Pumpkin Brownies

5 from 1 vote

These healthy pumpkin brownies are vegan, gluten-free, and are made with no refined sugar. Rich in fiber and nutrients, you'll be surprised at how deliciously decadent they taste.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 146kcal

Author: Gigi & Sersie

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.

Nutrition