If you’ve ever wished for a brownie that’s rich, chocolatey, and fudgy—but just happens to be a little healthier—then you’re going to fall in love with these Flourless Pumpkin Brownies. They’re everything you crave in a classic brownie, but with a fall-inspired twist thanks to creamy pumpkin puree. Even better? They’re naturally gluten-free brownies and can easily be made into a dairy-free dessert, so everyone at the table can enjoy a slice (or two).
The first time I made these, I was honestly skeptical—could a brownie without flour really satisfy my chocolate craving? Spoiler: yes, and then some. The pumpkin adds moisture and richness, while almond butter brings that silky, fudgy texture we all dream about. Pair it with cocoa powder and melty chocolate chips, and you’ve got yourself a brownie that feels indulgent but secretly fits into the “healthy pumpkin recipe” category.
Perfect for bake sales, potlucks, or just cozying up with a cup of coffee on a chilly afternoon, these brownies are proof that dessert can be both decadent and nourishing.
Why You’ll Love These Flourless Pumpkin Brownies
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Naturally gluten free – no flour, no problem!
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Fudgy and rich – pumpkin and nut butter create the perfect texture.
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Quick & easy – just 30 minutes from start to finish.
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Crowd-pleaser – nobody will guess they’re a “healthier” dessert.
Ingredients
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¾ cup (190 g) almond butter (or other natural nut butter)
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¾ cup (190 g) canned pumpkin puree
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2 large eggs
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½ cup (120 ml) maple syrup or honey
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1 tsp (5 ml) vanilla extract
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½ cup (60 g) unsweetened cocoa powder
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½ tsp (3 g) baking soda
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Pinch of salt
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½ cup (85 g) chocolate chips
Optional Topping:
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Extra chocolate chips melted with 1 tsp (5 g) coconut oil
Step-by-Step Instructions
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Prep the pan – Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease.
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Mix the wet ingredients – In a large bowl, stir almond butter and pumpkin puree until smooth. Whisk in eggs, maple syrup, and vanilla.
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Add the dry ingredients – Sift in cocoa powder, then add baking soda and a pinch of salt. Mix until blended.
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Fold in chocolate chips – Stir gently so they’re evenly distributed.
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Bake – Spread the batter in the prepared pan and bake for 22–25 minutes, until a toothpick inserted comes out with a few fudgy crumbs.
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Cool & serve – Let brownies cool completely before slicing. For extra indulgence, drizzle melted chocolate over the top.
Tips for Perfect Fudgy Brownies
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Use natural nut butter. Look for almond or peanut butter with just nuts and salt—no added sugar or oils.
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Don’t overbake. Pull them from the oven while slightly underdone for maximum fudginess.
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Cool completely. It’s tempting to cut right in, but waiting helps them set into that perfect brownie texture.
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Chill for extra fudgy goodness. Pop them in the fridge for an hour and you’ll get the dense, chewy brownies of your dreams.
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Make it dairy free. Use dairy-free chocolate chips and you’re good to go!
A Personal Kitchen Story
I first made these brownies on a rainy October day when the kids came home from school with friends in tow. The pantry was looking a little bare (you know those days), and I didn’t have enough flour for cookies or a cake. But I did have almond butter, pumpkin puree, and cocoa.
Skeptical but determined, I threw everything into a bowl and crossed my fingers. When the pan came out of the oven, the kids swarmed the kitchen, and the entire batch disappeared in record time. One of their friends even asked, “Can my mom get this recipe?” That’s when I knew this little experiment was going to be a permanent part of our fall dessert lineup.
Now, I bake them whenever I want a quick treat that feels indulgent but doesn
What to Serve with Flourless Pumpkin Brownies
These brownies are so versatile that they can play both casual and fancy:
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With coffee or tea: Perfect for an afternoon pick-me-up.
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With ice cream: Try vanilla, cinnamon, or dairy-free coconut ice cream for a dreamy combo.
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As part of a dessert board: Pair with fruit, nuts, and maybe a pumpkin dip for a festive spread.
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Warm with a drizzle: A little extra melted chocolate or caramel sauce makes them downright decadent.
They’re the kind of treat that works just as well at a fall potluck as it does for a cozy night in.
How to Store Leftovers
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Room Temperature: Keep in an airtight container for up to 2 days.
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Refrigerator: Store up to 5 days—plus, the chill makes them extra fudgy.
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Freezer: Wrap individually and store for up to 2 months. Just thaw in the fridge or warm gently in the microwave.
Pro tip: If you love super dense brownies, eat them straight from the fridge.
FAQs
Can I use peanut butter instead of almond butter?
Yes! Peanut butter works beautifully, though it will give a slightly stronger flavor.
Can I make these vegan?
Swap the eggs for flax eggs and use maple syrup. The texture will be a little softer but still delicious.
Do they taste like pumpkin?
Not really—the pumpkin adds moisture and fudginess more than flavor. Think rich chocolate first, subtle pumpkin second.
Can I make them without chocolate chips?
Of course. They’ll still be moist and delicious, but the chips add extra texture.
Are these brownies healthy?
They’re definitely a lighter option compared to traditional brownies—made with whole-food ingredients and naturally gluten free.
The Sweet Finish
These Flourless Pumpkin Brownies prove that a dessert can be decadent, fudgy, and oh-so-chocolatey—without needing flour, butter, or guilt. With their blend of pumpkin puree, almond butter, and cocoa, they’re a treat you’ll feel good about serving to family, friends, or, let’s be honest, yourself at midnight with a glass of milk.
So, the next time you want a healthy pumpkin recipe that doesn’t skimp on flavor, whip up a pan of these brownies. They’re proof that sometimes the simplest ingredients create the most irresistible results.
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Flourless Pumpkin Brownies
- Total Time: 30–35 minutes
- Yield: 9–12 brownies 1x
- Diet: Gluten Free
Description
Flourless Pumpkin Brownies are rich, fudgy, and chocolatey with a healthy twist. Made with pumpkin purée, almond butter, and cocoa powder, these brownies are naturally gluten free and can easily be made dairy free. Moist, indulgent, and ready in just 30 minutes, they’re the perfect fall treat for cozy afternoons, bake sales, or potlucks.
Ingredients
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¾ cup (190 g) almond butter (or other natural nut butter)
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¾ cup (190 g) canned pumpkin purée
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2 large eggs
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½ cup (120 ml) maple syrup or honey
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1 tsp (5 ml) vanilla extract
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½ cup (60 g) unsweetened cocoa powder
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½ tsp (3 g) baking soda
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Pinch of salt
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½ cup (85 g) chocolate chips
Optional Topping:
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Extra chocolate chips melted with 1 tsp (5 g) coconut oil
Instructions
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Prep the pan: Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease.
-
Mix wet ingredients: Stir almond butter and pumpkin purée until smooth. Whisk in eggs, maple syrup, and vanilla.
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Add dry ingredients: Sift in cocoa powder, then add baking soda and salt. Mix until combined.
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Fold in chocolate chips: Stir gently to distribute evenly.
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Bake: Spread batter in prepared pan. Bake 22–25 minutes, until a toothpick comes out with a few fudgy crumbs.
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Cool & serve: Let cool completely before slicing. Drizzle with melted chocolate if desired.
Notes
Use natural nut butter (just nuts and salt) for best texture.
Don’t overbake—slightly underdone keeps them fudgy.
Chill in the fridge for denser, chewier brownies.
Swap eggs for flax eggs to make vegan.
Peanut butter works in place of almond butter, though flavor will differ.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American