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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These were SOOO good & so so easy to prepare! I just love the texture that coconut flour gives baked goods! I ended up using the whole can of pumpkin rather than just 1 cup and they still turned out great.
These reminded me (and a co-worker) of flourless chocolate cake. I will definitely make these again!
Hi Lee, I LOVE anything with pumpkin so as soon as I saw this recipe I knew I had to make them.
I made them this weekend, and though it was super quick and easy, I found the coconut flour overpowered the pumpkin puree in texture and mine wasn’t as fudgy/creamy, but rather grainy. Maybe it was because the pumpkin wasn’t that sweet and juicy, or next time I’ll just add a bit more chocolate chips 😉
Try adding in the whole can of pumpkin, instead of just a cup. That is what I did and they turned out fabulous and so so moist.
I have to amend my previous comment: the brownie spent 1,5 days in the fridge and last night when I took a bite it was super creamy, fudgy and just plain wonderful! So the secret is not to enjoy it warm and right away but let it rest. Yum, thank you! 🙂
I would have to agree that it’s even better the next day 🙂
Ummmmm…..making these tonight. Drooling already!
bahahah i totally thought you were serious about the broccoli when i first read that. i was like… yea i guess.. =| Can’t wait to try these!
😛 I think you’re the only one who caught my joke. I was beginning to think I wasn’t funny 😛
Hi, I don’t have Maple Syrup but I have sugar-free Syrup? Or I could add extra coconut sugar but don’t know how much more if I did that, any thoughts or suggestions? Thanks.
If I was going to sub the maple syrup, I’d use another liquid sugar! Try the sugar free!
NEED TO TRY THESE! Ultimate grain-free brownie base…just like me.
LOLOLOL.
Could NOT wait to make them, so I did! Mine came out rather dry and crumbly, not fudgey looking like yours and much grainier looking on top. I followed the recipe exactly. Only difference is I live at altitude. Any thoughts?
Hey Mary! I am so sorry you had issues! Did you modify the baking time for altitude? Did you use coconut flour?
Yes, I used coconut flour and followed the recipe exactly. I always bake to the lowest time to start with and then go from there. At 40 minutes, I inserted a tooth pick and decided to cook 2 or 3 minutes more.
I don’t have coconut flour on hand, but I would to try this recipe. What can I substitute? Does it need a sugar- like texture or could I try mashed banana or applesauce?
Hey Tracy! Unfortunately you can not substitute any other flours for the coconut flour. It would turn into a whole new recipe!
Yum!! These brownies look amazing! And I love the ingredients 🙂
THEY ARE SO GOOD.
Best dessert you’ve ever made?!? What what!
Feel free to send some to me. K. Thanks. 🙂
I need to stop making them because a brownie a day for 2 weeks straight is just not okay 😛