Fudgy Pumpkin Brownies (Oil-Free, Grain-Free, Vegan)

Vegan pumpkin brownies

How could I let Halloween pass without bringing you some chocolatey, pumpkin goodness?!

These super fudgy Pumpkin Brownies are adapted from my avocado brownies (equally delicious!), and are rich, decadent, indulgent – but also oil-free, grain-free and, of course, vegan!

They are such a delicious way of using up any leftover pumpkin after Halloween (simply cook and puree it up) – and can be also made even more festive with the addition of pumpkin pie spice.

grain-free pumpkin brownies

These brownies are packed with wholesome, natural ingredients – plenty of beta carotene from the pumpkins, healthy fats from the ground almonds and antioxidants from that good quality chocolate and cacao. I even used CBD chocolate for additional benefits!

The original recipe for these actually uses bicarb and baking powder, but I accidentally forgot to add them into this mixture (I only realised five minutes into baking – someone tell me I’m not the only one who does things like this?!). Happily, it resulted in an incredibly fudgy texture, which I loved. A happy accident, if you like!

However, if you prefer a more traditional brownie texture, then add in the baking powder and bicarb anyway!

Sam x

Fudgy Pumpkin Brownies


  • Creates one batch –
  • 170g dark chocolate, finely chopped (I used a mixture of Cheerful Buddha’s new CBD chocolate and ordinary dark chocolate)
  • 1 cup pumpkin puree
  • 3/4 cup coconut sugar
  • 1/2 cup coconut milk
  • 1 tbsp strong espresso coffee (optional)
  • 1 tsp vanilla paste
  • For the dry ingredients –
  • 1/2 cup ground almonds
  • 3 tbsp cacao powder
  • 2 tbsp coconut flour (or more, if needed)
  • Large pinch salt (to taste)
  • 100g dark chocolate chips
  • Optional add-ins: pumpkin pie spice (to taste), 1/2 tsp baking powder and 1/4 tsp bicarb (for a cakier, less fudgy brownie), vegan caramel sauce to top


  1. Start by preheating your oven to 170C, then line a square baking tin (I used a 7×7 inch tin).
  2. In a saucepan, microwave or bain marie, gently melt together the pumpkin puree and dark chocolate, stirring constantly until smooth. Remove from the heat, then stir in the coconut sugar and keep stirring until sugar begins to melt. Now, add the coconut milk, espresso (if using) and vanilla – mix until combined.
  3. In a separate bowl, stir together the ground almonds, cacao and coconut flour. Fold in the chocolate mixture until well combined, then stir in chocolate chips. Add salt, to taste. Check the mixture – it should just fall from the back of a spoon when held up. If it’s too runny, add a touch more coconut flour (1 tbsp at a time), and if it’s too thick, add a splash of milk.
  4. Pour into your baking tin, then place in the oven to bake until firm on top but still gooey in the middle – in my 7×7 tin, this took 17 minutes, but it could take up to 20 minutes. Remove from the oven, then allow to cool completely, before cutting into slices and eating.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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