Vegan Pumpkin Pie Brownies Gluten Free
Get ready to indulge in the perfect fusion of fudgy decadence and autumnal comfort with these Vegan Pumpkin Pie Brownies that are completely gluten-free! This deliciously layered dessert starts with a rich, chocolatey almond flour brownie base, seamlessly topped with a spiced pumpkin pie layer made with real pumpkin puree and warm pumpkin pie spice. Naturally sweetened with maple syrup and coconut sugar, these brownies are free of refined sugar and perfectly balanced in flavor. Whether you’re looking for a crowd-pleasing dessert for the holidays or just a cozy treat for yourself, these pumpkin pie brownies embody the best of fall in every bite. Ready in under an hour with simple, wholesome ingredients, these brownies are easy to make and freezer-friendly, making them as practical as they are irresistible. Perfect for vegans, gluten-free eaters, and pumpkin lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Cocoa powder
- 0.5 cups Maple syrup
- 0.33 cups Unsweetened almond milk
- 0.25 cups Coconut oil (melted)
- 2 teaspoons Vanilla extract
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cups Pumpkin puree
- 0.25 cups Coconut sugar
- 1 teaspoons Pumpkin pie spice
- 1 tablespoons Arrowroot powder (or cornstarch)
- 0.5 cups Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and salt, mixing well.
In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until a smooth, thick brownie batter forms.
Fold in the vegan chocolate chips (if using). Spread the brownie batter evenly into the prepared baking dish.
In another bowl, whisk together the pumpkin puree, coconut sugar, pumpkin pie spice, and arrowroot powder to create the pumpkin pie layer.
Carefully spread the pumpkin mixture over the brownie layer, smoothing it out with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center no longer jiggles significantly.
Let the brownies cool completely in the pan before slicing into squares. This will help them set properly.
Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
2306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 313.8 g | 114% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 228.0 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 661 mg | 51% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
