![To make these tasty pumpkin brownies, you will need: - 1 cup canned pumpkin puree - 1/2 cup almond butter - 1/2 cup coconut sugar (or brown sugar) - 1/3 cup maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 cup whole wheat flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger) - 1/2 teaspoon salt - 1/2 cup chocolate chips (optional) If you don’t have some ingredients, don’t worry! Here are some easy swaps: - Almond butter: You can use peanut butter or sun butter. - Coconut sugar: Brown sugar works well as a substitute. - Maple syrup: Honey or agave syrup can also be used. - Whole wheat flour: All-purpose flour is a good choice if you prefer. - Pumpkin spice: A mix of cinnamon, nutmeg, and ginger gives great flavor. - Chocolate chips: You can skip them or use nuts instead. Each brownie is a treat that balances taste and health. Here’s what you get per serving: - Calories: About 150 - Protein: 3g - Fat: 6g - Carbohydrates: 24g - Fiber: 2g - Sugar: 8g These brownies pack a punch of flavor with less guilt! You can find the full recipe in the article. Enjoy baking! First, preheat your oven to 350°F (175°C). This helps the brownies bake evenly. Next, grab a 9x9-inch baking pan. You can grease it or line it with parchment paper. Lining it makes for easy removal later. In a large mixing bowl, add the following: - 1 cup canned pumpkin puree - 1/2 cup almond butter - 1/2 cup coconut sugar (or brown sugar) - 1/3 cup maple syrup - 2 large eggs - 1 teaspoon vanilla extract Mix these ingredients well until they are smooth. You want a nice, creamy blend. This mixture gives your brownies a rich flavor. Now, take another bowl and whisk together these dry ingredients: - 1 cup whole wheat flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger) - 1/2 teaspoon salt Slowly add the dry mix to the wet mixture. Stir gently until just combined. Don’t overmix, or your brownies might turn out too tough. If you like, fold in 1/2 cup chocolate chips now. They will add a nice touch of sweetness. Pour the brownie batter into your prepared pan. Spread it evenly with a spatula. Place it in the oven and bake for 25-30 minutes. To check if they are done, insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Once baked, let them cool in the pan for 10 minutes. After that, move them to a wire rack to cool completely. You can cut them into squares and enjoy your pumpkin brownies! For the complete recipe, check [Full Recipe]. To get that perfect texture in your pumpkin brownies, moisture is key. Use canned pumpkin puree for the best results. It adds moisture and flavor. Mix the wet ingredients well before adding the dry ones. This way, you avoid lumps. Do not overmix your batter. Just stir until everything is combined. Overmixing can lead to tough brownies. You want them soft and fudge-like. Spices bring warmth to your pumpkin brownies. Pumpkin spice is a great start, but you can add more. Try a dash of cinnamon or nutmeg for extra depth. Ginger also works well. You can even mix in a bit of vanilla extract. Each spice adds its own unique taste. Experiment with different combinations to find your favorite. Don't be afraid to play with flavors! Baking can be tricky. One common mistake is not measuring your ingredients correctly. Use measuring cups for accuracy. Too much flour can dry out your brownies. Another mistake is opening the oven door too early. This lets out heat and can ruin your bake. Always check for doneness with a toothpick. A few moist crumbs should stick to it, not wet batter. Follow these tips for a perfect batch. For the complete recipe, check out the Full Recipe section. {{image_2}} You can change the sweeteners in these brownies. Coconut sugar gives a rich taste. It has a lower glycemic index. Maple syrup adds a nice flavor and keeps the brownies moist. If you want a sugar-free option, use stevia or erythritol. These sweeteners can change the texture slightly, but they work well. You can make these brownies even better by adding extras. Chopped nuts like walnuts or pecans add crunch. Chocolate chips give a sweet surprise in every bite. I love using dark chocolate chips for more depth. Dried fruit, such as cranberries or raisins, adds a chewy texture. Feel free to mix and match based on your taste! If you need a gluten-free option, swap the whole wheat flour for almond or coconut flour. Both work great and keep the brownies rich. For a vegan version, use flax eggs instead of regular eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. These changes keep the brownies tasty and satisfying. For the full recipe, check out the delicious pumpkin spice brownies! You can freeze pumpkin brownies to enjoy later. First, let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. Place them in a freezer-safe bag or container. Make sure to label the bag with the date. They can stay fresh for up to three months in the freezer. To keep your pumpkin brownies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Keep the container in a cool, dry place. They will last up to five days at room temperature. If you want them to last longer, put them in the fridge. In the fridge, they can stay fresh for up to a week. When you want to enjoy your brownies again, reheating is simple. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 minutes. You can also use a microwave. Heat a brownie for 10-15 seconds. Be careful not to overheat, or they may dry out. Enjoy your delicious pumpkin brownies! For the full recipe, check out the details above. To check if your brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they’re ready. If it has wet batter on it, bake for a few more minutes. A good bake time is about 25 to 30 minutes at 350°F (175°C). Yes, you can make these brownies ahead of time. They store well for about 3 to 4 days in an airtight container. This makes them perfect for parties or family gatherings. You can also freeze them for up to three months. Just wrap them tightly in plastic wrap before freezing. For clean edges, use a sharp knife. First, let the brownies cool completely. Then, dip the knife in hot water and dry it off. This helps the knife glide through the brownies without sticking. Cut slowly and gently for nice, clean squares. Yes, you can substitute pumpkin puree. Applesauce works well for a lighter texture. Mashed bananas can also be a good choice, adding sweetness. If you want a different flavor, try using sweet potato puree. Each option gives a unique taste to your brownies. For the full recipe, check the complete instructions and enjoy these delightful treats. You now know all about making pumpkin brownies. We discussed the key ingredients and how to swap them if needed. I shared step-by-step guides for mixing and baking. I also covered tips for the best texture and avoiding common blunders. Don't forget the variations you can try, like adding nuts or making them vegan. Lastly, I gave you smart storage ideas. Enjoy these brownies with friends and family. They are sure to impress!](https://therecipehatch.com/wp-content/uploads/2025/08/bca91914-88c5-4c52-a22e-6048dc6a313c-300x300.webp)
Pumpkin Brownies
Indulge in the fall flavors with these delicious pumpkin spice brownies! Made with nutritious ingredients like pumpkin puree and almond butter, these treats are not only tasty but also guilt-free. Perfect for cozy evenings, they come together easily in just 45 minutes. Click through to discover the full recipe and impress your friends and family with this delightful dessert that blends creamy pumpkin goodness with rich chocolate!