Fudgy Flourless Pumpkin Brownies

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Fudgy Flourless Pumpkin Brownies – the perfect guilt free dessert option this holiday season!

Top view of Fudgy Flourless Pumpkin Brownie squares on parchment

Fudgy Flourless Pumpkin Brownies made with maple syrup, pumpkin puree, almond butter, and cocoa powder! These brownies are so fudgy you’ll be shocked! It’s the perfect guilt free dessert recipe this holiday season!

Ok. 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?

Top view of Fudgy Flourless Pumpkin Brownies stacked on a plate with a glass of milk

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.

Top view of Fudgy Flourless Pumpkin Brownie squares on a parchment-lined cooling rack

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 Fudgy Flourless Pumpkin Brownies on a plate

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!

Close-up of Fudgy Flourless Pumpkin Brownie squares on parchment paper

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

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

  1. Chocolately
  2. Have a slight pumpkin taste
  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!

Top view of Fudgy Flourless Pumpkin Brownie squares on parchment paper

fudgy flourless pumpkin brownies

Flourless Pumpkin Brownies

  • Author: Krista @ JoyfulHealthyEats.com
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 25 mins
  • total_time Total Time: 30 mins
  • yield Yield: 12 brownies 1x
  • category Category: dessert, gluten free, holiday, kid friendly


Fudgy Flourless Pumpkin Brownies made with maple syrup, pumpkin puree, almond butter, and cocoa powder! It’s the perfect guilt free dessert recipe this holiday season!



  • 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


  1. Preheat oven to 350 degrees 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.


  • 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


Want More Pumpkin Recipes?

Pumpkin Bundt Cake with Cream Cheese Frosting

PUMPKIN ... the star of fall recipes and definitely a shining star in this Moist Pumpkin Bundt Cake topped with a light Cream Cheese Frosting. You're gonna love the secret ingredient in the frosting to make it lighter! | joyfulhealthyeats.com

Whole Wheat Pumpkin Pancakes with Candied Bacon

Start off your weekend with the perfect fall breakfast! Fluffy Whole Wheat Pumpkin Pancakes served with homemade Candied Bacon that will make you swoon! It's the ultimate salty sweet perfection! | joyfulhealthyeats.com

Pumpkin Chocolate Chip Cookie Energy Bites

Fudgy Flourless Pumpkin Brownies recipe collage



Hey There

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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26 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!

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