Pumpkin Brownies

5 from 41 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. 

pumpkin brownies.

Healthy pumpkin desserts are a common theme around here. When the weather slowly cools, you can bet that we’ll be whipping out the pumpkin bread and pumpkin muffins. For a chocolate fix, though, we love to make pumpkin brownies. 

Why this recipe works

  • 3 ingredients. Just pumpkin pie mix, almond butter and cocoa powder. 
  • Healthy. There is no flour, no eggs, and no added sugar needed. 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. 
  • Easy to customize. Easily switch out the key ingredients to suit your dietary preferences or add some mix-ins throughout.

What we love about this recipe is just how simple it is. Sure, they aren’t as decadent as flourless brownies or almond flour brownies, but for a wholesome and healthy chocolate fix, this ticks the boxes. 

Ingredients needed

As mentioned earlier, this recipe calls for just 3 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 unsweetened kind, 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. 

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 until a smooth dough remains. Alternatively, you can blend everything together. 

Step 2- Bake it

Next, transfer the brownie batter into a lined 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 and enjoy. 

flourless pumpkin brownies.

Tips to make the best recipe

  • These brownies are not overly sweet, even with the use of the sweetened pumpkin pie filling. If you’d prefer ultra sweet brownies, add a few tablespoons of sugar or maple syrup. 
  • For thicker brownies, add a tablespoon or two of coconut flour or oat flour.
  • Add some chocolate chips, chopped nuts, or even some chocolate chunks for some added texture throughout. 

Storage Instructions

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. 

3 ingredient pumpkin brownies.

Frequently Asked Questions

Are these low carb?

If you swap out the pumpkin pie filling for pumpkin puree, these brownies are suitable for a low carb diet. 

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 With 3 Ingredients | No Flour Needed

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. 
5 from 41 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 1 minute
Cook Time: 15 minutes
Total Time: 16 minutes
Servings: 12 brownies
Calories: 191kcal
Author: Arman

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.

Video

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: 1brownie | Calories: 191kcal | Carbohydrates: 20g | Protein: 6g | Fat: 13g | Sodium: 97mg | Potassium: 327mg | Fiber: 9g | Vitamin A: 3734IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg | NET CARBS: 11g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Comments

128 thoughts on “Pumpkin Brownies

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

  2. “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.

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

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

  5. 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!

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