Becoming vegan though, has changed my view of the versatile, orange gourd. You can add pumpkin to almost any dessert, from cookies to cheese cake, pumpkin purée has got you covered.
I do have to admit though, I need to have chocolate with my pumpkin, or a ever so slight a cringe will come back.
Ingredients:
1 cup non-dairy butter
1 cup organic pure cane sugar
1 cup organic pumpkin purée
2 cups organic spelt
1 T organic pumpkin pie spice
1 t organic baking soda
3/4 t sea salt
1 organic flax seed egg
2 t organic pure vanilla extract
2 cups vegan chocolate chips
Pre-heat oven to 350 degrees.
Line a 9"x9" baking pan with unbleached parchment paper, leaving an overhang on all sides.
With an electric mixer, beat butter and sugar until smooth. Add pumpkin purée, flax seed egg, and vanilla. Continue beating until well combined. The batter will look clumpy.
Beat in spelt flour, baking soda, pumpkin spice, and salt.
Fold in chocolate chips with a large wooden spoon.
Spread batter evenly in lined pan. Bake for 35-40 minutes, or until edges pull away from the sides of the pan.
When brownies have cooled, lift from the pan using the edges of the parchment and place on a large plate. You can remove the parchment if you like, or gently peel off the brownies and place back on the plate.
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