These flourless Pumpkin Spice Brownies are the best gooey brownie recipe that never disappoints. Made with simple ingredients these brownies are perfect for the upcoming Fall season. Adding canned pumpkin and pumpkin pie spice blend to them gives them those Fall nostalgic flavors.
Preheat oven to 350 degrees. Use an 8×8 baking dish and line with parchment paper and grease well.
Mix together the nut butter or tahini, pumpkin puree, maple syrup, coconut sugar, vanilla, and eggs. Mix until well combined.
Mix in the cacao powder, salt, and baking powder until well combined.
Fold in the chocolate chips. Add batter to the baking dish.
In a separate bowl mix pumpkin swirl topping. Scoop 1 tablespoon at a time, put on top off batter in 5-6 different spots. Use a butter knife or tool to swirl the pumpkin topping into the batter.
Bake in oven for 20-22 minutes. They will still be gooey but will firm up as they cool off. If you overbake them they will not be gooey but more cake-like.
Allow the brownies to cool and set, then slice them into pieces.