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Pumpkin Brownies

Fudgy Pumpkin Brownies That Everyone Will Love

These 4-Ingredient Flourless Pumpkin Brownies are rich, vegan, gluten-free, and perfect for fall celebrations.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Batter
  • 1 cup Pumpkin Puree Use 100% pumpkin puree without added sugar.
  • 1/2 cup Almond Butter Creamy almond butter without added sugars or oils.
  • 1/2 cup Maple Syrup Can substitute with honey, agave syrup, or date syrup.
  • 1/3 cup Cocoa Powder Always use unsweetened cocoa powder.
Optional Enhancements
  • 1 tsp Vanilla Extract Boosts flavor.
  • 1 pinch Salt Balances sweetness.
  • 1/2 cup Chocolate Chips Dark or dairy-free chips for a vegan option.

Equipment

  • Oven
  • Mixing bowl
  • Spatula
  • Whisk
  • 7x7 inch Brownie Pan

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a 7x7 inch brownie pan with parchment paper.
  2. In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder until smooth.
  3. Pour the batter into the prepared brownie pan and smooth out the surface.
  4. Bake in the preheated oven for 25 to 30 minutes until set.
  5. Remove from oven and cool in the pan for 30 minutes before slicing.
  6. Slice into squares and serve, optionally with coconut whipped cream.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 10mgPotassium: 200mgFiber: 3gSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 3mgIron: 5mg

Notes

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate to extend freshness. For longer storage, freeze for up to 3 months.

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