Pumpkin Brownies are a delightful treat that brings the essence of fall into your kitchen. Experience the magic of fall with these 4-Ingredient Flourless Pumpkin Brownies. Rich, fudgy, and gluten-free, they satisfy your sweet cravings while keeping things healthy. With a simple combination of ingredients, these brownies are perfect for gatherings or a cozy night in.
Why You’ll Love This Pumpkin Brownies
These pumpkin chocolate brownies are not just delicious; they come with a host of benefits. First, they are vegan pumpkin brownies, making them suitable for many diets. Second, using pumpkin puree adds moisture and subtle sweetness without extra sugar. Third, they are gluten-free, catering to those with gluten intolerances. Additionally, they are easy to make with just four ingredients, ensuring anyone can whip them up in no time. Plus, these brownies are lower in calories, with approximately 90.5 calories each, making them a healthier dessert option. Finally, their rich chocolate flavor will impress anyone.
Ingredients for Pumpkin Brownies
Gather these items:
- 1 cup Pumpkin Puree (100% pumpkin puree without added sugars)
- 1/2 cup Almond Butter (can substitute with peanut butter or cashew butter)
- 1/4 cup Maple Syrup (alternatives: honey, agave syrup, or date syrup)
- 1/3 cup Cocoa Powder (unsweetened for best results)
- 1 teaspoon Vanilla Extract (optional)
- 1 pinch Salt (optional)
- 1/2 cup Chocolate Chips (optional)
How to Make Pumpkin Brownies Step-by-Step
- Step 1: Preheat your oven to 350°F (180°C) and line a 7×7 inch brownie pan with parchment paper.
- Step 2: In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Mix until smooth.
- Step 3: Stir in any optional ingredients like vanilla extract or chocolate chips if desired.
- Step 4: Pour the batter into the prepared pan and bake for 25 to 30 minutes until edges look firm.
- Step 5: Allow brownies to cool in the pan for about 10 minutes before lifting out and cooling completely on a wire rack.
Pro Tips for the Best Pumpkin Brownies
Keep these in mind:
- Refrigerate brownies for deeper flavors.
- Store in an airtight container for up to 2 days at room temperature or 4 days in the fridge.
- Allow brownies to cool completely before slicing to prevent crumbling.
- Experiment with different nut butters for varied flavors.
Best Ways to Serve Pumpkin Brownies
These brownies are fantastic on their own but can be enhanced with some delicious pairings. Consider serving them with a scoop of dairy-free ice cream for a rich dessert experience. You can also drizzle warm vegan caramel over the top for an extra touch of sweetness. For a crunchy texture, try adding a handful of pumpkin brownies with nuts on top.
How to Store and Reheat Pumpkin Brownies
To keep your brownies fresh, store them in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate them for up to 4 days. If you’re preparing these for meal prep, you can freeze them for up to 3 months. Just wrap them tightly in plastic wrap and place them in an airtight freezer bag. When ready to enjoy, reheat in the microwave for about 15-20 seconds.
Frequently Asked Questions About Pumpkin Brownies
What’s the secret to perfect Pumpkin Brownies?
The secret to perfect pumpkin spice brownies lies in ensuring the right balance of ingredients. Make sure to use 100% pumpkin puree and allow the brownies to cool completely before slicing to avoid crumbling.
Can I make Pumpkin Brownies ahead of time?
Absolutely! You can mix the batter up to 24 hours in advance and store it in the refrigerator. You can also bake the brownies in advance and keep them in the fridge for up to 4 days.
How do I avoid common mistakes with Pumpkin Brownies?
To avoid common mistakes, ensure your brownies cool completely before slicing. This helps them set properly and prevents them from falling apart. Also, be mindful of overbaking, which can dry them out.
Variations of Pumpkin Brownies You Can Try
Feel free to get creative with your chocolate pumpkin brownies recipe. You can add chopped walnuts for a nutty crunch, or swirl in some peanut butter before baking for a delightful twist. For a spicier version, incorporate cinnamon or nutmeg to enhance the fall flavors. If you’re looking for a healthier option, try using date syrup instead of maple syrup for natural sweetness.
For more delicious recipes, check out Easy Cinnamon Rolls or Berry Crumble with Fresh Berries. If you’re interested in vegan options, visit Desserts Category for more ideas.
Print4-Ingredient Flourless Pumpkin Brownies for Fall Indulgence
Experience the magic of fall with these 4-Ingredient Flourless Pumpkin Brownies. Rich, fudgy, and gluten-free, they satisfy your sweet cravings while keeping things healthy.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 9 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup Pumpkin Puree (100% pumpkin puree without added sugars)
- 1/2 cup Almond Butter (can substitute with peanut butter or cashew butter)
- 1/4 cup Maple Syrup (alternatives: honey, agave syrup, or date syrup)
- 1/3 cup Cocoa Powder (unsweetened for best results)
- 1 teaspoon Vanilla Extract (optional)
- 1 pinch Salt (optional)
- 1/2 cup Chocolate Chips (optional)
Instructions
- Preheat your oven to 350°F (180°C) and line a 7×7 inch brownie pan with parchment paper.
- In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Mix until smooth.
- Stir in any optional ingredients like vanilla extract or chocolate chips if desired.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes until edges look firm.
- Allow brownies to cool in the pan for about 10 minutes before lifting out and cooling completely on a wire rack.
Notes
- Refrigerate brownies for deeper flavors.
- Store in an airtight container for up to 2 days at room temperature or 4 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 90.5
- Sugar: 5 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
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