One Bowl Pumpkin Spice & Peanut Butter Brownies (Gluten Free, Vegan)

Prep: 10 minutesCook: 23 minutesTotal: 33 minutes
Yield: 9 browniesCategories: Baking, Desserts
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These delicious pumpkin and peanut butter chocolate brownies combine two of my favourite Autumnal flavours creating the perfect seasonal treat.

I originally started working on this recipe over a year ago but had a break once pumpkin went out of season, since Autumn has arrived once more I have been able to perfect this recipe. These flourless brownies have a lovely deep flavour and a deliciously fudgy texture making them a really decadent and indulgent bake.

You can add any extra chocolate or peanut butter to the top if desired. I like to add a couple of my peanut butter cups and recently created a spiced version with stem ginger specifically to go on top of these brownies.

I have used an 8″ x 8″ brownie tray to make these brownies before and it created a thinner bake, however, I have also used individual brownie trays to create six thicker and longer brownies. Bothed worked well without the timing needing to be adjusted so use whichever your prefer.

I bake my brownies for 23 minutes but you may need to bake them for up to 25 depending on how hot your oven gets. These pumpkin spice and peanut butter brownies will last for three to four days in an airtight container and freeze well.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 1 + 1/4 cups pumpkin puree
  • 100g 1/4 cup + 2 tbsp peanut butter
  • 100ml 1/4 cup + 1 tbsp maple syrup
  • 50g 1/4 cup + 3 tbsp cacao powder
  • 50g 1/4 cup dairy free chocolate chips or chunks
  • 2 tbsp flax seed
  • 6 tbsp water
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • pinch sea salt


  1. Mix the flax seed and water together in a cup and set aside for a minimum of ten minutes or until a gel like consistency is formed
  2. Add the peanut butter, pumpkin puree and maple syrup in a large mixing bowl and stir until the ingredients come together
  3. Add the flax seed mixture and stir well
  4. Sieve the cacao powder into the bowl and add the cinnamon, nutmeg, cloves, baking powder and salt
  5. Stir all ingredients well until a smooth batter forms
  6. Stir in the chocolate chips, or chunks if preferred, so they are evenly distributed throughout the batter
  7. Pour the batter into a lined brownie tray and bake at 180 degrees Celsius in a preheated oven for 23 to 25 minutes
  8. Remove from the oven and top with any additional chocolate chunks. Allow to cool fully before removing from the tray and slicing


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