Pumpkin + chocolate?! Yes, please!
These brownies are flavorful, fudgy and rich. Not to mention, they’re full of good-for-you ingredients. Or good-for-your kiddos.. Or good-for-your friends.. Whoever is lucky enough to be get their hands on these treats!
- Pumpkin – A favorite autumn ingredient and the star of this treat! Not only is it tasty, but also packed with nutrients. Vitamin A, fiber, Vitamin K, iron.. to name a few. Be sure to choose 100% pumpkin puree, not pumpkin pie mix (aka – sugar with a side of pumpkin).
- Dates – Our go-to sweetener, offering both sweetness and a nice dose of nutrients. These can be found at most grocery stores with the dried fruit; be sure to choose pitted. This recipe calls for Deglet Noor dates (often the most economical option), but if you use Medjool dates, you’ll only need 6-7.
- Flaxseed – Another favorite ingredient that’s great for plant-based baking. Flax is a fiber-filled, cholesterol-free alternative to eggs. We’re happy to see this is now found at most grocery stores, often in the baking isle. Choose whole flaxseeds (*affiliate link) and grind them on your own. Pre-ground flax goes rancid quickly!
- Cacao – Why cacao (*affiliate link) rather than cocoa? Cacao isn’t roasted, therefore retaining more nutrients. Also – it results in a rich-chocolatey-goodness end product! ??
Tips & Tricks
As these cool they will firm up into a perfect dense and fudgy treat. As difficult as it may be, let them cool for a bit (15-20 min), before enjoying.
We serve these as-is, with raving reviews. However, if you’re looking for extra flavor and texture, top your brownies with shaved or chopped nuts.
If you’d like to get that fancy pumpkin/chocolate swirl effect, it’s easy to do. Simply follow all of the steps but don’t add the cacao until the very end. After everything (except cacao) is mixed together, remove a big scoop of batter (~1/4 cup). Then add the cacao, mix and pour into baking dish. Finally, drop small dollops of your cacao-free batter randomly around the top. Use a knife or toothpick to swirl the non-cacao batter into the cacao batter.
Finally, these can also be made with sweet potatoes. Simply steam sweet potato (with the skin on) and carefully blend using an immersion blender. Use 1 cup of pureed sweet potato in place of the 1 cup of pumpkin puree.
We used this food processor (*affiliate link) to make this recipe.
Plant-Based Pumpkin Fudge Brownies
- Food Processor
- Preheat oven to 350 degrees F.
- Place almonds in a food processor (or coffee grinder) and pulse until no large chunks remain. Transfer to a medium mixing bowl.
- Add pumpkin puree, dates, water and vanilla to food processor. Puree until smooth, stopping to scrape down sides as needed.
- Add cacao, cinnamon, baking powder, baking soda and flax to ground almonds. Stir to combine. Add pumpkin mixture and stir until thoroughly combined. Let sit for 3 minutes. Consistency will be a thick dough.
- Pour into a non-stick or lightly greased 9x9 inch pan. Use a spatula or wet hands to spread evenly. Bake for 30 minutes.
- Let cool, cut into 9 squares and enjoy!
*We are a participant in affiliate advertising programs designed to provide a means for us to earn fees by linking to affiliated sites. We use the products and ingredients that we link to and recommend them because we believe they are the best choice for you.