Description
Delicious and cozy pumpkin snickerdoodle brownies perfect for autumn.
Ingredients
Scale
- 120 g pumpkin purée
- 135 g pure maple syrup or granulated sugar
- 60 g almond butter or unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 60 g oat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 55 g mini chocolate chips or chopped dark chocolate
- Optional: 1 tablespoon sugar mixed with 1/2 teaspoon cinnamon for topping
Instructions
- Preheat oven to 175°C. Line a 20 × 20 cm baking pan with parchment paper or lightly grease.
- In a large bowl, stir together pumpkin purée, maple syrup or sugar, almond butter, and vanilla extract until smooth and homogenous.
- In a separate bowl, whisk oat flour with baking soda, salt, cinnamon, ginger, and nutmeg until well blended.
- Gradually fold the dry mixture into the pumpkin mixture, mixing until a uniform batter forms.
- Gently fold in the chocolate chips or chopped dark chocolate until evenly distributed.
- Spread the batter evenly into the prepared baking pan.
- If desired, sprinkle the cinnamon-sugar mixture evenly over the surface.
- Bake for 25 to 28 minutes, or until a toothpick inserted in the centre emerges mostly clean.
- Allow brownies to cool completely in the pan before slicing with a sharp knife.
Notes
- Ensure the pumpkin purée is well-mixed to avoid lumps in the batter.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
- For a more decadent treat, serve with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg