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dense fudgy pumpkin walnut brownies cut into squares with visible nuts, in a wide horizontal shot on a rustic wooden board with whole walnuts, natural light, shallow depth of field, landscape orientation

Gluten-Free Pumpkin Walnut Brownies

Thick and gluten-free pumpkin brownies with toasted walnuts.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 16 brownies
Ingredients Method Notes

Ingredients
  

  • 0.75 cup pumpkin puree
  • 0.5 cup maple syrup
  • 2 large eggs
  • 1.25 cups almond flour
  • 0.33 cup cocoa powder
  • 0.5 tsp baking soda
  • 0.5 cup walnuts chopped

Method
 

  1. Whisk the pumpkin, maple syrup, and eggs together.
  2. Stir in the almond flour, cocoa, and baking soda.
  3. Fold in most of the walnuts.
  4. Spread into a lined pan and top with the remaining walnuts.
  5. Bake at 350F for 30 to 32 minutes, then cool fully before cutting.

Notes

Toast the walnuts first for deeper flavor.