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My pumpkin brownies are a simple and healthy dessert made with just 3 ingredients! No flour, no eggs, and no butter needed, they come together in under 15 minutes.
Love healthier pumpkin desserts? Try my healthy pumpkin cookies, healthy pumpkin muffins, healthy pumpkin bread, and healthy pumpkin pie next.
Pumpkin desserts are a common theme around here, especially when the weather cools and canned pumpkin is available at every grocery store. When I want a simple and chocolate heavy treat, my pumpkin brownie recipe is what I turn to.
Table of Contents
Why I love this recipe
- 3 ingredients. Just pumpkin pie mix, almond butter, and cocoa powder. Seriously guys, it could not be any easier.
- Healthy. Like my sweet potato brownies, these brownies are flourless, egg-free, and gluten-free. These brownies could actually be something you enjoy for breakfast.
- Ready in 15 minutes. From prep to oven, this recipe comes together in no time.
- Perfect texture and flavor. This recipe makes super fudgy brownies, which is exactly what you want from any brownie. They have a rich chocolate flavor that tastes better than any boxed brownie mix.
Ingredients needed
- Pumpkin pie mix. Also known as pumpkin pie filling, it’s like pumpkin puree but has added sugar and spices in it. If you only have canned pumpkin puree, you must add some sugar or sugar alternative to it.
- Almond butter. Smooth and unsweetened almond butter. You can also use peanut butter or a nut-free alternative (like tahini or sunflower seed butter). I found other nut/seed butter to be a little too overpowering.
- Cocoa powder. 100% unsweetened and sifted. Choose a good quality cocoa powder as it makes all the difference. I actually really like dark cocoa powder for its ultra-rich flavor.
- Frosting. Optional, but I love to add either my healthy frosting or 2 ingredient chocolate frosting on top.
- Vanilla extract. Optional, but adds a lovely flavor.
How to make pumpkin brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the brownie batter. Start by whisking together the pumpkin pie mix, almond butter, and cocoa powder in a medium bowl until a smooth dough remains. Alternatively, you can blend everything together. Fold through any mix-ins with a spatula.
Step 2- Bake it. Next, pour the chocolate batter into a prepared baking pan and bake for 15-20 minutes, or until the tops are firm.
Step 3- Add frosting. Now, let the brownies cool completely before adding the frosting on top. Slice them with a sharp knife and enjoy.
Arman’s recipe tips
- These brownies are not overly sweet, even with the sweetened pumpkin pie filling. Add a few tablespoons of sugar or maple syrup if you’d prefer ultra-sweet brownies.
- For thicker brownies, add a tablespoon or two of coconut or oat flour.
- Mix-ins are a fabulous idea, and some fun options include pumpkin pie spice (a mix of cinnamon, nutmeg, ginger, and cloves), chocolate chips, nuts (walnuts and pecans are great!).
- Swirl through some peanut butter, chocolate fudge, or even some caramel sauce.
Storage Instructions
To store: Leftovers must be stored in the fridge, covered, and they will keep well for up to one week. If you want to keep them at room temperature, they must be enjoyed within two days.
To freeze: Place brownies in an airtight container and store them in the freezer for up to 6 months.
Frequently asked questions
Because there are no eggs or flour in this recipe, there is no need to do a toothpick test to see if it’s done. If you over-bake the brownies, they will naturally firm up and be more like a cake.
Add some coconut flour or oat flour to the batter to give it more stability.
More delicious brownie recipes
- Almond flour brownies
- Eggless brownies
- Vegan brownies
- Flourless brownies
- 2 Ingredient brownies
- Zucchini brownies
3-Ingredient Pumpkin Brownies
Video
Ingredients
- 2 cups pumpkin pie mix NOT pumpkin puree * See notes
- 1 cup almond butter can sub for peanut, cashew or nut alternative spread
- 1 cup cocoa powder more cocoa yields a richer taste
Instructions
- Preheat the oven to 180C/350F and line a 6 x 6-inch pan with parchment paper and set aside.
- Add the pumpkin pie mix, almond butter, and cocoa powder into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
- Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean.
- Allow the brownies to cool in the pan completely before adding frosting.
I always make pumpkin only in oven with oil. So this is so different. Must try it!
So glad I tried this! Fudge like consistency. I used vanilla almond butter (MaraNatha) and cacao powder. Super delicious and decadent chilled.😋 I LOVE chocolate and didn’t want a recipe w/added sugar or sweetener so this was perfect! Thank you!
Did anyone make these?
I used walnut butter (one ingredient = 100% sprouted organic walnuts), organic canned pumpkin purée, 50g organic cacao powder. Also, added 6 teeny scoops of pure Lo Han extract (not the erythritol/monk fruit stuff) and 30g 100% org cacao chips.
Baked for 15 minutes and nothing has actually baked.
What am I doing wrong?
Haven’t used walnut butter in my life so that could be the culprit.
Any chance there is a calorie count?
Check out the recipe card
I subbed half of the pumpkin with about 6 dates.
It is one of my favorite desserts.
Thank you so much for recipes like this! I’ve had some health issues this year that have basically resulted in having to go extremely low sugar (not even fruit), so these are perfect! Thank you, thank you!
So welcome!
how many calories are in a serving and what is considered a serving size?
Thanks D
Check out the recipe card.
I made these the other day and loved how thick and fudgy the brownies were! 2/3 cup of cocoa made the brownies taste almost bitter, so next time I’ll use less cocoa and maybe add some banana for sweetness. I also used peanut butter because I didn’t have any almond butter, and the substitution worked really well. Thanks for the recipe!