Vegan Pumpkin Brownies

Only one more week till Thanksgiving!

Are you in need of a recipe to please your vegan aunt, cousin, or brother in law this Thanksgiving?

Then, you’re in luck! I have the perfect recipe for you that will please your vegan and non-vegan family members, alike!

No joke, these vegan pumpkin brownies with a cinnamon buttercream are I-N-C-R-E-D-I-B-L-E. I have already made them 3 times in the past month! I’m actually bringing big batch of these bad boys into work today for a pot luck.!

Vegan Pumpkin Brownies

Servings: 12
Time: 1 hour
Difficulty: Easy
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Ingredients

Pumpkin Brownies:

1 1/2 cups flour

1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp pumpkin pie spice

1/2 cup vegan butter, room temp

1/4 cup almond butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 tsp vanilla extract

1/3 cup pumpkin puree

1/4 cup unsweetened almond milk

Cinnamon Buttercream:

1/4 cup vegan butter, room temp

1 tsp vanilla extract

1/2 tsp cinnamon

2 Tbsp unsweetened almond milk

1-2 cup powdered sugar

Directions

Preheat oven to 350F.
Sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside
In a separate bowl cream together the butter and almond butter, about 1-2 minutes. Beat in the sugars, another 1-2 minutes.
Beat in the vanilla and pumpkin puree until blended.
Beat in half the flour mixture, then milk.
Beat in the remaining flour mixture.
Bake for 20-25 minutes, or until center no longer jiggles.
For the cinnamon butter cream, whisk together all the ingredients in a bowl. Let pumpkin brownies cool before icing.