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Ultimate Pumpkin Fudgy Brownies

Move over PSL, these brownies are where it's at. Fudgy, chocolatey, and pumpkin spice-y. 

Course Dessert
Keyword Brownie, Chocolate, Pumpkin
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 9

Ingredients

  • 1 Package/Can Pumpkin
  • 1/4 Cup Coconut Sugar
  • 1 Egg Vegans can omit, just adds extra "fudge factor"
  • 1 Teaspoon Vanill
  • 1/2 Cup Cacao powder Unsweetened
  • 1/4 Cup Cashew butter Or nut/seed butter of choice - tahini would be amazing!
  • 1 Teaspoon Pumpkin Pie Spice I love Primal Palate
  • 1/4 Cup Coconut Flour
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt

OPTIONAL

  • 1 Cup Chocolate chips
  • 1 Cup Chopped Walnuts
  • 1/4 Cup Shredded Coconut Flakes

Instructions

  1. Preheat oven to 350 F. 

  2. Mix exx, pumpkin, and sugar until well combined. Add dry ingredeints, and combine thoroughly. (Depending on the brand of Coconut flour you use, you may need to add a few tablespoons of milk/water)

  3. Transfer mixture to an 8x8 baking dish (Either sprayed or lined with parchment)

  4. Bake for ~50-60 minutes, or until top has set. 

    Note: These babies are moist! It's just the pumpkin :)

  5. Cut into 9 squares, and enjoy!

Recipe Notes

Note: Store in the refrigerator (they honestly just get even better) for 3-5 days, or the freezer for up to 5 months. Then when you’re ready, just pop one out for a few hours to thaw, or in the microwave for a few seconds.