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
  • Difficulty: Easy
  • Print

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

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

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