Vegan Flourless Pumpkin Brownies

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 6x6 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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