Preheat oven to 350F. To make the brownies, add all wet ingredients (egg, nut butter, pumpkin puree, maple syrup, vanilla) to a bowl and mix well. Fold in dry ingredients (almond flour, cacao powder, chocolate chips) and mix until batter forms. Line an 8x8 baking dish with parchment paper and pour batter into dish. Bake brownies for 20 minutes. Let brownies cool for 5 minutes while preparing pecan topping. To make pecan topping, in a saucepan heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 4 minutes), stirring consistently. Once boiling, continue to stir and let bubble for a minute and then turn off heat (don't overcook or sugar will burn). Stir in almond milk and pecans. Pour pecan mixture over brownies and continue cooking brownies for 15 minutes or until a toothpick comes out clean. Let brownies completely cool before cutting into them. Enjoy!
