The holiday season is here, and that means getting together with friends and family for the single purpose of catching up while sharing a meal. Food is deeply linked with our memories, and the keto pumpkin brownies we're baking today are an excellent example.
The beautiful fall season scents
Just smelling the pumpkin spice takes you to your fondest memories with your loved ones. We can definitely say the same about the brownie aromas filling your kitchen!
Let's make ourselves and our loved ones the fudgiest, most aromatic, and flavorful pumpkin brownies, which, by the way, are super healthy too.
It is incredible how brownies never fall out of fashion; they're genuinely all-American baking treats. I don't know a single person who doesn't fall for them.
Talking about fall, brownies are also an opportunity to get creative, and we're doing just that today by infusing them with the very essence of the season — pumpkin and warm pumpkin spices.
When winter spices meet chocolate and vanilla, you know you have something going on. And you would be right because the flavor combination of a classic brownie with the seasonal pumpkin flavors is a match made in heaven. I could go on — and I shall.
What you'll need for keto Pumpkin Brownies
For this recipe, we're using almond flour as a base. Time and again, I've realized that this is the ideal substitute for all-purpose flour, it behaves beautifully, and you can't even tell the difference once your treats come out of the oven.
We're also getting ourselves a can of colorful pumpkin puree. You know what I'm talking about, the soul of every fall baking project. Just make sure you get the 100% pumpkin puree and not the pumpkin pie filling, which is something else altogether. Keep your eyes open because labels can be misleading.
Next, we have the fabulous pumpkin spice, which is often a mixture of cinnamon, nutmeg, ginger, and cloves. Making your pumpkin spice blend is super fun, but you can always use your favorite brand. Together with a splash of vanilla extract, you capture the essence of the holiday season, guaranteed!
Equipment You'll Need
To make this recipe, we'll be using our reliable oven. I also recommend having around a hand mixer, mainly because combining pumpkin puree with the thick peanut butter and coconut oil can be tricky.
A couple of standard mixing bowls will come in handy and try to have in hand an 8"x 8" baking pan. If you're using a different pan, you might have to adjust the quantities.
To be perfectly honest, this recipe is super easy, especially if you've baked brownies before. And even if you haven't, I'm pretty sure you'll end up with a pan of gorgeous brownies in your first attempt.
How to make keto vegan pumpkin brownies
Once you've preheated your oven to 350°F (180°C) and lined an 8"x 8" pan with parchment paper, take a medium-sized bowl. Add your liquid coconut oil and combine it with pumpkin puree, peanut butter, and vanilla extract. Mix them well with a hand mixer until you get a smooth, creamy mixture.
In a separate bowl, combine all your dry ingredients: almond flour, pumpkin spice, brown sugar, baking soda, baking powder, and salt.
Once your dry ingredients are thoroughly combined, add coconut oil and pumpkin mixture and mix for 2 whole minutes until completely incorporated.
It's time to add some chocolate chips! Fold them in thoroughly.
Pour your brownie batter evenly in your 8"x 8" pan and bake it for between 35-40 minutes.
Make sure your brownies are cooked through by inserting a toothpick — it should come out kind of clean, as these brownies are quite moist.
Remove the brownies from the oven and let them cool completely, don't cut them until they're at room temperature.
For the topping, melt your chocolate chips in the microwave in 10-second intervals until smooth and immediately drizzle over your brownies. Optionally, top with walnuts and enjoy!
When to Bake Keto and Vegan Pumpkin Brownies?
Fall is all about baking treats, pumpkin, and pumpkin spice, so bake these through the holiday season. See everyone be transported to their fondest memories with the family in every bite. Everyone will love these brownies because they taste like home!
These autumn-scented treats are also fabulous gifts. If you have friends coming over, or someone invited you to a dinner party, make a batch of these and give them away.
The holiday season is all about getting together with your kin, sometimes with people we see once a year. So make these moments count with your new favorite pumpkin brownies. How's that for a nice touch?
What to Drink With Keto and Vegan Pumpkin Brownies?
When it comes to pairing these fudgy pumpkin brownies, you must stay within the central theme. Falling leaves, cold winds, and family reunions.
A pumpkin spice latte is an obvious choice, but any creamy coffee will work nicely from a flat white to a cappuccino. Make sure you keep them keto with carb-free sweeteners, and you'll be fine.
Pair your Keto pumpkin brownies with any heartwarming drink that makes you think of home. Even a cold glass of keto-friendly milk turns out to be a fantastic pairing with this spicy and chocolaty baked treats.
Now You're Ready!
Now we're ready to bake THE brownies of the season. The perfect embodiment of the best intentions of the holidays — something to be thankful for and something to share with the people you care about.
If you make these fudgy and spicy brownies, make sure to share your pictures, and please share this recipe with your friends and family. Brownies are meant to be shared, and sharing is the finest way of showing you care!
Recipe
Keto and Vegan Pumpkin Brownies
Ingredients
Wet ingredients
- ½ cup coconut oil - melted
- ½ cup pumpkin puree
- ¼ cup peanut butter - or almond butter
- 1 tablespoon vanilla extract
Dry ingredients
- 2 cups almond flour
- 2 tablespoon pumpkin pie spice
- 1 cup brown sweetener
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup dark chocolate baking chips
Instructions
- Preheat the oven to 350°F (180°C) and line an 8"x 8" pan with parchment paper.
- Take a medium-sized bowl or a blender bowl. Add melted coconut oil and combine it with pumpkin puree, peanut butter, and vanilla extract. Mix or blend them well to get a smooth, creamy mixture.
- In a separate medium-sized bowl, combine all the dry ingredients: almond flour, pumpkin spice, brown sweetener, baking soda, baking powder, and salt. Don't add the chocolate chips just yet!
- Add the coconut oil and pumpkin mixture and mix for 2 minutes until completely incorporated.
- Add in chocolate chips and fold using a rubber spatula until well incorporated.
- Pour the batter evenly in the pre-prepared pan and bake for between 35-40 minutes. Make sure the brownies are cooked through by inserting a toothpick — it should come out still moist but kind of clean.
- Remove the brownies from the oven and let them cool completely. Don't cut them until they're at room temperature.
- For the optional topping, melt some chocolate chips in the microwave in 10-second intervals until smooth, and immediately drizzle over your brownies. Top with walnuts (optionally) and enjoy!
Nutrition
MORE KETO BROWNIES RECIPES TO TRY!
If you love this low-carb keto pumpkin brownies recipe, I recommend you also try our other recipes:
Lucille says
Hi, What do you mean by "brown sweetener"?
Thank you.
Jodi says
I made this tonight with leftover roast pumpkin. I did all the wet ingredients in a blender then folded in the dry mixture. Was quick and worked out perfectly, with very few dishes! I also used less erythritol sweetener (3/4 c) with dark choc chips sprinkled throughout and on top. Was satisfyingly sweet but not too rich. Great texture. This recipe has inspired me to start adding pumpkin and other puréed vegetables to more eggless recipes because the texture is so much more moist and gooey than average gluten-free/vegan recipes. Definitely a keeper. My only suggestion is to list the ingredients in order of when you add them, for example group all the wet together, group the dry and list the choc chips at the end. Makes it even easier! Thanks for your post!!
Tisa says
Hi, Jodi!
Thank you for sharing your version of the recipe. I'm glad it has been inspiring for you! And I totally agree about the moisture and goodness, I love adding pumpkin puree to stuff.
Anyhow, you are also very right about listing ingredients in order of adding; Sometimes I do that but other times it slips my mind completely (facepalm).
All the best!
Reagan says
Luv this recipe. I added 1 teaspoon of cinnamon and this is the best brownie I have tasted, crunchie outside, gooey & chewy inside & not too rich like an 'all ' choc brownie. I also used 3/4 cup of brown sugar as that is all I had. Will make again.
Tisa says
Great, Reagan, we are happy to "hear" that! Thank you for your feedback!
Kathy says
Hi: Sounds delicious, especially now that it is fall. Can you please specify which brown sugar sweetener? I assume it’s not real brown sugar... Thanks!
Tisa says
Hi, Kathy!
We always take a keto-friendly sweetener, but I try to avoid suggesting specific brands. Yet, I will do this for you here: I have good experience with either SoNurished Gold Monk Fruit erythritol blend, Swerve Brown or Sukrin Gold.