Love healthier pumpkin desserts? Try my healthy pumpkin cookies, healthy pumpkin muffins, healthy pumpkin bread, and healthy pumpkin pie next. Pumpkin desserts are a common theme around here, especially when the weather cools and canned pumpkin is available at every grocery store. When I want a simple and chocolate heavy treat, my pumpkin brownie recipe is what I turn to.
Why I love this recipe
3 ingredients. Just pumpkin pie mix, almond butter, and cocoa powder. Seriously guys, it could not be any easier. Healthy. Like my sweet potato brownies, these brownies are flourless, egg-free, and gluten-free. These brownies could actually be something you enjoy for breakfast. Ready in 15 minutes. From prep to oven, this recipe comes together in no time. Perfect texture and flavor. This recipe makes super fudgy brownies, which is exactly what you want from any brownie. They have a rich chocolate flavor that tastes better than any boxed brownie mix.
Ingredients needed
Pumpkin pie mix. Also known as pumpkin pie filling, it’s like pumpkin puree but has added sugar and spices in it. If you only have canned pumpkin puree, you must add some sugar or sugar alternative to it. Almond butter. Smooth and unsweetened almond butter. You can also use peanut butter or a nut-free alternative (like tahini or sunflower seed butter). I found other nut/seed butter to be a little too overpowering. Cocoa powder. 100% unsweetened and sifted. Choose a good quality cocoa powder as it makes all the difference. I actually really like dark cocoa powder for its ultra-rich flavor. Frosting. Optional, but I love to add either my healthy frosting or 2 ingredient chocolate frosting on top. Vanilla extract. Optional, but adds a lovely flavor.
How to make pumpkin brownies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Make the brownie batter. Start by whisking together the pumpkin pie mix, almond butter, and cocoa powder in a medium bowl until a smooth dough remains. Alternatively, you can blend everything together. Fold through any mix-ins with a spatula. Step 2- Bake it. Next, pour the chocolate batter into a prepared baking pan and bake for 15-20 minutes, or until the tops are firm. Step 3- Add frosting. Now, let the brownies cool completely before adding the frosting on top. Slice them with a sharp knife and enjoy.
Arman’s recipe tips
These brownies are not overly sweet, even with the sweetened pumpkin pie filling. Add a few tablespoons of sugar or maple syrup if you’d prefer ultra-sweet brownies. For thicker brownies, add a tablespoon or two of coconut or oat flour. Mix-ins are a fabulous idea, and some fun options include pumpkin pie spice (a mix of cinnamon, nutmeg, ginger, and cloves), chocolate chips, nuts (walnuts and pecans are great!). Swirl through some peanut butter, chocolate fudge, or even some caramel sauce.
Storage Instructions
To store: Leftovers must be stored in the fridge, covered, and they will keep well for up to one week. If you want to keep them at room temperature, they must be enjoyed within two days. To freeze: Place brownies in an airtight container and store them in the freezer for up to 6 months.
Frequently asked questions
More delicious brownie recipes
Almond flour brownies Eggless brownies Vegan brownies Flourless brownies 2 Ingredient brownies Zucchini brownies
