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    Home » Dessert

    Healthy Pumpkin Brownies (Flourless, Paleo)

    Published: Oct 6, 2022 by Stephanie 12 Comments

    This post may contain affiliate links. Please read full disclosure.

    Jump to Recipe

    These Pumpkin Brownies are fudgy, moist and all made in one bowl. A healthy chocolate pumpkin brownie that's great for snacks, desserts, or lunch boxes.

    Pumpkin brownies stacked on top of each other and drizzled with melted chocolate. A spoon of pumpkin in the background with some chocolate morsels beside the brownies.

    These flourless brownies make the perfect fall treat with the addition of pumpkin.

    A delicious moist fudgy brownie that's low calorie and packed with extra nutrients from the pumpkin.

    And these pumpkin chocolate chip cookies are also a great option for a healthier fall treat!

    Jump to:
    • Ingredients needed
    • Ingredient notes
    • Substitutions
    • How to make pumpkin brownies
    • Step-by step instructions
    • Storage notes
    • Frequently asked questions?
    • More pumpkin recipes you may like
    • 📖 Recipe

    Ingredients needed

    ingredients for pumpkin brownies which include pumpkin, cocoa powder, eggs, almond butter, vanilla extract, chocolate chips, baking soda and maple syrup.

    Ingredient notes

    • Pumpkin- make sure you use plain canned pumpkin not pumpkin pie filling.
    • Cocoa powder- unsweetened
    • Eggs- large organic
    • Almond butter- creamy
    • Vanilla extract- pure vanilla extract
    • Dark chocolate chips- I like Hu baking gems or Enjoy life baking chocolate.
    • Maple syrup- pure maple syrup
    • Baking soda

    Substitutions

    Almond butter or any of your favorite nut butters can be used.

    And the maple syrup can be substituted with honey or the amount of the maple syrup can be adjusted for a sweeter treat.

    How to make pumpkin brownies

    Step-by step instructions

    {Full directions in the recipe card below}

    1. Whisk together eggs with the maple syrup.
    2. Add pumpkin, almond butter & vanilla extract.
    eggs and maple syrup whisked together.
    pumpkin, almond butter and vanilla extract added to bowl.
    1. Mix in the pumpkin, almond butter and vanilla extract.
    2. Once mixed add cocoa powder and baking soda and stir till everything is combined.
    pumpkin brownies mixture before adding cocoa powder and baking soda.
    1. Gently fold in chocolate morsels.
    2. Pour into parchment lined baking pan and bake in preheated oven.
    chocolate chips added to pumpkin brownies batter.
    pumpkin brownies batter added to a baking pan.

    Storage notes

    Store these brownies in an airtight container in the fridge for up to a week for best results.

    Or store them in a freezer safe container for up to 3-4 months.

    Frequently asked questions?

    What size pan do I need for these brownies?

    An 8 x 8 square pan lined with parchment paper is recommended for these brownies.

    Do I need to refrigerate the brownies?

    Once cooled completely store them in an airtight container on the counter for up to 2 days. Store in the fridge for up to a week.

    Can I use fresh pumpkin instead of canned?

    You can definitely make your own pumpkin puree but it's so much easier and one less step if you use the canned. I always like to keep canned organic pumpkin in my pantry.

    More pumpkin recipes you may like

    • Pumpkin Pie Date Energy Balls
    • Healthy Pumpkin Muffins
    • Pumpkin Coffee Smoothie Recipe
    • Paleo Pumpkin Bread

    AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..I’d love to hear if you make this & how you like it. Plus please be sure to include a star rating.

    Until next time- xoxo

    Stephanie

    📖 Recipe

    Print Save Saved! Pin Recipe
    4.50 from 12 votes

    Healthy Pumpkin Brownies (Flourless, Paleo)

    These pumpkin brownies are super easy to make in one bowl. The perfect healthy snack or dessert.
    Course Dessert, Lunch, Snack
    Cuisine American, Dairy Free, Gluten Free, Paleo
    Prep Time 10 minutes
    Cook Time 25 minutes
    0 minutes
    Total Time 35 minutes
    Servings 16 brownies
    Calories 58kcal
    Author Stephanie

    Ingredients

    • ½ cup unsweetened cocoa powder
    • ½ tsp. baking soda
    • 2 large eggs
    • ⅓ cup maple syrup
    • ½ cup dark chocolate chips
    • 1 cup pumpkin puree
    • 1 tsp. pure vanilla extract
    • ⅓ cup almond butter

    Instructions

    • Preheat oven to 350 degrees and line an 8 x 8 pan with parchment paper.
    • In medium mixing bowl combine eggs with maple syrup and whisk.
    • Then add pumpkin puree, almond butter, and vanilla extract and whisk again till combined.
    • Add cocoa powder and baking soda and stir till combined making sure everything is thoroughly incorporated.
    • Fold in dark chocolate chips.
    • Pour into lined baking pan and bake in preheated oven 22 -25 minutes until toothpick inserted comes out clean.
    • Allow to cool in pan before removing and slicing.

    Notes

    For optional chocolate topping: melt a few tablespoons of chocolate chips with a touch of coconut oil.
    *Disclaimer

    Nutrition

    Serving: 1brownie | Calories: 58kcal | Carbohydrates: 9.7g | Protein: 1.8g | Fat: 2.2g | Saturated Fat: 1.1g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 97mg | Fiber: 1.4g | Sugar: 6.6g | Calcium: 15mg | Iron: 1mg
    Tried this recipe?Mention @applesforcjblog or tag #applesforcj

    Post updated from October 2019

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    Reader Interactions

    Comments

    1. Les

      September 21, 2022 at 8:09 pm

      I substituted the almond butter for peanut butter and the brownies came out extremely undercooked so I had to guess my way in baking for them to set. 🙁

      Reply
      • Stephanie

        September 22, 2022 at 7:59 am

        Substituting peanut butter should not have changed the outcome of the brownies. Did you make any other changes or adjustments to the recipe?

        Reply
    2. Melanie

      December 13, 2021 at 12:06 am

      suggest less cocoa, a little bitter as is.

      Reply
    3. Dina

      May 30, 2021 at 11:40 pm

      Hi! thanks for this amaizing recipe. Do you know if I can substitute eggs for flaxseed ones?

      Reply
      • Stephanie

        May 31, 2021 at 8:38 am

        You're welcome! I haven't personally tested the recipe with flaxseed eggs, but I think it should work. Let me know if you give it a try.

        Reply
        • Lariesa

          November 11, 2021 at 9:42 pm

          I tried flax eggs, and the brownies did not set. I'm thinking eggs are important since they harden up and these do not have flour.

        • Stephanie

          November 12, 2021 at 8:50 am

          Thanks for the feedback Lariesa!

    4. Renee | The Good Hearted Woman

      October 29, 2019 at 8:54 pm

      These look so moist and fudgy! Pumpkin and chocolate are such a delicious pairing, too!

      Reply
    5. Leanne

      October 29, 2019 at 8:51 pm

      Chocolate and pumpkin together are a great combo! I just opened a large can of pumpkin puree for a recipe and I have a lot leftover. I'd love to use it to make these fudgy brownies! They look so decadent and I love that they are flourless!

      Reply
    6. Jamie

      October 29, 2019 at 8:41 pm

      I love how this is sweetened with maple syrup! Definitely perfect for the fall season!

      Reply
    7. Genevieve

      October 29, 2019 at 8:34 pm

      These brownies sound easy and delicious!

      Reply
    8. Jenn

      October 29, 2019 at 8:03 pm

      Oh My! These look positively decadent! So moist and chocolaty - I want some! Making these really soon...!

      Reply

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    Hi, I'm Stephanie! The Recipe developer and writer behind APPLES FOR CJ. Welcome to my Happy Place! Here you'll find a collection of my Best Gluten Free & Vegetarian recipes, along with some healthy lifestyle tips. Hope you'll stay awhile!

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