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
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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
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i love a simple dessert recipe! I may try this later, with peanut butter though since I don’t have almond butter!
I just finished the TJ’s flax peanut butter and thought of you 🙂 (I also cut my finger on the edge of it AGAIN)
That is an interesting combo, but I do believe I will give them a try. Will let you know how they turn out. Thanks for sharing!
Please do, Trish! 🙂
These brownies look goood. I’m actually not a huge pumpkin fan, but that recipe might change my mind…
Hope you try it out, Evangeline! 🙂
Yum, the frosting on these has me wanting. Pumpkin in baking is my favorite. It makes for the moist treats without being overpowering.
Right?! Thanks so much, Kate!
Yay for pumpkin! I haven’t broken out the pumpkin yet, but I’m ready. I do like”hidden” banana recipes, however i never have ripe bananas laying around!
Oh no! Hope you can stock up on some banana goodness soon! 🙂
Do we use unsweetened cocoa for this recipe?
Hello Monica- I sure do 🙂 If you prefer sweeter brownies, feel free to used the sweetened kind! 🙂
Damn, those look awesome! I love using pumpkin in baked goods—great texture and the flavor doesn’t tend to alter anything. And yes, totally guilty of busting out the pumpkin way early. I had a can from last season I used to make overnight oats a few weeks ago. Why the hell not? Need to make room for this year’s stash…
Absolutely! I went way overboard on stocking up on the cans, but left half in my old apartment!
Yay for everything pumpkin! I love using pumpkin or bananas in baked goods, but do enjoy the sweetness of the bananas. And I’m the same way when trying to be productive, I need all the sugar! I feel like coffee does nothing for me, but a bag of skittles and I’m wired, lol!
Right?!!!! Geebuz, I’m like..why doesn’t coffee work for me anymore!
Man, I love how easy this recipe is! It’s starting to get cool here, but then I see next week it gets stupid hot again. I’m ready for Fall…and pumpkin…and brownies…and chocolate. Ok, mate, just send me a batch of these? Thanks!
Coming right up, ha! Hope you got a solid apple haul!
I cannot consider touching pumpkin until the temperature drops below scorching. Which it seems like it will never do. I love banana, so I don’t understand all the haters. BUT I do also love pumpkin. Just when I’m not sweating and still wearing tank tops.
Lol. Remember what happened when you complained of the cold? :p
I’m pretty sure my skin is about to get EVEN MORE ORANGE thanks to you and your heaven-sent brownies! Beta-carotene for life <3
😀 Love it! Thanks kabocha kimchi!
Oh my goodness – those pumpkin brownies look AMAZING. I haven’t started busting out the pumpkin yet but this would be such a great way to kick off the pumpkin-eating season. LOVE IT – thanks so much for sharing!!!
You are SO welcome, Emily! 🙂
Thank you for this recipe–I’ve been seriously looking forward to pumpkin week and pumpkin season. One word: KABOCHAAAAA!!
😀 That is your middle name 😉
YES!!!! I make your 3-ingredient brownies pretty much every week so rest assured these will be a part of the weekly rotation!
😀 Love it- Thanks buddy!
Yep! Made pumpkin muffins yesterday. (Just a box if white cake mix and pumpkin…nothing else!) And yes, I like bananas in non traditional recipes. I love them most frozen then put into smoothies.
Haha, that sounds delicious! 🙂
I have only busted out the pumpkin to add it to the dogs’ food, but I’ll be thinking about using pumpkin to bake with really soon. 🙂
😀 Love it! thanks so much, Joann!