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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.
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 🙂