Pumpkin Brownies

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5 from 44 votes
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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 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. 

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pumpkin brownies recipe.

Pumpkin Brownies With 3 Ingredients | No Flour Needed

5 from 44 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 min
Cook: 15 mins
Total: 16 mins

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

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

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.

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Comments

  1. 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 🙂

  2. These are happening this weekend! I’m thinking avocado chocolate frosting for the top. Or maybe blueberry?

  3. 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!

  4. 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:)

  5. 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!

    1. 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 🙂

  6. Just tried these with sweet potatoes, instead of pumpkin! And a squirt of honey! Very tasty! My sons really enjoyed them!

  7. 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!!

    1. Hi Kathryn! This works really well with sweetened sunflower seed or chocolate soy nut butter 🙂

    1. 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 🙂