Cozy Pumpkin Breakfast Brownies

Start your day with a cozy fall-inspired treat — Pumpkin Breakfast Brownies! These rich, fudgy brownies are made with wholesome ingredients. Naturally sweetened and packed with fiber, they’re a guilt-free way to enjoy dessert for breakfast. Whether you're meal prepping for the week or serving them with a morning latte, these brownies are the perfect blend of indulgence and nutrition. Bonus: they're kid-friendly and freezer-friendly too!

Prep Time: 1 minutes

Cook Time: 15 minutes

Total Time: 16 minutes

Servings: 12 servings

Ingredients

2 cups pumpkin pie mix NOT pumpkin puree * See notes
1 cup almond butter can sub for peanut, cashew or nut alternative spread
1 cup cocoa powder more cocoa yields a richer taste

Instructions:

Preheat the oven to 180C/350F and line a 6 x 6-inch pan with parchment paper and set aside.
Add the pumpkin pie mix, almond butter, and cocoa powder into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean.
Allow the brownies to cool in the pan completely before adding frosting.

Notes:
Pumpkin pie mix has added spices and sugar in it. If you only have pumpkin puree (unsweetened), add at least 2 tablespoons sugar or maple syrup.

Serving Suggestions:

Enjoy warm with a drizzle of almond butter or maple syrup.
Serve with Greek yogurt and a sprinkle of cinnamon for extra protein.
Pair with a hot chai latte, pumpkin spice coffee, or cold brew for a balanced fall breakfast.

Tips:

Don't overbake — slightly underbaking keeps them moist and fudgy.
For extra decadence, stir in dark chocolate chunks or chopped pecans.
Let them cool completely before cutting for clean slices.
Store in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.

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