Adapted from Elana's Pantry.
1 cup creamy peanut butter
1 cup pumpkin puree*
1 1/4 cups agave or honey
1 tbsp vanilla extract
1/2 cup cocoa powder (sifted if you wish)
1 tsp baking soda
(if using unsalted peanut butter, add 1/2 tsp salt)
Preheat oven to 325 F. Whisk all the ingredients together until smooth. Pour into a greased 9x13 inch pan. Bake for 35-40 minutes.
*Libby's brand contains more water than organic canned pumpkin. This will result in a very moist brownie. Consider draining or extending bake time.
** For a cakey-er brownie, increase the nut butter to pumpkin ratio.