# What You Need:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter 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 if preferred)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# Step-by-Step Directions:
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 nut/seed butter until easily stirrable, using microwave or stovetop.
03 - In a large bowl, mix pumpkin puree, warmed nut or seed butter, and vanilla extract until smooth.
04 - Add cocoa powder, sugar, chocolate protein powder (or additional cocoa), salt, and pumpkin pie spice or cinnamon. Stir until batter is completely smooth and uniform.
05 - Spread the batter evenly into the prepared baking pan.
06 - Place pan on center oven rack and bake for 20–25 minutes. For fudgier texture, aim for 20 minutes; brownies will seem underbaked when removed.
07 - Allow brownies to cool fully in the pan. Cover loosely and refrigerate overnight to firm up and enhance flavor.
08 - Cut into 9 to 12 squares. Optionally frost or enjoy as is.
09 - Keep leftovers refrigerated for 2–3 days or freeze up to 1 month. Brownies can be enjoyed frozen.
