Easy, Healthy Pumpkin Brownies (Gluten Free, Vegan)

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These Healthy Pumpkin Brownies are gluten free, vegan, and refined sugar free. Made with only five ingredients and completely flourless, you won’t believe how dense, rich, and fudgey they turn out. You’ll want to keep this recipe saved as a fall staple!

I’m a lover of all things pumpkin and chocolate (especially brownies) so I figured it was time to put them together and this recipe was created! On the blog, my brownie recipes are some of the most popular – you’re just as obssessed as I am. 🤩 There are a few things I always try to have with a brownie recipe and that’s a balance of chocolate and sweetness, fudgey texture, and a soft center with crisp edges – aka THE perfect brownie! If you haven’t tried them already make sure to check out my Cottage Cheese Microwave Brownie, Black Bean Brownies, Sweet Potato Brownies, and so many more.

While I love all of my tried and true recipes, these pumpkin brownies are my go-to now that it’s fall! I love how minimal and easy this recipe is, the pumpkin puree and nut butter help take these to the next level. I enjoy these brownies both cold from the fridge or warmed up with some ice cream or nut butter on top. No matter how you enjoy them, I promise they won’t last long!

Why You’ll Love These

• Five ingredients – You probably already have all of these ingredients in your pantry. All you need is pumpkin puree, nut butter, maple syrup, cocoa powder, and oats!
• Minimal clean up – Everything is blended in a blender and then poured and baked in your loaf pan so there’s less clean up.
• Freezer friendly – Great for making a batch and storing in the freezer as leftovers and a healthier treat ready to go when a craving hits. Just warm up or let it thaw and enjoy cold when you’re ready!
• Dietary friendly – These are gluten free, dairy free, vegan, and refined sugar free.

What You’ll Need:

• Oats – I use organic sprouted oats for easier digestion and to avoid glyphosate but any rolled oats will do! My pantry staple is from One Degree Organics.
• Pumpkin puree – Look for 100% pure pumpkin puree.
• Peanut butter – I use organic peanut butter so it’s runny, easy to measure, and the only ingredients are peanuts and salt! You can use any nut or seed butter.
• Maple syrup – Any sweetener will work (honey, coconut sugar, monkfruit, etc.).
• Unsweetened cocoa powder – You can also use cacao powder, the brownies will be a little more bitter.
• Chocolate chips or chunks – Optional but brownies are always better with chocolate chips in my opinion! These are my favorite dairy free chocolate chips or you can chop up a chocolate bar for bigger chunks!

How To Make

1. Preheat oven to 350F and line a loaf pan with parchment paper. (Tip: Cut the parchment paper so there is some handing over the long sides of the loaf pan so when the brownies are done, you can lift them from the pan easily to slice!)
2. In a high-speed blender or food processor add all ingredients except chocolate chips and blend until smooth.
3. Pour the batter into the loaf pan and top with chocolate chips if you’re adding those.
4. Bake in the oven for twenty-five minutes until risen and firm.
5. Top with flakey sea salt and enjoy!

Recommended Tools

• Loaf pan
• High-speed blender or food processor
• Parchment paper
• Silicone spatula
• Stainless steel measuring cups and spoons

More Popular Chocolate Recipes

Double Chocolate Fudge Cookies (Gluten Free, Dairy Free)

Mom’s Famous Gluten Free Chocolate Cake (Gluten Free, Dairy Free)

Double Chocolate Banana Bread (Gluten Free, Dairy Free)

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