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Overhead view of pumpkin brownie squares scattered around a cutting board.
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4.92 from 119 votes

Pumpkin Brownies

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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin brownies
Servings: 16



  • 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.
    Wet ingredients in a bowl.
  • In the same bowl add almond flour, cocoa powder, baking powder and salt and mix until combined and clumps are gone.
    Dry ingredients added to the wet ingredients.
  • Fold in chocolate chips.
    Chocolate chips added to brownie batter.
  • 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!
    Baked pumpkin brownies in a square baking pan lined in parchment paper.



Serving: 1 brownie | Calories: 128kcal | Carbohydrates: 14g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 211mg | Fiber: 3g | Sugar: 10g