Pumpkin Brownies Recipe

Introduction

These pumpkin brownies are a delightful twist on a classic treat, combining the rich flavors of cocoa with the moist texture of pumpkin. They’re easy to make, naturally sweetened, and perfect for a cozy snack or dessert.

Ingredients

• ¾ cup (180 g) pumpkin puree
• ⅓ cup (80 g) almond butter (creamy, or preferred nut butter)
• 4 tbsp (60 g) maple syrup (or honey)
• ¼ cup (30 g) cocoa powder
• 1 tsp vanilla extract
• ⅙ tsp salt
• Chocolate chips (optional, amount as desired)

Instructions

1. Step 1: Preheat your oven to 350°F (180°C) and line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper.
2. Step 2: In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, cocoa powder, vanilla extract, and salt. If using, stir in chocolate chips now.
3. Step 3: Whisk the ingredients together until you achieve a smooth, even batter.
4. Step 4: Pour the batter into the prepared pan and spread it evenly with a spatula.
5. Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the brownies are set and no longer raw in the center.
6. Step 6: Remove from the oven and let cool completely at room temperature before slicing and serving.

Tips & Variations

• For a nuttier flavor, toast the almond butter lightly before mixing.
• Add a pinch of cinnamon or pumpkin pie spice for added warmth and depth.
• Swap maple syrup for honey or agave syrup based on preference or dietary needs.
• Mix in chopped nuts or dried fruit for extra texture.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option if fresh pumpkin is unavailable.

Are these brownies gluten-free?

Yes, this recipe is naturally gluten-free as it doesn’t include flour, making it a great option for those avoiding gluten.

Pumpkin Brownies Recipe

Print Recipe

★★★★★

4.6 from 103 reviews

These Pumpkin Brownies are a moist, fudgy dessert blending rich cocoa with nutrient-packed pumpkin puree and almond butter. Naturally sweetened with maple syrup and optionally studded with chocolate chips, they make a wholesome twist on classic brownies, perfect for fall or any time you crave a healthy treat.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 35-40 minutes
• Yield: 9 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Brownie Batter

• ¾ cup (180 g) pumpkin puree
• ⅓ cup (80 g) almond butter (creamy, or preferred nut butter)
• 4 tbsp (60 g) maple syrup (or honey)
• ¼ cup (30 g) cocoa powder
• 1 tsp vanilla extract
• ⅙ tsp salt
• Chocolate chips, to taste (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (180°C) and line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper to prevent sticking and ensure easy removal.
2. Combine Wet Ingredients: In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract until smooth and well blended.
3. Add Dry Ingredients and Mix-ins: Add cocoa powder and salt to the wet mixture, stirring thoroughly to create a smooth batter. If using chocolate chips or any mix-ins, fold them in now.
4. Prepare Pan: Transfer the brownie batter into the prepared pan, spreading it evenly with a spatula to ensure consistent baking.
5. Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick in the center; it should come out mostly clean but slightly moist.
6. Cool and Serve: Remove from the oven and allow the brownies to cool completely at room temperature before slicing into squares and serving.

Notes

• Use a ripe, pure pumpkin puree preferably without added sugars or spices for best results.
• Substitute maple syrup with honey or agave nectar if preferred.
• For a nuttier flavor, try different nut butters like cashew or peanut butter.
• Optional mix-ins such as walnuts or pecans can add texture and flavor.
• Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: pumpkin brownies, healthy brownies, gluten free dessert, vegan brownies, maple syrup sweetened, autumn dessert, pumpkin recipes, almond butter brownies