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Vegan Flourless Double Chocolate Pumpkin Brownies







I’m a little late today, but felt the need to share this effortless recipe based on requests and that it’s the perf meal prep treat to make on a lazy Sunday!!


Weeks ago I started on my pumpkin journey to whip up as many concepts I could dream of. Last year I felt that I was late to the game and there were countless recipes I still wanted to do, but the season was wrapping up. That being said, I have so many goodies I can’t wait to share with you!


What’s fab about pumpkin? it’s accessible, affordable, packs nutrients, a mellow flavor, provides moisture in baked goods, and takes on a natural sweet flavor when combine with just a touch of pumpkin spice!


In hopes to make recipes more and more simple, I discovered a fab flourless brownie concept and wanted to mix it up and tailor it to the fall season, and the vegan Double Chocolate Pumpkin Brownies were born! Since I’m so intrigued by minimalist recipes, I love to perfect them to get the perfect result. I tested this recipe 4 times to get this just right!






What’s fab about this recipe, is everything! It’s quick, easy, affordable, flourless, gluten free, has a rich chocolate flavor, low added sugar, buttery soft, has a hint of coffee which enhances the chocolate flavor, a hint of pumpkin making it the perf treat for fall 2018!



If you love all things pumpkin or modern vegan concepts, you have to try this recipe for vegan Double Chocolate Pumpkin Brownies!






Why this recipe is great: 





Perf for fall 


Gluten Free

Buttery Soft

Minimal added sugar!







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Vegan Double Chocolate Pumpkin Brownies

  • Author: Eat Drink Shrink
  • Total Time: 35 minutes
  • Yield: 6-8 small brownies 1x


Flourless & GF




  1. Preheat oven to 350 degrees. Cover a loaf pan with parchment paper. Slightly oil the paper with 1/2 teaspoon of liquid vegetable oil. This will prevent the brownies from sticking to the paper. Set aside.
  2. In a large bowl combine peanut butter, pumpkin, mashed banana, and sugar or maple syrup. In another bowl combine the coco powder, baking soda, pumpkin spice, and salt. Whisk to combine. Add the wet to dry and combine removing any lumps. Fold in the chocolate chips and top with additional if desired. 
  3. Bake for 25-30 minutes or until the center is done. The less done they are the more fudge like the texture will be, which is still good! Allow to cool for 15 minutes, slice and transfer onto a cooling rack to cool down completely and firm up for at least 30 mins to 1 hour. Store the brownies in the fridge for up to 5 days in an airtight container.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes





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One Comment

  1. 5 stars! I made these for my mom’s bday. Made them the day before and stored them in parchment paper in a closed container. We loved them! Soo good. I didnt add the optional coffee grains. Had sunflower butter to use up. It was still good but I def will use almond butter like you suggested next time! I like having a nut free dessert option at times. I rarely make brownies, so it was nice that your recipe came together really simply and quick! Thanks for the tasty treat.

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