Pumpkin Brownies

129 comments

5 from 109 votes
Jump to RecipeJump to Video

This post may contain affiliate links. See my disclosure policy.

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.

fudgy pumpkin brownies stacked.

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
  1. Why this recipe works
  2. Ingredients needed
  3. How to make pumpkin brownies
  4. Tips to make the best recipe
  5. Storage Instructions
  6. More delicious brownie recipes to try
  7. Frequently Asked Questions
  8. Pumpkin Brownies (Recipe Card)

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. 

pumpkin brownies with frosting on top.

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. 

a 3 ingredient pumpkin brownie on a baking sheet.

More delicious brownie recipes to try

Frequently Asked Questions

Why do my brownies look like a cake?

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.

How do I make these brownies more cakey?

Add some coconut flour or oat flour to the batter to give it more stability. 

pumpkin brownies recipe.

Pumpkin Brownies

5 from 109 votes
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. 
Servings: 12 brownies
Prep: 1 minute
Cook: 15 minutes
Total: 16 minutes

Video

Ingredients  

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.

Notes

* Pumpkin pie mix has added spices and sugar in it. If you only have pumpkin puree (unsweetened), add at least 2 tablespoons sugar or maple syrup. 
TO STORE: Leftovers must be stored in the refrigerator, covered, and they will keep well for up to one week.
TO FREEZE: Place brownies in an airtight container and store them in the freezer for up to 6 months.

Nutrition

Serving: 1brownieCalories: 191kcalCarbohydrates: 20gProtein: 6gFat: 13gSodium: 97mgPotassium: 327mgFiber: 9gVitamin A: 3734IUVitamin C: 2mgCalcium: 98mgIron: 2mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

You May Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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!

      1. Hi Gale! The orange is from the brand of pumpkin I used! The frosting recipes are linked in the post 🙂

  2. Hi there,
    What could I use instead of nut butter? My siblings are severely allergic to nuts. We can tolerate organic butter.

    1. 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.

  3. These look lovely! Do they end of tasting like almond butter or more pumpkin? I hate when the nut butter overpowers baked goods 🙁

    1. 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!

  4. “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.

  5. Omg I love this. Anything I can shove pumpkin into I’m down with (including my mouth). That’s what she said?