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Our Easiest Vegan Pumpkin Brownies recipe is full of pumpkin flavor and a mouth-watering treat everyone will love! Perfect for the fall season and when you’re wanting to indulge in a different flavor of brownies, besides chocolate! YUM!

More pumpkin? Here’s 10 Tasty Vegan Pumpkin Recipes, Pumpkin Spice Donuts with Maple Glaze & Chocolate Drizzle and these Vegan Starbucks Copycat Pumpkin Bread!

Why You’ll Love Making the Easiest Vegan Pumpkin Blondie Bars

These pumpkin blondie bars are so moist, they won’t last long, however they will stay moist for several days.
They only take 30 minutes to make!
They are the perfect treat for parties, snacking and anytime you’re craving some homemade pumpkin bars!
Simple, easy to make! Even better to devour! One of our favorite vegan dessert ideas you’ll love!

Ingredients You Need

Easiest Vegan Pumpkin Brownies Recipe

½ cup unsalted vegan butter, melted
1 cup organic brown sugar
1 flax egg – 3 tablespoons water
1 teaspoon vanilla extract
½ cup canned pumpkin puree
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 cup all-purpose flour

Instructions How to Make Easiest Vegan Pumpkin Brownies

Make flax egg by mixing flaxseed and water together to set for 5 minutes until thickened.
Preheat oven to 350 degrees and line an 8×8 baking pan with parchment paper and lightly grease with cooking spray. Set aside.
In a large bowl, combine the melted vegan butter and brown sugar. Mix thoroughly. Add in the flax egg and vanilla extract.
Mix in the pumpkin puree and make sure all of the wet ingredients are thoroughly mixed.
Add in the salt, flour and pumpkin pie spices.
Pour and spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and top is set.

Variations & Add-ins for the Best Pumpkin Brownies Ever

Make these fudgy pumpkin brownies yours with these fun vegan dessert ideas:

Chocolate Swirl: Add melted vegan chocolate and swirl it into the batter before baking. Because who says you can’t have chocolate and pumpkin together. You can also add some vegan chocolate chips or dairy-free dark chocolate chunks to your pumpkin pie filling/batter.
Chopped Nuts: Walnuts or pecans will add some crunch to the softness.
Pumpkin Seeds: Sprinkle pepitas on top for extra autumn vibes and a bit of texture.
Spiced Glaze: Drizzle on a ginger or cinnamon-maple syrup glaze for extra sweetness.

Storing Pumpkin Brownies

Store pumpkin brownies in an airtight container in the refrigerator for one week.
Store in the freezer for up to 3 months.

FAQs

Can I use coconut oil instead of vegan butter?

Yes! Just make sure the coconut oil is melted and slightly cooled before adding it to the mixture. It’ll give the brownies a subtle coconut flavor too.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Do these taste like pumpkin pie?

Not quite! They’ve got the same cozy spices, but the texture is more like a soft, chewy brownie with that slight pumpkin flavor. Perfect if you’re not in the mood for pie but still want all the fall feels.

Can I use fresh pumpkin puree instead of canned?

Yes, but make sure to strain any excess liquid from fresh puree to avoid making the batter too wet.

Conclusion

These easy vegan pumpkin brownies are the perfect treat to cozy up with on a chilly fall afternoon. This vegan pumpkin brownies recipe is so quick to whip up, bursting with warm spices, and absolutely delicious. Whether you’re baking them for a Halloween or Thanksgiving party, prepping snacks for the week, or just craving something sweet, they’ll hit the spot every time.

So, what are you waiting for? Go grab your pumpkin and enjoy baking up some of our vegan dessert ideas! Let’s get to baking! Don’t forget to share your results and tag us on social media—we love seeing your creations. 🍂 Share on Pinterest, Instagram and Facebook!

Looking For More Vegan Treats?

Easiest Vegan Pumpkin Brownies

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Course Dessert

Servings 9 Servings

Ingredients

½ cup unsalted vegan butter melted
1 cup organic brown sugar
1 flax egg with 3 tablespoons water
1 teaspoon vanilla extract
½ cup canned pumpkin puree
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon salt
1 cup all-purpose flour

Instructions

Make flax egg by mixing flaxseed and water together to set for 5 minutes until thickened.
Preheat oven to 350 degrees and line an 8x8 baking pan with parchment paper and lightly grease with cooking spray. Set aside.
In a large bowl, combine the melted vegan butter and brown sugar. Mix thoroughly. Add in the flax egg and vanilla extract.
Mix in the pumpkin puree and make sure all of the wet ingredients are thoroughly mixed.
Add in the salt, flour and pumpkin pie spices.
Pour and spread the brownie mixer in the baking dish and spread out evenly with a plastic spatula.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and top is set.