Flourless Pumpkin Brownies
I make these flourless pumpkin brownies whenever I want something chocolatey but lighter than a traditional brownie — they’re fudgy, naturally gluten-free, and come together in one bowl with pantry staples. This recipe is perfect for busy weeknights, school lunchbox treats, or a last-minute dessert for guests. The pumpkin keeps them moist, the nut butter adds richness and protein, and they’re ready from start to finish in about 35–45 minutes including baking and cooling. If you like pumpkin in breakfasts as well, try pairing flavors with a warm slice of Fall pumpkin French toast for a seasonal brunch spread.
Why you’ll love this dish
These brownies hit a sweet spot: they’re flourless but not dense like a flourless chocolate torte. They’re quick, require no special equipment, and are naturally sweetened if you use maple syrup or honey. They’re also easy to adapt — swap nut butter for seed butter to avoid tree nuts, or use almond butter for a deeper, nuttier flavor.
“I made these the night before a potluck and they disappeared — fudgy, not too sweet, and everyone loved that they were flourless.” — Home baker review
They’re great for:
- Weeknight baking when you want something simple.
- Potlucks or lunchboxes where a handheld square works best.
- Seasonal menus when you want pumpkin flavor without complicated recipes.
If you’re exploring more pumpkin baking, you might also enjoy these Healthy pumpkin muffins as another quick option.
How this recipe comes together
Overview: You’ll mix pumpkin puree, nut butter, cocoa, and liquid sweetener until smooth, press the batter into an 8×8 pan, and bake until set. No creaming, no eggs necessary. Expect a dense, fudgy texture that firms as it cools. Total hands-on time is around 10 minutes; bake for 25–30 minutes and cool fully before slicing so the squares hold together.
What you’re doing at each stage:
- Mix to create an emulsion between pumpkin and nut butter so the cocoa disperses evenly.
- Bake just until set — overbaking dries them out.
- Cool completely (or chill) so they cut cleanly into squares.
What you’ll need
- 1 cup pumpkin puree (canned or homemade — smooth texture)
- 1 cup peanut butter or almond butter (natural or commercial; creamy works best)
- 1/2 cup unsweetened cocoa powder (Dutch-processed yields a rounder chocolate flavor)
- 1/2 cup maple syrup or honey (maple is vegan-friendly; honey lends a floral sweetness)
Notes and substitutions:
- For nut-free: use sunflower seed butter or soy nut butter (texture will be similar but color may be greener initially).
- To boost protein: choose peanut butter or add a tablespoon of protein powder (may slightly change texture).
- If you want them less sweet, reduce sweetener to 1/3 cup, but they’ll be more bittersweet.
- Add a pinch of salt (1/4–1/2 tsp) if your nut butter is unsalted — it brightens the chocolate.
If you enjoy pumpkin in different baked goods, these Greek yogurt pumpkin muffins use similar flavors with a lighter crumb.
How to prepare it
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, add the pumpkin puree, peanut or almond butter, cocoa powder, and maple syrup or honey.
- Stir vigorously until the mixture is completely smooth and glossy. Scrape the bowl so there are no streaks of cocoa or nut butter.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan once on the counter to level the top.
- Bake on the center rack for 25–30 minutes. The top will look set and slightly matte; a toothpick inserted near the center should come out with a few moist crumbs but not raw batter.
- Remove from the oven and let cool in the pan on a wire rack. Chill for 30 minutes if you want cleaner slices.
- Use the parchment overhang to lift the slab from the pan. Cut into squares (an 8×8 yields about 9–12 standard-sized brownies).
Best ways to enjoy it
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a lighter touch, top with a smear of Greek yogurt or a sprinkle of flaky sea salt to enhance the chocolate. These brownies also travel well: wrap individual squares for lunchboxes or a picnic.
Pairings:
- Coffee or espresso for a classic contrast.
- A drizzle of warm salted caramel or chocolate sauce for parties.
- Fresh berries or orange segments cut through the richness.
If you like extra chocolate components, try a side of mini chocolate mousse or pair textures with small chocolate brownie bites like these chocolate mousse brownies.
Storage and reheating tips
Short-term: Store cooled brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, store in the fridge for up to 5–7 days.
Freezing: Cut into squares and layer between parchment paper in a freezer-safe container. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for 1–2 hours.
Reheating: Warm a single square in the microwave for 10–15 seconds to soften, or reheat in a 300°F oven for 5–7 minutes if you prefer a warm center. Always cool completely before freezing to avoid ice crystals.
Food safety: Because this recipe contains no eggs, the main spoilage risk is moisture and mold. Keep airtight and refrigerate in warm climates.
Pro chef tips
- Mix until smooth but avoid overbeating; once the batter is homogeneous, stop.
- If your nut butter is separated (oil on top), stir it first so the ratio of solids and oil is balanced; otherwise your brownies can be greasy.
- For an extra fudgy center, pull them at the 25-minute mark. For a more cake-like set, give the full 30 minutes.
- Use a light hand when spreading the batter — pressing too hard can compact the texture.
- Let them cool completely or refrigerate before slicing. A hot knife causes sticking; use a sharp knife wiped clean between cuts.
Creative twists
- Chocolate chips or chopped nuts: fold in 1/3 cup before baking for texture.
- Spice it up: add 1/2 tsp cinnamon and 1/8 tsp ground ginger for a pumpkin-spice angle.
- Swirl: melt 1/4 cup dark chocolate and swirl on top before baking, or ripple in a tablespoon of tahini for a nutty contrast.
- Frosted holiday version: once cooled, spread a chocolate ganache or cream-cheese frosting and top with festive sprinkles for parties — think of a holiday take similar to frosted seasonal brownies like these frosted Christmas brownies.
- Lower-sugar option: use a sugar-free maple-flavored syrup or reduce sweetener and add a tablespoon of coconut sugar for depth.
Your questions answered
Q: How many brownies does this recipe make?
A: In an 8×8 pan you’ll get about 9–12 standard squares. Cut smaller for 16 small portions if serving a crowd.
Q: Can I substitute canned pumpkin with fresh pumpkin?
A: Yes. Roast and puree sugar pumpkin until smooth, and drain any excess water. Use the same 1 cup measure.
Q: Are these safe for kids and lunchboxes?
A: Yes — they contain no raw eggs and are safe when fully cooled. Pack in an insulated lunchbox if not refrigerated. For nut-free school policies, swap in sunflower seed butter and label accordingly.
Q: Can I add flour or eggs to make them more like traditional brownies?
A: You can add an egg to firm them further or up to 1/4 cup flour to change texture, but that alters the “flourless” profile. If you want a chewier bite, try adding 1 egg and reducing sweetener slightly.
Q: Will the nut butter affect flavor dramatically?
A: Yes — peanut butter gives a pronounced nuttiness, almond butter is milder and slightly sweet. Sunflower seed butter has a greenish tint but similar structure and is great for nut-free needs.
Q: How can I make these vegan?
A: Use maple syrup (not honey) and ensure your nut butter contains no honey or animal-derived additives.
Flourless Pumpkin Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a mixing bowl, add the pumpkin puree, peanut or almond butter, cocoa powder, and maple syrup or honey.
- Stir vigorously until the mixture is completely smooth and glossy. Scrape the bowl to ensure there are no streaks of cocoa or nut butter.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Tap the pan once on the counter to level the top.
- Bake on the center rack for 25–30 minutes until the top looks set and slightly matte; a toothpick inserted near the center should come out with a few moist crumbs.
- Remove from the oven and let cool in the pan on a wire rack. Chill for 30 minutes if you want cleaner slices.
- Use the parchment overhang to lift the slab from the pan. Cut into squares (an 8x8 pan yields about 9–12 squares).
