3 Ingredient Pumpkin Brownies
This post may contain affiliate links. See my disclosure policy.
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 30 minutes.
Why I love this recipe
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, chocolate-heavy treat, I turn to my pumpkin brownie recipe.
It’s made with just 3 ingredients: pumpkin pie mix, almond butter, and cocoa powder. Seriously, guys, it could not be any easier. Here’s why I make them on repeat:
- Wholesome. Like my sweet potato brownies, these brownies are flourless, egg-free, and gluten-free– simple enough that I don’t feel bad about having one for breakfast!
- Fudgy, gooey, and rich. These are so fudgy, you’d swear there was some butter hidden in there!
- Ready in 30 minutes. From prep to oven, this recipe comes together in no time.
★★★★★ REVIEW
“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!“ – Kristina
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.
- Pumpkin pie mix. Also known as pumpkin pie filling, it’s like pumpkin puree but with added sugar and spices. If you only have canned pumpkin puree, add 1/2 cup of white sugar or 1/3 cup of brown sugar, along with a teaspoon of allspice.
- 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 butters to be a little too overpowering.
- Cocoa powder. Choose a good-quality cocoa powder, as the cheaper ones can taste a little metallic or flat. 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 frosting (no dairy) on top.
- Vanilla extract. Optional, but adds a lovely flavor.
How to make pumpkin brownies
Step 1- Make the brownie batter. Start by whisking together the pumpkin pie mix, almond butter, and cocoa powder in a medium bowl until you have a smooth dough. 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, or nuts (walnuts and pecans are great!).
- Or skip the mix-ins and swirl through peanut butter, chocolate fudge, or caramel sauce instead.
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.
If I want cakier brownies, I usually add 1 to 2 tablespoons of coconut or oat flour to the batter to give it more stability.
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 28- 30 minutes, or until a skewer comes out just clean.
- Allow the brownies to cool in the pan completely before adding 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!