These healthy vegan pumpkin brownies are gluten-free and absolutely delicious. Rich in fiber and nutrients, they'll surprise you at how deliciously decadent they taste.
If you love pumpkin, chocolate, and tahini, you will love these brownies. This delicious, healthy dessert is great for the holidays, birthdays, and celebrations that won't take you off the rails with your health goals. Plus, this fiber-rich dessert is also high in other nutrients. The pumpkin puree adds beta carotene, a powerful antioxidant. The chickpeas and rolled oats both add protein. Tahini adds lignans, an antioxidant that may help to stop free radical damage.
What you need to make these healthy pumpkin brownies
- Pumpkin puree
- Chickpeas
- Rolled oats, ground (use gluten-free, if gluten-sensitive)
- Pure maple syrup
- Pumpkin pie spice
- Vegan Chocolate Sauce
- Chopped pecans or walnuts (optional for topping)
- Dark chocolate chips (optional topping for extra chocolatey goodness)
This recipe calls for one 15-ounce can of chickpeas (drained and rinsed), but you can substitute with 1 ½ cups of cooked chickpeas. This recipe can be made nut-free by omitting the optional pecan topping. To make this soy-free, use a different plant-based milk for the Vegan Chocolate Sauce.
How to make these delicious vegan pumpkin brownies
Start by making the 5-minute Vegan Chocolate Sauce and set it aside.
Grind rolled oats in a mini blender.
Preheat the oven to 350 F (175 C).
Add ground rolled oats, chickpeas, pumpkin puree, maple syrup, pumpkin pie spice, and salt (if using) to the food processor and process until smooth and creamy. If the mixture is too stiff, add 1-2 tablespoons of water and process again. It should be thick but not stiff. Give the batter a taste. If you desire more sweetness or more spice, add another tablespoon of maple syrup or a few pinches of pumpkin pie spice.
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Take a parchment-lined 8x8- or 9x9-inch baking pan and carefully spread the batter evenly across the bottom.
Put dollops of Vegan Chocolate Sauce on top of the pumpkin mixture. Use the backside of a spoon to carefully spread the sauce evenly across the top. If using, add optional chopped pecans and dark chocolate chips and gently press into the top of the mixture with the same spoon.
Bake in the oven uncovered at 350 F (175 C) for 25 to 30 minutes.
Remove from the oven and allow the brownies to cool completely. This will help them to set up.
Leftovers can be stored in a covered container in the refrigerator for up to 4 days. These vegan brownies are freezer-friendly for up to 4 months.
Other healthy vegan desserts
Crustless vegan sweet potato pie is another healthy vegan dessert that is delicious and will satisfy any sweet tooth. Vegan apple crisp is perfect for fall and goes wonderfully with a dollop of banana nice cream. The cherry pizza, and fruit pizza with fresh berries are beautiful summer desserts worth checking out.
We hope you love these healthy pumpkin brownies as much as we do. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Pumpkin Brownies
Equipment
Ingredients
- 1 batch Vegan Chocolate Sauce
- ¾ cup rolled oats ground (use gluten-free, if gluten-sensitive)
- 1 15- oz. can chickpeas low sodium or no salt added, drained and rinsed (or 1 ½ cups cooked chickpeas)
- ¾ cup pumpkin puree not pumpkin pie mix
- ⅓ cup pure maple syrup
- 2 tsp pumpkin pie spice
- ⅛ tsp salt optional
Optional additions:
- 2 Tbsp chopped pecans
- 2 Tbsp dark chocolate chips
Instructions
- Start by making the 5-minute Chocolate Tahini Sauce and set it aside.
- Grind rolled oats in a mini bullet blender.
- Preheat the oven to 350 F (175 C).
- Add ground rolled oats, chickpeas, pumpkin puree, maple syrup, pumpkin pie spice, and salt (if using) to the food processor and process until smooth and creamy. If the mixture is too stiff, add 1-2 tablespoons of water and process again. It should be thick but not stiff. Give the batter a taste. If you desire more sweetness or more spice, add another tablespoon of maple syrup or a few pinches of pumpkin pie spice.
- Take a parchment-lined 8x8- or 9x9-inch baking pan and carefully spread evenly across the bottom.
- Put dollops of Chocolate Tahini Sauce on top of the pumpkin mixture. Use the backside of a spoon to carefully spread the sauce evenly across the top. If using, add optional chopped pecans and dark chocolate chips and gently press into the top of the mixture with the same spoon.
- Bake in the oven uncovered at 350 F (175 C) for 25 to 30 minutes.
- Remove from the oven and allow the brownies to cool completely. This will help them to set up.
Notes
- Equipment: You'll need a mini bullet blender to grind the rolled oats, a food processor to make the batter, and an 8x8-inch or 9x9-inch pan to bake the brownies.
- Leftovers: Leftovers can be stored in a covered container in the refrigerator for up to 4 days. These vegan brownies are freezer-friendly for up to 4 months.
Gigi & Sersie
Tasty and I love the texture. The chocolate sauce is a must.