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Home By Meal Dessert

Healthy Pumpkin Brownies

★★★★★ 86 Reviews Recipe Print
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By: Erin10/16/19

This post may contain affiliate links. Please read my disclosure policy.

flourless pumpkin brownies

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.

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!

  • Pumpkin Oat Bars
  • Paleo Zucchini Brownies
  • Pumpkin Chocolate Chip Muffins
flourless pumpkin brownies

healthy pumpkin brownies
★★★★★ 5 from 86 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: 5Cook: 25Total: 30 minutes
Yield 12 brownies 1x
Print Pin it Rate

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 WholeCategory: gluten-free, dessert, dairy-freeMethod: bake
healthy pumpkin brownies

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

erinliveswhole

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 🙂

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

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Vicki says

    Posted on 1/26 at 6:25 pm

    Absolutely delicious!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/27 at 3:39 pm

      Hi Vicki, so happy you loved them! 🙂

      Reply
  2. Denise says

    Posted on 1/21 at 8:04 am

    Omg, this is the best flourless anything ive ever made. I followed the afterbake process they cut tenderl amd moist. I ate one for my lunch. I think using the food processor also helped . The batter was like a thick choc cake batter. Best recipe by far in a very long time

    ★★★★★

    Reply
    • Erin says

      Posted on 1/21 at 8:57 pm

      Hi Denise, so happy you loved them so much!! 🙂

      Reply
  3. Justine says

    Posted on 1/18 at 12:44 am

    Wow! This recipe blew my mind, I substituted almond butter with tahini and it worked just fine! For personal preferences I would just slightly cut down the maple syrup but nevertheless this is a recipe to be bookmarked!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/18 at 1:18 pm

      Hi Justine, so happy you loved them so much! 🙂

      Reply
  4. Ellie says

    Posted on 1/17 at 2:29 pm

    Unreal how good these are, theyre more cakey than normal brownies but thats how I prefer them! These are definitely going to be a staple in my household

    ★★★★★

    Reply
    • Erin says

      Posted on 1/17 at 8:54 pm

      Hi Ellie, so happy you loved them! 🙂

      Reply
  5. Emilyn says

    Posted on 1/2 at 2:42 pm

    I did the same thing as another commenter: cut the syrup in half and made up the difference with milk (no dairy issues in my family), and they turned out amazing. Thanks for this delicious and hard-to-mess up recipe!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/5 at 4:30 pm

      Hi Emilyn, so happy you loved them! 🙂

      Reply
  6. Tara Bastawrous says

    Posted on 1/2 at 11:07 am

    I have made these 6 times since October? I stocked up on pumpkin before the seasons over to keep making them!! seriously love them!

    ★★★★★

    Reply
    • Erin says

      Posted on 1/5 at 4:25 pm

      Hi Tara, so happy you love the brownies so much! Thanks for sharing! 🙂

      Reply
  7. Jena says

    Posted on 12/11 at 7:40 pm

    These are amazing, and so moist! Thank you so much!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/12 at 12:07 pm

      Hi Jena, so happy you loved them! 🙂

      Reply
  8. Tara says

    Posted on 12/4 at 5:37 pm

    THE BEST!!! made them 3 times in a month 🙂 The fridge is the way to go like Erin said! much more fudgey 🙂

    thank you!!! I love your recipes!

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 2:36 pm

      Hi Tara, so happy you loved them!!

      Reply
  9. Emily says

    Posted on 12/4 at 12:21 pm

    Will never get over how good these are. Made them 3 times in November alone! So rich and fudgy and delicious. Even my pickiest family members devoured them! I also successfully subbed cashew butter and flax egg for a friend who has allergies in rone of the batches and they still turned out perfectly 🥰

    ★★★★★

    Reply
    • Erin says

      Posted on 12/5 at 12:52 pm

      Hi Emily, so happy you loved them so much! 🙂

      Reply
  10. Michelle says

    Posted on 11/23 at 7:49 pm

    Just made these for my gluten free daughter for thanksgiving . They came out well. Def not fudge but more cake like. They were tasty however snd I would def make them again.

    Reply
    • Erin says

      Posted on 11/25 at 11:11 am

      Hi Michelle, so happy you all loved them! 🙂

      Reply
  11. Nicole says

    Posted on 11/22 at 2:38 pm

    I was skeptical at first, but even my husband thought these were tasty! You’d never know that these are relatively healthy and low in sugar!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/22 at 2:45 pm

      Hi Nicole, so glad you enjoyed them! 🙂

      Reply
  12. Susan says

    Posted on 11/9 at 8:44 pm

    I was skeptical at first, but honestly i was surprised how moist, chewy and chocolaty these brownies really are. I will definitely make these again,

    ★★★★★

    Reply
    • Erin says

      Posted on 11/11 at 7:07 pm

      Hi Susan, so happy you loved them!! 🙂

      Reply
  13. Anna says

    Posted on 10/20 at 8:25 pm

    How to make sugar free?

    Reply
    • Nora says

      Posted on 12/13 at 6:18 pm

      I would love to know if anyone has tried subbing stevia or Swerve instead of honey. How would you need to adjust the liquid?

      Reply
  14. Klj says

    Posted on 10/18 at 12:25 am

    I was sceptical how pumpkin and chocolate would harmonize but these are amazing!!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/18 at 6:57 pm

      Hi, so happy you loved them! 🙂

      Reply
  15. Chris says

    Posted on 10/9 at 9:36 pm

    I made these for a GF get together and everyone asked for the recipe!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/10 at 8:27 pm

      Hi Chris, so happy they were a hit!!

      Reply
  16. stephanie says

    Posted on 10/8 at 2:35 pm

    I baked these and they turned out great! Thank you for creating a healthier version of brownies!! I also substituted 1/2 the maple syrup for soy milk to cut down on the sugar since I am prediabetic.
    Thank you for including the nutritional information!!

    ★★★★

    Reply
    • Erin says

      Posted on 10/9 at 1:28 pm

      Hi Stephanie, so happy you loved them and made them your own!! 🙂

      Reply
  17. Camilla says

    Posted on 10/6 at 7:54 pm

    Hi Erin!
    Just wondering….Can you use coconut flour to make these? Or a mixture of half coconut and half almond flour?

    Reply
    • Erin says

      Posted on 10/10 at 8:34 pm

      Hi Camilla, I think half and half would be best…however it is more absorbent so I would probably do less coconut. Let me know what you do and how they come out!

      Reply
  18. K. Hooper says

    Posted on 10/6 at 4:42 pm

    I made these brownies and WOW! Didn’t change a thing and I was very impressed w/how they turned out. Will be making again soon!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/6 at 5:09 pm

      Hi, so happy you loved them!! 🙂

      Reply
    • Erin says

      Posted on 10/9 at 1:21 pm

      Hi, so glad you loved them! 🙂

      Reply
  19. Dayna says

    Posted on 10/2 at 9:09 pm

    I recently had to switch to dairy free because my newborn has a milk soy protein intolerance and I am breastfeeding. These are perfect for my sweet tooth, without the allergens!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/4 at 1:43 pm

      Hi Dayna, so glad you enjoyed them!!

      Reply
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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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