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Gluten-Free & Vegan Pumpkin Brownies

These decadent Vegan Pumpkin Brownies are moist, chocolaty, spicy with the sweet earthy after tones of pumpkin.
Course Dessert
Cuisine American, baking
Keyword gluten-free & vegan dessert, gluten-free vegan cake, Pumpkin Brownies
Prep Time 15 minutes
Cook Time 45 minutes
Servings 16
Author Happy as a Yam Recipes

Ingredients

Wet Ingredients

  • 1 cup Pumpkin Puree unsweetened
  • 1½ cup Unsweetened almond milk
  • 1 tsp Vanilla extract
  • ¼ cup Grapeseed oil

Dry Ingredients

  • 2 cups Gluten-free flour all-purpose Robin Hood or Irresistible Brands work best
  • 1⅓ tbsp Pumpkin spice see recipe link in notes (recipes makes exactly 1 ⅓ tbsp)
  • ¾ cup Coconut sugar or brown sugar
  • ¾ cup Cocoa powder
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 1 cup Vegan chocolate chips

Optional for garnish

  • ¼ cup Cocoa nibs for garnish
  • Vegan Ice Cream
  • Vegan Caramel
  • Chocolate Syrup

Instructions

  • Preheat the oven to 350˚F (170˚C) and line the tin with parchment paper then grease the sides.
  • Mix in wet ingredients till well combined.
  • In large bowl, combine dry ingredients except for chocolate chips until well combined. Create a well in the centre and mix till uniform and there are no more clumps.
  • Pour the dough into the baking dish and garnish with cocoa nibs.
  • Bake for 45 to 55 minutes or until a toothpick inserted in the center emerges clean.
  • Let the brownies cool completely before removing them from the baking dish.

Notes

For the pumpkin spice mix recipe click here