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These 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.
Pumpkin desserts are a common theme around here. When the weather slowly cools, you can bet we’ll be whipping out the pumpkin bread and pumpkin muffins. For a chocolate fix, though, we love to make pumpkin brownies.
Table of Contents
Why this recipe works
- 3 ingredients. Just pumpkin pie mix, almond butter, and cocoa powder.
- Healthy. Like with my sweet potato brownies, these brownies are flourless, egg-free, and glutrn-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.
What we love about this recipe is just how simple it is. If you are looking for more easy pumpkin desserts, try pumpkin cookies and pumpkin fudge.
Ingredients needed
As mentioned earlier, this recipe calls for just three ingredients and they are very simple ones. You’ll probably have everything in your pantry as we speak. Here is what you’ll need:
- 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 the 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).
- Cocoa powder. 100% unsweetened and sifted. Choose a good quality cocoa powder as it makes all the difference.
- Frosting. Optional, but I love to add a simple chocolate frosting on top.
- Vanilla extract. Optional, but adds a lovely flavor.
How to make pumpkin brownies
This recipe is very simple and needs less than a minute of hands-on time. You can either mix it in a bowl, use a blender, or a food processor.
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.
Tips to make the best recipe
- 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.
- Add a tablespoon or two of coconut or oat flour for thicker brownies.
- 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 are great!),
Storage Instructions
To store: Leftovers must be stored in the refrigerator, 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.
More delicious brownie recipes to try
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.
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
- 1 cup chocolate frosting optional
Instructions
- Preheat the oven to 180C/350F and line a 6 x 6-inch pan with parchment paper and set aside.
- Add all your ingredients 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.
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!
They even work with coconut butter (ground coconut)! I didn’t put any banana but I probably should have. Pretty great truely sugar free treat.
Oh wow- Tha nks for the feedback, Joy! 🙂
Hello! We just made these and either something is incorrect with the recipe, or people REALLY like butter cocoa!!!! We made it with 2 C cocoa, as listed, and it is incredibly bitter!! We can’t even taste the almond butter or the pumpkin….just A LOT of bitter cocoa. We can’t even eat them. So bummed as they smell and look delicious. Any thoughts? Thank you!
“Bitter” cocoa, not butter cocoa. 🙂
Hi Angi! You need to ensure your cocoa powder isn’t bitter and to balance it out, use the frosting. Alternatively, add sweetener to it.
do you have to add almond/peanut etc butter? or can you omit it?
That would make them just cocoa flavored…starch.
Arman, you are a genius and adorable! How old are you? You look very young in your pic.
Thanks so much for your sweet words, Rhonda!
hi could i use pics peanut butter instead of almond butter? its quite a runny peanut butter
Sure thing! 🙂
I am so happy to find this! I am so allergic to bananas and they are always the binder for these “easy” recipes. AND I just found out I have to go gluten free, so these are a win all around! I will wait until pumpkin season to make them, however. Pumpkin in August in North Carolina is a no-go, no matter what those crazies at Starbucks say.
Right? I swear Christmas will be displayed in September!
Oh wow!!! These look SOO good – it’s hard to believe they don’t have flour!? I will totally be trying this recipe out!
I love bananas.
You and me, both 🙂
Unfortunately, these brownies are my down fall. They are almost too good to be true. They are more like fudge than brownies. The first time I made them, I added a little vanilla and a little maple syrup. I also made the frosting recipie with coconut oil, unsweetened coco, and maple syrup. It hardens on the “brownie” like a candy bar. Sooo good and decadent. The brownie batter is so good, I’m wondering if you could use it as frosting for gluten free cupcakes or muffins? Thank you for this amazing recipie. 🙂
That sounds like a great idea- I haven’t tried it myself, but would love to hear your thoughts! 🙂
Look amazing! How did you make the icing?????
Hi Jane! The icing links are included within the post- There are 3 options!
When you mention substituting half a banana for sweetness what other ingredient am I cut in half. Would that be the cocoa? I am going to try PB2 in this.
Hi Suzanne! You will be replacing half the pumpkin amount 🙂
Can I use “raw cacao” powder instead of cocoa powder? Sorry I am just not sure what the difference is.
You sure can, it wil just be a little more earthy 🙂
Just tried this, and really enjoyed it! Loved how easy it was to make, and since I made it in the blender, I had no bowls to wash! I added some Stevia for sweetness too. I did have to bake it more like 30 minutes, which could have been the different moisture levels that pumpkin puree can have.
🙂 Thanks, Nikki! that can occur, but glad it worked out 🙂
How thick should this batter be?? Mine seems to be pretty dang thick
Hi Hannah! It shouldn’t be too thick- If it’s really thick, just cook it for a little less, until a toothpick just comes out clean 🙂
I’m allergic to nuts. What could I use to substitute for the almond butter?
Hi Kathryn! This works really well with sweetened sunflower seed or chocolate soy nut butter 🙂
Oh yeah!!! This was delicious! I actually added two bananas because I went full-gusto on the cocoa powder and needed a little counterbalance. These tasted like dreamy chocolate truffles; served with black coffee with cream… oh.my.gosh. Heaven!!
Thanks so much for the feedback, Sheila- I’m thrilled you enjoyed them 🙂
Just tried these with sweet potatoes, instead of pumpkin! And a squirt of honey! Very tasty! My sons really enjoyed them!
🙂 Thanks so much for the feedback, Julia!
I made this recipe for my family today. I wanted to follow it exactly as you made it. I did taste the batter and I felt it needed something to sweeten it up so I added a ripe banana to the recipe (without subtracting any of the pumpkin). I did bake it for a few minutes longer than the recipe stated. I used 2/3 cup of cocoa. My husband and children appreciated the recipe but I do think it was a little bitter. Next time I will put in the 1/4 cup of cocoa powder instead. We did follow someone else’s suggestion and spread almond butter on top of the brownies. I appreciate that this recipe is flourless amd sugarless. Thank you for sharing this recipe!
Hi Theresa! I’m so glad you included some banana to sweeten it up! I have to remember to tone down my cocoa recommendations, I tend to go a little cocoa heavy often 🙂
Hmmm, pumpkin with almond butter! My favorite! I am allergic to peanuts and also chocolate, so I keep other nut butters on hand and I use carob powder instead of cocoa. It makes a good substitute for those of us who can’t have chocolate. I keep a supply of nice, ripe mashed up bananas in the freezer in freezer bags. My local grocery store sells bags of over-ripe bananas during the week for $1.49 for a huge bag. I keep them in the freezer to use for smoothies and other baked goods. Thanks for this delicious looking “brownie!” I will definitely be trying this one out:)
Thanks so much, Joy-! hope you enjoy them! Carob powder is a good alternative 🙂
I don’t hate bananas at all; I love them. But, I am allergic to them so thanks for this.
You are so welcome, Shawna! 🙂
I am SO happy to have found this recipe! Healthy brownies without bananas or eggs?! (I’m allergic to both). Oh AND these have no added sugar? I can’t wait to make these! I miiiight try using a mixture of cocoa powder and chocolate protein powder just to up the protein content a bit. If I do, I’ll let you know how it goes! Thanks for sharing this recipe!
😀 Fantastic- Thanks so much for your kind words, Claire! 🙂
Says a can of pumpkin purée…what size? If I have a huge can what will it break down to in ml’s or cups?
Hi Sue- It’s 1 cup total 🙂
These are happening this weekend! I’m thinking avocado chocolate frosting for the top. Or maybe blueberry?
Droooling over that idea!
These sound so good and simple to make. I bet they would be good with a little almond butter topped on them for the frosting 🙂
I just made these brownies and topped them off with the icing recipe you posted. (I replaced the maple syrup with date paste.) They are ssssoooo goooooodd!! Chocolatey! I am on a Whole30 and these really take care of my chocolate and sweet tooth. Thanks for posting!
😀 You are so welcome, Danielle! Thanks so much for the positive feedback!
what is ‘drippy’ almond butter? pictures are awesome, recipe sounds delicious, can’t wait to try this!
Hi Susan! It’s almond butter which is packaged and not thick- Trader Joe’s or Barney Butter are two great options.
What kind of frosting did you use?!
Hi Dani! I used my protein frosting 🙂 Any frosting will work!
Can you please add the ingredients to the frosting? What did you add to get this one orange in color?
Hi Gale! The orange is from the brand of pumpkin I used! The frosting recipes are linked in the post 🙂
I’ve baked these for 20 min now, and they are still gooey. Any suggestions? Keep baking?
Hi Lisa, I would bake them until ‘just set’- They firm up and become super fudgy once cooled.
Omg so yummy seriously no joke
🙂 Thanks so much, Laura!
Hi there,
What could I use instead of nut butter? My siblings are severely allergic to nuts. We can tolerate organic butter.
Hi Melissa! I unfortunately haven’t tried this with butter- I think it would be difficult to form and be too oily in the end. You could use sunflower seed butter or soy nut butter.
These look lovely! Do they end of tasting like almond butter or more pumpkin? I hate when the nut butter overpowers baked goods 🙁
Hi Alyssa! It can, but if you add more cocoa powder, it masks it up really well! 🙂
Awesome…approximately how many grams of fat for each serving???? Pleaseeee
Hi Caroline! If you add the ingredients into a calorie calcultor and divide it by how many pieces you would like, it will provide it for you 🙂 Enjoy!
“Then I’ll eat my face, because I love pizza” You crack me up. These look amazing, and I know what I’m doing with my open can of pumpkin! Also, bless your soul for dedicating a week to pumpkin recipes. Pumpkin is my life.
Haha stop and get your family to adopt me already!
YAY! I’m anaphylaxis to bananas so very happy!!
Sorry to hear that but hope you enjoy these ones!
I tried the previous version and am really looking forward to this iteration. Fist bump!
🙂 Love it! Thanks, buddy!
Reese’s sticks?!? WHAT.
They are SO good!
Omg I love this. Anything I can shove pumpkin into I’m down with (including my mouth). That’s what she said?
Haha, shove it in your purse as a reminder of your spending 😀 :p
I love the looks of these brownies and will be so good with a sugar free chocolate frosting.
Absolutely! thanks so much, Joanne!
I have only busted out the pumpkin to add it to the dogs’ food, but I’ll be thinking about using pumpkin to bake with really soon. 🙂
😀 Love it! thanks so much, Joann!
Yep! Made pumpkin muffins yesterday. (Just a box if white cake mix and pumpkin…nothing else!) And yes, I like bananas in non traditional recipes. I love them most frozen then put into smoothies.
Haha, that sounds delicious! 🙂
YES!!!! I make your 3-ingredient brownies pretty much every week so rest assured these will be a part of the weekly rotation!
😀 Love it- Thanks buddy!
Thank you for this recipe–I’ve been seriously looking forward to pumpkin week and pumpkin season. One word: KABOCHAAAAA!!
😀 That is your middle name 😉
Oh my goodness – those pumpkin brownies look AMAZING. I haven’t started busting out the pumpkin yet but this would be such a great way to kick off the pumpkin-eating season. LOVE IT – thanks so much for sharing!!!
You are SO welcome, Emily! 🙂
I’m pretty sure my skin is about to get EVEN MORE ORANGE thanks to you and your heaven-sent brownies! Beta-carotene for life <3
😀 Love it! Thanks kabocha kimchi!
I cannot consider touching pumpkin until the temperature drops below scorching. Which it seems like it will never do. I love banana, so I don’t understand all the haters. BUT I do also love pumpkin. Just when I’m not sweating and still wearing tank tops.
Lol. Remember what happened when you complained of the cold? :p
Man, I love how easy this recipe is! It’s starting to get cool here, but then I see next week it gets stupid hot again. I’m ready for Fall…and pumpkin…and brownies…and chocolate. Ok, mate, just send me a batch of these? Thanks!
Coming right up, ha! Hope you got a solid apple haul!
Yay for everything pumpkin! I love using pumpkin or bananas in baked goods, but do enjoy the sweetness of the bananas. And I’m the same way when trying to be productive, I need all the sugar! I feel like coffee does nothing for me, but a bag of skittles and I’m wired, lol!
Right?!!!! Geebuz, I’m like..why doesn’t coffee work for me anymore!
Damn, those look awesome! I love using pumpkin in baked goods—great texture and the flavor doesn’t tend to alter anything. And yes, totally guilty of busting out the pumpkin way early. I had a can from last season I used to make overnight oats a few weeks ago. Why the hell not? Need to make room for this year’s stash…
Absolutely! I went way overboard on stocking up on the cans, but left half in my old apartment!
Yay for pumpkin! I haven’t broken out the pumpkin yet, but I’m ready. I do like”hidden” banana recipes, however i never have ripe bananas laying around!
Oh no! Hope you can stock up on some banana goodness soon! 🙂
Do we use unsweetened cocoa for this recipe?
Hello Monica- I sure do 🙂 If you prefer sweeter brownies, feel free to used the sweetened kind! 🙂
Yum, the frosting on these has me wanting. Pumpkin in baking is my favorite. It makes for the moist treats without being overpowering.
Right?! Thanks so much, Kate!
These brownies look goood. I’m actually not a huge pumpkin fan, but that recipe might change my mind…
Hope you try it out, Evangeline! 🙂
That is an interesting combo, but I do believe I will give them a try. Will let you know how they turn out. Thanks for sharing!
Please do, Trish! 🙂
i love a simple dessert recipe! I may try this later, with peanut butter though since I don’t have almond butter!
I just finished the TJ’s flax peanut butter and thought of you 🙂 (I also cut my finger on the edge of it AGAIN)