# What You’ll Need:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter or allergy-friendly seed butter
03 - 1 teaspoon pure vanilla extract
→ Dry Ingredients
04 - 1/3 cup unsweetened cocoa powder
05 - 1/4 cup granulated sugar or keto-friendly substitute
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
# How to Make It:
01 - Preheat 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 until stirrable, either in microwave or on stovetop.
03 - In a large bowl, mix pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar, protein powder or cocoa, salt, and pumpkin pie spice or cinnamon to wet mixture. Stir thoroughly until uniform.
05 - Evenly spread the batter into the prepared baking pan.
06 - Bake in center rack for 20 to 25 minutes. For a fudgier texture, bake closer to 20 minutes; brownies will appear slightly underbaked when done.
07 - Allow brownies to cool fully in pan. Loosely cover with paper towel and refrigerate overnight to firm and enhance flavor.
08 - Cut into 9 to 12 squares. Serve plain or with frosting as preferred.
09 - Store leftovers refrigerated for 2 to 3 days or freeze up to one month. Serve directly from freezer if desired.
