3 Ingredient Pumpkin Brownies
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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 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.
They even work with coconut butter (ground coconut)! I didn’t put any banana but I probably should have. Pretty great truely sugar free treat.
Oh wow- Tha nks for the feedback, Joy! 🙂
Hello! We just made these and either something is incorrect with the recipe, or people REALLY like butter cocoa!!!! We made it with 2 C cocoa, as listed, and it is incredibly bitter!! We can’t even taste the almond butter or the pumpkin….just A LOT of bitter cocoa. We can’t even eat them. So bummed as they smell and look delicious. Any thoughts? Thank you!
“Bitter” cocoa, not butter cocoa. 🙂
Hi Angi! You need to ensure your cocoa powder isn’t bitter and to balance it out, use the frosting. Alternatively, add sweetener to it.
do you have to add almond/peanut etc butter? or can you omit it?
That would make them just cocoa flavored…starch.
Arman, you are a genius and adorable! How old are you? You look very young in your pic.
Thanks so much for your sweet words, Rhonda!
hi could i use pics peanut butter instead of almond butter? its quite a runny peanut butter
Sure thing! 🙂
I am so happy to find this! I am so allergic to bananas and they are always the binder for these “easy” recipes. AND I just found out I have to go gluten free, so these are a win all around! I will wait until pumpkin season to make them, however. Pumpkin in August in North Carolina is a no-go, no matter what those crazies at Starbucks say.
Right? I swear Christmas will be displayed in September!
Oh wow!!! These look SOO good – it’s hard to believe they don’t have flour!? I will totally be trying this recipe out!
I love bananas.
You and me, both 🙂
Unfortunately, these brownies are my down fall. They are almost too good to be true. They are more like fudge than brownies. The first time I made them, I added a little vanilla and a little maple syrup. I also made the frosting recipie with coconut oil, unsweetened coco, and maple syrup. It hardens on the “brownie” like a candy bar. Sooo good and decadent. The brownie batter is so good, I’m wondering if you could use it as frosting for gluten free cupcakes or muffins? Thank you for this amazing recipie. 🙂
That sounds like a great idea- I haven’t tried it myself, but would love to hear your thoughts! 🙂
Look amazing! How did you make the icing?????
Hi Jane! The icing links are included within the post- There are 3 options!
When you mention substituting half a banana for sweetness what other ingredient am I cut in half. Would that be the cocoa? I am going to try PB2 in this.
Hi Suzanne! You will be replacing half the pumpkin amount 🙂
Can I use “raw cacao” powder instead of cocoa powder? Sorry I am just not sure what the difference is.
You sure can, it wil just be a little more earthy 🙂
Just tried this, and really enjoyed it! Loved how easy it was to make, and since I made it in the blender, I had no bowls to wash! I added some Stevia for sweetness too. I did have to bake it more like 30 minutes, which could have been the different moisture levels that pumpkin puree can have.
🙂 Thanks, Nikki! that can occur, but glad it worked out 🙂