Pumpkin Brownies Recipe
Introduction
These pumpkin brownies are a delicious twist on a classic treat, combining rich cocoa with the natural sweetness and moisture of pumpkin. They’re perfect for a cozy snack or a festive dessert during the fall season.
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)
Instructions
- Step 1: Preheat the oven to 350°F (180°C) and line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper.
- Step 2: In a bowl, combine the pumpkin puree, almond butter, maple syrup, cocoa powder, vanilla extract, and salt. If using, fold in chocolate chips or other mix-ins. Whisk or stir with a fork until the batter is smooth and evenly combined.
- Step 3: Transfer the batter into the prepared pan and spread it evenly using a spatula.
- Step 4: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out mostly clean and the brownies are no longer raw inside.
- Step 5: Remove from the oven and allow the brownies to cool completely at room temperature before slicing and serving.
Tips & Variations
- Use creamy nut butters like almond or cashew for smoother batter and texture.
- For extra richness, fold in a handful of chocolate chips or chopped nuts before baking.
- If you prefer a sweeter treat, increase maple syrup by 1–2 tablespoons to taste.
- These brownies can also be made gluten-free by ensuring all ingredients are certified gluten-free.
Storage
Store pumpkin brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm them gently in the microwave for 10-15 seconds or enjoy them chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and saves time. Just be sure to use pure pumpkin, not pumpkin pie filling, which contains added spices and sugars.
Are these brownies vegan?
They can be made vegan by using maple syrup instead of honey and ensuring your nut butter doesn’t contain any animal products.
PrintPumpkin Brownies Recipe
These Pumpkin Brownies are a moist and fudgy treat combining the rich flavors of pumpkin puree and cocoa powder with the natural sweetness of maple syrup and almond butter. Perfectly baked to a soft texture, these brownies are a wholesome alternative to traditional recipes, offering a delicious way to enjoy pumpkin in a dessert.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 9 servings (about 9 brownies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
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 (optional, amount as desired)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 7×7 inch (15 cm x 15 cm) brownie pan with parchment paper to prevent sticking and for easy removal of the brownies after baking.
- Mix Ingredients: In a medium-sized bowl, combine the pumpkin puree, almond butter, maple syrup, cocoa powder, vanilla extract, and salt. If you want to include any mix-ins like chocolate chips, add them now. Whisk the mixture thoroughly until it forms a smooth, uniform batter with no lumps.
- Transfer Batter to Pan: Pour the batter into the prepared brownie pan. Use a spatula to spread it out evenly ensuring an even bake.
- Bake the Brownies: Place the pan in the preheated oven and bake for 25 to 30 minutes. To check doneness, insert a toothpick into the center; it should come out mostly clean with only a few moist crumbs. This indicates the brownies are baked through but still moist inside.
- Cool and Serve: Remove the pan from the oven and let the brownies cool completely at room temperature. This cooling step helps the brownies set perfectly for easier slicing and serving.
Notes
- You can substitute almond butter with any other creamy nut butter such as cashew or peanut butter.
- Maple syrup can be replaced by honey or agave nectar depending on your preference.
- Adding chocolate chips gives an extra burst of chocolate in each bite but is optional.
- Ensure you fully cool the brownies before slicing to prevent crumbling.
- These brownies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
Keywords: pumpkin brownies, gluten free brownies, healthy brownies, pumpkin dessert, almond butter brownies
