These pumpkin brownies are a simple and healthy dessert made with just 3 ingredients! No flour, no eggs, and no butter needed, they come together in under 15 minutes.
Healthy pumpkin desserts are a common theme around here. When the weather slowly cools, you can bet that we’ll be whipping out the pumpkin bread and pumpkin muffins. For a chocolate fix, though, we love to make pumpkin brownies.
Why this recipe works
- 3 ingredients. Just pumpkin pie mix, almond butter and cocoa powder.
- Healthy. There is no flour, no eggs, and no added sugar needed. 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.
- Easy to customize. Easily switch out the key ingredients to suit your dietary preferences or add some mix-ins throughout.
What we love about this recipe is just how simple it is. Sure, they aren’t as decadent as flourless brownies or almond flour brownies, but for a wholesome and healthy chocolate fix, this ticks the boxes.
Ingredients needed
As mentioned earlier, this recipe calls for just 3 ingredients and they are very simple ones. You’ll probably have everything in your pantry as we speak. Here is what you’ll need:
- 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 the unsweetened kind, 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).
- Cocoa powder. 100% unsweetened and sifted. Choose a good quality cocoa powder as it makes all the difference.
- Frosting. Optional, but I love to add a simple chocolate frosting on top.
How to make pumpkin brownies
This recipe is very simple and needs less than a minute of hands-on time. You can either mix it in a bowl, use a blender, or a food processor.
Step 1- Make the brownie batter
Start by whisking together the pumpkin pie mix, almond butter, and cocoa powder until a smooth dough remains. Alternatively, you can blend everything together.
Step 2- Bake it
Next, transfer the brownie batter into a lined 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 and enjoy.
Tips to make the best recipe
- These brownies are not overly sweet, even with the use of the sweetened pumpkin pie filling. If you’d prefer ultra sweet brownies, add a few tablespoons of sugar or maple syrup.
- For thicker brownies, add a tablespoon or two of coconut flour or oat flour.
- Add some chocolate chips, chopped nuts, or even some chocolate chunks for some added texture throughout.
Storage Instructions
To store: Leftovers must be stored in the refrigerator, covered, and they will keep well for up to one week.
To freeze: Place brownies in an airtight container and store them in the freezer for up to 6 months.
More brownie recipes to try
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2 Ingredient Brownies
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Keto Brownies
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No Bake Brownies
Brownie Recipes
Sweet Potato Brownies
Frequently Asked Questions
If you swap out the pumpkin pie filling for pumpkin puree, these brownies are suitable for a low carb diet.
Add some coconut flour or oat flour to the batter to give it more stability.
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Pumpkin Brownies With 3 Ingredients | No Flour Needed
Ingredients
- 2 cups pumpkin pie mix NOT pumpkin puree * See notes
- 1 cup almond butter can sub for peanut, cashew or nut alternative spread
- 1 cup cocoa powder more cocoa yields a richer taste
- 1 cup chocolate frosting optional
Instructions
- Preheat the oven to 180C/350F and line a 6 x 6-inch pan with parchment paper and set aside.
- Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
- Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean.
- Allow the brownies to cool in the pan completely before adding frosting.
Video
Notes
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
I love the looks of these brownies and will be so good with a sugar free chocolate frosting.
Absolutely! thanks so much, Joanne!
Omg I love this. Anything I can shove pumpkin into I’m down with (including my mouth). That’s what she said?
Haha, shove it in your purse as a reminder of your spending 😀 :p
Reese’s sticks?!? WHAT.
They are SO good!
I tried the previous version and am really looking forward to this iteration. Fist bump!
🙂 Love it! Thanks, buddy!
YAY! I’m anaphylaxis to bananas so very happy!!
Sorry to hear that but hope you enjoy these ones!
“Then I’ll eat my face, because I love pizza” You crack me up. These look amazing, and I know what I’m doing with my open can of pumpkin! Also, bless your soul for dedicating a week to pumpkin recipes. Pumpkin is my life.
Haha stop and get your family to adopt me already!
Awesome…approximately how many grams of fat for each serving???? Pleaseeee
Hi Caroline! If you add the ingredients into a calorie calcultor and divide it by how many pieces you would like, it will provide it for you 🙂 Enjoy!
These look lovely! Do they end of tasting like almond butter or more pumpkin? I hate when the nut butter overpowers baked goods 🙁
Hi Alyssa! It can, but if you add more cocoa powder, it masks it up really well! 🙂
Hi there,
What could I use instead of nut butter? My siblings are severely allergic to nuts. We can tolerate organic butter.
Hi Melissa! I unfortunately haven’t tried this with butter- I think it would be difficult to form and be too oily in the end. You could use sunflower seed butter or soy nut butter.
Omg so yummy seriously no joke
🙂 Thanks so much, Laura!
I’ve baked these for 20 min now, and they are still gooey. Any suggestions? Keep baking?
Hi Lisa, I would bake them until ‘just set’- They firm up and become super fudgy once cooled.
What kind of frosting did you use?!
Hi Dani! I used my protein frosting 🙂 Any frosting will work!
Can you please add the ingredients to the frosting? What did you add to get this one orange in color?
Hi Gale! The orange is from the brand of pumpkin I used! The frosting recipes are linked in the post 🙂
what is ‘drippy’ almond butter? pictures are awesome, recipe sounds delicious, can’t wait to try this!
Hi Susan! It’s almond butter which is packaged and not thick- Trader Joe’s or Barney Butter are two great options.
I just made these brownies and topped them off with the icing recipe you posted. (I replaced the maple syrup with date paste.) They are ssssoooo goooooodd!! Chocolatey! I am on a Whole30 and these really take care of my chocolate and sweet tooth. Thanks for posting!
😀 You are so welcome, Danielle! Thanks so much for the positive feedback!