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Flourless Pumpkin Brownies Recipe

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3.8 from 14 reviews

Delicious and fudgy flourless pumpkin brownies made with creamy almond butter, pumpkin puree, cocoa, and warm pumpkin pie spice, naturally sweetened with pure maple syrup. These gluten-free brownies are rich, moist, and perfect for a fall-inspired treat.

  • Total Time: 40 minutes
  • Yield: 16 brownies

Ingredients

Wet Ingredients

  • 1 cup creamy almond butter
  • 3/4 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Add-ins

  • 3/4 cup chocolate chips, divided (1/2 cup for batter, 1/4 cup for topping)
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Prep. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly spray it with nonstick cooking spray to prevent sticking.
  2. Mix the wet ingredients. In a large bowl, whisk together the almond butter, pumpkin puree, pure maple syrup, large egg, and vanilla extract until the mixture is smooth and well combined.
  3. Add the dry ingredients. Stir in the unsweetened cocoa powder, pumpkin pie spice, baking soda, and sea salt. Mix thoroughly until the batter is fully incorporated and no streaks remain.
  4. Stir in chocolate chips. Fold in ½ cup of the chocolate chips into the batter, reserving the remaining ¼ cup for sprinkling on top.
  5. Put the batter in the pan. Spread the brownie batter evenly into the prepared baking pan. Sprinkle the reserved ¼ cup of chocolate chips over the top to add extra chocolatey bursts.
  6. Bake. Bake in the preheated oven for 25 to 32 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are acceptable). Check early to avoid overbaking.
  7. Let cool. Remove the brownies from the oven and optionally sprinkle with flaky sea salt. Allow the brownies to cool completely in the pan to help them set and make slicing easier. Once cooled, cut into 16 squares and serve.

Notes

  • For a nut-free version, try using sunflower seed butter instead of almond butter.
  • Ensure the pumpkin puree is plain and unsweetened for best flavor balance.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These brownies can be enjoyed warm or chilled depending on your preference.
  • Use high-quality cocoa powder and chocolate chips for the richest taste.
  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://mydishspace.com/flourless-pumpkin-brownies-recipe/