There’s nothing that says fall baking season quite like pumpkin spice, and this year, we’ve taken it to the next level. Back by popular demand, our Pumpkin Pie Nut Butter, created in collaboration with Olivia Adriance, has officially relaunched! This flavor sold out in record time last year, and for good reason: it’s cozy, spiced, and quite literally fall in a jar.

Rich, fudgy, and perfectly spiced with our Pumpkin Pie nut butter, these Pumpkin Spice Brownies bring together two of our favorite things—brownies and pumpkin pie—for one irresistible dessert. Whether you’re baking for a gathering or just craving a cozy treat with your coffee, these brownies are the perfect way to enjoy the flavor of the season!

Ingredients

• 1 cup pumpkin purée
• 1/3 cup honey (or maple syrup) 
• 1/4 cup Pumpkin Pie nut butter
• 2 eggs
• 3 Tbsp coconut oil, melted
• 1 tsp vanilla
• 2 Tbsp coconut sugar
• 1/2 cup cacao powder
• 1/3 cup oat flour
• 1.5 tsp pumpkin pie spice
• 1 tsp baking powder
• 1/4 tsp salt
• Chocolate chips

Directions: 

1. Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 brownie tin with parchment paper or lightly coat with coconut oil and set aside. 
2. To a large bowl, whisk together the pumpkin purée, honey, nut butter, eggs, coconut oil, vanilla, and coconut sugar until smooth. 
3. Add the cacao powder, oat flour, pumpkin spice, baking powder, and salt to the bowl, mixing until just combined. 
4. Using a spatula, gently fold in the chocolate chips. 
5. Transfer the brownie batter to the prepared baking tin and spread into an even layer.
6. Bake in the oven for 22-25 minutes, or until golden. 
7. Remove from the oven and let cool for 20-30 minutes before serving. These are best kept stored at room temperature in an airtight container for 3-4 days.