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These flourless Pumpkin Brownies are the easiest healthy treat for Fall. Rich and fudgy, you’ll never guess they are also vegan and gluten-free. You will love this 4 ingredient easy recipe.

I’ve been quite obsessed with pumpkin and brownies lately. We’re still in September, but here at home we are already baking pumpkin banana bread, pumpkin bars and healthy pumpkin muffins.

What about brownies? Now I had to surprise my girlfriend with a brownie, which is her favorite dessert. Challenge accepted. From zucchini brownies to black bean brownies and avocado brownies, I love sneaking in veggies into my desserts. So I quickly turned some leftover pumpkin puree into these super chocolatey vegan brownies.

Why you will love this recipe
Ingredients
How to make pumpkin brownies
Matteo’s tip
Recipe variations
Storage directions
More healthy brownie recipes
Pumpkin Brownies Recipe

Why you will love this recipe

Healthy and flourless – This recipe has no egg, no flour, no refined sugar, no dairy and no oil. Instead, it uses pumpkin and almond butter, both of which are great sources of fibers, minerals, vitamins (such as vitamin A) and antioxidants.
Quick and easy – Made with 4 ingredients in a bowl, anyone can whip up a batch of these gluten-free pumpkin brownies.
Rich and fudgy – You’ll be amazed at how delicious they are: naturally sweet, chocolatey and flavorful. Don’t worry about the pumpkin. It has a mild flavor that goes almost unperceived, and it doesn’t taste savory at all.
Customizable – From walnuts to chocolate chips, there are so many ways how you can personalize this simple recipe. I recommend pumpkin spice mix + choc chip + walnuts!

A quick note. Since there is no flour and no butter in this recipe, they are not very chewy. BUT thanks to pumpkin, they’re additively rich and fudgy. I promise: you, your kids, your family and friends will all love these pumpkin spice brownies!

Ingredients

Here you will find an overview of the ingredients, together with tips and replacement options. As always, I have included the precise quantities and step-by-step directions in the recipe card at the end.

Pumpkin puree – Stick to 100% pumpkin puree without additional sugar or sweetener, pumpkin pie filling does not work. You can use canned pumpkin puree or make it at home.
Almond butter – I recommend creamy almond butter with no added sugar or oil, a bit of salt is okay. Feel free to replace it with creamy peanut butter, or cashew butter.
Maple syrup – This adds natural sweetness without refined sugars. Honey, agave syrup and date syrup are great replacements.
Cocoa powder – For healthy pumpkin brownies, choose unsweetened cocoa powder without sugar. You can also substitute it with dutch cocoa or cacao powder.

How to make pumpkin brownies

Step 1 – Prep. Preheat your oven to 350°F (180°C) and fold a 7×7 in (15 cm x 15 cm) brownie pan with parchment paper.

Step 2 – Mix. In a bowl, combine the pureed pumpkin with almond butter, maple syrup and cocoa powder. If you plan to include some mix-ins, add them now. Using a whisk or fork, stir well until you get a smooth batter.

Step 3 – Bake. Transfer the batter to your prepared pan and spread it out evenly (a spatula can help). Bake in hot oven for 25 to 30 minutes, or until they are no more raw inside. Let cool completely at room temperature before slicing.

Matteo’s tip

After baking and letting them cool, refrigerate the brownies for a couple of hours or overnight. As they cool, the flavors get more pronounced while the texture becomes richer and fudgier.

Recipe variations

Chocolate chip – Make chocolate chip brownie with pumpkin puree by folding in the batter a handful of your favorite chocolate chips. Dark chocolate is my favorite.
Nuts – Add some texture with chopped walnuts, pecans, hazelnuts or almonds. My recommendation is to match the nut butter choice (almonds + almond butter tastes so good).
Pumpkin swirl – Reserve some of the pumpkin puree, then swirl it on top of your brownies before baking.
Frosting – After they have cooled, top with a thick layer of cream cheese frosting. For a healthier alternative, use a combination of cream cheese and Greek yogurt.
Pumpkin spice – Stir in the batter 1 teaspoon of pumpkin spice for the best fall treat.
Nut free – Replace nut butter with sunflower seed butter or tahini.
Protein powder – Include a scoop of chocolate protein powder for a macro friendly pumpkin dessert. If the batter is too thick, add a splash of milk and mix.

Storage directions

Allow the pumpkin brownies to cool to room temperature, then slice them into squares and place into an airtight food container. At room temperature they will last for up to 2 days, in the fridge they will maintain their freshness for a maximum of 4 days.

For a longer storage, transfer to an airtight food container or to a zipping bag and freeze for up to 3 months. To reheat, pop in hot oven at 350°F (180°C) for a couple of minutes or microwave for about 30 seconds.

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5 from 14 votes