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I’m not sure about any of you but when Fall comes around, I am most definitely in my kitchen making anything and everything PUMPKIN and it makes me so, so happy. Pumpkin pancakes, pumpkin oatmeal, pumpkin muffins, you know what I’m saying.
Since I am basically obsessed with the brownies (they are BY FAR my favorite sweet treat) - I figured “why not turn a classic childhood favorite into a classic childhood Fall favorite?!”
Enter these lovely, deliciously chewey Gluten-free Pumpkin Brownies.
I was attempting to turn my favorite flourless brownies into pumpkin flourless brownies but because of all the moisture I had it to add a little bit of gluten-free Cassava flour. Cassava flour has been my new recent addition to the pantry and I have really enjoyed baking with it so far. Coconut flour and I have not agreed so well in the past but cassava flour seems really easy to replace in many baking recipes.
Other than the pumpkin, I use almond butter and coconut oil to make these little guys perfectly moiste, the way any good brownie should be. Trust me, this comibnation is brownie perfection.
So buckle your seatbelt get ready for the most delicious and moiste pumpkin brownies you will ever taste.
Don’t worry, the pumpkin doesn’t give them a weird flavor or anything. Actually, come to think of it, you can’t really even taste it at all.
Made with just a few simple gluten-free, dairy- free ingredients, you will most definitely make your kids happy and YOU will be happy too knowing that you fed your children a deliciously healthy guilt-free treat!
Here’s how to make these guys!
Makes 24-25 brownies
Prep time: 5 minutes
Bake time: 25 minutes
1 cup almond butter (this brand is my favorite)
1 tbsp unrefined coconut oil
1 cup pumpkin puree
3/4 cup agave
1/4 cup organic cacao powder
1/2 cup cassava flour
3 tsp baking powder
1 pinch of sea salt
1/2 cup dark chocolate chips (plus 1/4 cup for sprinkling on top) we use this brand
Pre-heat oven to 350 degrees and line 2 8x8 square baking pans with parchment paper for easy brownie removal.
In a large mixing bowl, mix the almond butter, the eggs, the agave, the pumpkin puree and the coconut oil. Use an electric mixer or an electric hand blender to combine the ingredients well.
In a separate bowl, combine all the dry ingredients. The cassava flour, the baking powder, the sea salt and the cacao powder. Combine well.
Once the dry ingredients are combined well, fold them into the wet ingredients and combine all the ingredients well using an electric mixer or hand blender.
Fold in 1/2 cup chocolate chips and stir.
Pour the batter into both pre-lined baking pans and use a spatula to flaten and spread out the batter evenly. Sprinkle the remaining chocolate chips on top.
Bake in the oven for around 25 minutes or util they pass the toothpick test.
Let the brownies set for 10 minutes before enjoying!
Made with love,