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Vegan Pumpkin Brownies

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Try these chewy & moist Keto & Vegan Pumpkin Brownies Recipe! It’s the perfect dessert to usher in the Fall!

keto pumpkin brownies on a wire rack

 

keto pumpkin brownies on a gray wire rack

How to Make Pumpkin Brownies:

Listed below are all the ingredients you will need:

  • almond flour
  • coconut oil
  • pumpkin puree
  • pumpkin pie spice
  • Swerve brown sugar (or regular brown sugar for vegan)
  • Lily’s baking chips
  • baking soda
  • baking powder
  • vanilla extract
  • salt
  • natural peanut butter (you can use almond butter if you want)

Topping

  • Lily’s melted baking chips
  • walnuts
  • pumpkin pie spice (optional)

vegan pumpkin brownie ingredients

Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.

pumpkin brownies batter in a white bowl

Combine all the dry ingredients (except chocolate chips) until mixed well.

pumpkin brownie dry ingredients in a white bowl

Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined, then fold in the chocolate chips.

chocolate chips and pumpkin brownies in a white bowl

Pour batter evenly into 8×8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy.

pumpkin brownies in a tray

keto pumpkin brownies on a wire rack

Looking for more Keto recipes?

  • Keto Peanut Butter Cookies
  • Keto Blueberry Pancakes
  • Keto Mini Chocolate Pancakes
  • Keto Chocolate Chip Cookies
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Keto and Vegan Pumpkin Brownies

keto pumpkin brownies with pecans on a wire rack
  • Author: Lainey
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Diet: Vegan
Scale

Ingredients

  • 2 cups almond flour
  • ½ cup coconut oil, melted
  • ½ cup pumpkin puree
  • 2 tablespoons pumpkin pie spice
  • 1 cup Swerve brown sugar (or regular brown sugar for vegan)
  • 1 cup Lily’s baking chips
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon vanilla extract
  • ½ teaspoon of salt
  • ¼ cup natural peanut butter (you can use almond butter if you want)

Topping:

  • ½ cup Lily’s melted baking chips
  • 2 tablespoons crushed walnuts
  • pumpkin pie spice (optional)

Instructions

  1. Preheat oven to 350 degrees F and line an 8×8 pan with parchment paper
  2. Using a hand mixer, combine melted and cooled coconut oil with pumpkin puree, peanut butter and vanilla extract. Mix until well combined.
  3. Combine all the dry ingredients (except chocolate chips) until mixed well.
  4. Add the dry ingredients to the wet ingredients and mix for 2 minutes until fully combined.
  5. Fold in the chocolate chips.
  6. Pour batter evenly into 8×8 pan and cook for 35-40 minutes. You want the brownie to cool completely before cutting it. It will be moist and fudgy.
  7. After the brownies are completely cooled, melt your chocolate (which will be on the thick side) and drizzle over brownies. You can then add the walnuts and pumpkin pie spice if you want.
  8. Enjoy!

Keywords: keto & vegan pumpkin brownies

Did you make this recipe?

Tag @simplybakings on Instagram and hashtag it #simplybakings

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Category: Brownies, Desserts, Keto, Vegan Baking

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Lainey created Simply Bakings to share fun, creative, and simple recipes for all ages.

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