Pumpkin Brownies with Cocoa Powder
Kelly Jensen
These pumpkin brownies with cocoa powder are a great treat when you want something naturally sweet. They're vegan, dairy free, and one of our favorite desserts!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Baked Goods, Baking
Cuisine American
Servings 6 brownies
Calories 272 kcal
1 13-ounce can pumpkin puree 1 cup nut butter 1/2 cup coconut flour or any gluten free flour you prefer 1/4 cup cocoa powder 1 teaspoon vanilla extract 1/2 cup walnuts plus extra for garnish 1/4 cup maple syrup or other natural sweetener, see note below!
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Preheat oven to 375 degrees. Grease a 9x5 baking dish and set aside.
In a large mixing bowl mash the pumpkin with the nut butter, coconut flour, cacao powder, vanilla extract, and maple syrup.
Stir well until a thick dough forms (thin with a little water if needed), and add to the baking dish. Top brownies with extra walnuts.
Bake for 30 minutes, allow to cool, slice, and enjoy!
A Note on Natural Sweeteners
My favorite natural sweeteners are agave nectar, maple syrup, and honey. Any of these can be used for these delicious pumpkin brownies.
Calories: 272 kcal Carbohydrates: 17 g Protein: 12 g Fat: 31 g Saturated Fat: 4 g Polyunsaturated Fat: 10 g Monounsaturated Fat: 15 g Sodium: 25 mg Potassium: 411 mg Fiber: 10 g Sugar: 3 g Vitamin A: 28 IU Vitamin C: 1 mg Calcium: 159 mg Iron: 2 mg
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