These easy Pumpkin Brownies are a delicious and decadent treat for fall! This pumpkin-infused recipe is a welcome spin on a classic fudgy, moist brownie. So grab a can or box or DIY homemade bowl of pumpkin puree, some vegan chocolate chips and lets whip these babies up! Video included just for you guys..
Hop in the kitchen with me!..
Gluten Free or Not. I made two batches of these brownies. One using traditional all purpose flour and one using homemade oat flour. They both turned out deliciously, but the wheat flour version was a bit more fluffy and cake-like.
And to help with binding for the gluten free version I added in a flax seed supplement to the recipe to help with binding.
I really love this recipe and hope you give it a try. I mean, you can only make so many pumpkin lattes right? Time to give your pumpkin the chocolate treatment!..
My video I whipped up just for you guys! Hope it shows you just how quick and easy these brownies are to make..
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The batter..
The results..
Gluten free version (oat flour). These were just pulled from the oven and still warm and super gooey..
My first batch, not gluten free (wheat flour)..
(FYI: All the sliced brownies had been chilling in the fridge overnight so they photograph a bit "firmer" but a few seconds in a microwave and they will get moist and melty again..)
Pumpkin Brownies
By Published 10/09/2015
Rich, chocolate brownies with pumpkin for a fall spin on deliciousness! You can make these gluten free using oat flour in place of wheat flour.
Ingredients
- 1 ½ cups vegan chocolate chips
- ⅓ cup virgin coconut oil
- 1 shot espresso or dark coffee
- 1 teaspoon vanilla extract
- ¾ cup coconut sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups pumpkin puree
- 1 ¼ cups all purpose flour (or sub with oat flour + 1 teaspoon ground flax seeds)
- greasing pan: coconut oil
- topping: ¼ cup vegan chocolate chips
Instructions
- Preheat oven to 400 degrees, grease an 8" square baking pan.
- Set up a double broiler on your stovetop by filling a large pot with 2-3 cups water and turning burner to med-high heat. Bring this water to a boil and then place a large mixing bowl over top.
- Add the chocolate chips and oil to the large mixing bowl and start stirring to melt them together. When they are silky soft you can turn off the heat and start adding the other "wet" ingredients: shot of espresso, vanilla extract, sugar and then finally the pumpkin puree. Stir briskly until smooth.
- Fold in the baking powder, salt and flour last. Stir to thicken.
- Pour the batter into your baking dish and top with ¼ cup chocolate chips.
- Bake at 400 degrees for 22-25 minutes or until cooked through. Remove brownies from the oven and allow to cool at least 15-20 minutes or longer before serving. Store leftovers in the fridge. Best served warm.
Yield: 9 browniesPrep Time: 00 hrs. 10 mins. Cook time: 00 hrs. 25 mins. Total time: 35 mins.
Nutrition
- Calories: 298
- Fat: 16.6g
- Dietaryfiber: 2.6g
- Protein: 4.4g
- Totalcarbs: 33.3g
Tags: vegan,chocolate,brownies,pumpkin,coconut oil,dessert,fall
cshap says
Any idea if you can use the same amount of pumpkin this recipe calls for but substituted in a box brownie mix? From what I understand 1/4 can pumpkin=1egg, approximately. But I'd love to get more flavor by using more pumpkin if it won't mess it up!
Sferd says
I made these on Thanksgiving and they are delicious and moist. A definite winner which I will make again & again....
Thanks so much for the terrific recipe!!
Kathy Patalsky says
Happy to hear that!! Thank you for reporting back 🙂
Sferd says
A couple of quick questions since I'm planning to make these Thursday....1.5 Cups of pumpkin (so a bit less than a can?). And, it looks like you used a glass dish. Any idea of alterations to baking time for a metal pan?
I've been dying to make brownies, and my hubby LOVES pumpkin. This seems like the perfect compromise! 😉
Kathy Patalsky says
Glass holds heat better than metal and also needs more greasing. You can raise oven temp by 15-25 degrees F, if you have a thin metal pan. That may help
Sferd says
They seemed to bake just fine with my non-stick metal pan--very fluffy, fudgy brownies.
Ariane says
It looks delicious!! Since I don't drink coffee, I don't have coffee around me, can I replace the coffee with something else? Hot water? Tea? Hot chocolate? Thanks
Kathy Patalsky says
You can use non-dairy milk or water.You might want to add a 1/2 tsp apple cider vinegar or lemon juice to add an acid -- since the espresso is pretty acidic.
Sferd says
Thanks for the speedy reply!
Sferd says
Did you use semi-sweet vegan choc chips for the batter?
Kathy Patalsky says
Yes I did
Anne-Josée Guimond says
I have to say tht these brownies are A-MA-ZING! I am not vegan (not even really vegetarian)but these are even better than ''regular'' brownies so they will definitely replace them! Thank you Kathy!
Kathy Patalsky says
Thank you so much!! I actually agree. I loooooove what the pumpkin adds to a regular brownie.
Sophie says
If we sub the espresso with dark coffee, how much will we need? 1 cup?
Kathy Patalsky says
One shot of espresso is one ounce
alina at orgali.ca says
Wow, these brownies look amazing. I know now what I am making with my kids today. GF pumpkin brownies (my son is gluten sensitive).
Ana @ Ana's Rocket Ship says
OH MY GOODNESS THESE LOOK SO GOOD. I'm gonna go and buy some chocolate chips RIGHT NOW
Anjali says
These look fantastic Kathy! I'm collecting a few pumpkin recipes so I can open one big can and bake away! =) I'm assuming you've tried it with the oat flour yourself? Do they taste similar or are they quite different? Could I sub whole wheat pastry flour instead? Thanks!
Kathy Patalsky says
Yes the oat flour brownies were the version o made on the video. They were richer and less cake like. And the fell apart a bit more. But super rich and yummy. (Adding flax will help with binding)
Giulia Lombardo says
great photos I bet these brownies are super delicious!!!
Michael Brant says
Your gorgeous photography would make a shoe look yummy!
Adriane says
Just made these I cannot wait to dive in! You know a recipe is amazing if you need a whole bag of chocolate chips!
Kathy Patalsky says
Haha yes!! I usually use cocoa powder in my brownies but this way is sooooooo much yummier. Decadent and delicious! Enjoy!
Heather McClees says
These are just beautiful!! I don't think I have ever seen a batch of pumpkin brownies look this good. Enjoy your two batches!;)
Kathy Patalsky says
Haha don't remind me that we have TWO batches! Freezing the oat flour ones today. Since they are high in fat from the chocolate they should freeze pretty well!!
Heather McClees says
Very true, but frozen brownies have something going for them ... they get sweeter as they thaw out!;)
John Hartil says
Superb! Nothing to beat Pumpkin Cookies.
Rebecca P. says
A Fall classic! Pumpkin just makes baked goodies so moist and lovely!