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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Making these tonight for a party tomorrow (having read the comments re letting the brownies rest in the fridge). Have you tried adding almond butter at all? That seems to be a popular ingredient for grain-free brownies.
I follow you on the IG but never really looked at your blog??♀️I’m so glad I finally did! I’m making these brownies and your gf lemon squares(they ingredients look paleo to me). I don’t have pumpkin but I do have a can from Trader Joe’s of butternut squash purée, I’m trying it out…wish me luck!
YAY!! Welcome to FFF 🙂
Hi! I made these brownies as they looked super delicious and easy (and they were grain-free :D) But, They turned out too crumbly, not really dry but crumbly. We couldn’t eat it like in a square, at the end it was just a bowl of chocolatey crumbles, though they tasted amazing! My nieces loved the chocolate crumbles, but I wanted a piece of brownie 🙁 I wanted some advice as how to improve them. I read in the comments that it’s a good idea to let them stay in the fridge and eat them the next day? I appreciate your experience on the matter, thank you!!
Absolutely delicious!!! And so easy to do… love them! Thanks for sharing
I used whole wheat flour, flax eggs and left out the chocolate chips, added more cacao instead. Turned out great!
Yum!
HOLY CRAP, these brownies are delicious! So good and moist. I will for sure be making these again.
These are the best brownies on earth. thank you for the fabulous recipe!!!
<3 So glad you loved them!!
These are so good. very moist and yummy. I have made them twice now and looooove them, as do my kids. i made them with a mix of coconut/almond/millet flour. great recipe.
YAY! So glad your fam loves them and so happy the flour mix worked well for you <3
Hmmm, not sans refined sugar (or Paleo) since they have chocolate chips. They look great, though, so I’m going to try them without.
You cal always use Enjoy Life Dairy Free Chocolate Chips!
Going through your recipes and found these and they look YUM!!!! New to blogging and love looking at your blog for inspiration — its amazing! All your recipes look so so delicious I can’t wait to try!
Well thank you, Amylou!!