I'm always looking for snacks I don't have to feel guilty about.
I mainly love cakes, cookies, and chocolate.
Oh and ice cream, we can't forget ice cream
I got inspiration for this from a paleo brownie recipe using pumpkin, plus I currently have 3 cans of pumpkin in the pantry in celebration of the beginning of fall this week.
What better way to get the comfort of eating cake without the flour, seriously my discover that pumpkin could sub for stuff in cake mix last year was revolutioary.
Remember the Pumpkin Better Than Cake from last year?
Well, these brownies are just as yummy without all that unhealthy stuff.
I did have to add a few chocolate chips to this for good measure, I can't call something a brownie without chocolate in some form. Granted it wasn't as much chocolate as Jeremy would prefer in a brownie, but it gave me my pumpkin fix with a great peanut butter taste.
Oh, I realize either I'm just self concious of my coffee, or you're already wondering why it's so white. I like my creamer, which happens to be Pumpkin Spice at the moment.
Which was perfect with the brownies, by the way.
Peanut Butter Pumpkin Brownies
serves 16
adapted from The Delighted Momma
Ingredients:
1 cup canned pumpkin (not pie mix)
1 cup natural creamy peanut butter
1 large egg
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1/2 cup raw honey (or you could use Spelnda to cut the calories)
1/4 cup chocolate chips
Directions:
Preheat overn to 350. Spray a 8x8 baking pan with cooking spray (I used glass). Mix all of the ingredients except the chocolate chips in a bowl and spead evenly into the baking dish. Sprinkle on the chocolate chips. Bake for 25-30 minutes. Check with a toothpick, when it comes out clean they're done!
What's your favorite fall dessert?
