This easy recipe for Vegan Flourless Pumpkin Brownies are made in the food processor with just 8-ingredients. These brownies are grain-free, dairy free, oil free, refined sugar free. Enjoy as a healthy snack or dessert!
Happy first day of Fall, friends! I think it’s safe to say it’s finally pumpkin season and I am BEYOND excited. In celebration of the first day of fall, today I’m sharing with how to make the BEST Vegan Flourless Pumpkin Brownies! These brownies are ultra fudgey and so decadent… and you won’t even believe that they’re made with healthy ingredients. The best thing about this recipe is that they’re ridiculously easy to make and take less than 5 minutes to prep. The hardest thing about making this flourless brownie is waiting for them to bake and then waiting for them to to chill.
Ingredients for Vegan Flourless Pumpkin Brownies
This recipe for flourless pumpkin brownies requires just 8-ingredients to make!
- Almond butter – this will act as our base in this recipe
- Pumpkin puree – because this is a recipe for pumpkin brownies
- Maple syrup – natural sweetener and makes these brownies extra fudgy
- Ground flax seed – acts as our egg & binder
- Cocoa powder – obviously because this is a brownie recipe
- Dairy free chocolate – for extra chocolate-y goodness!
Optional Ingredients:
- Pumpkin pie spice – gives it an extra pumpkin-fall flare
- Coconut cream – helps make this pumpkin brownie extra rich and fudgy
In addition to the ingredients above, you’ll also need some baking essentials like baking soda, vanilla and sea salt.
How to Make Vegan Flourless Pumpkin Brownies
Once you’ve gathered all your ingredients, you’re just 40 minutes away from these super fudgy pumpkin brownies! They’re SOOO easy to make and it’s almost effortless. Just throw all the ingredients into a food processor and process until smooth. The only hand work that needs to be done is stirring in some chocolate chips (if using) and transferring the batter into the baking dish! And the really only hard step in this recipe is waiting for them to cool down.
How to Store Flourless Pumpkin Brownies
These flourless pumpkin brownies will last in the fridge for up to 5 days in a air tight container. You can also freeze these brownies! Honestly, to me they taste even better after being thawed for a few minutes out of the freezer.
Substituting Ingredients for these Vegan Pumpkin Brownies
For all my friends with food allergies, dietary restrictions or you just can’t be bothered to pick up an ingredient I’ve tried these with a couple different substations that worked:
- Almond butter: Can also use any nut or seed butter like peanut butter, sun flower butter and cashew butter. I even tried this with Wild Friends Chocolate Coconut Peanut Butter and it was freaking extra amazing. The only seed butter I wouldn’t use in this recipe is tahini because it’s quite liquid-y.
- Pumpkin puree: I love making my own pumpkin puree at home but any pumpkin puree in a can will work.
- Maple syrup: Any sweetener of choice will work. As well, I’ve tried this with coconut sugar and if you like a less fudge-y brownie, try using coconut sugar instead!
- Ground flax seed: Ground chia seed will work.
- Coconut Cream: Non-dairy yogurt will also work.
Tips & Tricks to Making the BEST Vegan Flourless Pumpkin Brownies
- Line your baking tin! It makes it so much easier to remove the brownie from the tin without it breaking apart. To make it easy, I use a 6×6 inch baking tin where the bottom is removable. I just trace the bottom of the tin on some parchment paper, cut it out and then line it that way. You can line the sides, but I find running a knife along the edges helps remove the brownie easily.
- Watch the timer. Brownies can go from under-baked to over baked in minutes. Take your brownie out of the oven 5 minutes before the set time of 40 to check their doneness using the toothpick method. If the toothpick comes out very wet and battery, bake for another 5 minutes and check again. Check until the toothpick comes out with some thicker-crumbly batter sticking to the toothpick. I suggest poking the toothpick into 2-3 places because if you hit a spot with chocolate chips, it will come out raw looking regardless of doneness.
- Chill the brownie. These brownies are super fudge-y so be sure they’re fully cooled before slicing or they may crumble apart. They actually taste a lot better after they’ve set in the fridge over night!
- Clean your knife: After each slice, wipe your knife with a wet cloth to get nice clean cuts.
More Vegan Chocolate Recipes to Love
- Eggplant Chocolate Cake
- Sweet Potato Chocolate Frosting
- Chocolate Covered Salted Maca Caramel Bites
- Chocolate Silk Torte with Peanut Butter Pretzel Crust
If you recreate this Vegan Flourless Pumpkin Brownie recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Flourless Pumpkin Brownies
- Total Time: 45 minutes
- Yield: 9 servings 1x
Description
This easy recipe for Vegan Flourless Pumpkin Brownies are made in the food processor with just 8-ingredients. These brownies are grain-free, dairy free, oil free, refined sugar free. Enjoy as a healthy snack or dessert!
Ingredients
- 1/2 cup almond butter (130g)*
- 1/2 cup pumpkin puree (120g)
- 1/4 cup maple syrup (85g)**
- 1 tbsp ground flax seed + 2 tbsp water
- 1/4 cup cocoa powder (21g)
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup chocolate chips (45g)
- 1/2 tbsp pumpkin pie spice, optional
- 1 tbsp coconut cream, optional***
Instructions
- PREHEAT: Preheat the oven to 350 F (180 C).
- BATTER: Add all the ingredient except the chocolate chips into a food processor and process until smooth. Scrape down the sides as needed to make sure everything is well combined. Then mix in the chocolate.
- BAKE: Transfer the brownie batter into a lined 6×6 inch baking pan and bake in the oven for 35-40 minutes. Check doneness by inserting the toothpick into 2-3 spots, the toothpick should come out with brownie crumbs (NOT raw batter) sticking to the toothpick.
- COOL: Allow the brownies to cool for 15 minutes and then transfer to a wire rack to let them cool completely before cutting. Enjoy!
Notes
*Almond butter can be substituted with any other kind of nut or seed butter
**Maple syrup can be submitted with coconut sugar. This may slightly alter the brownies to have a less fudge-y texture.
***Coconut cream adds some richness to these brownies but is not crucial in this recipe. Coconut yogurt can be used in place of coconut cream.
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: North American
Nutrition
- Serving Size: 1 serving
- Calories: 159
- Sugar: 9.1g
- Sodium: 206.9mg
- Fat: 10.3g
- Saturated Fat: 2.9g
- Unsaturated Fat: 6.6g
- Trans Fat: 0.01g
- Carbohydrates: 15.16g
- Fiber: 2.86g
- Protein: 4.39g
- Cholesterol: 0g
SAVE IT FOR LATER! ↓
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Hi,
I tried the brownies and replaced few items with what I had avaliable in my pantry.. and they came out perfect.. i just loved these amazing fudgy gooey brownies.. i replaced almond butter with half peanut butter and Nutella; Mapple syrup with condensed milk.. thank yoh soo much.. 🤗
could I omit the chocolate chip？
You could! But they are going to be less decadent 🙂
this recipe rlly amazed me. it was everything you wld want in a brownie… and i felt so good knowing that there was smth nutritious in it (you cant taste the pumpkin!), and having no flour !! totally guilt-free
I doubled this and used a 8×8 turned out great! I added a pinch more baking sofa because I wanted a more cake like texture. So good so easy!
So glad you enjoyed, thank you! 🙂
Hi, I see oats in the picture but not in the recipe, am I missing something? I can’t wait to make these just don’t want to leave anything out! Thanks for all your lovely recipes🥰🍁🌻
Hi Rachel!
So sorry about that, I accidentally mixed up the photos for the blondies but will update it ASAP. Follow the recipe in the recipe box 🙂 Thank you for catching that!
The recipe is easy to make with a food processor.
I didn’t have almond butter so I use black sesame paste and cashew butter and the flavor was not strong for me.
The texture is soft and a little bit airy not fudge (maybe because I used a too big mold) but it is still good.
I got 9 little squares (maybe 5 cm per side) and eat them with hot drink like coffee or matcha latte for snack and it is a good match 😁 I enjoyed it all the week !
Hi Cheima!
Thank you so much for the review and feedback! I’m so glad you enjoyed it 🙂
Can I double the recipe and use a 8×8 pan (that’s all I have on hand)?
Hi Denise!
I haven’t tried so I can’t guarantee results BUT I think it should work! Maybe do 1.5x instead of doubling OR just follow the exact measurements (decrease baking time by 5-8 minutes) — the brownies just might more flat 🙂 Let me know how it goes!
This recipe is super user friendly and easy to make. If you don’t have a food processor you can definitely throw everything in a bowl and mix well. They came out super fudge and delicious. Also definitely worth waiting to taste after a night in the fridge. Highly recommend!!
Hi Maggie,
Thank you so much for the feedback I’m so glad you enjoyed!