These Vegan Pumpkin Brownies are rich and fudgy, naturally sweetened and perfectly satisfying! They taste indulgent but are secretly healthy, and are a good source of protein and fibre. They're gluten-free, grain-free, refined sugar free, date-sweetened, oil-free and nut-free optional. Perfect for Thanksgiving or Christmas!
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place the soaked and drained dates, almond butter and plant-based milk in a food processor or blender.
- Whizz until completely smooth.
- Transfer into a glass mixing bowl along with all the other ingredients.
- Mix well.
- Transfer the batter into a square baking tin.
Tip: Line the tin with greased baking paper to make it easier to remove the brownies after.
- Bake in the oven for 20 minutes.
- Leave to cool slightly before cutting into squares!
Substitutions you can make to this recipe
- You can use any type of nut or seed butter - almond butter, peanut butter, cashew butter, sunflower seed butter, tahini etc.
- You can use any type of plant-based milk - almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- You can replace the ground almonds with ground hazelnuts, ground walnuts or ground sunflower seeds.
- To make pumpkin spice brownies, you can add 1 teaspoon pumpkin pie spice or 1 teaspoon ground cinnamon.
- You can make them nut-free by using ground sunflower seeds instead of ground almonds, sunflower seed butter or tahini instead of almond butter and nut-free plant-based milk.
How long do these keep for?
These Pumpkin Brownies keep covered in the fridge for up to a few days - the taste or texture remains unchanged which means they're great for meal prep and making ahead for entertaining.
More vegan brownies
- Sweet Potato Brownies
- Black Bean Brownies
- No-Bake Brownies
- Zucchini Brownies
- Peppermint Brownies
- Avocado Brownies
- Beetroot Brownies
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Pumpkin Brownies (Gluten-Free)
Ingredients
- 235 g (1 â…“ cup) pitted dates soaked overnight in cold water or 10 minutes in boiling water
- 2 tablespoons smooth almond butter (or sub peanut butter)
- 120 ml (½ cup) unsweetened almond milk (or sub any other plant-based milk)
- 65 g (â…” cup) cocoa powder
- 450 g (15 oz) tin of pumpkin purée
- Pinch salt to taste
- 200 g (1 â…” cup) ground almonds (almond meal) * (or sub ground hazelnuts or walnuts)
- 2 teaspoons baking powder (ensure gluten-free if necessary)
Instructions
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Drain the dates and place in a food processor or blender with the almond butter and almond milk.
- Blend until completely smooth, mixing it around a couple of times if necessary.
- Transfer into a large mixing bowl along with the cocoa powder, pumpkin purée, salt, ground almonds and baking powder.
- Mix well, adding a tiny splash more milk if it’s looking too dry.
- Transfer the mixture into a square or rectangular baking tin lined with greased baking paper -Â I used a 23cm/9inch square baking tin.
- 
Bake in the oven for 20 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!
- Leave to cool before cutting into squares
.
- Keeps covered in the fridge for up to a few days.
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Karen
I love trying your recipes! I am a bit old fashioned when it comes to saving your recipes...I like a paper copy. When I go to print the recipe, the imperial measurements are left off. When I first started following you, there was an option for the metric or imperial measurements. Wondering if there is a glitch on the website or maybe with my computer. Thank you for some many yummy recipes!
~Karen
Rhian Williams
Hi Karen - thank you so much! I think there was a technical glitch with the print version, I'm so sorry about that. It has now been fixed though so you should be able to print the recipes with both measurements now. Thank you for your feedback!
Natalie
These brownies look and sound amazing - such a gorgeous texture!
Rhian Williams
Thank you so much!
Adina
I was looking for a vegan treat and these pumpkin brownies look amazing! 🙂
Rhian Williams
Thank you so much!
Laura Barna
Hi! Have hour ever tried subbing in coconut flour for the almond flour? I’m wondering if 1/2-1/3c would work well per cup of almond flour since it’s more absorbent.
Rhian Williams
I've never tried using coconut flour instead but I think it would work really well! But yes as you say I would be very careful about quantities as it is much more absorbent - I would just add the coconut flour a little bit at a time and keep mixing until it achieves a good consistency. Hope that helps!
mara
Added pinch of cayenne pepper 🙂 .Let you know how will it turn out .
Rhian Williams
Thank you so much!