# Components:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter)
03 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
04 - 1/3 cup unsweetened cocoa powder (regular or a mix of regular and Dutch process)
05 - 1/4 cup granulated sugar (or keto-friendly substitute for low carb)
06 - 3 tablespoons chocolate protein powder (or additional cocoa powder if preferred)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# Directions:
01 - Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Gently warm almond butter or chosen seed butter in the microwave or on the stovetop until easily stirrable.
03 - In a large mixing bowl, combine pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.
04 - Add cocoa powder, sugar, chocolate protein powder or additional cocoa powder, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and uniform.
05 - Spread the batter evenly into the prepared pan. Bake on the center rack for 20 to 25 minutes. For a fudgier texture, bake closer to 20 minutes. The brownies will appear slightly underbaked when removed.
06 - Allow the brownies to cool completely in the pan. Loosely cover with a paper towel and refrigerate overnight to firm up and enhance flavor and sweetness.
07 - Cut into 9 to 12 squares. Optionally frost or serve plain.
08 - Store leftovers in the refrigerator for 2 to 3 days or freeze for up to 1 month. Brownies may be enjoyed directly from the freezer.
