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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Author Sara

Ingredients

  • Pumpkin Brownies
  • 2 ripe bananas peeled
  • 1/2 cup pumpkin puree not pie filling
  • 1 1/2 teaspoons baking soda
  • 1 cup cacao powder or unsweetened cocoa powder
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil softened
  • 1 Tablespoon vanilla extract
  • 1/2 cup unsweetened almond butter
  • 1/4 teaspoon salt
  • Pumpkin Frosting
  • 1/4 cup softened red palm shortening or grass fed butter
  • 1/4 cup unsweetened nut or coconut butter
  • 1/2 cup pumpkin puree not pie filling
  • 1 Tablespoon pure maple syrup
  • 1 teaspoon pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a food processor add the peeled bananas and pumpkin puree. Blend until smooth.
  3. Add in the baking soda and cocoa powder, blend together.
  4. Add in the rest of the brownie ingredients and blend once again until smooth and well combined.
  5. Pour the batter into a greased 8x8 baking dish and bake until set, 25-30 minutes.
  6. At this point the brownies will still look raw in the center but they will set once cooled. I like to keep them in the fridge which will make them nice and fudgy.
  7. Clean out the food processor to make the frosting.
  8. Add all of the ingredients for the frosting to the food processor and blend until smooth and combined.
  9. Spread the frosting evenly onto the cooled brownies.
  10. Allow to set in the fridge and then cut in to 16 squares.
  11. Store leftovers in the fridge for up to one week or in the freezer for up to 1 month.

Recipe Notes

Choose organic ingredients when possible.