These amazing Pumpkin Brownies are super simple to make and so delicious!  I guarantee you that no one will even notice these moist and chocolatey brownies are vegan!

Ingredients – 1 ¼ C of flour – ½ C of cocoa powder – 2 tsp of baking powder – ½ tsp of salt – 1 ½ C of pumpkin puree – ⅓ C of agave or maple syrup sugar works too – ¼ C of vegetable or canola oil

Instructions – Slice the medjool dates halfway lengthwise the length of the whole date, but make sure to not cut it all the way through widthwise. – In a small bowl, mix together the pumpkin puree, pumpkin pie spice, vanilla extra (if using), and maple syrup (if using).

Instructions – Pour the batter into the prepared baking pan and bake for 25 minutes or until the cake is almost set but the center wobbles slightly.  – Remove from the oven and allow to cool in the pan. – When it is completely cooled, cut into squares and enjoy.

How to store Pumpkin Brownies? Leftovers: Brownies are best stored at room temperature. Be sure to wrap them up well or transfer them to an airtight container. They will last up to three days. Freezer: To extend the shelf life, freeze pumpkin brownies in an airtight container for up to three months. When ready to serve, thaw them out at room temperature for an hour or so.