Pumpkin Brownies
Craving a delicious fall-inspired treat? These Pumpkin Brownies are the perfect way to satisfy your sweet tooth while embracing the flavors of the season. Combining the rich, earthy taste of pumpkin with the decadence of chocolate, these brownies are soft, fudgy, and topped with a creamy vegan frosting.
Ingredients
Brownie
- 1 1/2 cups pumpkin puree
- 1/2 cup runny peanut butter or any nut butter
- 1/2 cup cocoa powder
- 2 tsp vanilla extract
- 1/2 cup maple syrup
- 1/3 cup dairy-free milk
- 1 cup gluten-free oat flour
- 1/3-1/2 cup dairy-free chocolate chips
Frosting
- 1/2 cup vegan cream cheese
- 1/4 cup pumpkin puree
- 2 tbsp maple syrup
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal later.
- In a large mixing bowl, combine the pumpkin puree, runny peanut butter, and vanilla extract. Stir until the ingredients are well combined, creating a smooth base for your brownies.
- In a separate bowl, sift the cocoa powder to remove any lumps. Add the sifted cocoa powder to the wet ingredients and mix until fully incorporated. Then, add the maple syrup and dairy-free milk, continuing to stir until the mixture is smooth and well blended.
- Add the gluten-free oat flour to the wet mixture. Stir until the batter is smooth and lump-free. Once well mixed, gently fold in the dairy-free chocolate chips, adjusting the amount to your preference (1/3 to 1/2 cup).
- Pour the brownie batter into the prepared baking pan, using a spatula to smooth the top. Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Once done, remove the brownies from the oven and allow them to cool in the pan for about 10 minutes. Use the parchment paper overhang to lift the brownies out of the pan and let them cool completely on a wire rack.