Fudgy Pumpkin Brownies with Simple Ingredients
These Pumpkin Brownies are rich, fudgy, and wholesome—made with pumpkin puree, almond butter, and cocoa. Beginner-friendly and quick to prepare, they deliver cozy fall flavors with minimal effort. Perfect for a snack, holiday treat, or anytime dessert.
Ingredients
- ¾ cup 180 g pumpkin puree
- ⅓ cup 80 g almond butter (or preferred nut butter)
- 4 tbsp 60 g maple syrup (or honey)
- ¼ cup 30 g cocoa powder
- 1 tsp vanilla extract optional
- ⅙ tsp salt optional
- ¼ cup chocolate chips optional mix-in
Instructions
- Preheat oven to 350°F (180°C). Line a 7×7 in (15×15 cm) brownie pan with parchment paper.
- In a mixing bowl, combine pumpkin puree, almond butter, and maple syrup. Stir until smooth.
- Add cocoa powder and mix until the batter is glossy and lump-free. Stir in vanilla, salt, or chocolate chips if using.
- Transfer batter to the prepared pan. Spread evenly with a spatula.
- Bake for 25–30 minutes, until the center is set and no longer raw.
- Cool completely at room temperature before slicing into squares.
Notes
For fudgier Pumpkin Brownies, avoid overbaking—edges should be firm while the center stays soft. Variation: swap almond butter with peanut butter for a richer, nuttier twist.
Nutrition (per serving, approx.)
Calories: 145
Carbohydrates: 16g
Protein: 3g
Fat: 8g
Fiber: 3g
Sugar: 9g