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These Gluten Free Chocolate Chip Pumpkin Brownies are a favorite in our home! Super moist, full of chocolate, and super filling 🙌
Gluten Free Chocolate Chip Pumpkin Brownies
Ingredients
* ½ cup pumpkin puree
* ½ cup maple syrup
* ½ cup natural creamy almond butter (the only ingredients should be almonds and salt)
* 2 large eggs
* ½ tsp. vanilla extract
* ½ cup blanched almond flour
* 2 tsp. pumpkin pie spice
* ¼ tsp. baking powder
* ¼ tsp. kosher salt (if using unsalted nut butter, increase to ½ tsp. salt)
* ½ cup chocolate chips, plus more for sprinkling overtop
Instructions
* Preheat oven to 350ºF. Line an 8x8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray. 

* In a large bowl, combine pumpkin puree, maple syrup, almond butter, eggs, and vanilla; whisk until smooth. 

* In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk. 

* Combine dry ingredients into bowl with wet ingredients; stir until just combined. Use a rubber spatula to fold in chocolate chips. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips overtop, if desired. 

* Place pan in the oven and bake for 30 to 34 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan for 30 minutes. Use the overhangs of parchment paper to remove bars from pan and let cool completely before slicing into 12 squares.