Flourless pumpkin brownies that are rich, fudgy, and indulgent are right here. These brownies get their dense, chocolatey texture from almond butter and melted dark chocolate, while pumpkin puree adds moisture and subtle fall flavor. The result is a grain-free, flourless treat that’s easy to make with pantry staples.
If you prefer fudgy brownies over cakey ones, this recipe was created with you in mind. We kept flour to an absolute minimum — only a couple tablespoons of superfine almond flour — and relied on creamy, high-fat ingredients like almond butter and melted dark chocolate to create a dense, fudgy crumb. Canned pumpkin puree adds moisture and a mild autumn spice character without weighing the bars down.
Testing showed that even ovens can vary, so for even baking rotate the pan about halfway through the cook time. The brownies are best when the center is just slightly underbaked and still a bit moist on a toothpick; they continue to set as they cool.
What You Need for Flourless Pumpkin Brownies
This recipe uses simple, wholesome ingredients. The main components are almond butter, canned pumpkin puree, cocoa powder, dark chocolate, and a liquid sweetener (maple syrup) for balanced sweetness and moisture. A touch of superfine almond flour gives structure without making the brownies cakey.
Variations
These brownies are flexible—try one of these simple swaps to suit your pantry or taste:
- Use another superfine nut flour in place of the almond flour if preferred.
- Swap dark chocolate chips for milk or semi-sweet chocolate for a sweeter profile.
- Stir in a handful of nuts, dried fruit, or a pinch of cinnamon or pumpkin spice for seasonal flavor.
FAQ
Why are my brownies dry?
Brownies can become dry if there isn’t enough fat or moisture in the batter, or if they are overbaked. These flourless brownies rely on almond butter, pumpkin, and melted chocolate to stay fudgy. Remove them from the oven when a toothpick reveals a few moist crumbs in the center.
Can I use a different nut butter?
Yes. Creamy peanut butter or cashew butter can work well. Choose a smooth, pourable consistency for the best texture—thicker, dry nut butters may yield a denser result.
More of our favorite
Brownie Recipes
- Beet Brownies
- Thin Mint Brownies
- Skillet Sweet Potato Brownies
- Flourless Cashew Butter Brownies
Storage
Allow the brownies to cool completely before transferring them to an airtight container. Store at room temperature in a cool, dark place for up to 3 days. For longer storage, wrap cooled brownies tightly in foil and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before serving.
How to Serve Pumpkin Brownies
These brownies are delightful warm with a scoop of vanilla ice cream for a decadent a la mode dessert. Drizzle with chocolate sauce or serve plain. They also pair nicely with coffee or tea. If serving warm, handle gently as they can be quite soft and may fall apart; cooled brownies slice more cleanly.
Flourless Pumpkin Brownies
Incredible flourless pumpkin brownies made with almond butter, canned pumpkin puree, maple syrup, cocoa, and chocolate chips. Makes 12 squares.
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, plus extra for topping
Wet
- 1 cup unsalted, creamy almond butter (drippy consistency)
- 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 (add more if needed)
- ½ cup dark chocolate chips, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a light-colored 8×8-inch baking pan with parchment paper for easy removal.
- Whisk together the cocoa powder, superfine almond flour, baking powder, sea salt, and the ½ cup of chocolate chips in a bowl and set aside.
- In a separate bowl, cream the almond butter with the maple syrup, brown sugar, and vanilla until smooth and well combined.
- Add the pumpkin puree, eggs, and almond milk to the almond butter mixture and stir to combine thoroughly.
- Fold the dry ingredients into the wet mixture until combined. If the batter seems too thick to pour, add almond milk one tablespoon at a time until it loosens.
- Gently fold the melted chocolate into the batter, leaving some streaks and pockets for a fudgy texture rather than fully blending it smooth.
- Transfer the batter to the lined baking pan and smooth the top. Sprinkle additional chocolate chips if desired.
- Bake 35–40 minutes, rotating the pan halfway through the baking time for even browning. The center should be just slightly underbaked—there should be a little batter clinging to a toothpick.
- Cool for 3–5 minutes, then loosen the edges with a knife and lift the parchment paper to transfer the brownies to a cooling rack. Serve warm with ice cream or allow to cool completely before slicing into squares.
Tips & Notes
- This recipe was updated on October 2, 2023.
- Bake time may vary by oven, pan color, and altitude—watch closely toward the end of baking time.
- If one side of your oven bakes hotter, rotate the pan halfway through baking for even results.
- Mix-ins like chopped nuts, a sprinkle of sea salt, or a few dried cherries can add flavor and texture.
Nutrition
Nutrition information is an estimate. Per serving (one of 12): Calories: 292 kcal, Carbohydrates: 29 g, Protein: 7 g, Fat: 19 g, Fiber: 4 g, Sugar: 19 g.
Watch It
Video demonstration available for those who prefer a visual guide. Follow along to see technique tips for folding melted chocolate and checking doneness.
Shop This Post
Leave a Comment
If you try this recipe, let us know how it turned out and what variations you added. We love seeing your photos and hearing your feedback.