# What You'll Need:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed 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)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# Method:
01 - Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - Gently warm the almond butter or preferred nut/seed butter in the microwave or on the stovetop until easily stirrable.
03 - In a large mixing bowl, blend the pumpkin puree, warmed butter, and vanilla extract until smooth.
04 - Add the cocoa powder, sugar, protein powder (or extra cocoa), salt, and pumpkin pie spice or cinnamon to the wet mixture. Stir thoroughly until the batter is uniform and smooth.
05 - Spread the batter evenly into the prepared pan. Bake centrally in the oven for 20 to 25 minutes, closer to 20 minutes for a fudgier texture. The brownies will look slightly underbaked upon removal.
06 - Let the brownies cool completely in the pan. Cover loosely with a paper towel and refrigerate overnight to firm and enhance flavor.
07 - Slice into 9 to 12 squares. Optionally frost or serve plain. Store leftovers refrigerated for 2 to 3 days or frozen up to one month.
