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    Home » All Recipes

    Vegan Almond Butter Pumpkin Spice Brownies

    Updated: Apr 15, 2020 · Published: Nov 26, 2019 by Allison · This post may contain affiliate links · 6 Comments

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    You’d never know that these fudgy, decadent-tasting vegan almond butter pumpkin spice brownies are actually quite healthy compared to most. Sweetened with coconut sugar and maple syrup, they feature an oat flour base, and almond butter and pumpkin puree replace the oil or butter typically found in brownies.

    Vegan Pumpkin Spice Almond Butter Brownie topped with coconut ice cream and pumpkin caramel sauce!

    Having a food blog has made me given me many things: a renewed creative spark, a greater appreciation of food, and a sense of purpose at a time in my life when work and school have not provided much fulfillment.

    It’s given me a more playful attitude around food. It’s also had a happy, albeit unexpected, consequence: it’s taught me to view failure as an opportunity for improvement, rather than as a dead end.

    One bit of this AMAZING vegan pumpkin spice almond butter brownie, and you'll think that you've died and gone to heaven.

    Take this vegan pumpkin spice almond butter brownie, for instance. This recipe began as a pumpkin spice blondie, but I used way too much oat flour, and the result was a crumbly cake that my poor dad politely enjoyed for dessert for several nights, declaring it “delicious,” as he does with all of my recipes, delicious or otherwise.

    As someone who once took failure hard, I was surprised at how neutral I felt about the fact that my recipe didn’t turn out.

    I went back to the drawing board and played around with the ingredients: I cut back on the oat flour, added more almond butter, and a bit more liquid. And, of course, I added cocoa, opting to turn the original blondie idea into a brownie. Because, chocolate.

    A stack of vegan pumpkin spice almond butter brownies that are naturally sweetened and gluten-free

    The brownie turned out perfectly: slightly crisp around the edges and top; dense and fudgy on the inside, and perfectly sweet thanks to the coconut sugar and maple syrup. The pumpkin puree and almond butter provide moisture without the need for any oil, and the entire brownie is threaded with the glorious flavour of pumpkin spice.

    These delicious vegan pumpkin spice almond butter brownies are very easy to make, requiring just two bowls and a little bit of stirring. You’ll probably be able to whip up a batch in 10 minutes or less. The most challenging aspect of this preparation is actually waiting for the brownies to bake and then cool enough to serve. If you are impatient, you can certainly slice them before they have finished cooling, but I would recommend waiting at least an hour before slicing to allow the brownie to firm up.

    To really take this brownie over the top, serve it with coconut ice cream and a drizzle of two of my pumpkin spice caramel sauce.

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    HOW TO MAKE THE BEST VEGAN PUMPKIN SPICE ALMOND BUTTER BROWNIES:

    1. In a large bowl, whisk together almond butter, pumpkin puree, a flax egg, coconut sugar, maple syrup, non-dairy milk, and pure vanilla extract.
    2. In a separate bowl, whisk together oat flour, cocoa powder, baking powder, sea salt, and pumpkin pie spice.
    3. Add the dry ingredients to the wet ingredients and stir. Then fold in chocolate chips.
    4. Transfer the batter to a parchment paper-lined 8×8-inch square baking dish. Bake for 20 minutes; no more, as you want the brownie to be moist and fudgy! 🙂
    The process of making vegan pumpkin spice almond butter brownies
    Vegan Pumpkin Spice Almond Butter Brownies
    Vegan Pumpkin Spice Almond Butter Brownie in a pan before baking
    Vegan Almond Butter Pumpkin Spice Brownies: The Best Autumn Dessert

    Some final thoughts:

    • While I have not tried it, I would imagine that you can make a nut-free brownie with sunflower seed butter or tahini in place of the almond butter.
    • This brownie is best warm! I recommend warming up leftover brownies in a 300 degree F oven for 5 minutes.
    • Looking for more healthy (ish) vegan dessert recipes? Try my chocolate chunk cashew butter blondies, peanut butter and jam sandwich cookies, and pumpkin spice oatmeal cookies, too!

    Finally, if you make this recipe, leave a comment and rating below this post to let us know how it turned out for you! And post a photo to Instagram with @upbeet.kitchen and #upbeetkitchen! I love seeing your delicious recreations.

    The best, most indulgent-tasting, but also kind of healthy, vegan pumpkin spice brownie recipe. There's no oil in this recipe- just almond butter and pumpkin puree to give it moisture and gooey texture.

    Enjoy!

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    Vegan Pumpkin Spice Almond Butter Brownie topped with coconut ice cream and pumpkin caramel sauce!

    Vegan Almond Butter Pumpkin Spice Brownies


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 3 reviews

    • Author: Allison
    • Total Time: 30 minutes
    • Yield: 9–12 brownies 1x
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    Description

    You’d never know that these fudgy, decadent-tasting vegan almond butter pumpkin spice brownies are actually quite healthy compared to most. Sweetened with coconut sugar and maple syrup, they feature an oat flour base, and almond butter and pumpkin puree replace the oil or butter typically found in brownies.


    Ingredients

    Scale
    • 1 flax egg (1 tbsp ground flax mixed with 2.5 tbsp water)
    • ⅔ cup almond butter
    • ¾ cup coconut sugar
    • 2 tbsp pure maple syrup 
    • ⅓ cup unsweetened pumpkin puree 
    • 3–4 tablespoon non-dairy milk 
    • 1 tsp pure vanilla extract
    • 1 ½ cups oat flour 
    • ⅓ cup cocoa powder (fair trade and organic if possible) 
    • ¼ tsp fine sea salt
    • 1 ½ tsp aluminum-free baking powder
    • 1 tsp pumpkin pie spice (I use this recipe from Oh She Glows blog) 
    • ⅓ cup semi-sweet chocolate chips (I love fair trade organic ones that I get in the bulk bin at my local health food store!) 

    Instructions

    1. Preheat the oven to 350 degrees F and line a 8×8-inch square baking dish with parchment paper with some overhang to allow you to easily lift the brownie out of the pan later. 
    2. Place the flax egg in a large bowl. Add the almond butter, coconut sugar, maple syrup, pumpkin puree, 3 tablespoon non-dairy milk, and vanilla extract. Whisk until smooth. 
    3. In a separate bowl, stir together the oat flour, cocoa powder, salt, baking powder, and pumpkin pie spice. 
    4. Add the dry ingredients to the wet ingredients and stir to combine. If it seems too dry, add 1 more tablespoon of non-dairy milk. Mix in the chocolate chips. 
    5. Transfer the brownie batter to the lined baking dish. Lightly wet your hands and press the brownie outwards towards the four corners. The surface should be one even layer. 
    6. Bake for 20 minutes. Allow the brownie to cool in the pan for 20 minutes before carefully lifting out and placing on a wire cooling rack for at least 40 more minutes
    7. Slice the brownie into 9-12 squares, depending on how large you want your brownies to be, and top with non-dairy ice cream (I love Coconut Bliss Vanilla Island flavour), and an optional drizzle of no-cook pumpkin spice caramel sauce and chopped toasted walnuts. 
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Category: Dessert
    • Cuisine: Vegan

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Well, that’s all for me today, folks! I’ll be back very soon with a stuffed squash recipe that makes the perfect centerpiece for vegan Thanksgiving and Christmas festivities.

    Comments

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      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Stephanie says

      December 02, 2019 at 7:00 pm

      I now have a new brownie recipe that my entire family loves. The pumpkin is a wonderful addition.

      Reply
      • Allison says

        December 03, 2019 at 10:18 pm

        Awesome. Pumpkin is great because it adds moisture without needing to add any oil!

        Reply
    2. Miranda says

      November 03, 2020 at 8:07 pm

      Thank god for this recipe. I have a new favourite brownie. I even made the pumpkin spice caramel sauce!!!!!

      Reply
      • Allison says

        November 03, 2020 at 10:05 pm

        Ah, that’s so good to hear, Miranda!

        Reply
    3. Francis says

      September 29, 2022 at 12:27 pm

      Simply delicious!

      Reply
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    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

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