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.
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!
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Ingredients needed
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}
- Whisk together eggs with the maple syrup.
- Add pumpkin, almond butter & vanilla extract.
- Mix in the pumpkin, almond butter and vanilla extract.
- Once mixed add cocoa powder and baking soda and stir till everything is combined.
- Gently fold in chocolate morsels.
- Pour into parchment lined baking pan and bake in preheated oven.
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?
An 8 x 8 square pan lined with parchment paper is recommended for these 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.
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
📖 Recipe
Healthy Pumpkin Brownies (Flourless, Paleo)
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
Nutrition
Post updated from October 2019
Sharon
I haven't cut into them yet but the batter is so yummy 😋 I did have to bake them and additional 10 minutes, so 35 minutes total.
Margaret Lyons
Came out yummy!
Amy
Made these today! Flavor on point, consistency was less brownie, more no bake cheesecake. I was VERY happy for a guilt free treat!
Les
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. 🙁
Stephanie
Substituting peanut butter should not have changed the outcome of the brownies. Did you make any other changes or adjustments to the recipe?
Manu
Same happened to me. I baked for 25 and the top was extremely soft and undercooked.
Melanie
suggest less cocoa, a little bitter as is.
Dina
Hi! thanks for this amaizing recipe. Do you know if I can substitute eggs for flaxseed ones?
Stephanie
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.
Lariesa
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
Thanks for the feedback Lariesa!
Renee | The Good Hearted Woman
These look so moist and fudgy! Pumpkin and chocolate are such a delicious pairing, too!
Leanne
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!
Jamie
I love how this is sweetened with maple syrup! Definitely perfect for the fall season!
Genevieve
These brownies sound easy and delicious!
Jenn
Oh My! These look positively decadent! So moist and chocolaty - I want some! Making these really soon...!