Description

These fudgy pumpkin brownies are vegan, keto-friendly, and packed with real pumpkin puree for a moist, chocolaty treat. Perfect for anyone seeking a healthier dessert without sacrificing flavor or texture.

Ingredients

Scale

1 cup pumpkin puree (pure, not pumpkin pie filling)
3/4 cup almond flour (finely ground)
2 tablespoons coconut flour
1/3 cup unsweetened cocoa powder (Dutch-processed or regular)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated keto-friendly sweetener (erythritol or monk fruit, adjust to taste)
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice (optional)
1–2 tablespoons unsweetened plant milk (almond or oat, if needed)
1/4 cup vegan chocolate chips (optional, plus extra for topping)
1/4 cup chopped walnuts or pecans (optional, plus extra for topping)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving edges for easy lifting, or grease well if not using parchment.
In a large bowl, whisk together pumpkin puree, melted coconut oil, and vanilla extract until smooth and glossy.
In a separate bowl, sift together almond flour, coconut flour, cocoa powder, baking soda, salt, and pumpkin pie spice (if using). Stir in the keto-friendly sweetener.
Add the dry mixture to the wet ingredients, stirring gently with a spatula. If the batter seems dry, add 1-2 tablespoons unsweetened plant milk.
Fold in vegan chocolate chips and/or nuts if desired.
Scoop the batter into the prepared pan and smooth the top with a spatula. Sprinkle extra chocolate chips or nuts on top if desired.
Bake for 22-28 minutes. At 22 minutes, check with a toothpick—it should come out with moist crumbs, not wet batter. Do not overbake.
Let brownies cool in the pan for 10-15 minutes, then lift out using parchment edges. Cool completely on a wire rack before slicing.
Cut into 9 squares and serve. Enjoy warm or at room temperature.

Notes

For best texture, let brownies cool completely before slicing. If batter is dry, add a splash of plant milk. For nut-free, use sunflower seed flour. Brownies can be stored in an airtight container at room temperature for 3 days, refrigerated for 7 days, or frozen for up to 2 months. Use a wet knife for cleaner slices.

Prep Time: 10 minutes
Cook Time: 22-28 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 brownie (1/9 of recipe)
Calories: 110
Sugar: 1
Sodium: 90
Fat: 8
Saturated Fat: 4
Carbohydrates: 5
Fiber: 3
Protein: 3

Keywords: pumpkin brownies, vegan brownies, keto brownies, healthy dessert, gluten-free brownies, fall baking, sugar-free brownies, easy brownies, pumpkin recipes