Skip the flour, these Healthy Pumpkin Brownies are unbelievably rich and fudgy thanks to canned pumpkin and almond butter. Many readers have confirmed these are their favorite healthy brownie recipe ever; see the comments below! The batter comes together in 5 minutes with 1 bowl. No oil, butter or refined sugar. Plus, they're vegan and gluten free!
I'm brownie obsessed, no shame. 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? Because yes, yes it is.
The intense chocolatey flavor and supreme fudgy texture simply knocks my socks off.
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 recipe is the brownies of ALL brownies!
Ingredients
- 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 like I do in my Flourless Chocolate Pumpkin Muffins!
- 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.
Freeze brownies tightly wrapped for up to 3 months. You can thaw overnight in the refrigerator and warm in the microwave.
Healthy Pumpkin Brownies (flourless and fudgy!)
- 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
Skip the flour, these Healthy Pumpkin Brownies are unbelievably rich and fudgy thanks to canned pumpkin and almond butter. Many readers have confirmed these are their favorite healthy brownie recipe ever; see the comments below! The batter comes together in 5 minutes with 1 bowl. No oil, butter or refined sugar. Plus, they're 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.
Kathi says
WOW- your recipe is incredible!!!! These brownies
satisfy any craving for a decadent dessert.
I can't wait to serve them to my chocoholic friends and watch their expressions when I tell them the ingredients
( or what's absent). SO DELISH!
Alexis Joseph, MS, RD says
Yesss this is the next, thank you so much Kathi!
Bernie says
I used natural peanut butter, which is soft and dark chocolate chips. Wonderful!
Alexis Joseph, MS, RD says
Oh ymmmm, so glad you liked them!
Allison says
These are my go to fall brownie! They’re the perfect way to use up an awkward amount of pumpkin. So delicious and yet so healthy!
Alexis Joseph, MS, RD says
Awkward amount of pumpkin YESSS you get me!!
Jay Hill says
I made these and they came out great! I used an egg in the recipe and pumpkin pie spice from Trader Joes. They are just the right amount of sweetness. I had them all to myself!
Alexis Joseph, MS, RD says
Love this, Jay! Thanks for letting me know how you made them your own 🙂
Morgan Reid says
So so good! Will be my new go-to recipe
Alexis Joseph, MS, RD says
Yayyy love it, thanks Morgan!
Liz Arcaro says
Is the flax added just as flax or mixed with water to make a flaxseed egg? Thx!
Alexis Joseph, MS, RD says
Just added, I always specify if it needs to be mixed with water!
Brittany says
These are fudgy perfection!! So simple in terms of ingredients and making them which is exactly what I need right now. One bowl which is always a bonus and a truly delicious treat for everyone that you can feel good about eating. Will make many times over.
Alexis Joseph, MS, RD says
This comment made my day, Brittany! So thrilled you loved them 🙂
Kathy Hennessy says
Delish. Practically perfect.
Alexis Joseph, MS, RD says
Yesss so glad you agree, Kathy!
Daniela says
My favorite brownie recipe EVER!!! Easy to make and delicious, I've done it a few times and it's always a hit! I have also tried with peanut butter and it worked really well - it's nice to have a budget friendly version and still have a superb treat. Thanks for the always yummy recipes <3
Alexis Joseph, MS, RD says
Yayyyy love this Daniela, thank you so much!!
Patricia says
Shoot - I was getting ready to make these only to realize my almond butter is "crunchy style" and not very drippy.
Do you think blending in a bit of melted coconut oil would work?
LOVE these recipes and excited to try this even if I have to wait and make it another time. 🙂
Alexis Joseph, MS, RD says
Hey Patricia! Hmm, I'm not sure if adding more oil would have the same effect. Is it at room temperature? I would try the recipe as is and if the mixture looks too dry, add a tbsp of oil. LMK how they come out!
Patricia says
thank you - will do!
Pat says
I used the "crunchy style" almond butter I had with about a teaspoon of coconut oil mixed into it.
They turned out moist and delicious!
Thank you again for another amazing recipe 🙂
.
Alexis Joseph, MS, RD says
Perfection!!
KCee says
I am currently making these for the second time. First I used peanut butter. This batch is sunbutter and I doubled it without even thinking about how much cook time to add so here’s hoping 🤣
Alexis Joseph, MS, RD says
Yay! If you double I’d use a 9x 13 🙂 hope they’re delish! If you use sunbutter they may turn green but it’s a harmless chemical reaction. Enjoy!
Kcee says
I did use a 13x9 and I increased the cook time to 40 minutes. They came out perfect and my kids are loving them!
Alexis Joseph, MS, RD says
YAYYYY!
Bella says
Hello!
I'm excited to try this and was curious to know if you thought that an egg replacer, such as "Bob Red Mils" would take the place of the ground flaxseed?
Thank you kindly,
Bella
Alexis Joseph, MS, RD says
Hey! The flax makes them fudgy and helps bind them; I don’t think egg replacer would work similarly to aid in the fudgy texture since it’s mostly starch :/ feel free to try, though!
Anabela says
Thanks so much!
Aly says
I made these using regular Skippy peanut butter and a mixture of flax and chia seeds as this was all on I had on hand. You don't taste any of the pumpkin or even the peanut butter. They were incredibly fudgy and delicious. Thanks so much for a wonderful healthy recipe!
Alexis Joseph, MS, RD says
Ahhh best feedback! This is so helpful, thank you Aly!
Donna says
Recipe looks great. Due to anaphylactic allergy to ALL nuts/seeds, is there a substitute for the almond butter (oil or vegan margarine) that I could use to try these brownies perhaps?
Alexis Joseph, MS, RD says
Hey Donna, shoot--since the base of these is nut butter, it would end up being an entirely different recipe. I'd recommend skipping this one as I don't have a tested nut/seed free version!
Erica says
Loved these and so did my two boys and husband. I’m not vegan, but I’m trying to eat healthier so I thought I’d give this recipe a shot. We were all very impressed and will definitely be making again.
Alexis Joseph says
Amazing, thanks Erica!!
Jerrine says
OMG Yum!!!! Just made this tonight and they are so good. I was not expecting them to taste so good. I do have a question though - I notice an aftertaste that I’m not fond of. What could be the cause of this and how can I change it? Other than that, these are the bomb! Thank you!
Alexis Joseph, MS, RD says
Hey! Hmmm I'm not sure...do you like the taste of the almond butter? You could reduce baking soda to 1/2 tsp and see if that helps?
Jerrine says
I do like the taste of almonds but I haven’t had almond butter in years. I could try peanut butter but I was afraid they would take on the taste of peanuts. Is this not the case? I actually just ate one right out of the fridge and the aftertaste seems to have subsided a bit. But, even with the aftertaste these are incredibly rich and moist. I’m making some for a ladies weekend potluck and I know they all will love them too. I would recommend these to anyone. Thanks.
Alexis Joseph, MS, RD says
So glad, Jerrine!
Shelly says
Amazing! Substituted natural peanut butter for the almond butter and date paste for the maple syrup, these were super moist and sooo good! Thank you for the recipe!
Alexis Joseph says
I'm so glad, thanks Shelly!!
Stephanie says
So good! Definitely have milk or ice cream on hand though. So rich, they make you thirsty. Easy and delicious.
Alexis Joseph says
Yes, a glass of chilly milk with them is a MUST! So glad you loved them, Stephanie!
Candice says
I just made these! I’m a huge brownie lover and really wasn’t expecting them to taste like box brownies at all. Boy was I wrong! They are SO delicious and easy to make. These will be my new go to! Thank you so much for this amazing recipe. I also subbed an egg for the flax and they are a little more cake like which is how I normally make mine!!
Alexis Joseph says
You made my day! Yes, it's so interesting how the egg makes them more cakey. You must try the Chocolate Pumpkin Muffins, too!
Sophia says
I've had such a hard time, for years, trying to find a delicious vegan brownie recipe for my vegan daughter. Well, this is it. So easy to make, and even better than the brownie at a famous NYC vegan restaurant. I'm not even vegan and I love these. SO DELICIOUS!
Alexis Joseph says
WOW best comment ever, Sophia! Thank you tons!!! Smiling over here 🙂
Abie says
Cannot believe how good these are! Recently had to cut dairy and eggs from my diet and these are even better than regular brownies. I love dark rich chocolate and these are exactly that, not too sweet! I used cashew butter because I’m allergic to almonds and they turned out so fudgy and creamy. Will be making again soon for sure!
Alexis Joseph says
Yummm I bet they're so good with cashew butter! You'll have to try the Pumpkin Muffins, too 🙂
Kemilysmom says
Yay! We had extra pumpkin so I was looking for ways to use it up, these are great! I will be making again and taking some to work to share with my vegan friends, thank you!!!
Alexis Joseph says
I’m thrilled, thanks a ton for your kind review!
Karen says
Can tahini be used instead of the almond butter?
Alexis Joseph says
I haven’t tested it with tahini but I think it may work! Just not sure if the bitterness will come though.
Karen Rutter says
Thank you for getting back to me so quickly. I’ll give it a try!
Rachel says
This is my family’s favorite brownie recipe—and my kids don’t even know that it’s healthy!
Alexis Joseph says
Ours too, I’m so glad!!
Kelly Huffer says
So chocolatey and moist and dense, just lovely
Alexis Joseph says
Amazing, thanks Kelly!
Grace says
Yum! My toddler couldn’t stop eating the batter! These were delicious and even better the second day, like you said! The only changes we made were we used peanut butter instead of almond butter and added more chocolate (per my toddler’s suggestion 😉). Thank you for a yummy recipe!
Jessica Flory says
Oh my gosh, AMAZING! Quite possibly the best healthier brownies I've ever had, and I've had quite a few. Loved them!!
Lauren Tonti says
My all time favorite! 🤤❤️
Alexis Joseph says
I have to agree they’re the best ever 😂
Tracy Gelal says
These brownies are now my go to for a healthier chocolatey, fudgey snack! They are delightful! I have made them with almond butter but this time I used natural peanut butter because I didn't realize I was out of almond butter. They were still amazing!
Alexis Joseph says
I must try with peanut butter!!
Stephanie Bulter says
These are SO YUMMY! Fudgey and gooey and decadent — what brownie dreams are made of!!!! Even my meat-and-potatoes husband gobbled them up and loved them — and he couldn’t even tell they’re healthy! Will be one of our new staples!!! An absolute must-try!
Alexis Joseph says
YAYYYYY love you Steph!!
Megan T says
How are there not more reviews!? This is one of my favorite recipes!! Just came back to double check that I had all the ingredients I needed - and figured this recipe needed more love while I’m here! 10/5 Stars! This one is GOLD!
Alexis Joseph says
Awwww you made my day Megan! I’m making these again today too 🙂
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!