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Healthy Pumpkin Brownies

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Healthy pumpkin brownies are the best fall dessert. Flourless, fudgy, gluten-free, and extremely easy to make, these from scratch brownies taste better than any box mix!

healthy pumpkin brownies

Happy fall everyone! I know what you’re thinking… brownies don’t really scream fall. But what about when they are loaded with canned pumpkin? If you’re looking for other brownies to make try these super fudgy brownies or these paleo brownies.

I’m starting with these delicious flourless pumpkin brownies that honestly you probably wouldn’t even notice have pumpkin in them if I didn’t tell you. These pumpkin brownies are gluten-free, dairy-free, and paleo so if you or someone else in your family eats that way, I got you covered.

The pumpkin is there for more texture, kind of like adding sweet potato or applesauce to a baked good. It helps to keep them really moist. Canned pumpkin on its own isn’t very flavorful, however, it’s the spices like cinnamon, nutmeg, cloves, and ginger that really give us that fall flavor.

Before making these brownies, you can also make your own almond butter from my recipe here.

Pumpkin Brownies Video

brownies on a plate

Healthy pumpkin brownies recipe

These pumpkin brownies are made with chocolate chips and with cocoa powder, giving them a rich chocolate flavor. Since there is no flour in them at all, they turn out fudgy, but also light in texture. That also makes these pumpkin brownies low carb so if someone in your life is watching their carb intake, make them these brownies!

We strongly suggest eating these brownies with pumpkin ice cream and extra melted chocolate chips on top in order to satisfy your sweet tooth. No one will believe these brownies are healthy.

The ingredients in pumpkin brownies are simple.

  • almond butter – gives these brownies the fudgy texture and a subtle hint of nutty flavor. Make sure your almond butter is natural and only has two ingredients: almonds + salt. Or just one ingredient: almonds.
  • canned pumpkin – brownies made with canned pumpkin are deliciously rich. pumpkin also helps with the fudgy texture but also adds a healthy nutritional kick.
  • honey – the only sweetener we use is honey, but this can be replaced with maple syrup as well.
  • egg – the binding agent in these brownies. We haven’t tested a flax egg but let us know if you do!
  • cocoa powder – along with the chocolate chips, what gives these brownies their rich chocolate flavor.
  • a few other baking necessities like vanilla, salt, baking soda, and chocolate chips.
brownies with chocolate drizzle

How to make pumpkin brownies

The best part about these brownies is that you only need one bowl. Seriously. ONE BOWL. That’s it. I always appreciate a recipe that requires minimal equipment so I can definitely get behind these.

You’ll want to preheat your oven, get all your healthy pumpkin brownie ingredients out, get your measuring cups and mixing bowls out, and then get to work.

Step 1.

Mix together your almond butter and pumpkin until completely combined.

Step 2.

Add in your egg, honey, and vanilla and stir until creamy.

Step 3.

Throw in the cocoa powder, baking soda, and salt. Then add the chocolate chips.

Step 4.

Pour into a greased 8×8 and bake. Twenty minutes later and you have fudgy pumpkin brownies that are actually good for you. Amazing and seriously as simple as that.

pumpkin brownies with chocolate

How to store brownies

Storing brownies isn’t meant to be complicated. In fact, I follow a general rule of thumb whenever it comes to brownies. Leave them on the counter for 24 hours still in the baking dish or in a tupperware covered with aluminum foil.

After 24 hours is up, move them to the fridge. Brownies are so. much. fudgier. when they are directly out of the fridge. Just do it and thank me later.

You can also freeze brownies! Wrap them up tightly in saran wrap or aluminum foil (or both for extra precaution against freezer burn) and into a plastic gallon bag. Freeze brownies for up to three months.

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

If you liked this recipe, you’ll want to try these!

flourless pumpkin brownies

healthy pumpkin brownies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 112 reviews

Flourless Pumpkin Brownies

This easy recipe for flourless pumpkin brownies takes only 5 minutes to get in the oven and is made with only one bowl. These brownies are completely gluten free and dairy free.

Prep: 5 Cook: 25 Total: 30 minutes
Yield 12 brownies 1x
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Ingredients

  • 3/4 cup almond butter (or other natural nut butter)
  • 3/4 cup canned pumpkin puree
  • 2 eggs
  • 1/2 cup maple syrup or honey 
  • 1 tsp vanilla
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350F and prepare a 8×8 baking dish with grease or parchment paper. 
  2. In a large bowl, mix together almond butter and pumpkin.
  3. Whisk in the eggs, then add the maple syrup and vanilla.
  4. Add cocoa powder, baking soda, and salt, and stir till combined.
  5. Add in chocolate chips.
  6. Pour into pan and bake for 22-25 minutes or until toothpick comes out clean. Different size pans will yield different baking times.
  7. Let cool before serving (For topping, melt chocolate chips in microwave with 1 tsp coconut oil)

Pro Tip: store in fridge after completely cooling and they will become very fudgy.

Notes

This recipe has been updated from the original to fit an 8×8 pan.

Author: Erin Lives Whole Category: gluten-free, dessert, dairy-free Method: bake

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

Reader Interactions

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Have a question? Use the form below to submit your question or comment. I love seeing what you made!

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  1. Carrie says

    Loved these brownies so much! I would never guess they have no flour in them, they came out so fluffy and moist! I used cashew butter instead of almond and it was perfect, I will definitely be making them again.

    Reply

  2. Okiray says

    I used half can of pumpkin puree and increased the other ingredients accordingly except eggs (I used 2 eggs). It took about 40min to bake, but it came out beautifully.

    Reply

  3. Juliane says

    We left the choc chips out and ate the brownies the next day.
    They were smooth as Barry White.
    Absolutely delicious.
    Even the kids loved them and my kids would NEVER eat pumpkin. 🤣

    Reply

  4. Roselle Perrucci says

    I was looking for a sweet potato brownie recipe, but I didn’t have any sweet potatoes. I knew I had pumpkin, so I figured I would look for one with pumpkin. I am so glad I did! My wife thought these were amazing and couldn’t believe there was no flour in them. They came out very cake like. I did put them in the refrigerator in my wife said they became a little more dense. I will definitely be making this over and over. Thank you.

    Reply

    • KM says

      This is the first time I have ever commented on a blog recipe. This recipe was SO FREAKING GOOD, everyone has to know! Wowowowow. They were so fudgy and easy to make. Many healthier replication recipes end up tasting… different…but this one hit the nail on the head.

      I am going to make these again and attempt a thin mint/grasshopper version 🙂

      Reply

  5. Lee says

    You mention cinnamon, cloves but you don’t list in ingredients. Where does this come into play for recipe?

    Reply

  6. Amanda says

    I have made these on repeat for years, modifying the recipe over time. I swap out the nut butter for powdered pb (3/4 cup powder plus 4 TBS of water) and I swap out the maple syrup for sugar free syrup. I mix all wet ingredients in a blender, then add the dry ingredients and blend. I pour batter into a 9×13″ glass baking dish and then sprinkle sugar free chocolate chips into the batter, using a spoon to push down the chocolate chips to make sure there’s a layer of batter over the chips, as sugar free choc chips burn easily. My oven bakes these perfectly at 25 minutes, then I place on a cooling rack. The 9×13 baking dish makes it easy to cut these into 12 squares after cooling. I store them in the fridge, and at only 75 calories, 3 grams of fat, 8 carbs, 2 grams of sugar, and 7 grams of protein (per square in my modified recipe), these are a no-brainer when I need a sweet little snacky-snack!

    Reply

  7. Ellen says

    I was out of eggs and made this with flax eggs. Also used homemade puréed pumpkin that was more moist than canned. So rich! I love the flavor, but it didn’t hold together too well. I’ll try another time with eggs, but this is a tasty dessert with lots of satisfying chocolate. I wanted more!

    Reply

  8. Mia D says

    Incredible recipe! I swapped the almond butter for peanut butter because it is what I had in my pantry and it gave the brownies the most delicious peanut butter chocolate flavor. I also halved the maple syrup and I still thought it was sweet enough. The texture is incredible and you can’t taste the pumpkin at all. I would absolutely serve these to people who don’t eat gluten free/whole food and I doubt they would be able to tell.

    Reply

  9. Michelle l Goodman says

    Delicious! I can’t wait to send this recipe to my mom and my bestfriend. Thank you! I added walnuts and it was simply awesome❤️❤️

    Reply

  10. Bernie says

    I used natural peanut butter, which was pourable. I opted for dark chocolate chips. OMG! I can’t believe how delicious! Definitely will make them again.

    Reply

  11. Charity says

    I’m confused. You say “Canned pumpkin on its own isn’t very flavorful, however, it’s the spices like cinnamon, nutmeg, cloves, and ginger that really give us that fall flavor.” But then those spices aren’t in the recipe. Do these brownies actually taste like fall?

    Reply

      • Trina says

        I made these twice without the topping and they were delicious. If I were to make the topping, do you use the same amount of chocolate chips used in the batter (1/2 cup) for the topping (melted with the coconut oil)?

      • Erin says

        Hi Trina, yes! Or maybe even a little less of each. Let me know how your brownies come out!

  12. Zoë says

    Delicious! I actually subbed with a flax egg instead of 2 eggs and used tahini as I didn’t have any almond butter on hand. So chewy, and love the suggestion to keep them in the fridge after cooling – it works!

    Reply

  14. Kira Ward says

    So delicious!! And healthy! Why would anyone make brownies any other way? Perfect for gluten sensitivity too.

    Reply

  17. Hilary says

    Wow I was expecting the typical healthy dessert that is good, but not great… but these were GREAT! Thank you so much for this recipe because I will definitely be making again!!!

    Reply