# What You Need:
→ Wet Ingredients
01 - 1 1/4 cups pumpkin puree
02 - 2/3 cup almond butter (or a seed butter alternative 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 option)
06 - 3 tablespoons chocolate protein powder (or additional cocoa powder as substitute)
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon pumpkin pie spice or ground cinnamon
# How To Make:
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 easily stirrable, using microwave or stovetop.
03 - In a large bowl, mix pumpkin puree, warmed butter, and vanilla extract until smooth and uniform.
04 - Add cocoa powder, sugar, protein powder, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until batter is smooth and consistent.
05 - Spread the batter evenly into the prepared baking pan.
06 - Bake on center rack for 20 to 25 minutes. For a fudgier texture, aim for closer to 20 minutes. Brownies will seem underbaked when removed.
07 - Allow brownies to cool completely in the pan. Cover loosely and refrigerate overnight to firm up and develop flavor.
08 - Cut cooled brownies into 9 to 12 squares. Optionally frost or enjoy plain.
09 - Refrigerate leftovers for up to 3 days or freeze for up to 1 month. Brownies can be consumed directly from the freezer.
