If you’re searching for a decadent yet wholesome treat, my fudgy flourless pumpkin brownies are just the answer. As someone who loves both chocolate and guilt-free indulgence, I can assure you these brownies deliver rich flavor and satisfying texture.
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Flourless Pumpkin Brownies Recipe
Flourless pumpkin brownies are the ultimate fusion of rich chocolate and cozy autumn flavors of pumpkin spice. All wrapped up in a healthier, gluten-free package. These brownies rely on simple, whole-food ingredients like pumpkin puree, nut or seed butter, cocoa powder, and natural sweeteners. By skipping the flour, these brownies are not only gluten-free but also extra dense and chewy.
What makes these brownies truly special is that they are easy to make. You simply mix wet and dry ingredients, fold in some chocolate chips for extra decadence, and bake until set. However, since the brownies are very moist and dense, they can be underbaked and slightly gummy in the center. You need to follow the baking time.
Because the recipe is flourless, it needs to cool completely (even chilling it in the fridge is a good idea) to firm up. If you try to slice it while it’s still warm, it will be gooey and fall apart.
You can enjoy these treats with a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries like raspberries, strawberries, or blueberries add a bright, tart contrast to the dense chocolate. The brownies also go well with a drizzle of nut butter or a spoonful of creamy Greek yogurt.
The brownies pair well with hot drinks such as coffee, espresso, or chai tea. For a refreshing twist, enjoy it with a glass of cold almond milk or a pumpkin spice latte. They are also lovely alongside a mug of hot chocolate or spiced cider.
Here’s how to make the flourless pumpkin brownies:
Flourless Pumpkin Chocolate Brownies
Nutrition
Ingredients
For the Pumpkin Batter (Yellow Layer)
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tbsp maple syrup or honey
- 1/4 cup peanut butter or almond butter
- 1/2 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of nutmeg optional
- Pinch of salt
For the Chocolate Batter (Dark Layer)
- 1/2 cup canned pumpkin purée
- 1 large egg
- 2 tbsp maple syrup or honey
- 1/4 cup almond butter or peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- Pinch of salt
- 1/4 cup chocolate chips optional, for added richness
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8-inch baking pan with parchment paper or lightly grease it.
- In two separate bowls, mix the pumpkin and chocolate batters. For each, whisk all ingredients in its list until smooth.
- Pour the pumpkin batter into half of the pan, and pour the chocolate batter on top. Smooth each side evenly with a spatula.
- Top with a few extra chocolate chips if desired.
- Bake for 23–26 minutes or until set in the middle and a toothpick comes out with moist crumbs.
- Cool completely before slicing into squares.
Notes
- Avoid over-mixing the batters where they meet.
- Make it vegan by using flax eggs (1 tbsp flaxseed and 2.5 tbsp water per egg).
- Keeps well in the fridge for up to 5 days, freeze them for 1 month.
SIMILAR RECIPES:
Flourless Pumpkin Brownies Variations
Here are some notable versions of these flourless pumpkin brownies:
- Vegan Versions use flax eggs and dairy-free chocolate chips.
- Nut-Free Pumpkin Brownies swap out nut butters for sunflower seed or tahini.
- Low-Sugar Pumpkin Brownies utilize sugar alternatives like monk fruit or stevia.
- Spiced Pumpkin Brownies add extra pumpkin pie spice, cinnamon, or even a pinch of cayenne for a warming, aromatic twist that highlights the fall flavors.
- Protein-Packed Pumpkin Brownies incorporate a scoop of chocolate or vanilla protein powder. These are perfect for a post-workout snack or a more filling dessert.
- Mocha Pumpkin Brownies infuse the batter with a tablespoon of espresso powder. This deepens the chocolate flavor and gives a subtle coffee kick.
- Pumpkin Swirl Brownies swirl the two batters together down the middle for a marble effect.
With their dense, fudgy texture and deep chocolate flavor, these flourless pumpkin brownies are gluten-free, less sweet, and more earthy. I hope you enjoy baking and savoring every bite as much as I do!