Pumpkin Fudge Brownies Vegan Gluten Free Recipe

Fall just got a whole lot cozier with these pumpkin fudge brownies that seamlessly blend the rich, chocolaty goodness of classic brownies with a delightful pumpkin twist.

These Pumpkin Fudge Brownies are a not-so-guilty pleasure. They combine the creamy pumpkin puree with rich cocoa powder to make a fudgy dessert that you can feel good about eating.

With almond flour (used here just as finely ground as any all-purpose flour would be) instead of wheat flour, they’re gluten-free. I used maple syrup for a touch of sweetness, but you could substitute whatever sweetener you have on hand.

These brownies have one other secret ingredient: dairy-free chocolate chips that are simply irresistible.

Ingredients

• Canned Pumpkin Puree: Rich in fiber and vitamin A, adds moistness.
• Maple Syrup: Natural sweetener, provides a rich caramel-like flavor.
• Almond Flour: Gluten-free, adds protein, healthy fats, and a nutty taste.
• Cocoa Powder: Deep chocolate flavor, source of antioxidants and iron.
• Coconut Sugar: Unrefined sugar, lower glycemic index than regular sugar.
• Melted Coconut Oil: Adds healthy fats, provides a smooth texture.
• Dairy-Free Chocolate Chips: Adds bursts of chocolate sweetness, keeps it vegan.

Ingredient Quantities

• 1 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup unsweetened almond milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup almond flour
• 1/2 cup cocoa powder
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

How to Make this

1. Set your oven to 350°F (175°C) to warm up while you prepare your 8×8 inch baking pan. You can either line it with parchment paper or give it a light coating of grease.

2. In a big mixing bowl, combine the ingredients: canned pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract. Whisk them together until smooth.

3. In another bowl, mix thoroughly the almond flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt.

4. Add the dry components to the wet components in a steady fashion, combining them until they are just mixed. Mixing them more than this can create a problem.

5. Incorporate the dairy-free chocolate chips fold them in evenly so that they are distributed throughout the batter.

6. Using a spatula, ensure the batter is poured into the prepared baking pan in an even layer.

7. Preheat the oven and bake for 25 to 30 minutes. To check for doneness, insert a toothpick into the center. If it comes out mostly clean, with just a few fudgy crumbs clinging to it, the brownies are done.

8. Take the brownies out of the oven and let them cool in the pan on a wire rack.

9. After cooling, slice the brownies into squares using a sharp knife.

10. Enjoy your delicious pumpkin fudge brownies! If there are any leftover brownies, store them in an airtight container.

Equipment Needed

1. Oven
2. 8×8 inch baking pan
3. Parchment paper or non-stick spray (for lining or greasing the pan)
4. Large mixing bowl
5. Medium mixing bowl
6. Measuring cups
7. Measuring spoons
8. Whisk
9. Spatula
10. Wire rack
11. Toothpick
12. Sharp knife
13. Airtight container (for storing leftovers)

FAQ

• Q: Can I use fresh pumpkin puree instead of canned? A: Yes, you can use fresh pumpkin puree, but ensure it’s well-drained to avoid adding excess moisture.
• Q: Is there a substitute for coconut oil? A: Yes, you can use any neutral-flavored vegetable oil or vegan butter as a substitute.
• Q: Can I use regular sugar instead of coconut sugar? A: Yes, granulated sugar or brown sugar can be used, but it may slightly alter the taste and texture.
• Q: Are there nut-free alternatives to almond flour? A: You can try using oat flour or a gluten-free flour blend as a substitute for almond flour.
• Q: How do I store the brownies? A: Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Q: Can I make these brownies sugar-free? A: You can use a sugar substitute like erythritol, but test to ensure desired sweetness and texture.
• Q: Is it possible to freeze these brownies? A: Yes, wrap them in plastic and freeze for up to 3 months. Thaw at room temperature before serving.

Pumpkin Fudge Brownies Vegan Gluten Free Recipe Substitutions and Variations

1/4 cup maple syrup: Replace with 1/4 cup agave nectar or 1/4 cup brown rice syrup.
1/4 cup unsweetened almond milk:
Substitute with 1/4 cup oat milk or 1/4 cup cashew milk.
1/4 cup melted coconut oil: Replace with 1/4 cup melted vegan butter or 1/4 cup vegetable oil.
1 cup almond flour. Substitute with either 1 cup oat flour or 1 cup gluten-free all-purpose flour.
1/2 cup coconut sugar: Replace with 1/2 cup brown sugar or 1/2 cup date sugar.

Pro Tips

1. Room Temperature Ingredients Ensure that your pumpkin puree, almond milk, and melted coconut oil are at room temperature before mixing. This helps everything blend together smoothly and prevents the coconut oil from solidifying.

2. Sift Cocoa Powder Sift the cocoa powder before mixing it with the other dry ingredients to remove any lumps, ensuring a smooth batter with even chocolate flavor.

3. Don’t Overmix When combining the dry and wet ingredients, stir until they are just combined. Overmixing can create a dense texture in the brownies, which goes against their ideal fudgy consistency.

4. Customize Your Sweetness If you prefer sweeter brownies, consider increasing the maple syrup or coconut sugar slightly. Taste the batter before adding the chocolate chips to adjust sweetness to your liking.

5. Chilling for Clean Slices After the brownies have cooled at room temperature, you can chill them in the refrigerator for about 30 minutes. This helps achieve cleaner cuts and more defined brownie squares.