While some of you were doing circles around the mall or logging miles on the highway, I was in my kitchen perfecting my new favorite fudgey, moist, chocolate pumpkin brownies. I loved how these turned out so much that I put them in pretty boxes and gave them out as holiday gifts to my family, friends, & neighbors. They are easy to whip up and can easily be adapted to accommodate gluten or dairy- free diets…feel free to ask me for substitutions!


  • 1c unsweetened cocoa powder
  • 2c whole wheat pastry flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2c coconut sugar
  • 1, 15 oz canned pumpkin
  • 1/4c coconut oil
  • 1c milk (or almond or  hemp milk- I used unsweetened vanilla hemp)
  • 2 tsp pure vanilla extract
  • 1c chocolate chips (dark preferable)


  1. Preheat oven to 350 degrees.
  2. Grease 9×13 pan with cooking spray (I used coconut oil spray).
  3. Combine dry ingredients in a medium bowl.
  4. Combine wet ingredients in a medium bowl and add to dry ingredients bowl.
  5. Spread in pan with knife. Batter will be thick.
  6. Cook for about 35-40 minutes or until toothpick comes out clean.
  7. Let cool in pan at least 10 minutes before cutting.
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