Flourless Pumpkin Brownies
Published 10/2/2023
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The flourless pumpkin brownies recipe of your dreams is right here! They’re rich and fudgy all thanks to the almond butter and melted dark chocolate chips.
If you’re anything like us, you’re team fudgy brownie over cakey. That’s why we set out to come up with an epic pumpkin brownie recipe that was not only fudgy, but flourless!
When testing these pumpkin brownies we realized that the secret to fudgy brownies is actually less flour (or none at all). That’s why you’ll only see 2 tablespoons of almond flour and lots of thick and creamy ingredients such as almond butter melted dark chocolate.
We also tested this recipe in multiple ovens and would recommend turning the brownie pan around 20 minutes in to make sure they cook evenly.
What You Need for Flourless Pumpkin Brownies
I love the wholesome ingredients this recipe calls for. The “base” is made mostly from almond butter, canned pumpkin puree, cocoa powder, chocolate chips, and maple syrup.
Other ingredients such as a little brown sugar, maple syrup, almond milk, and baking powder are also needed.
Variations
While we love these brownies exactly how they are, we’ve got a few modifications you can make!
- Swap the superfine almond flour with a different nut flour.
- Use milk chocolate chips instead of dark.
- Try coconut flour instead of light brown sugar.
FAQ
Your brownies are likely dry because you didn’t use enough fat in your batter.
Feel free to use peanut butter or cashew butter. Just make sure they are creamy and drippy.
Storage
Let your brownies cool completely before transferring them into an airtight container. Store in a cool, dark place for up to 3 days.
To freeze: wrap your cooled brownies in tin foil. Freeze for up to 3 months.
How to Serve Pumpkin Brownies
We absolutely loved eating this pumpkin brownie recipe a la mode with vanilla ice cream. Feel free to drizzle on some chocolate sauce or eat them as-is! They’re also delicious with a cup of pour over coffee 😀
Flourless Pumpkin Brownies
Ingredients
Dry
- ½ cup cocoa powder
- 2 tablespoons superfine blanched almond flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ cup dark chocolate chips, + more for topping, semi-sweet work too
Wet
- 1 cup unsalted, creamy almond butter, drippy
- ½ cup maple syrup
- 3 tablespoons light brown sugar, packed
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
- 2 large eggs
- ½ cup unsweetened, plain almond milk*
- ½ cup dark chocolate chips, melted
Instructions
- Preheat the oven to 350ºF and line a light-colored 8×8-inch pan with parchment paper.
- Add all of the dry ingredients to a mixing bowl and mix to combine. Set aside.
- Next, cream the almond butter, maple syrup, brown sugar, and vanilla together and mix until combined and smooth.
- Add the pumpkin puree, eggs, and almond milk and stir to combine.
- Add the dry ingredients to the wet and stir until well combined. Add the almond milk and stir again.
- Fold the melted chocolate into the batter. Do not over-mix the melted chocolate in so it is combined with the batter, fold it in so there are fudgy pockets throughout the batter.
- Transfer the batter to the lined baking pan. Option to top the batter with more chocolate chips. If the batter is too thick to pour, add 1 tablespoon more milk at a time until the batter pours easily.
- Bake the 35-40 minutes or until the center of the brownie is almost baked. You want there to be a little bit on the toothpick when you check the middle of the brownie as the brownie will continue to cook when it is removed from the oven.
- Allow the brownies to cool for 3-5 minutes before gently loosening the sides of the brownie with a knife and then lifting the parchment paper. Transfer the brownies to a cooling rack.
- Serve warm with ice cream (they will fall apart) or let them cool completely before slicing them into brownie squares.
Tips & Notes
- This recipe was updated on October 2, 2023.
- The bake time may vary depending on the oven, what pan is used, and whether or not you are baking at altitude.
- If you know one side of your oven bakes hotter than the other, turn the baking pan in the oven halfway through the baking time.
- Feel free to add other delicious brownie mix-ins.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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GIMME GIMME.
I have been SO excited about these since I saw them on your Instagram. Guess what I’ll be overdosing on this weekend? 🙂
Pumpkin brownies are not a bad thing to OD on, if you ask me 🙂
Saw these on snapchat earlier this week. Can’t wait to try them 😀
SO GOOOOOOOOOOD.
Omg these sound awesome! And if you day they’re the best dessert you’ve made…they MUST be good? They’re definitely on my to-do list!
They seriously are THE BEST dessert I’ve ever made.
Yum! Pumpkin and chocolate? Yes, please. Looks like I need to get some more coconut flour!
These sound like a delicious idea 🙂
These look soooooo good. The texture looks amazing! My favorite fall flavors are definitely Pumpkin Spice and apple anything. Yummmmm
Yes, absolutely all of this yes.
Favorite fall flavor is pumpkin SPICE, not necessarily pumpkin itself. 😉
these brownies are literally perfection! They include all of may favorite things, coconut flour, chocolate chips and PUMPKIN!
I hope you make them and love them! AKA eat them ALLLLL.
Hello Lee! I was just wondering what I can use to substitute the coconut flour? Thank you!
I love your blog btw 🙂
Hey Ranim! Unfortunately there is no alternative for coconut flour. It has such unique properties that there is no 1 to 1 ratio for another flour!
What about shredded coconut instead of coconut flour.. this is my first time to hear thst covonut flour and coconut sugar… is there any substitute for thus ingridients since i am here in Saudi Arabia.. thanks
Or where can we get or order this 2 ingrigients… the coconut flour and coconut sugar..thanks
Hey Larry! You can order it off of Amazon or get them at most grocery stores, such as Trader Joes.
Hey Larry! Just seeing this part of your question! Agh unfortunately there’s no sub for the coconut flour. For the coconut sugar you could use brown sugar, instead!