These easy Healthy Pumpkin Brownies are unbelievably rich, fudgy and so delicious! They're made with pumpkin and almond butter instead of oil or butter. They taste so decadent that you'd never guess they're good for you! My favorite 1 bowl brownie recipe I've ever made, with no flour or refined sugar. Vegan and gluten free!
I'm brownie obsessed. I blame my mother, who whipped up Hershey's brownies (ya know, the kind on the side of the cocoa powder box) on the regular. And always with walnuts!
Dare I say this is my favorite brownie recipe yet? The flavor is seriously next level. I'm dying for you all to try these!!
Between my beloved Banana Brownies, Healthy Zucchini Brownies, date-sweetened Sweet Potato Brownies (Max's fave), and my Avocado Brownies, we've got not shortage of chocolate on the blog. But this pumpkin version tops the healthy desserts charts for sure!
Ingredients and substitutions
- Pumpkin: Canned pumpkin puree, not pumpkin pie mix. The only ingredient should be pumpkin.
- Almond butter: This provides most of the structure in our brownies and keeps them flourless and gluten free. You want the drippy kind, unrefrigerated. I get mine from Costco or Trader Joe's. You can also use drippy natural peanut butter.
- Cocoa powder: Natural unsweetened baking cocoa. I like Trader Joe's, Rodelle or Guittard. Cacao also works!
- Maple syrup: Our unrefined sweetener to make the brownies perfectly sweet. I haven't tried these with honey but I'd guess that would work.
- Flax: Ground flaxseed helps the brownies stay together without offering the fluff that egg does. This means optimal fudginess. An egg will work if you don't have flax; they're just a wee bit less fudgy and more cakey. Still delish!
- Vanilla: Key for yummy brownie flavor.
- Baking soda: For a little bit of rise.
- Salt: To bring out the sweetness and provide balance.
- Chocolate chips: I love biting into a brownie and getting the textural intrigue of a chocolate chip, ya know? Semi sweet all day!
How to make (step-by-step-process)
All you need is a whisk and a bowl and you're on your way to brownie heaven.
Preheat oven to 350F. Grease an 8x8 in dish with cooking spray.
In a medium mixing bowl, add almond butter, maple syrup, pumpkin and vanilla, whisking well after each addition.
Add cocoa and whisk thoroughly until combined. Add flax, baking soda, and salt, whisking until very smooth. Fold in chocolate chips.
Pour batter into prepared baking dish. Top with additional chocolate chips and flaky salt, if desired. Bake for 30 minutes.
Let brownies cool completely before cutting. Use a large, sharp knife to cut and avoid dragging the knife.
What makes these healthy?
Besides being vegan, gluten-free, and grain-free, they're also far lower in sugar than traditional brownies. As a Dietitian, I'm amazed they have no flour, refined sugar, oil or butter. Did I mention that they're are packed with brain-boosting fats?
Let's not forget they have a vegetable! One brownie has almost 4g of protein and 3g of filling fiber. Hallelujah!
Do they taste like pumpkin?
No! These don't taste like pumpkin. I wanted them to taste like rich, chocolatey, delicious brownies that use pumpkin as a substitute for extra butter or oil.
If you want these to have more pumpkin flavor, you can totally add 1-2 tsp of pumpkin pie spice!
Can I make them nut free?
Yes! Simply use sunflower seed butter. They may turn green post bake, but that's just a harmless chemical reaction that occurs with the baking soda.
How to store
Store leftover brownies tightly wrapped on the counter top for 1 day. Then store in the refrigerator for up to 4 days.
How to freeze
Freeze brownies tightly wrapped for up to 3 months. You can thaw overnight in the refrigerator and warm in the microwave.
More healthy chocolate treats
- Healthy Chocolate Muffins
- Healthy Double Chocolate Banana Bread
- Healthy Hot Chocolate
- Vegan Double Chocolate Cookies
Click here to watch the step-by-step web story instructions for this recipe!
Print
Healthy Pumpkin Brownies Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 12-16 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
These easy Healthy Pumpkin Brownies are unbelievably rich, fudgy and so delicious! They're made with pumpkin and almond butter instead of oil or butter. They taste so decadent that you'd never guess they're good for you! My favorite 1 bowl brownie recipe I've ever made, with no flour or refined sugar. Vegan and gluten free!
Ingredients
- ¾ cup almond butter*
- ½ cup pure maple syrup
- ½ cup canned pumpkin puree
- 1 tsp vanilla extract
- ⅓ cup cocoa powder
- 2 tbsp ground flaxseed**
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- ⅓ cup chocolate chips, plus more for sprinkling
Instructions
- Preheat oven to 350F and grease an 8x8 inch baking dish with cooking spray. You can also line with parchment paper for easier cutting and cleaning.
- In a medium mixing bowl, add almond butter and maple syrup. (I like to spray the measuring cup to prevent sticking.) Whisk until very well combined. Add pumpkin and vanilla and whisk again.
- Add cocoa and whisk thoroughly until combined. Add flax, baking soda, and salt, whisking until very smooth. Fold in chocolate chips.
- Pour batter into prepared baking dish. Top with additional chocolate chips and flaky salt, if desired. Bake for 30 minutes.
- Let brownies cool completely before cutting. Use a large, sharp knife to cut and avoid dragging the knife. I like to refrigerate them once cooled to make for even easier cutting. I love the taste right out of the fridge, and they're even better the second day! Incredible topped with Healthy Chocolate Cream Cheese Frosting.
Notes
*Almond butter should be unrefrigerated and have a drippy consistency with the only ingredients being almonds (salt is ok too).
**You can sub 1 egg but they will be a tiny bit less fudgy and chocolate-forward. Still amazing, but the flax version is my favorite!
These do not taste like pumpkin as pumpkin is used for moisture versus flavor. Feel free to add 1-2 tsp pumpkin pie spice if you're looking for that flavor.
Keywords: pumpkin brownies, fall dessert
Carrie says
Most amazing healthy brownies!! Somehow even more delicious the next day out of the fridge. Thanks Lex for my new favorite pregnancy craving treat!!!
★★★★★
Alysse says
I've made these several times, and they are AMAZING. I even gave them to my kids as breakfast once, because like if a pancake or donut are considered breakfast, this recipe that is basically *nuts and vegetables* is DEFINITELY a breakfast 😉
SOOOO yummy. Thanks for being my kitchen bestie, Alexis!
★★★★★
Alexis Joseph says
Hahah amen! Your commment made my day, Alysse! Thanks so much 🙂
Shaney says
My best friend sent me this recipe and I made the mistake of using “hersheys special dark” cacao powder my first attempt. It was a disaster to say the least! I’m not sure, but the cacao was like baked dirt! I had pumpkin left over and thought I’d try one more time-this time using cacao powder (not dark chocolate) and let me tell you, this is my new favorite recipe possibly ever! It’s a one-bowl cleanup, absolutely the best brownies I’ve ever had, and also healthy?! My mind is blown! I added some walnuts on top, and that was my only modification to the recipe.
Ten out of ten on this one! ⭐️
★★★★★
Alexis Joseph says
Oh man, that's so tough, but good to know! I'm so thrilled you made it again and loved it, Shaney!!
Jamie Vespa says
We have made these brownies twice in the past week! They’re so fudgy and perfectly sweetened. Truly the best healthy brownie recipe!
★★★★★
Alexis Joseph says
You're the best Jamie, thank you SO much! That means a ton coming from you. XOXO
Stephanie says
I made these last week. Amazing recipe. The brownies are the bombdiggity....fudgy, chocolate-y, and rich. You definitely do not taste the pumpkin at all (for anyone who may be worried about that). I made the recipe exactly as stated. I used 70% cacao dark chocolate chips. I will definitely be making this amazing recipe again and again and again. Thank you!
★★★★★
Alexis Joseph says
Best news, thanks a ton Stephanie!!
Amanda says
Made these today, and they are amazing! I cannot believe how good they are. My husband and I will be lucky if there are any left by tomorrow. I will be making these again (probably this week!) Also I used natural peanut butter and and egg and they still turned out great! Thanks for another wonderful recipe!
★★★★★
Alexis Joseph says
Yayyy! I'm so glad you loved them, Amanda! Your husband better run to the next batch 😉
Megan C says
These look amazing!! If I wanted to cut out the sugar (syrup) completely for my 1 year old to eat- is there something else I could substitute with? Or should I just choose another recipe 😆 thank you! Love all your recipes so much!
★★★★★
Alexis Joseph says
Hey, thank you! Unfortunately the recipe would need reworking since replacing with banana etc would make them too moist. I also find cocoa powder recipes even harder to modify with sugar since you need even more to cut the bitterness. I'd recommend trying this double chocolate banana bread without the maple since it already has bananas!
Alexis Joseph says
Another idea would be to use date syrup!
Ryan says
These brownies are amazing. They are so tasty and easy to make, with the added benefit of being healthy! I made them 3 times in 3 days, then again a week later, and have sent the recipe to everyone I know. I’m obsessed!
★★★★★
Alexis Joseph says
Wow, love that so much! I need to make them again, thanks Ryan!!
Megan T says
I’m blown away by the ease of these brownies! Seriously so amazing and fudge-y and delish! The highlight of my week! Thanks for continuing to make and share incredible recipes!
★★★★★
Alexis Joseph says
You made my day, thank you so much Megan!!
Megan T says
These are so good!! And when eaten warm, they taste like molten lava cake - amazing!!
★★★★★
Giovonne says
Another amazing recipe from Alexis :). These are some of the best and easiest brownies I've ever tried. They're fudgey, perfectly sweet, and you cannot taste the pumpkin at all. Good luck letting them cool before you dig in!
★★★★★
Alexis Joseph says
Amazing, your comment made my day! Thank you SO much, Giovonne!
Eva says
Super tasty, simple recipe! A real treat alongside a cup of coffee. Prepared them with an egg (flax was out at the store) and PB (I was too cheap for almond : )
I love PB, so the PB forward flavor doesn't bother me, but I was wondering: are they almond forward with the AB? Or does the chocolate overpower the almond flavor? Definitely gonna make them again with flax and AB! ❤️
★★★★★
Alexis Joseph says
Love that!! They don't taste at all like almond with almond butter, it's more neutral for amazing brownie flavor. The egg version is a tiny bit less sweet and chocolatey than the flax version. Can't wait to hear your thoughts when you make them again and can compare!
Liz Lorah says
These brownies are a-mazing! Even my 4-year old LOVES these and I don’t feel guilty letting him eat them for breakfast. So delicious!
★★★★★
Alexis Joseph says
What could be better than brownies for breakfast? Thanks so much, Liz!!
Cassie says
These are absolutely delicious! So fudgy and chocolatey! I might have hid them from my kids before they got home! I used peanut butter instead of almond butter because that is what I had on hand. I will definitely be making this again.
★★★★★
Alexis Joseph says
Hahahah I'm thrilled PB worked, thanks SO much Cassie!!
Dina says
Favorite brownie recipe to date!!! Super fudgy and rich and love that they’re flourless. Also ran out of my drippy PB/ almond butter so I used some room temp PB (only ingredient is peanuts) and it still worked great. These will definitelyyyy be on repeat!
★★★★★
Alexis Joseph says
Yayyyy I need to try them with peanut butter!! Thank you so much for the thoughtful review, Dina!
Sarah says
Another absolutely delicious brownie recipe! I didn’t have any milk chocolate chips, but I did have white chocolate chips - it still turned out really well. Already planning to make these again soon!
★★★★★
Alexis Joseph says
Amazing, I bet those looked pretty! Thanks, Sarah 🙂
Kori Daniel says
I plan to make these for Thanksgiving. Excited to try them!
Dylan says
This is honestly my favorite brownie recipe! So fudgy!
★★★★★
Alexis Joseph says
SAME!!!
Val says
These are SO SO good!!! I'm a sucker for anything chocolatey and fudgy and woah these score like 100 out of 10 on both! I made exactly as written, no subs, and they turned out perfectly. I used dark choc chips and also some choc chunks - gotta love a little of that choc crunch once they're in the fridge! I can vouch they're incredible at room temp, insanely delish outta the fridge, and also so flipping good out of the freezer. No stone unturned with trying them at different temps lol. Clearly these didn't last long for us - true sign of a great brownie! 🙂 They're so easy this will be a repeat for us!
★★★★★
Alexis Joseph says
Hahaha you're the best, Val! Thanks for being an amazing taste tester and bringing these babies to life! XOXO
Melanie says
Do you think this would work with regular peanut butter--the non-drippy kind? Would any adjustments need to be made? This looks wonderful!
Alexis Joseph says
I've only tried these with natural peanut butter--I'm not sure the regular kind would produce the same results!