Double Chocolate Pumpkin Brownies

Indulge in the rich, fudgy delight of Double Chocolate Pumpkin Brownies. These brownies blend the earthy sweetness of pumpkin with the indulgence of chocolate, creating a unique and delectable treat. They’re perfect for chocolate lovers looking for a twist on the classic brownie, with an added hint of autumnal flavor.

Why You’ll Love This: These brownies are not only irresistibly delicious but also gluten-free, making them a great option for those with dietary restrictions. The addition of oat flour and maple syrup gives them a wholesome touch, while the creamy peanut butter adds a depth of flavor that complements the chocolate and pumpkin beautifully.

Perfect Occasion: These brownies are ideal for fall gatherings, Halloween parties, or simply as a comforting treat on a chilly evening. They’re also great for holiday baking and sharing with friends and family.



  • 3/4 cup creamy 100% peanut butter
  • 3/4 cup gluten-free oat milk
  • 1/2 cup + 2 tbsp pure maple syrup
  • 1/2 cup pure pumpkin purée
  • 1.5 tsp pure vanilla extract
  • 1/2 tsp pink salt
  • 1 cup fine oat flour, gluten-free
  • 1/2 cup cocoa powder
  • 1/3-1/2 cup chocolate chips + more for topping, dairy-free & refined sugar-free if desired


  1. Preheat oven to 350°F (175°C). Line an 8×8 baking dish with parchment paper.
  2. In a large bowl, whisk together peanut butter, oat milk, maple syrup, pumpkin purée, vanilla extract, and salt until well combined.
  3. Stir in oat flour and cocoa powder until just combined. Fold in the chocolate chips.
  4. Pour the batter into the prepared baking dish. Sprinkle extra chocolate chips on top.
  5. Bake for 34-38 minutes or until a toothpick inserted in the center comes out mostly clean.
  6. Allow the brownies to cool completely in the pan, then cut into squares.
  7. Store covered at room temperature for 2-3 days or refrigerate for 7-10 days.

Enjoy these luscious Double Chocolate Pumpkin Brownies – a perfect blend of chocolatey goodness and pumpkin spice!

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