Pumpkin Brownies {VEGAN}

Are you ready for another autumnal recipe? Then these pumpkin brownies, spiced up with ginger and cinnamon might just be the thing you need. I had this beautiful little Hokkaido pumpkin in my kitchen and I thought cake would be one of the best ways to serve it. I must admit, I am also a huge fan of carrot cake. So I was certain that I would like these pumpkin brownies, too.

This is a vegan recipe once again. I feel that with the pumpkin puree in these delicious brownies there really is no egg replacement whatsoever needed. It is really simple to make this recipe, as there are no fancy ingredients needed – besides the pumpkin – and it also is really quickly made. I hope that you’ll enjoy them just as much as I did!

Printable recipe below.

Equipment

Baking tray (40cm x 25cm)

Ingredients

600 g     Hokkaido (I used a rather little pumpkin and was able to get 600g of flesh)

120 g     sunflower oil

170 g     sugar

1 tsp      ginger

1 tsp      cinnamon

25 g        cocoa powder

25 g        dark (vegan) chocolate, melted

270g      flour

2 tsp      baking powder

½ tsp     bicarbonate of soda

Instructions

1. Peel the pumpkin with knife, cut it in half and scoop out the seeds. Now cut the pumpkin into rough cubes. Place them in a pot and fill it with enough water to cover the cubes. Let the water boil for about 10 minutes. The pumpkin has to be soft, so that you can mash it with a fork. Once it is soft, drain the water from the pumpkin and start mashing it. Of course you can also use a blender.
2. Add oil, sugar, ginger and cinnamon to the pumpkin puree and mix well.

Preheat the oven to 180°C.

3. Meanwhile, melt the chocolate in the microwave.
4. Add the melted chocolate and then also flour, baking powder, bicarbonate of soda and cocoa powder to the pumpkin mixture. Mix everything together until it is combined well. You should now have a soft lump of dough, which you can spread on your baking tray lined with parchment paper. You can use your hands, simply make sure that the dough is distributed evenly.
5. Bake the pumpkin brownies in the oven for about 25-30 minutes.

I hope you enjoy these little autumnal treats. If you made these, please let me know how they turned out (You can tag me on Instagram @fondofflavour).

Print Recipe

Pumpkin Brownies {VEGAN}

Prep Time

45 minutes

Cook Time

30 minutes

Servings

pieces

Ingredients

• 600 g Hokkaido (flesh)
• 120 g sunflower oil
• 170 g sugar
• 1 tsp ginger (ground)
• 1 tsp cinnamon
• 25 g cocao powder
• 25 g dark chocolate (vegan)
• 270 g flour
• 2 tsp baking powder
• 0.5 tsp bicarbonate of soda

Prep Time 45 minutes Cook Time 30 minutes Servings pieces Ingredients 600 g Hokkaido (flesh) 120 g sunflower oil 170 g sugar 1 tsp ginger (ground) 1 tsp cinnamon 25 g cocao powder 25 g dark chocolate (vegan) 270 g flour 2 tsp baking powder 0.5 tsp bicarbonate of soda

Instructions

1. Peel the pumpkin with knife, cut it in half and scoop out the seeds. Now cut the pumpkin into rough cubes. Place them in a pot and fill it with enough water to cover the cubes. Let the water boil for about 10 minutes. The pumpkin has to be soft, so that you can mash it with a fork. Once it is soft, drain the water from the pumpkin and start mashing it. Of course you can also use a blender.
2. Add oil, sugar, ginger and cinnamon to the pumpkin puree and mix well.
3. Preheat the oven to 180°C.
4. Meanwhile, melt the chocolate in the microwave.
5. Add the melted chocolate and then also flour, baking powder, bicarbonate of soda and cocoa powder to the pumpkin mixture. Mix everything together until it is combined well. You should now have a soft lump of dough, which you can spread on your baking tray lined with parchment paper. You can use your hands, simply make sure that the dough is distributed evenly.
6. Bake the pumpkin brownies in the oven for about 25-30 minutes.