My secret for these chewy, rich and super-chocolatey bites was three-fold: pure pumpkin puree made for a luxuriously dense base only added to with a mixture of two cocoa powders and chocolate chips. Extra density and a touch of chew came from the merest touch of sweet rice flour, and the whole works had a lot less sugar thanks to the Truvia Baking Blend I had on hand (the same stuff I made my Triple Berry - Carrot Bran Muffins with). Small drops of dough transformed into snackable wonders perfect for the morning break and lunch rush with a cup of coffee, or frozen and crumbled into ice cream with dessert.
You know what else would pair nicely with these? Why not some Coconut Whipped Cream? If you haven't already, check out the giveaway and enter today!
Shared with 12 Weeks of Christmas Treats
Pumpkin Brownie Cookies
Makes 40 "two-bite" brownies
¼ cup unsweetened cocoa powder
¼ cup Ghirardelli Sweet Ground Chocolate and Cocoa Powder
¼ cup vegan margarine or butter, softened
⅓ cup Truvia Baking Blend
3 tbsp raw sugar
½ cup pure pumpkin puree
2 tbsp plain soy or coconut milk alternative
2 tsp vanilla extract
1 cup flour
¼ cup Kamut flour
2 tbsp sweet rice flour (or more AP flour)
1 tsp baking powder
¼ tsp salt
¼ cup miniature chocolate chips
- Preheat oven to 375ºF and line two cookie sheets with parchment or greased foil
- Beat together both cocoas, margarine, Truvia and sugar in a medium bowl.
- Add pumpkin and vanilla, beating well..
- By hand, mix in the flours, baking powder and salt.
- Fold in chocolate chips
- Shape batter into 40 balls.
- Bake 15 minutes, until set but still soft.
- Cool on the sheets.
Total Fat: 1.6 g
Cholesterol: 0.0 mg
Sodium: 14.2 mg
Total Carbs: 7.2 g
Dietary Fiber: 0.6 g
Protein: 0.8 g