Pumpkin Brownies

close up of a pumpkin spiced brownie topped with chocolate chips, more brownies in the background with a glass of milk.

Rich, chocolatey pumpkin brownies made with real pumpkin, almond flour, warm pumpkin spice, and maple syrup. A cozy gluten-free fall treat loaded with chocolate chips!

Prep Time 10

Cook Time 45

Total Time 55

Servings Brownies

Ingredients

1 ½ cups almond flour
2 tbsp pumpkin pie spice
1 tsp baking powder
½ tsp salt
1 cup pure pumpkin purée not pumpkin pie filling
⅓ cup pure maple syrup
⅓ cup coconut oil
2 large eggs room temperature
1 tsp vanilla extract
½ cup unsweetened cocoa powder
¼ cup almond milk
⅓ cup chocolate chips

Instructions

Preheat the oven to 350°F. Lightly grease both sides of a piece of parchment paper with coconut oil, then press it into an 8x8-inch baking pan. The oil underneath will help hold the parchment in place.
In a medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, and salt.
In a separate large bowl, combine the pumpkin purée, maple syrup, coconut oil, eggs, and vanilla. Beat with an electric hand mixer until smooth.
Add the dry ingredients to the wet ingredients a little at a time, mixing after each addition until well combined. The batter will be thick and slightly textured.
Beat in the cocoa powder. Add the almond milk 1 tablespoon at a time, mixing between additions to loosen and smooth out the batter slightly.
Transfer the batter to the prepared baking pan and use a rubber spatula to spread it into an even layer. Sprinkle the chocolate chips evenly over the top.
Bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean. If you hit a melted chocolate chip, test another spot before adding more baking time.

Let the brownies cool completely in the pan before slicing so they have time to set and hold their shape.

Notes

Use pure pumpkin purée: Don't substitute pumpkin pie filling, which already contains added sugar and spices.

Stick with almond flour: This recipe hasn't been tested with other flours, and they won't behave as a 1:1 substitute.

Expect a thick batter: Almond flour makes this batter thicker and more textured than traditional brownie batter. That's normal!

Watch the toothpick: Melted chocolate can look like underbaked batter, so test another spot if you hit a chocolate chip.

Cool completely before slicing: The brownies firm up as they cool, giving you cleaner slices that hold together better.

Store or freeze: Keep in an airtight container at room temperature for up to 5 days, or freeze well-wrapped brownies for up to 4 months.

Nutrition