These flourless pumpkin brownies are moist and fudgy with a hint of pumpkin and spice. I like serving them warm from the oven when the chocolate chips are still nice and melty! They’re made gluten-free and dairy-free, and you only need one bowl.
Today’s flourless pumpkin brownies have the moist, fudgy texture of a classic chocolate brownie. They’re a major chocolate overload with a subtle hint of pumpkin and a little pumpkin spice, and so easy to make (all you need is one bowl). This is the ultimate guilt-free dessert for chocolate lovers. And it’s also festive for fall!
Why We’re Crazy About This Pumpkin Brownies Recipe
- Gluten-free, dairy-free, and guilt-free! Flour isn’t the only thing absent from these pumpkin brownies. They’re also dairy-free and sweetened with maple syrup instead of refined sugar. What’s not to love about that!?
- One bowl. Mix the brownie batter in a single bowl, and bake. I sprinkle the top of my brownies with chocolate chips for good measure.
- Perfect for fall. There’s just enough pumpkin flavor and a touch of spice to make these gluten-free brownies an easy fall dessert. They’re so irresistible, though, that you won’t be surprised when you want to make a batch year-round!
Gather Your Ingredients
The short and sweet ingredients list is yet another reason to love these brownies. I’ve covered what you’ll need below, along with notes. Scroll down to the printable recipe card for the printable recipe with amounts.
- Pumpkin Puree – Make sure you’re buying canned pumpkin puree and NOT pumpkin pie filling.
- Almond Butter – Or another nut or seed butter of choice, like cashew butter, sunflower (sun) butter, or even peanut butter.
- Cocoa Powder – I recommend natural unsweetened cocoa powder or Dutch-processed cocoa powder.
- Pure Maple Syrup – Feel free to substitute this for honey or another liquid sweetener. Avoid artificial maple syrup, which contains corn syrup.
- Pumpkin Pie Spice – You could also use a combination of cinnamon, nutmeg, ginger, and cloves, or any of these individual spices. Feel free to skip the spice altogether if you prefer.
- Baking Soda – Helps these brownies rise. Check the dates on the package to make sure it’s not expired!
- Egg – Bring the egg to room temperature for even mixing.
- Chocolate Chips – I like to sprinkle these over my brownies before I bake them. Use dairy-free chocolate if necessary.
Let’s Make the Best Pumpkin Brownies
This indulgent dessert is a one-bowl wonder. All in all, you only need 30 minutes to make and bake your brownies!
- Start by mixing the batter. Combine the pumpkin puree with almond butter, cocoa powder, maple syrup, pie spice, baking soda, salt, and egg. Mix until the batter is smooth and even.
- Assemble the brownies. Next, pour the brownie batter into a greased and lined 8×8-inch baking pan. Sprinkle chocolate chips on top.
- Bake. Bake these pumpkin brownies at 350ºF for 25 minutes. Afterward, allow the brownies to rest for 5 minutes before removing them from the pan. Cool the brownies at room temperature until it’s time to serve.
Recipe Tips
- Pumpkin pie filling and pumpkin puree are not the same thing! Pie filling has added sweeteners and thickeners and isn’t interchangeable with pumpkin puree in recipes. Go for canned or homemade 100% pumpkin puree.
- Line the pan and leave an overhang. When it comes to lining the pan with parchment paper, don’t be shy. Leave enough excess paper on either side of the pan so you can easily lift the finished brownies from the pan.
- Can I use a 9×9-inch pan? Yes, however, your brownies will be a bit thinner if you make them in a larger pan. Remember to adapt the baking time accordingly.
Try These Add-in Ideas
Even though these brownies are already perfect, here are some more mix-in ideas that go great with the pumpkin twist:
- Chopped nuts, like pecans, walnuts, and hazelnuts, are all great options. Toast them in the oven or using a dry pan on the stovetop for extra flavor.
- Top these brownies with marshmallows for a gooey, toasted s’mores-like layer. Make sure to use gluten-free marshmallows as needed.
- Crumble over some Oreo cookies. If needed, use gluten-free Oreos.
- Fold chocolate chips into the batter instead of sprinkling them on top.
Slicing and Serving
It’s hard to resist gobbling up these pumpkin brownies as soon as they’re cool enough to eat! I always find it’s best to give them at least 5 minutes in the pan, followed by 15-20 minutes at room temperature before cutting the brownies into squares. It makes the slices neater.
Once it’s time to serve, top your brownies with a scoop of vanilla ice cream, homemade whipped cream, or dairy-free coconut whipped cream (see below). I also love adding fresh strawberries and raspberries. Or, for the ultimate cozy dessert, drizzle these pumpkin brownies with caramel sauce!
3-Ingredient Coconut Whipped Cream
One of my favorite dairy-free toppings for fudgy, flourless pumpkin brownies is this easy homemade coconut whipped topping:
- Skim the cream from a can of coconut milk (the thick cream on top that has separated from the clear liquid underneath).
- Add the coconut cream to a bowl. You can add vanilla bean paste and maple syrup to taste.
- Whip the cream into soft peaks. The peaks should curl down rather than stick straight up like stiff peaks do.
Storage and Freezing
- Refrigerate. Since these brownies are made with pumpkin, they should be kept in the fridge. Store them in an airtight container and enjoy them within 4-5 days. Do not store them until they have cooled completely.
- Reheat. I like to reheat these one by one in the microwave. Warm your brownie up for 10 seconds at a time until it reaches your desired temperature. Reduce the microwave time as needed. You can eat them cold or at room temperature if desired, but like all brownies, they truly taste best when they’re warm!
- Freeze. Store the brownies in a freezer-safe container with parchment paper separating any layers. Enjoy frozen brownies within 6 months. Thaw them completely in the fridge before reheating.
More Pumpkin Treats
Pumpkin Brownies
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These flourless pumpkin brownies are moist and fudgy with a hint of pumpkin flavor and melty chocolate chips on top. Made gluten-free and dairy-free.
Ingredients
- 3/4 cup pumpkin puree
- 3/4 cup almond butter
- 1/4 cup + 1 tablespoon cocoa powder (I like to use dutch processed)
- 1/3 cup maple syrup
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare an 8×8 baking dish. Spray with cooking spray and then line the bottom and sides with parchment paper. (enough of an overhang to remove the brownies easily.
- In a stand mixer, add pumpkin puree, almond butter, cocoa powder, maple syrup, pumpkin pie spice, baking soda, salt and an egg. Mix on high until batter is smooth.
- Pour brownie batter into prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
- Bake for 25 minutes.
- Remove from oven and let sit for 5 minutes.
- Using the parchment paper lift brownies from pan and let rest on cooling rank until you are ready to serve.
Nutrition
- Serving Size: 1 brownie
- Calories: 163
- Sugar: 9 g
- Sodium: 207 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 16 mg
28 comments on “Fudgy Gluten Free Pumpkin Brownies”
These were fudgy and light. I added vegan chocolate chips to the top before baking. Thanks for sharing!
wow ! Looks sooooo good! Thanks for sharing
They look GOOOD! I can’t use nut butters, what can I replace the almond butter with?
Just realized maybe mine were spongey because I used peanut butter instead of almond butter, but still very good!
This was a great recipe! I can’t believe how easy it was. Very moist and cut and kept well. I made icing out of peanut butter, pumpkin, and maple syrup. Both batches were more spongey than fudgey but I liked it like that.
These look amazing. Wondering if I could substitute the almond butter with almond flour. We have almond flour already.
Unfortunately no, the almond butter adds moisture to this mixture so it’s not an easy sub. You could add cashew butter or peanut butter instead.
I just made this recipe tonight and tastes great! My only issue is that I was hoping for more of a fudgy brownie consistency, but, wound up with a very yummy chocolate cake. I used my toaster/convection oven and adjusted the temp down to 325°F from the indicated 350°F as things seem to heat up a little more for me. Any suggestions as to what I may be doing or not doing for it to come out more cake-y rather than fudgy? Come to think of it, majority of the times I try brownie recipes (regular with flower even) they typically cone out cake-y. What gives? How do I get that lovely fudgy/chewy brownie with a nice crisp top? Anyone? Help! 😭😆
I would cut the cook time down, and almost under cook them for more of a fudgy texture if that is consistently happening to you.
Hi Krista, my Daughter loves brownies but she has a nut allergy, so I can’t use the Almond butter. What’s a good substitute? I’m assuming regular butter will do fine. Can’t wait to try these, and a few of your other recipes that I have bookmarked to try out! Thanks!
Hey Dawn. What kind of nuts is she allergic to? But yes, most of nut butters will do!
Thanks for the recipe. The texture looks even better than the ones with flour imo. And it’s certainly much healthier!
thanks luna! hope you like it!
I can tell from the look that these brownies tastes amazing!
This looks really good! My kids love brownies, and I’m sure they’ll love this!
for sure! they are so fudgy and perfectly sweet!
I can’t believe these don’t have flour! How awesome!
i know right! they are seriously so good too!
Those look so wonderfully rich, yum!
Flourless pumpkin brownies? I’ll definitely need to prepare these myself. Must be so delicious!!
yes you do! let me know what you think diana!
These sound incredible! They look so fudgy and perfect!
I love everything about these brownies, and it’s never too early for pumpkin!
These will definitely take care of a chocolate craving! So making these brownies!
they sure will!
I made this yesterday. Not brownie-like at all, more cake like in texture. Tasted like spice cake. Flavor was nice, but not brownie like in the least. Also, why are people rating recipes when they haven’t even made them? I see 5 star ratings that say “looks delicious” and “sounds yummy” – Makes no sense. Would you rate a car without a test drive? I think not. Thanks for the recipes. Will try others as I enjoy the healthier twist you offer. Cheers.
Thanks janna. I’d agree with the cake-like but it still has a fudgy texture to it. Sorry you didn’t like it. Might need to retest this one as we come into the fall.
So fudgy and moist! These could quickly become my new fall favorite treat!