Flourless Gluten-Free Rolled Oat Pumpkin Brownies are fudgy yet fluffy and loaded with pumpkin spice flavors for a guilt-free treat.
You can easily swap the pureed pumpkin for mashed sweet potato or any leftover cooked winter squash!
"I made these today and they’re delicious! Really great texture and flavor."
– rolled oats – cacao powder – baking powder – baking soda – pumpkin pie spice – sea salt – pumpkin puree – eggs – avocado oil – maple syrup – chocolate chips
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper. Add the oats to a high-powered blender and blend on high until a flour forms.
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Add the remaining ingredients to the blender except for the chocolate chips and blend until combined.
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Pour the brownie batter into the parchment-lined pan and spread it into an even layer. If you’d like, sprinkle more chocolate chips on top.
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Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the brownies are set up and feel firm when you gently poke them in the center.
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