Healthy Pumpkin Brownies (Flourless, Paleo)

Name: Healthy Pumpkin Brownies (Flourless, Paleo)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1/2 cup unsweetened cocoa powder; 1/2 tsp. baking soda; 2 large eggs; 1/3 cup maple syrup; 1/2 cup dark chocolate chips; 1 cup pumpkin puree; 1 tsp. pure vanilla extract; 1/3 cup almond butter

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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!

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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}

Whisk together eggs with the maple syrup.
Add pumpkin, almond butter & vanilla extract.

pumpkin, almond butter and vanilla extract added to bowl.

Mix in the pumpkin, almond butter and vanilla extract.
Once mixed add cocoa powder and baking soda and stir till everything is combined.

pumpkin brownies mixture before adding cocoa powder and baking soda.

Gently fold in chocolate morsels.
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

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

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