Pumpkin Spice Brownies - peanut free, nut free, dairy free, egg free, soy free, vegan friendly

*This post was sponsored by Hockley Valley Spelt Flour, available at Loblaws, Fortino’s, Zehrs, and Real Canadian Superstore, and more (visit their website to see a list of grocers).

These brownies are soft, tender, and chewy. You might not think of adding pumpkin and fall spices to this classic baked good, but the flavors do go perfectly together and the texture is unbeatable. They’re made with Hockley Valley Light Spelt flour, a low gluten, flavor-rich flour that is grown and milled in Canada. These are the kind of brownies that you’ll just want to sink your teeth in to!

For this recipe I made fresh pumpkin puree, but if you are unable to do this then you are free to substitute fresh for canned pumpkin in equal amounts. Opt for unsweetened, plain pumpkin puree as opposed to pumpkin pie filling.

Ingredients for Pumpkin Spice Brownies - peanut free, nut free, dairy free, egg free, soy free, vegan friendly

• 1 1/4 cups pumpkin puree

• 1/3 cup dark brown sugar

• 1/2 tsp pure vanilla extract

• 1/3 cup avocado oil

• 1 cup Hockley Valley Spelt Flour

• 1/3 cup pure cocoa powder

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/8 tsp ground clove

• 1/4 tsp ground cardamom

• 1/4 tsp ground ginger

• 1/2 tsp ground cinnamon

• a pinch of sea salt

• 1/3 cup allergy friendly chocolate chips

How to make Pumpkin Spice Brownies - peanut free, nut free, dairy free, egg free, soy free, vegan friendly

1. Cut the pumpkin in half and scoop out the seeds. Cut the halves into thirds and place on a baking sheet. Pour 1/3 cup of water onto the baking sheet. Bake at 375F for 45 minutes, or until the pumpkin flesh appears softened and lightly browned. The water will steam the pumpkin while it bakes.

2. Once the pumpkin is cooled enough to handle, scoop out the flesh into a food processor.Blend until it is very smooth and creamy. This may take several minutes. Repeat until all of the pumpkin flesh is pureed. You will have excess to work with, which can be saved for another recipe.

3. Line an 8 inch square baking dish or cake pan with parchment paper and set aside.

4. Add 1 1/4 cups of the pumpkin puree, brown sugar, vanilla, and avocado oil to a large mixing bowl and whisk until smooth. Add the spelt flour, cocoa powder, baking soda, baking powder, clove, cardamom, ginger, cinnamon, and salt all at once and mix until evenly combined. Do not overmix. Fold in the chocolate chips.

5. Pour the batter into the lined baking dish and spread out evenly with a spoon or spatula. Bake at 375F for 20 minutes, or until a fork inserted in the center comes out clean. Cut into 9 squares.

Makes 9 brownies

Looking for more great pumpkin recipes? Check out my Allergy Friendly Pumpkin Pie!