 votes Print Pin Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Servings: 16 brownies Calories: 145 kcal Author: Rhian Williams Ingredients 235 g (1 1/3 cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water 235 g ( 1 1/3 cup ) pitted dates soaked overnight in cold water or 10 minutes in boiling water

2 tablespoons smooth almond butter (or sub peanut butter) 2 tablespoons smooth almond butter (or sub peanut butter)

120 ml (1/2 cup) unsweetened almond milk (or sub any other plant-based milk) 120 ml ( 1/2 cup ) unsweetened almond milk (or sub any other plant-based milk)

65 g (2/3 cup) cocoa powder 65 g ( 2/3 cup ) cocoa powder

450 g (15 oz) tin of pumpkin purée 450 g ( 15 oz ) tin of pumpkin purée

Pinch salt to taste Pinch salt to taste

200 g (2 cups) ground almonds (almond meal) * (or sub ground hazelnuts or walnuts) 200 g ( 2 cups ) ground almonds (almond meal) * (or sub ground hazelnuts or walnuts)

2 teaspoons baking powder (ensure gluten-free if necessary) 2 teaspoons baking powder (ensure gluten-free if necessary) Instructions Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

Drain the dates and place in a food processor or blender with the almond butter and almond milk

Blend until completely smooth, mixing it around a couple of times if necessary

Transfer into a large mixing bowl along with the cocoa powder, pumpkin purée, salt, ground almonds and baking powder

Mix well, adding a tiny splash more milk if it’s looking too dry

Transfer the mixture into a square or rectangular baking tin lined with greased baking paper – I used a 23cm/9inch square baking tin

Bake in the oven for 20 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey – be careful not to overcook!

Leave to cool before cutting into squares

Keeps covered in the fridge for up to a few days Notes almond flour *You can alternatively use To make pumpkin spice brownies, you can add 1 teaspoon pumpkin pie spice or 1 teaspoon ground cinnamon Nutrition Facts Vegan Pumpkin Brownies (Gluten-Free) Amount Per Serving Calories 145 Calories from Fat 72 % Daily Value* Fat 8g 12% Saturated Fat 1g 5% Sodium 13mg 1% Potassium 282mg 8% Carbohydrates 19g 6% Fiber 5g 20% Sugar 11g 12% Protein 5g 10% Vitamin A 4377IU 88% Vitamin C 1mg 1% Calcium 82mg 8% Iron 2mg 11% * Percent Daily Values are based on a 2000 calorie diet. Made the recipe? Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.