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 8x8 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!
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Flourless Pumpkin Brownies
Ingredients
Method
- Preheat oven to 350F and prepare a 8x8 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 teaspoon coconut oil)
- Pro Tip: store in fridge after completely cooling and they will become very fudgy.
Nutrition
Video
Notes
- Use natural almond butter with only almonds (and maybe salt) in the ingredients. This is what gives the brownies their fudgy texture and subtle nutty flavor — processed nut butters won't work the same way here, so check that label!
- Don't worry if you can't taste the pumpkin — that's totally normal! Canned pumpkin on its own isn't super flavorful; it's really there for moisture and texture. It's the spices like cinnamon, nutmeg, cloves, and ginger that give these their cozy fall flavor.
- Store them in the fridge after they've completely cooled — trust the process! These brownies become incredibly fudgy straight out of the refrigerator. It's a total game changer and honestly the best way to eat them.
Carrie Fitzpatrick says
These turned out so good and were absolutely delicious, don’t hesitate make it!
Erin says
Hi Carrie, so happy you loved them!! 🙂
Lacey says
These came out great! Soft and stayed together. My child didn’t like the stronger almond butter flavor, and it wasn’t as sweet as most brownies I’ve had, but I enjoyed them.
Erin says
Hi Lacey, so glad you enjoyed them! Sorry your child didn't. Feel free to use another nut butter if you want next time!!
Jami says
These were amazing!! My daughters and I loved them!! Wouldn’t change a thing!! Love that they are good for us too.
Erin says
Hi Jami, so happy they were a big hit! 🙂
Barb says
Hi Erin, I made these last night and they were delicious! (even after forgetting the baking soda) Nice to find a better for you brownie recipe without protein powder.....Thank you!
Erin says
Hi Barb, so happy you loved them!!
Tracey says
So good!!! high protein, veggies and my kids had no clue. I topped mine with butterscotch chips instead of chocolate
Erin says
Hi Tracey, so happy you all loved them and made them your own! 🙂
Virginia says
Soooo good! Can add an old brown mashed banana, chopped nuts....and, definitely more choc chips! Wonderful recipe!
Erin says
Hi Virginia, so glad you loved them! 🙂
Mindy says
I make these on a regular basis. My husband and I love the very rich flavor!
Anyone that enjoys dark chocolate will enjoy this recipe.
Erin says
Hi Mindy, so happy you both loved them!! 🙂
Linda says
Definitely hands down the tastiest brownies ever!
Erin says
Hi Linda, so happy you loved them!! 🙂
Bri G says
My 4 year old and I LOVE these! I don’t even feel guilty giving them as a snack. I cooked them for about 31 minutes (center took a while to cook) and after sitting out for 4 hours they were perfect. Thank you!
Erin says
Hi Bri, so happy you enjoyed them! 🙂
Hannah says
I doubled the recipe per instructions. 7x11 pan since I don’t have a 8x8. Is it supposed to be jiggly in the middle? I let it bake for 10 more minutes but not any longer because I didn’t want to burn the sides and top that puffed so well.
Pina H says
I just made these brownies. They are so good!
Erin says
Hi Pina, so glad you loved them!
linda somma says
best brownies that came out a little cakey but super moist ... yummy 😋
Erin says
Hi Linda, so glad you enjoyed them!!
Jim says
First ever from scratch brownies for me. Easy and taste awesome. Using this as a base recipe and making more with different flavors.
Erin says
Hi Jim, so glad you loved them! 🙂
Diana says
What can I use as a substitute for
any or all nut butters? Applesauce?
Erin says
Hi Diana, yes, you could use another butter like Sunflower Seed Butter!
Emily says
I’ll admit, I was skeptical when I saw the ingredient list and how easy these were to make. But they were SO GOOD!!!! 10/10 and they took me less than five minutes to whip together with my toddler. I used natural peanut butter instead of almond butter because that’s what I had on hand. Unlike other healthy desserts I’ve tried, I don’t feel like these tasted healthy at all.
Erin says
Hi Emily, so glad you loved them and made them your own!! 🙂
Anonymous says
Hi Do you have modifications for a 9 x 13 recipe?
Erin says
Hi, you could try making it in that pan and just baking less since it'll be more spread out.
Kate says
It was a fairly easy recipe to make, and my kids liked it!
Erin says
Hi Kate, so happy you all enjoyed it!!
Peggy says
I made these brownies and they are fabulous!! Erin you never let me down! Thank you!’
Erin says
Hi Peggy, so happy you love them so much! 🙂
Krock says
Amazing!!!!!
Erin says
Hi Krock, so happy you loved them!!
Kayla says
OMG so delicious!!
Erin says
Hi Kayla, so glad you loved them!!