Ingredients
• 1 cup pumpkin puree (unsweetened)
• ⅓ cup maple syrup or honey
• ¼ cup melted coconut oil or butter
• 1 egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ½ cup almond flour
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp salt
• 2 tbsp unsweetened cocoa powder (for that hot chocolate kick!)
• Optional: dark chocolate chips or ganache drizzle
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round or square baking pan or line with parchment paper.
- In a large bowl, whisk together pumpkin, maple syrup, melted oil, egg, and vanilla until smooth.
- Add all-purpose flour, almond flour, baking soda, cinnamon, nutmeg, ginger, salt, and cocoa powder. Stir until just combined.
- Fold in chocolate chips if using.
- Pour batter into the pan and smooth the top.
- Bake 28–32 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing.
- Optional indulgence: Drizzle with chocolate ganache or dust with powdered sugar for extra decadence!
✨ The subtle cocoa gives it that nostalgic hot chocolate warmth—perfect with a glass of cold milk or spiced latte!
💡 Great for Thanksgiving dessert tables or as a sweet surprise at fall potlucks!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 30 mins , Total Time : 45 mins , Servings : 9 slices , Calories : 150 , Net Carbs: 18g , Fats: 8g , Protein: 3g