When you’re in need of a fudgey, rich brownie with a fall and winter twist, we highly recommend making these Pumpkin Tahini Brownies made for Soom by Plenty and Well



  • 1 tbsp chia seeds
  • 2 tbsp water
  • 1 cup Soom Tahini
  • 2 tbsp melted coconut oil
  • 3 tsp pure vanilla extract
  • 1 1/3 cup pre pumpkin puree
  • 1/3 cup Soom Silan Date Syrup 
  • 1/4 cup almond flour
  • 2/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 1 dark chocolate bar



  1. Preheat your oven to 350F. Grease an 8×8 brownie pan with coconut oil.
  2. In a small bowl chia seeds and water and let sit until gelatinized.
  3. In a large bowl, mix tahini, melted coconut oil, vanilla extract, pumpkin puree, and silan date syrup, and stir until well-combined. Add in the chia seed and water combination once it has started to set.
  4. In a separate bowl, mix almond flour, cocoa powder, baking soda, cinnamon, and salt.
  5. Slowly add the dry ingredients to wet ingredients and mix until fully combined.
  6. Cut up the dark chocolate bar and add chunks to the mixture and fold in.
  7. Pour the mixture into your prepared brownie pan and smooth until even. If you want, you can drizzle more tahini on top before baking!
  8. Bake for 25 minutes and let cool.
  9. Store in an airtight container in the fridge for up to a week or store in the freezer. They’re even delicious eaten straight out of the freezer!
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