4-Ingredient Vegan Pumpkin Brownies
dessert · American
Credit: Matteo | Easy High Protein Recipes
Simple, fudgy vegan brownies made with pumpkin puree, cocoa, nut butter and maple syrup — ready in about 30 minutes and made in one bowl.
Added Jan 6, 2026
Prep time
10 min
Cook time
18 min
Servings
9 brownies
Ingredients
3/4 cup (180 g) pumpkin puree
1/3 cup (80 g) almond butter (or any nut butter)
4 tbsp (60 g) maple syrup (or honey)
1/4 cup (30 g) cocoa powder
Notes
Yield: about 9 brownies (nutrition in original post listed as 90 kcal per piece). Substitutions: use any nut or seed butter in place of almond butter; use honey if not strictly vegan. Add-ins: fold in a small handful of dairy-free chocolate chips or chopped nuts if desired. Tip: do not overbake — these are best when slightly fudgy in the center. Storage: store in an airtight container in the refrigerator for up to 5 days or freeze up to 2 months. For a smaller pan or thinner brownies, reduce bake time slightly and check early.
Preparation
1
Preheat the oven to 350°F (175°C). Lightly grease an 8x8-inch (20x20 cm) baking pan or line it with parchment paper, leaving an overhang for easy removal.
2
In a medium bowl, combine the pumpkin puree, almond butter and maple syrup. Stir until smooth and well blended.
3
Sift or add the cocoa powder to the bowl and mix until fully incorporated and the batter is uniform. Scrape down the sides of the bowl as needed.
4
Pour the batter into the prepared pan and smooth the top with a spatula.
5
Bake for about 16–20 minutes, or until the edges are set and the center is slightly fudgy (a toothpick inserted in the center should come out with a few moist crumbs).
6
Remove from oven and allow the brownies to cool completely in the pan on a wire rack. Once cool, lift out using the parchment overhang and cut into 9 squares.
7
Serve at room temperature or chilled.
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