4-Ingredient Vegan Pumpkin Brownies

Name: 4-Ingredient Vegan Pumpkin Brownies
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 9 brownies
Cuisine: American
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

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

PrepPrep time

10 min

CookCook time

18 min

ServingsServings

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

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.

In a medium bowl, combine the pumpkin puree, almond butter and maple syrup. Stir until smooth and well blended.

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.

Pour the batter into the prepared pan and smooth the top with a spatula.

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).

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.

Serve at room temperature or chilled.