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5 from 1 vote

Pumpkin Flourless Brownies

Prep Time5 minutes
Cook Time25 minutes
Course: Dessert
Servings: 16
Author: Amy Rains

Ingredients

  • 1 cup SunButter
  • 1 cup Pumpkin Puree
  • 2/3 cup cocoa powder or cacao
  • 3 tbsp coconut sugar
  • 2 tbsp real maple syrup
  • 2 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1/2 cup chocolate chips

Instructions

  • Preheat your oven to 350 degrees. Line an 8×8 pan with parchment paper and spray with non-stick spray. Set aside.
  • Using a blender, mix together SunButter, pumpkin, cocoa powder, coconut sugar, syrup, vanilla extract, and pumpkin pie spice. Continue to blend until smooth and well incorporated. You may need to stop blender a few times and use a rubber spatula to scrape down the sides. Batter will be thick.
  • Spoon out batter, and smooth evenly throughout the pan. Sprinkle with chocolate chips on top.
  • Bake for 25-30 minutes, or until toothpick comes out clean. Remove from oven and let cool completely. Cut into 16 squares.
  • Can be stored at room temperature for up to 1 week.

Notes

*For a Paleo and Vegan option, use a dairy-free chocolate chip brand such as Enjoy Life Foods.