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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!
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
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.
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.
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
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.
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 honeyย
- 1 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- pinch of salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350F and prepare a 8×8 baking dish with grease or parchment paper.ย
- In a large bowl, mix together almond butter and pumpkin.
- Whisk in the eggs, then add the maple syrup and vanilla.
- Add cocoa powder, baking soda, and salt, and stir till combined.
- Add in chocolate chips.
- Pour into pan and bake for 22-25 minutes or until toothpick comes out clean. Different size pans will yield different baking times.
- 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.
There may be affiliate links in this post!ย 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 ๐
Monica says
These are amazing! My daughter and I just made them. We used NuttZo, a mixed seed and nut butter. They are absolutely delicious! Like eating lava cake! Thanks for the recipe!
★★★★★
Erin says
Hi Monica, I am so glad you both liked them and made them your own!! ๐
Canela says
Incredible! As are all of Erin’s recipes.
★★★★★
Erin says
Hi Canela, I am so happy you loved them!!
Angelle says
Hi Erin! Could I turn these brownies into pumpkin blondies if I left out the chocolate and cocoa powder? Would this affect the recipe’s outcome in any way? I want to try this recipe two ways for the upcoming Thanksgiving holiday:)
Erin says
Hi Angelle, hmm I have not tried that, but you could and let me know how they come out! Or the sub could be to take a blondie recipe and add pumpkin. Let me now what you do!!
Jaclyn Elliott says
These are awesome! 5 yr old & 3 yr old approved. Second time making them today & I am serving them for dinner – I am 40 weeks pregnant and the protein & vegetable content of these brownies passes as a meal tonight! ๐
★★★★★
Erin says
Hi Jaclyn, so glad everyone loved the brownies so much!!
Pat in Texas says
I made these brownies using flax egg and they are delicious. The recipe made a 13×9 pan. I froze the left overs, and when thawed , they are great too.
Going to be on my table for the holidays. Thank you for this recipe.
★★★★★
Erin says
Hi Pat, so happy you loved the brownies and made them your own!! ๐
kim kerner says
I love these! I make a batch at least once a week.
I substitute flax or chia seed (ground) for the egg
I also use powdered stevia for the sweetener and leave the honey or maple syrup out, just depends what’s on hand. I also use Lily’s stevia sweetened chocolate chips.
I use a bit more pumpkin. Bake for 40 minutes and then chill.
Erin says
Hi Kim, I am thrilled you loved them and made them your own!!
kim kerner says
I love these! I make a batch at least once a week.
I substitute flax or chia seed (ground) for the egg
I also use powdered stevia for the sweetener and leave the honey or maple syrup out, just depends what’s on hand. I also use Lily’s stevia sweetened chocolate chips.
I use a bit more pumpkin. Bake for 40 minutes and then chill.
Erin says
Hi Kim, so happy you enjoyed the brownies and made them your own!!
Sami says
Seriously my favorite pumpkin brownie recipe EVER. I make them all year round and have them in my freezer always because Iโm that obsessed!!
★★★★★
Erin says
Hi Sami, so happy you loved them!
Sara says
Just made these! The texture is amazing. I used monk fruit and think I should have added more. They just were not sweet enough for me but otherwise delish! I also used a combo of almond butter and peanut butter since I didnโt have enough almond butter. So good! Will definitely make these again to satisfy my brownie cravings!!
★★★★★
Erin says
Hi Sara, so glad you liked it and made it your own! ๐
Jackie says
Love these! I also used 1 tbsp sweet leaf Stevia powder in place of honey and sunbutter. Followed your directions for leaving on the counter wrapped in foil and then refrigerate….sooo good!!
★★★★★
Erin says
Hi Jackie, I am so happy you loved the brownies and made them your own!
Georgia says
Easily my favorite brownie recipe. So easy so delicious!
★★★★★
Erin says
Hi Georgia, so glad you loved them!
Paleo mom says
Excellent – the best paleo brownie ever. Like chocolate cake!
★★★★★
Erin says
Hi! So glad you loved it!
Megan says
I have made these too many times to remember or admit. I make them with creamy natural peanut butter and maple syrup. Erin, these are unreal. Thank you for this awesome recipe!!!
★★★★★
Erin says
Hi Megan, thanks for sharing! Glad you enjoyed them and made them your own!
Sara says
Omg these are amazing and sooo fluffy!!! My kids devour them! I will prob need to go buy more almond butter soon ๐คฃ
★★★★★
Erin says
Hi Sara, love hearing that! Thank you for sharing! Time to stock up on it!
Amy says
These are the BEST brownies I have ever made! 100 times better than any box mix and just as simple to make!
★★★★★
Erin says
Hi Amy, I am thrilled you love them! ๐
Anar says
Best. Brownies. EVER!!! Iโm a huge fan of Erinโs recipes, every recipe involves simple ingredients and pure deliciousness. I ended up adding protein powder to these brownies, and they turned out great!!
Erin says
Hi Anar, so glad you liked them and made them your own!!
Jodi Braun says
Thank you for this recipe. These are the yummiest, fudgiest brownies! And healthy, too! That’s a tall order for a brownie. Great job!
★★★★★
Erin says
Hi Jodi, I am so happy you enjoyed them!!
Cheryl says
Sooooo good!!!!! I cut them into tiny little cubes for a quick chocolate fix. This recipe is amazing!
★★★★★
Erin says
Hi Cheryl, so happy you loved them!
Patty says
Delicious! Taste and texture just like traditional brownies. Even my husband agreed this will be our โgo-toโ brownie recipe from now on! Thanks for sharing.
Erin says
Hi Patty, I am so happy you both love them!!
Kathleen says
I made a mistake with this recipe but it still turned out great! I wasn’t thinking and used a full can of pumpkin and then wondered why they were SO gooey and fudgy (when the recipe and reviews said they are more like a cake! — which is how I realized my mistake.) Well, I love fudgy brownies and they are still delicious but probably way too gooey because you kind of have to spoon them out of the pan. However, I may experiment next time with just a tad extra pumpkin (rather than a full can) to see how they come out!
★★★★★
Erin says
Hi Kathleen, ah so happy they still came out well for you!! Thanks for sharing and sounds good- keep me posted about the next time you make them!