Pumpkin brownies

Photography By: Chef Amy Symington

Looking for the perfect dairy-free dessert for Halloween? These pumpkin brownies are a fall favourite, and for an added bonus, they are egg-free and can be made gluten-free, too! Made with cocoa powder, maple syrup for sweetness and pumpkin puree, this decadent dessert will be sure to please chocolate and fall lovers alike!

Recipe by Chef Amy Symington.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 12


  • 1/3 cup coconut oil
  • 1/2 cup unsweetened dark chocolate
  • 1 cup spelt flour or gluten-free flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1 cup maple syrup
  • 2 flax eggs (2 tbsp ground flax + 4 tbsp water)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups pumpkin purée


  1. Preheat oven to 350F. With coconut oil and spelt flour grease and flour a 9 x 9 baking dish and set pan aside. In a double boiler add coconut oil and chocolate. Bring water in bottom half to a simmer and stir chocolate mixture constantly until smooth. Remove from heat and set aside.
  2. In separate bowl, whisk together flour, cocoa powder salt and baking powder.
  3. In mixing bowl, whisk together maple syrup, eggs and vanilla. Add melted chocolate and mix until combined. Add flour mixture and blend well. Fold in pumpkin. 1⁄4
  4. Pour batter into prepared pan and bake for 35-40 minutes, until a toothpick in the centre comes out clean. Remove allow to cool in pan before cutting.
Chef Amy Symington's pumpkin brownies on a harvest table.

Chef Amy Symington’s pumpkin brownies on a harvest table.

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