Fudgy Pumpkin Brownies


Thanks for sticking with me guys. Maybe I am more critical of myself and my work than you are, but I feel like what I’ve contributed to the food blogging world lately hasn’t been my best work. Perhaps it’s fine and I’m just cranky and tired, or it could be that I always feel rushed when writing and photographing, and that things just don’t feel quite the same…Either way, thanks for sticking with me.

I wish that I could promise that soon this space would be full of more well-executed photos and creative recipes, but I just can’t.  Lately it seems that the more I plan and try to fit into my day, the less I’m actually able to accomplish. So, when I have an hour during Hugo’s nap to bake something it is more likely than not easy- I mean really easy. Like one bowl- in and out in under an hour.


Luckily, these brownies are just that: simple, seasonal, and delicious. They are made with a full cup of pumpkin puree, but you’d never know it. This is perfect for me, because I love what the pumpkin does to the texture here, but I don’t necessarily love pumpkin and chocolate together. (Yes I’m in that camp.) So no pumpkin spice or anything like that, but sneaky squash in brownies which I love. (butternut squash would also be great here!)

So thank you for your patience…in the meantime make these super easy and delicious brownies that also happen to be vegan!! (But you would never ever know!)

Fudgy Pumpkin Brownies

Fudgy Pumpkin Brownies


  • 1/4 cup coconut oil, another vegetable oil will work as well
  • 3/4 cup white sugar
  • 1 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder, I used dark
  • 3/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup pumpkin pureé


  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons melted coconut oil*
  • 1 cup confectioners' sugar
  • 1-2 tablespoons milk, coconut, almond, or regular all would work
  • 1/4 teaspoon vanilla extract


For the Brownies:

  1. Preheat oven to 350F. Lightly spray an 8x8 baking dish and line with parchment paper.
  2. In a large bowl, whisk together the coconut oil, sugar, and vanilla. Sprinkle the flour, cocoa powder, baking soda & salt on top and whisk, starting with the dry ingredients and the mixing everything together. (Mixture will be dry.)
  3. Stir in the pumpkin pureé until batter is smooth and just combined.
  4. Spread batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes back with just a few crumbs.
  5. Allow brownies to cool before frosting.

For frosting:

  1. In a medium-large bowl, stir together the coconut oil and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.
  2. Spread frosting over cooled brownies and enjoy!


* For the frosting, you could totally use butter as well. I chose coconut oil this time to make a fully vegan brownie, but it's delicious both ways... Recipe adapted from: All Recipes

Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. Are you kidding? I love everything you post! I never noticed a difference in quality AT ALL. Honestly though, you could probably just post pictures of your nugget Hugo and I’d still keep reading everyday.

  2. speaking as a woman who has had a 9 month old before (actually twice -now grown), honey I’m just amazed you get anything done!!! The time will come again when you can spend hours baking, but right now your best time investment is in that beautiful boy. And as long as its delish, who cares if its quick or slow or whatever?

  3. These look so rich, chewy and… yum! I have been following and making your recipes for three years and continue to love what you post. Keep doing what you’re doing – being an awesome mom AND Baker Chick – we love you, Audra!

  4. I think you are way too hard on yourself. Your blog is still beautiful and inspriting. The reality is that most of us don’t have hours to make/bake something. so the simpler recipes are far more likely to get made than some of the aspirational ones! I have pumpkin puree in the fridge…these are getting made tomorrow.

  5. Oh girl, don’t you say such things. The quality of recipes you share alone make your posts a cut above the rest. Take care of your family and yourself, and you will get back in the groove when your ready. We will still be here! I didn’t notice a difference, if that helps.

  6. Puhleeze, your stuff is always great! I feel like we food bloggers are always so critical on ourselves. It’s amazing that you can even post as much as you do with all you have going on! These brownies look fab-u-luss and I’m all for it

  7. I totally know exactly what you mean, I’ve felt the same way about my posts for the past few months, but I think we are harder on ourselves than anyone else and we just know we are rushing and trying to fit in the baking, photographing & posting in between naps, feedings, and saying “no don’t touch that!” haha! I haven’t noticed a change in quality of your posts at all and think you are doing a fabulous job! These brownies look phenomenal!! And I think everyone appreciates easy & quick recipes which is what I’ve been posting as of late too! You are doing a great job!

  8. Hey Audra! im looking for a great pumpkin pie!? BTW your easy one-bowl recipes are my favorite! i bake one per week! :)

  9. Girl, you are CRAZY. I am always so inspired when I stop by here!! And you know I love me some pumpkin. Any excuse to eat it, even when it’s hidden, sounds good to me.

  10. I wanted to share that since I was out of coconut oil I made these with canola oil and they came out perfect!

    Thanks for sharing :)

  11. Your doing great!! Your recipes are the perfect mixture of easy and yummy but also gourmet… Enjoy your babies

  12. I just made these and WOW are they good! I was worried my lack of eggs and baking chocolate would prevent me from making brownies but then I found these and I’m never going back. Thank you!!

  13. I just made these, and they are the absolute best brownies I’ve ever made. Moist, fudgy, chocolatey, and you would never know they were made with pumpkin. I couldn’t taste the pumpkin at all. And I doubled the recipe. This will be my go to brownie recipe from now on…thanks so much!!!!

  14. I’m about to make these but really worried they won’t hold together because of no eggs! Thinking of adding one just to be safe! Anyone have any info on this issue? Thanks.

    1. So, in case anyone is interested, I added an egg and got a very good chocolate cake! It’s not the texture of a brownie at all, but is a good cake. Will try again with no egg!

  15. This just made my day! I was looking for a pumpkin brownie recipe that works for my dairy-free son, chocolate loving daughter-in-law and pumpkin hating husband and this sounds perfect. Can’t wait to try it! Thanks!

      1. These are some of the best brownies that I have made! They are decadent without being overly sweet or heavy. I folllowed the directions except added a splash of coffee to the batter (as I always do for chocolatey things) and also a splash of milk to loosen up the batter. I let them sit in the cold after baking. I heard that makes it more fudgy. For the frosting I used butter, and half the sugar and milk. Was just perfect :)

  16. I’ve been making these for years, great every time! I always make them whenever I have some extra pumpkin to use up. Thanks for the recipe :)

  17. Yum these are great! thank you for the delicious, quick, easy and economical recipe. I grew too many pie pumpkins this year so I was glad to find a recipe for brownies! I used canola oil in the batter and butter in the frosting.

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