Fudgy Flourless Pumpkin Brownies

A grey circle with KFBlue circle with the letter VGrey circle with letters V eGrey circle with the letters GF
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Calories
163

Made with maple syrup, pumpkin puree, almond butter and cocoa powder, These Easy Flourless Pumpkin Brownies are so fudgy, you’ll be shocked! They’re the perfect guilt-free dessert for the holiday season.

Fudgy Flourless Pumpkin Brownies Arranged on a Parchment-Covered Cooling Rack with Fresh Mint Leaves

Fudgy Flourless Pumpkin Brownies

Okay, I finally gave in. I have seen so many pumpkin recipes lately, I think it’s time.

I mean, even Starbucks has brought back the PSL (pumpkin spice latte), which means pumpkin season has officially started. After all Starbucks IS the trend setter, right?

Two Fudgy Flourless Chocolate Chip Brownies on a White Plate

The past couple of weeks with this pregnancy I have been craving something sweet in the evenings. Usually I’ll go for a scoop of Nutella, a coconut Chobani flips that has almonds and chocolate chips in it, or a little bit of So Delicious Coconut Milk Mint Chocolate Chip Ice Cream.

None of those I really feel guilty eating because they aren’t excessive in calories and the amount I’m eating is minimal. Basically the serving size or less. Plus I’M PREGNANT! But I needed a little bit of a changeup.

Enter these Fudgy Flourless Pumpkin Brownies.

A Piece of Parchment Paper Over a Cooling Rack with Flourless Pumpkin Brownies on Top

Y’all I’ve never made brownies before without flour and to be honest I wasn’t sure how it would taste.

But I saw that my friend Christina from Dessert for Two posted these Vegan Brownies and she made with almond butter. It got me curious. So of course I experimented.

Holy Hannah are these good! Way better than I thought that would be!

A Stack of Three Pumpkin Brownies on a Plate with Two Mint Leaves

You get a very slight hint of pumpkin, a few of the pumpkin spice spices and major chocolate taste (which is right up my alley). They are incredibly moist and fudgy and still have that “brownie texture.”

Of course I NEEDED to top them with extra chocolate chips.. cuz … why not!

My favorite way to eat these brownies is warm right out of the oven. In fact, I actually warmed them up in the microwave the next day because in my opinion they are better warm, the almond butter melted a little bit. Plus the brownie being warm kinda reminds of a brownie sundae. In fact… hmm maybe I should start topping them with that Coconut Milk Ice Cream. YUM!

Flourless Brownies on a Lined Wire Rack with One Missing a Bite

Ok, sorry got distracted. Clearly desserts do that to me! Focus!

Why I Love These Fudgy Pumpkin Brownies

All in all, what you need to hear about these brownies is. They are

  1. Chocolatey
  2. Have a slight pumpkin flavor
  3. Are crazy fudgy!! Even with NO FLOUR!
  4. 163 calories a serving!!

Basically you need these in your life. They are the perfect guilt free dessert option this fall, totally deliver on flavor and satisfy that sweet tooth!

An Overhead Shot of Fudgy Flourless Brownies on a Piece of Parchment Paper

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An Overhead Shot of Fudgy Flourless Brownies on a Piece of Parchment Paper

Fudgy Flourless Pumpkin Brownies

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 25 minutes
  • total_time Total Time: 30 minutes
  • yield Yield: 12 1x
  • category Category: Dessert
  • method Method: Oven
  • cuisine Cuisine: American

Description

Made with maple syrup, pumpkin puree, almond butter and cocoa powder, These Easy Flourless Pumpkin Brownies are so fudgy, you’ll be shocked! They’re the perfect guilt-free dessert for the holiday season.

Scale

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

  1. Preheat oven to 350°F.
  2. 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.
  3. 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.
  4. Pour brownie batter into prepared baking dish. Sprinkle the top with 1/4 cup of chocolate chips.
  5. Bake for 25 minutes.
  6. Remove from oven and let sit for 5 minutes.
  7. 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

Keywords: fudgy brownies, flourless brownies, pumpkin brownies

IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!

Want More Pumpkin Recipes?

Pumpkin Bundt Cake with Cream Cheese Frosting

A Pumpkin Bundt Cake Displayed on a Cake Stand on Top of a Wooden Table

Whole Wheat Pumpkin Pancakes with Candied Bacon

A Stack of Three Fluffy Whole Wheat Pumpkin Pancakes Topped with a Square of Butter

Pumpkin Chocolate Chip Cookie Energy Bites

A Plate Piled with Pumpkin Chocolate Chip Energy Bites

A Collage of Two Images of Flourless Pumpkin Brownies with Chocolate Chips

DON’T MISS A RECIPE ->

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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28 Responses
  1. Dev

    Just realized maybe mine were spongey because I used peanut butter instead of almond butter, but still very good!

  2. Dev

    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.

  3. Jennifer Kameshima

    These look amazing. Wondering if I could substitute the almond butter with almond flour. We have almond flour already.

    1. Krista

      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.

  4. Viky

    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! 😭😆

    1. Krista

      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.

  5. Dawn Morgan

    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!

    1. Janna

      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.

      1. Krista

        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.

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