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Double Chocolate Pumpkin Brownies

  • 50 g Dark Chocolate Squares
  • 2 Tbsp Coconut Oil
  • 1/2 cup Peanut Butter
  • 1/2 cup Pumpkin Puree
  • 1/2 cup Maple Syrup
  • 2 Tbsp Flaxseed Meal
  • 6 Tbsp Water
  • 1 tsp Vanilla Extract
  • 1 cup GF All Purpose Baking Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 1 cup Vegan Chocolate Chips


Preheat oven to 350°F and spray a 9 x 9-inch dish with coconut spray (or other spray).

Melt down chocolate, peanut butter, coconut oil over a water bath. (Use a glass dish and place over a pot of hot water.)

In separate bowl, mix flax seed meal and warm together and whisk until “eggy” consistency.  Add the maple syrup, pumpkin puree and vanilla extract to the flax seed mixture.

In another separate bowl, mix the flour, baking powder and the cinnamon. Sit mixture into wet ingredients and fold until well mixed.  Add chocolate chips.  Spread mixture into the baking dish and bake for 30 minutes.  Makes 18 servings.

Double Chocolate Pumpkin Brownies



Products Used in this Recipe

Heart Health Month
Flaxseed Meal

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GF All Purpose Baking Flour

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Gluten Free
Baking Powder

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Ratings & Comments (2)

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2 Reviews

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Shalmeno January 21, 2013
I've had (and loved) various pumpkin/chocolate desserts, so I really wanted to like these. Unfortunately, these brownies don't taste like anything: they're not pumpkin, or chocolate, or peanut butter. They're just...not good. :-(
Sandy July 13, 2014
Just made these! I substituted apple sauce for the pumpkin and organic molasses for the maple syrup. I am new to gluten free, but I would call these a success! I will be saving this recipe to try again, maybe without the cinnamon next time.

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