Why I Love This Recipe
I love this recipe because it’s incredibly easy to make and doesn’t compromise on flavor. The combination of pumpkin puree and almond butter creates a moist and decadent texture, while cocoa powder adds that deep chocolate richness I crave. Plus, knowing that these brownies are made without flour or refined sugars makes them a treat I can feel good about enjoying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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¾ cup (180 g) pumpkin puree
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⅓ cup (80 g) almond butter (or preferred nut butter)
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4 tablespoons (60 g) maple syrup (or honey)
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¼ cup (30 g) unsweetened cocoa powder
Directions
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Preheat the oven to 350°F (180°C) and line a 7×7 inch (15×15 cm) brownie pan with parchment paper.
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In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and cocoa powder. Stir until a smooth batter forms.
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Pour the batter into the prepared pan and spread it evenly with a spatula.
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Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out mostly clean.
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Allow the brownies to cool completely at room temperature before slicing. For an even fudgier texture, refrigerate for a couple of hours or overnight.
Servings and Timing
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Yield: 9 brownies
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Prep Time: 10 minutes
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Bake Time: 25–30 minutes
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Total Time: 35–40 minutes
Variations
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Nut-Free: Use sunflower seed butter or tahini instead of almond butter.
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Add-Ins: Fold in chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
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Spiced: Add 1 teaspoon of pumpkin spice or cinnamon for a warm, seasonal twist.
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Frosted: Top with a layer of cream cheese frosting or a drizzle of melted chocolate once cooled.
Storage/Reheating
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Room Temperature: Store in an airtight container for up to 2 days.
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Refrigerator: Keep refrigerated for up to 4 days for optimal freshness.
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Freezer: Freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.
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Reheating: Warm in the microwave for 15–20 seconds if desired.
FAQs
Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works well. Just ensure it’s smooth and not too watery to maintain the right batter consistency.
What can I use instead of almond butter?
You can substitute almond butter with other nut butters like peanut or cashew butter. For a nut-free option, sunflower seed butter or tahini are great alternatives.
Are these brownies sweet enough without added sugar?
The maple syrup provides natural sweetness, but if you prefer a sweeter brownie, you can add a bit more maple syrup or a sweetener of your choice to taste.
Can I add protein powder to this recipe?
Yes, adding a scoop of chocolate protein powder can boost the protein content. You may need to adjust the wet ingredients slightly to maintain the right batter consistency.
How do I know when the brownies are done baking?
The brownies are done when the edges are set, and a toothpick inserted into the center comes out with a few moist crumbs. They will continue to set as they cool.
Conclusion
These Flourless Pumpkin Brownies are a delightful, health-conscious dessert that doesn’t sacrifice flavor or texture. With their rich chocolate taste and moist, fudgy consistency, they’re sure to become a favorite in your recipe collection. Whether you’re catering to dietary restrictions or simply looking for a wholesome treat, this recipe delivers satisfaction in every bite.
Print
Flourless Pumpkin Brownies
- Total Time: 25–30 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
These rich and fudgy flourless pumpkin brownies are made with cocoa, maple syrup, and almond butter—naturally vegan, gluten-free, and irresistibly chocolatey.
Ingredients
¾ cup (180g) pumpkin puree
⅓ cup (80g) almond butter (or any preferred nut/seed butter)
4 tablespoons (60g) maple syrup (or honey)
¼ cup (30g) unsweetened cocoa powder
Optional Add-ins:
1 tsp pumpkin pie spice or cinnamon
¼ cup chocolate chips or chopped nuts
Instructions
Preheat oven to 350°F (180°C) and line a 7×7 inch pan with parchment paper.
In a mixing bowl, combine pumpkin puree, almond butter, maple syrup, and cocoa powder. Stir until smooth.
Fold in any desired add-ins like spices, chocolate chips, or nuts.
Spread the batter evenly in the prepared pan.
Bake for 25–30 minutes, or until set and a toothpick inserted comes out with a few moist crumbs.
Cool completely before slicing. For extra fudginess, refrigerate before serving.
Notes
For a nut-free version, use sunflower seed butter or tahini.
Adjust sweetness to taste by adding more maple syrup or a sugar-free sweetener.
Great for meal prep—freezer-friendly and travel-friendly.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
