These easy chocolate pumpkin brownies are flourless and vegan. Make with pumpkin puree, and natural sweeteners these are a healthy and gluten free option for your favorite chocolate treat!
Homemade brownies will forever be a favorite treat in our house regardless of the time of year. But in the fall season, my family loves this pumpkin brownie recipe! I love these because they are dairy-free and gluten-free…hooray!
Whip them up in under 10 minutes using your food processor or blender to keep the batter smooth and a great consistency something that gluten free brownies can sometimes have problems with.
All of those ingredients head into your blender or food processor for a good whirl and result in a creamy, beautifully textured batter.
What can I sub for almond butter?
Peanut butter is the best substitute for almond butter. You’ll get the same texture and consistency but with that yummy peanut butter flavor!
Use an 8 inch pan for thicker pumpkin brownies or, like I did, a 9 inch for thinner. Completely up to you! Don’t skip the parchment paper, though!
Are they really brownies if there isn’t a good sprinkling of chocolate chips in them? I sure don’t think so. Use carob chips, if you prefer.
What if I don’t have pumpkin pie spice?
Oh hey..that’s easy to make! Pumpkin Pie Spice consists of only a few common spices that you probably have in your kitchen pantry. Also, feel free to use only cinnamon.
And….done! I mean, could these be any easier? Nope. Not a chance. Now there is now reason for you to feel as if your gluten-free or vegan diet is keeping you from enjoying your favorite treats!
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Chocolate Pumpkin Brownies
- food processor
- ¾ cup pumpkin puree
- 3/4 cup almond butter
- ½ cup maple syrup
- ¼ cup applesauce
- ¼ cup cocoa powder
- 3 tsp vanilla extract
- 3 Tbs brown sugar
- ¾ tsp baking soda
- ¼ cup chocolate chips
- ½ tsp salt
- ¾ Tbs pumpkin pie spice
- Preheat the oven to 350.
- Place all of the ingredients minus the chocolate chips, (the chocolate chips go on top before baking), into a food processor or blender. Blend until smooth.
- Place the batter into a 6×6 baking pan or an 8×8 (will be thinner) baking pan. Line with parchment paper or lightly oil the pan.
- Bake for 40 minutes and checking periodically with a toothpick at around the 35-minute point. A clean toothpick will mean it is done. If you want a “fudgier” brownie you can take it out sooner.
- Let cool on a rack or place in the refrigerator before cutting to keep shape. Enjoy!