Vegan Pumpkin Brownies
Packed with pumpkin and chocolate, these Vegan Pumpkin Brownies are a fun and delicious fall dessert. Oil-free, gluten-free, and refined sugar free.
Ingredients
Brownie Layer
- ½ Cup Nut Butter like mixed nut butter or cashew butter
- ½ Cup Maple Syrup
- ¼ Cup Pumpkin Puree
- 1 Tablespoon Ground Flaxseed + 2 Tablespoons Water
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups Homemade Oat Flour
- ½ Cup Cocoa Powder
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- ⅓ Cup Vegan Chocolate Chips
Pumpkin Layer
- ⅔ Cup Pumpkin Puree
- ½ Cup Almond Flour
- ½ Cup Vegan Cream Cheese
- ¼ Cup Maple Syrup
- 1 Tablespoon Pumpkin Pie Spice
Instructions
- Preheat the oven to 350°F. Line an 8x8" pan with parchment paper.
- Make the brownie layer. In a large bowl, mix the nut butter, maple syrup, pumpkin puree, flax egg, and vanilla. Add the dry ingredients: oat flour, cocoa powder, baking powder, and salt. Fold in the chocolate chips. Set aside.
- Make the pumpkin layer. In a medium bowl mix the pumpkin puree, almond flour, cream cheese, maple syrup, and pumpkin pie spice.
- Press ¾ of the brownie layer into the bottom of the prepared pan.
- Pour the pumpkin layer on top of the brownie layer.
- Scoop spoonfuls of the remaining brownie mixture on top of the pumpkin layer. Use a fork to swirl the brownie layer into the pumpkin.
- Bake for 35-40 minutes, until the top layer is set and edges are starting to turn golden. Let cool for 10-15 minutes. Slice and enjoy!
Nutrition
Calories: 208kcal | Carbohydrates: 27g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 133mg | Potassium: 196mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2185IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg