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Easy Vegan Gluten-free Pumpkin Brownie Recipe

Vegan Gluten-free Pumpkin Brownie Recipe

Take a deep breath in. Ahhhhh. Feel that? That’s the beautiful briskness of fall!

I’m thrilled to share a mouthwatering recipe that embodies the essence of fall: Vegan and Gluten-Free Pumpkin Brownies. As the leaves change colors and the air turns crisp, there’s nothing like enjoying a sweet treat that captures the warm, comforting flavors of the season. And chocolate, obvi.

These brownies are the perfect combination of pumpkin spice and chocolaty goodness, and the best part is, they’re undetectably vegan and gluten-free. Whether you’re vegan or gluten-free, or simply enjoy indulging in delicious desserts, these brownies will surely become a seasonal favorite.

The Ingredient Magic

Baking with high-quality ingredients will equal high quality brownies! I try not to use any “weird” ingredients. Most of the ingredients here are items you probably already have in your house. If you don’t, here are my suggestions so you can scoop them up easily:

Key Ingredients

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

easy vegan gluten-free pumpkin brownie recipe

Chocolate Pumpkin Brownie Recipe — vegan + gluten-free

Easy pumpkin brownie recipe with gooey chocolate and cozy pumpkin. You'd never know they are dairy-free, vegan, and gluten-free. Loved by kids and adults.
Course Dessert
Cuisine dessert, Gluten-free, Vegan
Servings 9


  • 1 medium bowl
  • 1 large bowl
  • 1 Whisk
  • 2 spatulas
  • 1 8×8 inch pan
  • Parchment paper


The Brownie Part

  • 160 g gluten-free baking flour 1 1/3 cup
  • 80 g unsweetened cocoa powder 1 cup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 160 g vegan butter, melted 2/3 cup
  • 100 g brown sugar 1/2 cup
  • 150 g granulated sugar 3/4 cup
  • 100 ml unsweetened almond milk 1/3 cup + 2 Tablespoons
  • 15 ml vanilla extract 1 Tablespoon
  • 6 oz chocolate chips 1 cup

The Pumpkin Part

  • 100 g pumpkin puree 1/2 cup
  • 55 ml unsweetened almond milk 1/4 cup
  • 15 ml vanilla extract 1 Tablespoon
  • 30 ml vegetable oil 1 Tablespoons
  • 25 g granulated sugar 1/8 cup
  • 85 g gluten-free baking flour 2/3 cup
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 dash salt
  • 9 Oreos (optional)



  • Preheat your oven to 350 degrees F.
  • Line an 8×8 inch pan with parchment paper. Set aside.

The Brownie Part

  • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside for now.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until fully combined.
  • Add in the almond milk and vanilla. Whisk again.
  • Switch to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the dry ingredients in until there are only a few flour streaks remaining. Then, add in the chocolate chips. Fold gently until combined and you have a beautiful chocolate brownie batter. Set this aside while you make the pumpkin layer.

The Pumpkin Part

  • Take the medium bowl that used to have your dry ingredients in it from the brownie layer. Now that the bowl is empty, add the pumpkin, almond milk, oil, vanilla, and sugar. Stir together with a spatula until fully combined.
  • To the wet ingredients, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Fold the dry ingredients in until the mixture is fully combined.


  • Take your 8×8 inch baking pan lined with parchment paper. Add the brownie layer. Spread out smooth.
  • On top of the brownie layer, add the pumpkin layer. Spread it out evenly.
  • Take a knife a run it up and down, and side to side, of the brownie pan to swirl the brownie part and pumpkin part together a bit.
  • Add 9 whole Oreos on top of the brownies: 3 down and 3 across. Press them gently into the batter. Or, you can skip the Oreos all together. They're fun, but not necessary.


  • Bake the brownies in the preheated oven for about 25 minutes, or until the top no longer looks wet.
  • When they're done baking, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire cooling rack.
  • Technically, for the best shaped brownies, you should wait until they are fully cooled to cut them. However, I have to say, there is nothing like a forkful of warm brownie fresh from the oven. Allow them to cool for at least 20 minutes so they aren't TOO hot. Then use the parchment paper overhang as handles to pull the brownies up an out of the pan. Cut into 9 squares, each with an Oreo in the center (if you used Oreos).
  • Eat, enjoy, and love fall!
  • If you have any extras, store them in an airtight container for up to 5 days. Alternatively, pop them in the freezer for up to 3 months.


I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using King Arthur measure-for-measure gluten-free flour. Scoop it up here.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword easy pumpkin brownie recipe vegan and gluten-free

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂