Rich, fudgy and otherworldly sultry Healthy Pumpkin Brownies made with better for you ingredients, like almond butter, pure maple syrup, cocoa powder, and pumpkin. No flour, oil, or refined sugar!
Chocolate lovers and pumpkin lovers, we’re here to unite two passions into one beautiful huge for the taste buds!
These flourless pumpkin brownies are rich and fudgy, and have the loveliest pumpkin spice undertone. Plus, they are made with all wholesome ingredients, like almond butter, pumpkin, cocoa powder, and pure maple syrup.
I modeled the recipe after my Healthy Sweet Potato Brownies, which has been a major hit ever since I shared it a few years ago.
The chocolate flavor? Mega. The pumpkin spiciness? Assertive. The fudgy gooeyness? Without boundaries! I enjoy these easy brownies so much that I intend to make them any time of year.
Ideal for those who love a treat made with mindful ingredients, these delicious pumpkin brownies are here to quench your sweet tooth with expert precision.
Let’s discuss the simple ingredients for pumpkin brownies in fine detail. The great news is you can find the full list of ingredients at any grocery store.
Ingredients for Pumpkin Brownies:
Canned Pumpkin Puree: The star of the show here! We need a generous amount of pumpkin to add volume, moisture, and pumpkin essence to our brownies. For the best results, verify the ingredient label on the can of pumpkin reads pumpkin only.
Pumpkin pie filling contains sugar and spices, which we don’t need in these easy pumpkin brownies.
Unsweetened Almond Butter: The source of healthy fats, chewy texture and richness, we employ almond butter for structure and flavor.
Eggs: A couple of eggs help with the fudgy texture and give a little rise to the batter.
Pure Maple Syrup: The sweetener here! I like using pure maple syrup because it is less refined than cane sugar and imparts a subtle maple flavor which pairs nicely with pumpkin treats.
Unsweetened Cocoa Powder: The big chocolate flavor comes from unsweetened cocoa powder. I like using raw cacao powder because it has a creamier flavor than the otherwise bitter classic cocoa powder. I don’t recommend Dutch process cocoa powder here.
Pumpkin Pie Spice: Listen up, this is the ingredient that indicates to our taste buds that we’re eating a pumpkin dessert. Without it, much of the pumpkin flavor is lost.
Pure Vanilla Extract: A little warm flavor or vanilla complements the warm spices magically for an extra special treat.
Baking Soda: The leavening agent here. We only need a little baking soda to create that lovely brownie edge.
Sea Salt: Major flavor enhancer! Don’t skip it, or else the brownies will taste bland.
Semi-Sweet Chocolate Chips: Here’s the ingredient that makes fudgy brownies! Chocolate chips drop gooey pockets in the center of the brownies to make them taste even fudgier. For less sugar, use sugar-free chocolate chips.
Recipe Customizations:
- Replace the almond butter with peanut butter, cashew butter, or sunflower seed butter. Just note that you will be able to taste peanut butter and sunflower seed butter.
- Add ⅔ cup of chopped walnuts or chopped pecans for a nutty crunch.
- Omit the chocolate chips for less sugar.
Now that we’ve covered the basic ingredients for pumpkin brownies, let’s bake them.
How to Make Flourless Pumpkin Brownies:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” square baking pan with parchment paper.
Mix the pumpkin puree, almond butter, eggs, pure maple syrup, and vanilla extract in a large bowl until well-combined. Note: If the almond butter has been chilling in the refrigerator or seems hard, microwave it for 30-60 seconds, or until it is easy to stir.
In a separate bowl or measuring cup, mix together the cocoa powder, pumpkin pie spice, baking soda, and sea salt.
Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well until a thick, smoot brownie batter forms.
Mix in the chocolate chips (if adding).
Spread the brownie batter in an even layer in the prepared baking dish.
Bake on the center rack of the preheated oven for 18-25 minutes, or until the brownies reach your desired level of doneness. For fudgy brownies, bake 18-20 minutes, and for less gooey brownies, bake 21 to 25 minutes.
Remove the brownies from the oven and allow them to cool for at least 15 minutes before slicing and serving. Heads up: gooey brownies won’t slice as cleanly if they are still warm. If you’re looking for a decadent adventure, enjoy one warm with a scoop of ice cream.
Storage Options:
- Room Temperature: Cover the baking dish with plastic wrap or aluminum foil, and store on the counter for up to 2 days.
- Refrigerator: Transfer the brownies to an airtight container or a zip lock bag and refrigerate for up to 1 week.
- Freezer: For longer storage, freeze leftover brownies in a freezer bag or a zip lock for up to 3 months.
For your next pumpkin adventure, whip up a batch of these delightful little love lumps. These gooey pumpkin brownies are a great way of celebrating pumpkin season.
Looking for more pumpkin recipes? I recommend my Almond Flour Cinnamon Swirl Pumpkin Bread and my Double Chocolate Pumpkin Muffins.
If you love baking homemade brownies, also try some of my other favorite brownie recipes!
More Brownie Recipes:
- Oat Flour Brownies
- Flourless Cottage Cheese Brownies
- The Best Gluten-Free Brownies
- Flourless Black Bean Brownies
- Almond Flour Brownies
- Coconut Flour Brownies
Pumpkin + Chocolate 4 Ever!
Flourless Pumpkin Brownies Recipe
Ingredients
- 1 cup pumpkin puree
- 1 cup unsweetened almond butter
- 2 large eggs
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- ⅔ cup cocoa powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- 3/4 tsp sea salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” square baking pan with parchment paper.
- Mix the pumpkin puree, almond butter, eggs, pure maple syrup, and vanilla extract in a mixing bowl until well-combined. Note: If the almond butter has been chilling in the refrigerator or seems hard, microwave it for 30-60 seconds, or until it is easy to stir.
- In a separate bowl or measuring cup, mix together the cocoa powder, pumpkin pie spice, baking soda, and sea salt.
- Transfer the dry ingredients to the bowl with the wet ingredients and mix well until a thick, smooth brownie batter forms. Mix in the chocolate chips (if adding).
- Spread the brownie batter in an even layer in the prepared baking dish. Bake on the center rack of the preheated oven for 18-25 minutes, or until the brownies reach your desired level of doneness. For fudgy brownies, bake 18-20 minutes, and for less gooey brownies, bake 21 to 25 minutes.
- Remove the brownies from the oven and allow them to cool for at least 15 minutes before slicing and serving. Heads up: gooey brownies won’t slice as cleanly if they are still warm.
Nutrition
Frequently Asked Questions:
Can you taste the almond butter?
Nope! The flavor of the almond butter is masked by the chocolate and pumpkin spice flavors.
Can I use homemade pumpkin puree?
Yes! If you prefer roasting a fresh pumpkin to make your own puree, feel free to swap store-bought out for fresh.
What can I use to replace the almond butter?
The closest replacement for almond butter is another nut or seed butter. I have also had people report back that they used unsalted melted butter instead of almond butter with great success. Because I haven’t tried this myself, I can’t say it is a perfect solution, but others have reported success.
