These pumpkin brownies are, to my mind, the best vegan chocolate brownies in the whole wide world! Deeply chocolatey, moist, fluffy and fudgy, they are always a massive hit in my house. 

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Vegan Pumpkin Brownies with Pecans.

They are super simple to make and last really well in an air tight container or freeze them for later. This batch was still fresh four days after baking and I’m pretty sure they would’ve lasted a little longer had they not all been scoffed by eager testers!

Baking Vegan Brownies with Pumpkin

I make pumpkin brownies every year as soon as those beautiful squashes ripen and hit the shelves! 

Why Use Pumpkin in Vegan Baking?

Using pumpkin as a vegan egg substitute in autumn ticks all my seasonal eating boxes and helps to produce the most deliciously moist vegan brownies to boot! Baking powder is providing the rise in this recipe and pumpkin is doing the job of binding it all together which an egg would usually do.

Can I Use Canned Pumpkin?

Yes, you can! Canned pumpkin works really well for this recipe just make sure it is well drained before you add it.

Which Pumpkin Should I Use? 

For this pumpkin brownie recipe I used roasted butternut squash which has the added advantage of adding a little natural caramel sweetness into the mix. Steaming or boiling the pumpkin also works but make sure you drain it really well so you don’t get soggy brownies.

Use any pumpkin you have, it doesn’t have to be butternut. This recipe is a good way to use up some of those innards from carving pumpkins instead of throwing them away!

Vegan Pecan and Pumpkin Brownies.

How to Make Easy Vegan Brownies

Vegan brownies are super simple to make and last really well in an air tight container or freeze them for later.

This batch was still fresh four days after baking and I’m pretty sure they would’ve lasted a little longer had they not all been scoffed by eager testers!

All you need to do is:

  1. Roast the squash then mash it
  2. Sift the dry ingredients together in a large bowl.
  3. Stir in the chocolate and nuts.
  4. Pour in the wet ingredients, add the mashed pumpkin.
  5. Mix it all together and bake.

Hey presto, easy vegan brownies and utterly delicious!

Vegan Pumpkin Brownies with Pecan Nuts.

 

Vegan Chocolate Brownies – Some Serving Suggestions

  • Pumpkin chocolate brownies are delicious served warm with a scoop of vegan vanilla ice cream or on their own with a nice cup of tea.
  • They make excellent and easy tray bakes for Christmas Fairs and Harvest Festivals. 
  • A plate of vegan brownies (maybe topped with a sparkler or two) is sure to go down well at any family celebrations!

 

Easy traybake brownies, vegan pumpkin brownies topped with pecan nuts.

 

More Vegan Bakes

Vegan baking is easy, here are some more ideas for delicious treats!

More Pumpkin Recipes

I am totally obsessed with pumpkins, I just can’t resist them! Here are a few more recipes for delicious squashes! 

 

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Vegan Pumpkin Brownies with Pecan Nuts

Vegan Brownies with Pumpkin and Pecans

Moist and delicious vegan brownies with pumpkin and pecans. Simple to make and an essential in your vegan baking armoury! 
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Course: Baked Goods, Cake
Cuisine: American, English
Keyword: Pumpkin Brownies, vegan baking, Vegan Brownies
Prep Time: 15 minutes
Cook Time: 30 minutes
Roasting Pumpkin: 45 minutes
Total Time: 45 minutes
Servings: 24 Brownies
Calories: 198kcal

Ingredients

  • 200 g peeled, deseeded and cubed butternut squash
  • 1 tbsp sunflower oil
  • 250 g plain flour
  • 125 g cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 65 g pecan nuts, roughly chopped + extra whole nuts for topping (optional)
  • 100 g vegan dark chocolate chips
  • 150 g soft brown sugar
  • 150 ml sunflower oil
  • 150 ml maple syrup
  • 2 tsp vanilla extract
  • 150 ml soya milk

Instructions

  • Preheat oven to 180°C/350°F. Toss squash in the 1 tbsp oil, place in a  roasting tin and roast for 34-45 minutes until soft and beginning to brown. Leave to cool.
  • Grease and line a 23cm square baking tin with baking parchment.
  • In a large bowl sift the flour, cocoa, baking powder and salt.
  • Add the chocolate chips, chopped pecans and sugar and stir to combine.
  • Throughly mash the pumpkin then whisk it together with the oil, maple syrup, vanilla and milk (I do all this in my blender to get a really smooth liquid)
  • Mix the pumpkin liquid into the dry ingredients, stirring well to combine. Pour the resulting thick batter into the prepared baking tin and bake in the preheated oven for about 30 minutes until just done. 
  • Cool in the tin then slice into 24 pieces and top each with a whole pecan nut.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 198kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 56mg | Potassium: 183mg | Fiber: 3g | Sugar: 12g | Vitamin A: 910IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg
Like this recipe?Follow @ThinlySpread or tag #thinlyspread!

 

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Pumpkin Brownies - Delicious pumpkin and pecan chocolate brownies.