GOOEY PUMPKIN BROWNIES {vegan, gluten free}

These brownies are to die for! So gooey, decadent and delicious. The key to that gooey texture? PUMPKIN. Yep! Pumpkin puree is the base to these brownies – and the result is just glorious! They’re totally vegan and gluten free – and so tasty heated up with a generous serving of vegan ice-cream/yoghurt. The perfect wintery dessert! Make sure to tag me @ginabnutrition or hashtag #ginabnutrition on Instagram so that I can see your creations!

Pumpkin brownies


(makes 9 brownies)

  • 1 cup pumpkin puree (I use tinned)
  • 2 heaped tbsp smooth nut butter of choice
  • 2 tsp vanilla extract
  • Pinch sea salt
  • 5 tbsp maple syrup/liquid sweetener of choice
  • 1/3 cup melted coconut oil
  • 1/4 cup oat flour – simply grind rolled oats in your blender until a fine flour forms (use GF if needed)
  • 1 heaped tablespoon ground flaxseed
  • 1/2 cup cocoa/cacao powder
  • Generous handful vegan chocolate chips


  1. Preheat the oven to 180C and line a 8×8″ square tin with baking paper.
  2. In a medium sized mixing bowl; add the pumpkin puree, nut butter, vanilla extract, maple syrup, melted coconut oil and flaxseed. Whisk these together until fully combined and leave for 1 minute.
  3. Add the cocoa powder, oat flour and sea salt and mix again until a thick brownie batter forms.
  4. Fold in the chocolate chips/chocolate chunks.
  5. Spoon the batter into the lined tin and spread out with a spatula. Sprinkle a few more chocolate chips on top (optional) and place in the oven to bake for 15-20 minutes.
  6. Take out and leave to cool for 20 minutes (important!) before slicing into squares. Enjoy!

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