Created these 🎃PUMPKIN SPICED BROWNIES🎃 the other day and I am obsessed! Check out the details below and happy fall everyone!
Pumpkin Spice Brownies
Difficulty: Medium Cook Time: 30min Cool Time: 20min Total Time: 1hour
By: Crave with Ave
1 cup all purpose flour
¼ cup raw and unsweetened cocoa powder
1 cup pumpkin puree (canned)
¾ cup brown sugar
½ tsp baking powder
¼ cup coconut oil (melted)
2 tsp cinammon (powder)
¾ tsp nutmeg (powder)
8 cloves (crushed)
¼ tsp ginger (powder)
¼ tsp salt
vegan chocolate chips (as desired)
2 tsp maple syrup
½ cup powdered sugar
½ tsp pumpkin puree
1/8 cup oat milk
Cinnamon and nutmeg to taste
Preheat oven to 350F.
Start with the dry ingredients. Add the flour, cocoa powder, baking powder and spices into a medium bowl and whisk until incorporated.
In a large bowl add the brown sugar and the melted coconut oil, mix with a spatula.
Slowly add in the flour mixture. Once the flour has all been added, add in the pumpkin puree. Taste a small portion of the mixed batter and add more spices as needed. (I added a few more shakes of nutmeg). Stir in some chocolate chips as desired.
Line the bottom of a brownie sized pan with parchment paper and grease the sides with vegan butter.
Pour the batter into the tray and lightly shake the tray until the batter is even. Top with chocolate chips as desired.
Bake for 30min, remove from the oven and let cool for a minimum of 15min - 20min. This allows for the center to firm up as the pumpkin puree makes these brownies super moist and fudgy. Serve cooled and drizzle with spiced icing and enjoy! Store the rest in the fridge.
Print Recipe Here!