When In Autumn, Eat Pumpkin Everything
  1. Preheat oven to 350 F. Use an 8x8 non-stick pan or a pan lined with parchment.
  2. In a medium bowl, combine the pumpkin puree, flax eggs, coconut oil, brown sugar, vanilla extract, and molasses. Stir to make sure everything is well-combined.
  3. In a large bowl, whisk together the pulsed oats, baking powder, cocoa, cinnamon, allspice, nutmeg, ginger, and salt.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Add chocolate chips.
  6. Pour into prepared pan and bake for 17-20 minutes. When done, remove pan from oven and let brownies sit in the pan for minimum 15 minutes. Then invert onto wire rack to finish cooling. Cut into squares once cool and refrigerate any leftovers not eaten after 24 hours. Equally delicious eaten cold, from the fridge.
Recipe by Scratch Mommy at https://scratchmommy.com/vegan-pumpkin-brownies/