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!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 9

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.

Step 2

In a mixing bowl, combine the almond flour, cocoa powder, baking powder, and salt, mixing well.

Step 3

In a separate bowl, whisk together the melted coconut oil, maple syrup, almond milk, and vanilla extract.

Step 4

Gradually add the wet ingredients to the dry ingredients and mix until a smooth, thick brownie batter forms.

Step 5

Fold in the vegan chocolate chips (if using). Spread the brownie batter evenly into the prepared baking dish.

Step 6

In another bowl, whisk together the pumpkin puree, coconut sugar, pumpkin pie spice, and arrowroot powder to create the pumpkin pie layer.

Step 7

Carefully spread the pumpkin mixture over the brownie layer, smoothing it out with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center no longer jiggles significantly.

Step 9

Let the brownies cool completely in the pan before slicing into squares. This will help them set properly.

Step 10

Serve and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(831.7g)

Amount per serving	% Daily Value*
Calories	2306.2

Total Fat 117.6g	0%
Saturated Fat 30.5g	0%
Polyunsaturated Fat 2.3g
Cholesterol 4.9mg	0%
Sodium 1138.6mg	0%
Total Carbohydrate 313.8g	0%
Dietary Fiber 45.8g	0%
Total Sugars 228.0g
Protein 49.9g	0%

Vitamin D 29.0IU	0%
Calcium 661.2mg	0%
Iron 20.1mg	0%
Potassium 1556.1mg	0%

*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.

Source of Calories

Fat: 42.1%

Protein: 7.9%

Carbs: 49.9%