4.92 from 122 votes

Pumpkin Brownies

Name: Pumpkin Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ¾ cup pumpkin puree; 2 large eggs; ½ cup coconut sugar; 1 teaspoon vanilla; 1 ½ cups almond flour; ⅓ cup cocoa powder; 1 teaspoon baking powder; ¼ teaspoon salt; ⅓ cup dark chocolate chips (plus more for topping)

Brittany MullinsUpdated Dec 08, 2025

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173 Comments

Servings: 16

40 mins

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These pumpkin brownies are rich, fudgy and full of cozy fall flavor. Made with almond flour, coconut sugar and pumpkin puree, they’re gluten-free, dairy-free and so delicious.

I’m a huge fan of sneaking veggies into my recipes whenever I can, especially when it comes to desserts. I’ve shared zucchini brownies, butternut squash pancakes, sweet potato breakfast cookies and now my latest obsession: these pumpkin brownies!

Overhead view of pumpkin brownie squares scattered around a cutting board.

“I was craving a healthy chocolate snack so I gave these a try and made 2 batches so I could take them to work. They were a HIT! Nobody believed they were healthy because they didn’t taste “healthy”. A few even asked me for the recipe 😊 They will be my go to brownies from now on. Thanks so much!!”

– Asherdee

172 More Reviews

Why You Gotta Try This One

Woman (Brittany Mullins) wearing a white shirt and sipping a green smoothie.

If you’re craving something chocolatey but still want to keep things wholesome, this is it. These pumpkin brownies hit that sweet spot between indulgent and nourishing. Here’s why I love them:

Naturally moist – Pumpkin adds the perfect amount of moisture so there’s no need for oil or butter.
Healthier twist – Made with almond flour, coconut sugar and pumpkin puree for a wholesome treat you can feel good about.
Diet-friendly – Gluten-free, dairy-free and oil-free, so everyone can enjoy a square (or two).
Easy to make – You only need 9 simple ingredients and one bowl to whip these up, just like a boxed mix but way better.
Crowd-pleasing – They’re so rich and fudgy that no one will guess they’re made with pumpkin.

Ingredients Needed

Ingredients measured out to make pumpkin brownies: pumpkin puree, almond flour, chocolate chips, coconut sugar, vanilla, cocoa powder, baking powder, salt and eggs.

pumpkin puree – instead of oil we’re using pumpkin puree! You could either buy canned pumpkin puree from a store or use homemade pumpkin puree. Just be sure not to get pumpkin pie filling, as they will be loaded with sugars.
eggs – helps bind the ingredients together and provide structure for the brownies.
coconut sugar – I used coconut sugar in this recipe, which is a great alternative to other sugars and adds a nice molasses flavor to these brownies.
almond flour – a delicious gluten-free, nutrient-dense flour, that will add a light nutty flavor to your brownies. I recommend Bob’s Red Mill super fine almond flour as it’s perfect for baked goods.
cocoa powder – a much-needed ingredient for that rich chocolatey flavor! Make sure to use unsweetened powder. Cacao powder works for this recipe as well. I like Navitas organic cacao powder.
dark chocolate chips – can you go wrong with more chocolate?! I think not! I recommend Enjoy Life dark chocolate chips which are allergen-friendly or Lily’s chocolate chips because they are lower in sugar and calories.

Find the full ingredient list with measurements in the recipe card below.

How to Make

Step 1: Preheat oven to 350°F and mix pumpkin, eggs, coconut sugar, and vanilla in a bowl.

Dry ingredients added to the wet ingredients.

Step 2: Add almond flour, cocoa powder, baking powder, and salt. Stir until just combined.

Chocolate chips added to brownie batter.

Step 3: Fold in chocolate chips and spread the batter into a greased 8×8-inch pan.

Brownies batter spread across a square baking pan lined in parchment paper. Additional chocolate chips have been decorated across the top of the batter.

Step 4: Bake 30–35 minutes or until a toothpick comes out clean.

Tips for the Best Pumpkin Brownies

Cool completely before slicing: It’s tempting to dig in right away, but letting the brownies cool helps them firm up and makes slicing way easier. They actually taste fudgier once they’ve rested.
Use room-temperature ingredients: Cold eggs or pumpkin can make the batter seize and bake unevenly. Let them sit out for 10–15 minutes before mixing for a smoother texture and more even bake.

Overhead view of pumpkin brownies cut into squares.

How to Store Leftovers

These brownies don’t tend to last long in our house, but if you have leftovers they’ll stay fresh at room temperature for about 2 days or in an airtight container in the fridge for about a week. For longer storage, I recommend freezing them. Store in a freezer-safe, airtight container in the freezer for up to 3 months.

Frequently Asked Questions

Why add pumpkin to brownies?

Pumpkin is more than just seasonal flavor! According to WebMD, it’s rich in beta-carotene, which your body converts into vitamin A for eye and immune support. Pumpkin also contains vitamin K, plus fiber and potassium, making it a smart addition to baked goods.

In this recipe, pumpkin puree replaces the oil or butter you’d normally find in brownies, keeping them fudgy and moist while adding a nutrient boost.

Can I make these pumpkin brownies vegan?

Yes! I haven’t tested it yet, but you should be able to swap the eggs for flax eggs. If you try it, let me know in the comments — I’d love to hear how they turn out.

Can I use a different flour?

This recipe was created for almond flour, which keeps the brownies moist and tender. Coconut flour or oat flour won’t work the same way since they absorb liquid differently.

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4.92 from 122 votes

Pumpkin Brownies

By: Brittany Mullins

These pumpkin brownies are made with almond flour, coconut sugar and pumpkin puree instead of any oil. They're rich, fudgy, super moist and absolutely delicious! Gluten-free + dairy-free.

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 16

Ingredients

Instructions

Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line with parchment paper.
In a large mixing bowl whisk together pumpkin puree, eggs, coconut sugar, and vanilla extract.
In the same bowl add almond flour, cocoa powder, baking powder and salt and mix until combined and clumps are gone.
Fold in chocolate chips.
Transfer mixture to the prepared pan. Bake for 30-35 minutes, or until brownies are set in the center and a toothpick comes out clean. Let brownies cool completely (trust me, they test better cool, plus you won’t burn your mouth). Cut into squares and enjoy!

Video

Notes

Storage: Store pumpkin brownies in an airtight container at room temperature for up to 2 days or in the fridge for up to 1 week. They taste even fudgier after chilling overnight.
Freezing: You can also freeze them! Once cooled, cut into squares, wrap individually, and store in a freezer-safe bag or container for up to 3 months.