Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” square baking pan with parchment paper.

Mix the pumpkin puree, almond butter, eggs, pure maple syrup, and vanilla extract in a mixing bowl until well-combined. Note: If the almond butter has been chilling in the refrigerator or seems hard, microwave it for 30-60 seconds, or until it is easy to stir.

In a separate bowl or measuring cup, mix together the cocoa powder, pumpkin pie spice, baking soda, and sea salt.

Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a thick, smooth brownie batter forms. Mix in the chocolate chips (if adding).

Spread the brownie batter in an even layer in the prepared baking dish. Bake on the center rack of the preheated oven for 18-25 minutes, or until the brownies reach your desired level of doneness. For fudgy brownies, bake 18-20 minutes, and for less gooey brownies, bake 21 to 25 minutes.

Remove the brownies from the oven and allow them to cool for at least 15 minutes before slicing and serving. Heads up: gooey brownies won’t slice as cleanly if they are still warm.