1-3tablespoonssweetener of choicemaple syrup, honey
Preheat the oven to 375 F (190 C). Line an 8x8-inch baking pan with parchment paper.
Melt together unsweetened chocolate, coconut oil and honey either in the microwave or on the stove top. Stir until smooth and combined.
Add pumpkin puree and egg and mix until incorporated. Whisk together almond flour and cinnamon in small separate bowl. Fold into the wet mixture.
Spread batter into prepared baking pan and bake for about 30 minutes, then cool on the counter top.
In the meantime combine the pumpkin almond butter with pumpkin puree and mix well to combine. Stir in spice and taste. Add sweetener, if desired, starting with 1 tablespoon. More to taste. Spread frosting over cooled brownies.