Pumpkin Brownies
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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!
“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!!”
Why You Gotta Try This One
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
- 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.
Step 2: Add almond flour, cocoa powder, baking powder, and salt. Stir until just combined.
Step 3: Fold in chocolate chips and spread the batter into a greased 8×8-inch pan.
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.
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
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.
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.
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.
More Brownie Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Brownies
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
This is amazing. I modified it a bit – substituted Monkfruit sweetner instead of
coconut, add a scoop a vanilla protein powder and 30 ML of unsweetened almond milk. They came out really nice. Each piece at 97 cals and 7 gms protein !! Never expected pumpkin purée to taste so good lol!
Ah this is perfect! I am so excited to hear this recipe turned out great for you, Bharath. Thank you so much for coming back and sharing your review + star rating, I really appreciate it!
Nice treat without being overindulgent with sugar. Light and moist texture. Not too sweet.
YAY! I am so glad to hear that you are loving this recipe, Eloise. Thank you for your review & star rating, I truly appreciate it.
Loving how every other recipe this month has pumpkin! I need to try this one asap!
Yess! It is definitely that time of year and we are loving it. I can’t wait to hear what you think about this recipe, Dan!
I just made these and I’m so confused! The batter was really thick and hard to spread out in the pan. They came out very dry and more of a bread texture. The top is hard and peaked up too. I cooked them for 30 minutes.I read the recipe over and over to see if I missed a step but I didn’t. What did I do wrong?? I substituted white sugar for the coconut sugar and oat flour for the almond flour. I’m so sad because I wanted to love these so much!! What did I do wrong?? Could it have been the oat flour that made them so dry? I love all of your recipes but for some reason this one just didn’t work for me. I gave it 5 stars because I really just want to ask you this question and I know I modified the recipe so I never think it’s fair to rate something on a modified recipe!
Hi Sarah – Yes, I definitely believe it was the oat flour that made them so dry. I recommend the almond flour because it is a much lighter flour, and I mentioned in the blog post that using a different flour such as oat might change the consistency of the brownie a bit. If you give these a try again, you could add a bit more pumpkin purée to help with the consistency. I would definitely recommend giving it a try again and use the almond flour (if you’re able to)!
I have made this several times and just now for a trial run for this Friday. I had volunteered a pan for my daughter’s youth group this Friday and I’m out of almond flour. I used 1/2 cup Pamela’s gluten free all purpose flour blend and 1 cup oat flour. Flaxseed eggs as usual! It works with those subs! I have read about gluten flour making things gummy which I have never noticed until now but I actually kind of like it! 😆 Thanks again, Brittany! ❤️
It is my pleasure! I am so happy to hear that this recipe is a hit, Michelle. Thank you so much for your review + star rating, I really appreciate you being here!
Delicious and healthy! Even the hubs loved them! Will most definitely make again!
YAY! I am excited to hear that this recipe is a hit, Ashley. Thank you so much for sharing your review + star rating, I really appreciate!
These were fudgy and so good! Love that they are healthier with coconut sugar and no oil.
Ah YAY! I am happy to hear that this recipe is a hit, Lisa. Thank you so much for your review & star rating, I really appreciate it!
I made these last Sunday and they have been a HUGE hit with my family! Perfect midday snack for me and my hubby and I even included them as a healthy “treat” in my preschooler’s lunches. 🙂 Followed the recipe exactly and will definitely make again.
WOO! I am so happy to hear that you and your family are loving this recipe, Kristyn. Thank you so much for sharing your review & star rating, I really appreciate it!
I made these brownies with one slight modification (granulated sugar in place of coconut sugar) and they turned out really well! I appreciated that the brownies are a more healthy alternative to a box of brownie mix and they made for a nice treat! I tried them warm too because I really love a warm brownie but the cooled version was better, just like the description said.
AH YAY! I am so excited that you are loving this recipe, Jessica. Thank you so much for sharing your review & star rating, I really appreciate it.
They turned out great! I love that they have pumpkin!
WOO! I am so happy to hear that you are loving this recipe, Vivi. Thank you so much for sharing your review + star rating, I really appreciate you being here.
Can I use honey instead of coconut sugar?
Good question. I haven’t tried the recipe with honey instead of coconut sugar but I think it should work. Let me know if you try it!