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.
Mix together your almond butter and pumpkin until completely combined.
Add in your egg, honey, and vanilla and stir until creamy.
Throw in the cocoa powder, baking soda, and salt. Then add the chocolate chips.
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!
- 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
- Preheat oven to 350F and prepare a 8×8 baking dish with grease or parchment paper.
- 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.
This recipe has been updated from the original to fit an 8×8 pan.
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