Flourless Gluten-Free Rolled Oat Pumpkin Brownies are fudgy yet fluffy and loaded with pumpkin spice flavors for a guilt-free treat. You can easily swap the pureed pumpkin for mashed sweet potato or any leftover cooked winter squash!
Dolled up with pureed pumpkin and pumpkin pie spice for a warm and inviting treat, these Flourless Rolled Oat Sweet Potato Brownies are a marvel among brownies!
You get the rich chocolatey goodness on top of the fall pumpkin spice amazingness, plus that familiar and comforting taste of oats for a brownie that hits so many flavors.
I have so many thoughts and feelings about these brownies that we may as well bullet point out the main features.
- Moist and fudgy
- Fluffy and chocolatey
- Studded with pockets of chocolate goo
- Infused with pumpkin
- A healthier brownie!
In essence, if you like brownies, anything related to pumpkin, enjoy the flavor of oatmeal, OR just love a healthier dessert, these brownies are for you!
If you’ve made my Flourless Protein Pumpkin Pancakes or my Sweet Potato Rolled Oat Protein Pancakes, you’re already familiar with the premise behind these brownies!
We blend up rolled oats in the blender to make oat flour, then proceed with the brownie batter by simply adding the rest of the ingredients to the blender and blending.
It’s remarkably easy to make these brownies, and the macro breakdown is actually pretty decent for a dessert recipe!
Let’s discuss the ingredients!
Ingredients for Rolled Oat Pumpkin Brownies:
Rolled Oats: Used in place of flour, we blend up rolled oats to serve as the flour portion of this recipe. This is ideal for those of us who always have a nice supply of oats and enjoy incorporating them into all sorts of recipes.
Cacao Powder: The rich chocolate portion of these brownies! I use raw cacao powder because I feel it has a creamier, less bitter flavor than regular cocoa powder, but you can use whatever you love and have on hand.
Baking Powder & Baking Soda: The leavening agents responsible for fluffing up the brownies and keeping them held together.
Pumpkin Pie Spice & Sea Salt: Major flavor enhancers here! Pumpkin pie spice adds a tremendous amount of that iconic fall flavor to any dish and sea salt brings out all of the flavors into one mega flavor fest.
Pumpkin Puree: We can’t make pumpkin brownies without pumpkin! I use one can of pureed pumpkin (be sure to make the distinction between pureed pumpkin and pumpkin mix), but you can also use fresh pumpkin puree that you’ve made yourself.
If you love sweet potatoes, kabocha squash, delicata squash, and butternut squash, all of these work as a replacement for the pumpkin. You’ll need 1 and 2/3 cups. Just be sure whatever you use as a replacement is cooked and mashed before using.
Because canned pumpkin has a higher water content than homemade pumpkin puree or mashed sweet potato, the brownies will turn out denser. For me, this is great but if you’re looking for cake-like brownies, stick with canned pumpkin puree.
Eggs: The fluffing agent in the recipe! Eggs make these brownies delightfully fluffy without sacrificing that dense, moist texture.
Avocado Oil: The fat portion of the recipe. It doesn’t take very much oil to enhance the flavor and add moisture to the brownies! You can use melted coconut oil or melted butter instead of avocado oil if you prefer.
Pure Maple Syrup: Used to sweeten the brownies, pure maple syrup also provides that maple fall flavor, which we love in a good autumn treat.
Chocolate Chips: Optional but mandatory 😉 Chocolate chips create little goo pockets inside of the brownies, which adds to the fudginess and decadence. If you’re trying to keep the brownies lower on the sugar scale, you can skip them but boy oh boy do they make these brownies sing!
Let’s bake these beauties!
How to Make Flourless Rolled Oat Pumpkin Brownies:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” baking pan with parchment paper.
Add the oats to a high-powered blender and blend on high until a flour forms. It’s okay if the flour is fairly grainy but try to get it to a similar consistency as regular flour (this won’t take long).
Add the remaining ingredients to the blender except for the chocolate chips and blend until combined.
Stir the chocolate chips into the batter.
Pour the brownie batter into the parchment-lined pan and spread it into an even layer. If you’d like, sprinkle more chocolate chips on top.
Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the brownies are set up and feel firm when you gently poke them in the center.
Allow the brownies to cool for at least 15 minutes before slicing and serving. Note: the brownies will stick to the knife, so you can wipe the knife off with a paper towel between slices.
If you’d like, sprinkle the brownies with coarse sea salt.
We are completely addicted to these brownies!
They’re one of those walk by the kitchen, pop them in your mouth situations. Breakfast, dessert, snack…post-lunch dessert…they’re just great whenever the craving for something sweet hits.
If you don’t do oats or follow a grain-free diet, check out my Paleo Pumpkin Swirl Brownies!
Or check out..
More Healthy Brownie Recipes:
- Dark Chocolate Chickpea Brownies
- Death By Chocolate Keto Brownies
- 4-Ingredient Flourless Healthy Brownies
- Grain-Free Vegan Peanut Butter Brownies
- Espresso Keto Brownies
Spice up your life!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
Flourless Rolled Oat Pumpkin Brownies
Warmly-spiced gluten-free pumpkin brownies made dairy-free, refined sugar-free, and healthier? What could possibly be better??
- 1 1/2 cups rolled oats *
- ⅔ cup raw cacao powder
- 1/2 tsp baking powder
- ¼ tsp baking soda
- 1 tsp pumpkin pie spice or ground cinnamon
- ½ tsp sea salt
- 1 (15-oz) can pumpkin puree**
- 3 eggs
- 1/4 cup avocado oil or melted coconut oil or butter
- ⅔ cup pure maple syrup
- ⅔ cup chocolate chips, optional
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 9” pan with parchment paper.
- Add the oats to a high-powered blender and blend on high until a flour forms.
- Add the remaining ingredients to the blender except for the chocolate chips and blend until combined. Stir the chocolate chips into the batter.
- Pour the brownie batter into the parchment-lined pan and spread it into an even layer. If you’d like, sprinkle more chocolate chips on top.
- Bake on the center rack of the preheated oven for 25 to 35 minutes, or until the brownies are set up and feel firm when you gently poke them in the center.
- Allow the brownies to cool for at least 15 minutes before slicing and serving. Note: the brownies will stick to the knife, so you can wipe the knife off with a paper towel between slices.
- If you’d like, sprinkle the brownies with coarse sea salt.
*You can replace the rolled oats with oat flour, but the recipe has not been tested yet using any other flour. If you test the recipe using a different flour, feel free to leave a comment below letting us know!
**You can replace the canned pumpkin with 1 ⅔ cups cooked and mashed sweet potato, butternut squash or other winter squash. Note that if you do use homemade roasted and mashed pumpkin, sweet potato, or butternut squash that the brownies will turn out denser, as canned pumpkin tends to have more water content than home cooked squash or potato. For me, dense brownies are great but if you're looking for cakey brownies, stick with the canned pumpkin.
Nutrition InformationYield 16 Serving Size 1 of 16
Amount Per Serving Calories 127Total Fat 5gCarbohydrates 18gFiber 2gSugar 10gProtein 3g
Sunday 14th of November 2021
I made these today and they’re delicious! Really great texture and flavor. Used melted vegan butter for the oil option. I highly recommend adding the extra chocolate chips! Thank you for this!
Monday 15th of November 2021
I'm so happy you like them, Jennifer! They've been my absolute favorite lately. And yes, the chocolate chips are such a game changer!! xoxoxo
Sunday 17th of October 2021
What went wrong? Help! I am an experienced baker and cook, thrilled to find a recipe that didn't use hyper processed GF flour. Followed the recipe exactly. The result is a block of nearly inedible dense, rubber- like consistency. Oven temp was correct, I know my oven. Baking powder was active. I tested it. Used a 9 x9 pan. Gently hand mixed the wet into the dry, careful not to overmix. Was concerned that using the blender with oat flour + wet would be too hard and result in exactly what I ended up with - this is the curious part to me. Baked about 28 minutes. I'd include a picture so you could see the results but I'm too much a luddite for that!
Saturday 23rd of October 2021
@loretta, have you seen my reply? would like your input. these look amazing and would like to get it right. thanks for your attention!
Tuesday 19th of October 2021
@Julia, my note indicates I did follow the recipe exactly. I used a Vitamix to blend the oats, added the dry to the oat flour. Please review my note. I give you all the details.
Monday 18th of October 2021
Did you make any substitutions to the recipe? You mention you didn't use your blender - does that mean you used flour instead of oats?
Thursday 14th of October 2021
Do you think these brownies would work using flax eggs?
Sunday 24th of October 2021
I haven't tested the recipe myself using flax eggs, so I can't be positive, but it may work as long as you're okay with denser brownies. In my experience, when I use flax eggs in brownies they turn out very dense, which I really enjoy but I figured I'd give you a heads up in case you'd prefer for them to have more fluff. Let me know if you try it!
Wednesday 20th of October 2021
@patricia, did you try with the flax eggs? My DD has severe allergies and I'm thinking of using a different egg replacer but curious how it went with flax before I try... had too many disappointments lately!
Thursday 14th of October 2021
I haven't had great success using flax eggs in brownies in the past but that doesn't mean it isn't possible! If you've tried it in other brownie recipes and it has worked, I would imagine it would work here! I wish I had a more definitive answer! xoxo