Flourless Pumpkin Brownies Simple and Delicious Treat

Name: Flourless Pumpkin Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup pumpkin puree (canned or homemade); 0.5 cup creamy almond butter (or peanut butter); 0.33 cup honey or maple syrup; 2 large eggs; 0.25 cup unsweetened cocoa powder; 1 teaspoon vanilla extract; 0.5 teaspoon baking soda; 0.5 teaspoon pumpkin pie spice (or cinnamon); 0.25 teaspoon salt; 0.5 cup dark chocolate chips (optional)

November 24, 2025March 24, 2025 by Ava

If you crave a rich dessert without the guilt, try my Flourless Pumpkin Brownies. They are simple to make, yet they deliver big flavor and a soft texture. You only need a few basic ingredients, and I’ll show you how to adapt them for common allergens too. Ready for a delicious treat that everyone will love? Let’s dive into the fun of baking these brownies, step by step!

Why I Love This Recipe

Healthy Indulgence: These brownies are a guilt-free treat that combines nutritious pumpkin with creamy nut butter.
Easy to Make: With just a few simple ingredients and minimal prep time, these brownies come together quickly.
Fudgy Texture: The combination of pumpkin and almond butter creates a rich and moist brownie that melts in your mouth.
Customizable: Add your favorite mix-ins like nuts or chocolate chips to make these brownies uniquely yours!

Ingredients

Detailed List of Ingredients

To make these flourless pumpkin brownies, gather these ingredients:

– 1 cup pumpkin puree (canned or homemade)

– 1/2 cup creamy almond butter (or peanut butter)

– 1/3 cup honey or maple syrup

– 2 large eggs

– 1/4 cup unsweetened cocoa powder

– 1 teaspoon vanilla extract

– 1/2 teaspoon baking soda

– 1/2 teaspoon pumpkin pie spice (or cinnamon)

– 1/4 teaspoon salt

– 1/2 cup dark chocolate chips (optional)

These ingredients combine to create a rich, fudgy brownie. The pumpkin puree adds moisture and flavor. Almond butter brings creaminess and healthy fat. The cocoa powder gives that deep chocolate taste.

Nutritional Information per Serving

Each brownie has about 100 calories. They have 4 grams of protein and 5 grams of fat. You also get about 2 grams of fiber. These brownies are a good choice for a sweet treat. They pack in some nutrients without added flour.

Substitutions for Common Allergens

If you have allergies, here are some swaps:

– Use sunflower seed butter instead of almond or peanut butter for nut-free.

– Replace honey with agave syrup for a vegan option.

– Use gluten-free cocoa powder if needed.

These substitutions keep the brownies tasty and safe for different diets. You can still enjoy the sweet flavor while meeting your needs.

Step-by-Step Instructions

Preparation Instructions

Start by gathering all your ingredients. You need pumpkin puree, almond butter, honey, eggs, cocoa powder, vanilla, baking soda, pumpkin pie spice, salt, and dark chocolate chips.

1. Preheat your oven to 350°F (175°C). This gets the oven ready for baking.

2. Line an 8×8 inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the brownies out later.

3. In a large bowl, mix the pumpkin puree, almond butter, honey, and eggs. Stir until it is smooth and blended well.

4. Add the cocoa powder, baking soda, pumpkin pie spice, and salt. Mix until no dry bits remain.

5. If you want, gently fold in the dark chocolate chips. They add a nice touch to your brownies.

Baking Process

Now, pour the brownie batter into your lined pan. Use a spatula to spread it evenly.

1. Place the pan in the oven. Bake for 25-30 minutes.

2. To check if they are done, insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter.

Tips for Checking Doneness

Keep an eye on your brownies toward the end of the baking time. Each oven is a bit different.

– Check at 25 minutes. If the toothpick has wet batter, bake a little longer.

– If the toothpick has a few moist crumbs, they are ready.

– Let the brownies cool in the pan for about 10 minutes. Then lift them out using the parchment paper.

– Place the brownies on a wire rack to cool completely before cutting. Enjoy your tasty treat!

Tips & Tricks

How to Achieve the Perfect Texture

To get the best texture in your flourless pumpkin brownies, use creamy almond butter. This gives a smooth finish and rich flavor. Mix your wet ingredients well to avoid lumps. The pumpkin puree also adds moisture and helps bind the brownies. Use the right pan size, an 8×8 inch pan works best. This size ensures even baking.

When you bake, keep an eye on the time. Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs, not wet batter. If the brownies look too soft, they may need a few extra minutes. Let them cool completely before cutting. This helps set the texture.

Storage and Reheating Tips

Store your brownies in an airtight container. They stay fresh for up to five days at room temperature. If you want to keep them longer, freeze them. Wrap each brownie in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer.

To reheat, simply pop one in the microwave for about 10-15 seconds. This warms them up nicely and makes them taste fresh again. You can also enjoy them cold, as they have a fudgy texture that is delightful at any temperature.

Common Mistakes to Avoid

One common mistake is overmixing the batter. This can make your brownies tough. Mix just until no dry flour shows. Another issue is using too much cocoa powder. Stick to the 1/4 cup for balanced flavor.

Make sure your oven is preheated. Baking in a cold oven changes the texture. Also, don’t skip the cooling time. Cutting into warm brownies can lead to a messy result. Lastly, be cautious with your toppings. Too many add-ins can affect the final texture, so keep it simple.

Pro Tips

Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a more vibrant flavor and texture. Roast a small pumpkin, scoop out the flesh, and blend until smooth.
Check for Doneness: Ovens can vary, so start checking your brownies a few minutes before the time is up. They should be set around the edges but still slightly soft in the center.
Storage Tips: Store leftover brownies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.
Customize Your Toppings: Feel free to add nuts, seeds, or even a drizzle of nut butter on top before baking for an extra layer of flavor and texture.

Variations

Adding Nuts or Dried Fruits

You can boost your brownies by adding nuts or dried fruits. Chopped walnuts or pecans add a nice crunch. You can also mix in dried cranberries or raisins for some sweetness. Just fold these extras into the batter gently before baking.

Vegan and Dairy-Free Options

To make these brownies vegan and dairy-free, swap the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This will work as a great binding agent. Also, choose maple syrup over honey to keep it plant-based.

Flavor Enhancements (like spices or extracts)

You can make your brownies even more tasty with spices or extracts. Try adding a dash of nutmeg or ginger for extra warmth. A teaspoon of almond or peppermint extract can change the flavor completely. These small changes can take your brownies to the next level!

Storage Info

Best Practices for Storage

To keep your flourless pumpkin brownies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Store at room temperature for up to three days. If you live in a warm area, the fridge is best.

Freezing Instructions

You can freeze these brownies for up to three months. First, let them cool completely. Next, wrap each brownie tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date for easy tracking.

Shelf Life

These brownies last about three days at room temperature. In the fridge, they stay fresh for a week. In the freezer, they can last up to three months. Always check for any signs of spoilage before eating. Enjoy your treats at their best!

FAQs

Can I use a different nut butter?

Yes, you can use peanut butter. It adds a nice flavor. Sunflower seed butter is another good choice. Just make sure it’s creamy. This will help your brownies stay moist and fudgy.

What can I substitute for pumpkin puree?

If you don’t have pumpkin puree, use applesauce instead. It gives a great texture. You can also try mashed banana. This will change the flavor, but it can still taste good.

How do I know if my brownies are done?

Check your brownies with a toothpick. Insert it in the center. If it comes out with a few moist crumbs, they are ready. If it’s wet, bake a bit longer. Let them cool before cutting for the best texture.

This blog post covered all you need to know about making brownies. We discussed key ingredients, nutritional info, and how to swap for allergens. I shared easy steps for preparation and baking, plus tips for texture and storage. You learned fun variations, common mistakes to avoid, and helpful FAQs.

Remember, with the right approach, you can bake delicious brownies. Enjoy your journey in the kitchen, and don’t hesitate to get creativ

$To make these flourless pumpkin brownies, gather these ingredients: - 1 cup pumpkin puree (canned or homemade) - 1/2 cup creamy almond butter (or peanut butter) - 1/3 cup honey or maple syrup - 2 large eggs - 1/4 cup unsweetened cocoa powder - 1 teaspoon vanilla extract - 1/2 teaspoon baking soda - 1/2 teaspoon pumpkin pie spice (or cinnamon) - 1/4 teaspoon salt - 1/2 cup dark chocolate chips (optional) These ingredients combine to create a rich, fudgy brownie. The pumpkin puree adds moisture and flavor. Almond butter brings creaminess and healthy fat. The cocoa powder gives that deep chocolate taste. Each brownie has about 100 calories. They have 4 grams of protein and 5 grams of fat. You also get about 2 grams of fiber. These brownies are a good choice for a sweet treat. They pack in some nutrients without added flour. If you have allergies, here are some swaps: - Use sunflower seed butter instead of almond or peanut butter for nut-free. - Replace honey with agave syrup for a vegan option. - Use gluten-free cocoa powder if needed. These substitutions keep the brownies tasty and safe for different diets. You can still enjoy the sweet flavor while meeting your needs. {{ingredient_image_1}} Start by gathering all your ingredients. You need pumpkin puree, almond butter, honey, eggs, cocoa powder, vanilla, baking soda, pumpkin pie spice, salt, and dark chocolate chips. 1. Preheat your oven to 350°F (175°C). This gets the oven ready for baking. 2. Line an 8x8 inch baking pan with parchment paper. Leave some paper hanging over the sides. This helps you lift the brownies out later. 3. In a large bowl, mix the pumpkin puree, almond butter, honey, and eggs. Stir until it is smooth and blended well. 4. Add the cocoa powder, baking soda, pumpkin pie spice, and salt. Mix until no dry bits remain. 5. If you want, gently fold in the dark chocolate chips. They add a nice touch to your brownies. Now, pour the brownie batter into your lined pan. Use a spatula to spread it evenly. 1. Place the pan in the oven. Bake for 25-30 minutes. 2. To check if they are done, insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Keep an eye on your brownies toward the end of the baking time. Each oven is a bit different. - Check at 25 minutes. If the toothpick has wet batter, bake a little longer. - If the toothpick has a few moist crumbs, they are ready. - Let the brownies cool in the pan for about 10 minutes. Then lift them out using the parchment paper. - Place the brownies on a wire rack to cool completely before cutting. Enjoy your tasty treat! To get the best texture in your flourless pumpkin brownies, use creamy almond butter. This gives a smooth finish and rich flavor. Mix your wet ingredients well to avoid lumps. The pumpkin puree also adds moisture and helps bind the brownies. Use the right pan size, an 8x8 inch pan works best. This size ensures even baking. When you bake, keep an eye on the time. Bake for 25-30 minutes. A toothpick should come out with a few moist crumbs, not wet batter. If the brownies look too soft, they may need a few extra minutes. Let them cool completely before cutting. This helps set the texture. Store your brownies in an airtight container. They stay fresh for up to five days at room temperature. If you want to keep them longer, freeze them. Wrap each brownie in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To reheat, simply pop one in the microwave for about 10-15 seconds. This warms them up nicely and makes them taste fresh again. You can also enjoy them cold, as they have a fudgy texture that is delightful at any temperature. One common mistake is overmixing the batter. This can make your brownies tough. Mix just until no dry flour shows. Another issue is using too much cocoa powder. Stick to the 1/4 cup for balanced flavor. Make sure your oven is preheated. Baking in a cold oven changes the texture. Also, don’t skip the cooling time. Cutting into warm brownies can lead to a messy result. Lastly, be cautious with your toppings. Too many add-ins can affect the final texture, so keep it simple. Pro Tips Use Fresh Pumpkin: If possible, use fresh pumpkin puree for a more vibrant flavor and texture. Roast a small pumpkin, scoop out the flesh, and blend until smooth. Check for Doneness: Ovens can vary, so start checking your brownies a few minutes before the time is up. They should be set around the edges but still slightly soft in the center. Storage Tips: Store leftover brownies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage. Customize Your Toppings: Feel free to add nuts, seeds, or even a drizzle of nut butter on top before baking for an extra layer of flavor and texture. {{image_2}} You can boost your brownies by adding nuts or dried fruits. Chopped walnuts or pecans add a nice crunch. You can also mix in dried cranberries or raisins for some sweetness. Just fold these extras into the batter gently before baking. To make these brownies vegan and dairy-free, swap the eggs. Use flax eggs instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. This will work as a great binding agent. Also, choose maple syrup over honey to keep it plant-based. You can make your brownies even more tasty with spices or extracts. Try adding a dash of nutmeg or ginger for extra warmth. A teaspoon of almond or peppermint extract can change the flavor completely. These small changes can take your brownies to the next level! To keep your flourless pumpkin brownies fresh, store them in an airtight container. Place parchment paper between layers to prevent sticking. Store at room temperature for up to three days. If you live in a warm area, the fridge is best. You can freeze these brownies for up to three months. First, let them cool completely. Next, wrap each brownie tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date for easy tracking. These brownies last about three days at room temperature. In the fridge, they stay fresh for a week. In the freezer, they can last up to three months. Always check for any signs of spoilage before eating. Enjoy your treats at their best! Yes, you can use peanut butter. It adds a nice flavor. Sunflower seed butter is another good choice. Just make sure it’s creamy. This will help your brownies stay moist and fudgy. If you don’t have pumpkin puree, use applesauce instead. It gives a great texture. You can also try mashed banana. This will change the flavor, but it can still taste good. Check your brownies with a toothpick. Insert it in the center. If it comes out with a few moist crumbs, they are ready. If it’s wet, bake a bit longer. Let them cool before cutting for the best texture. This blog post covered all you need to know about making brownies. We discussed key ingredients, nutritional info, and how to swap for allergens. I shared easy steps for preparation and baking, plus tips for texture and storage. You learned fun variations, common mistakes to avoid, and helpful FAQs. Remember, with the right approach, you can bake delicious brownies. Enjoy your journey in the kitchen, and don't hesitate to get creative!$