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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
- 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!)
- In a high-speed blender or food processor add all ingredients except chocolate chips and blend until smooth.
- Pour the batter into the loaf pan and top with chocolate chips if you’re adding those.
- Bake in the oven for twenty-five minutes until risen and firm.
- 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)
Easy, Healthy Pumpkin Brownies (Gluten Free, Vegan)
Ingredients
- 1 cup pumpkin puree
- 1/3 cup peanut butter (any nut/seed butter)
- 1/4 cup maple syrup (or honey for non-vegan)
- 3 tbsp oats
- 1/4 cup cocoa powder (unsweetened)
Optional: chocolate chips for topping
Instructions
- Preheat oven to 350F and line a loaf pan with parchment paper.
- Blend all ingredients in a blender or food processor until smooth.
- Transfer batter to the loaf pan. Option to top with chocolate chips.
- Bake 25 min until risen and firm.
- Let cool slightly, top with flakey sea salt, slice, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes, follow along on Instagram, TikTok, Facebook, and Pinterest!
How many servings does this make??? What about macros?
I’m not sure of the macros because that’s not something I personally track or include in posts but if made in a loaf pan and cut into 8 squares, one square is one serving!
Is 3 tablespoons of oats correct? That is all the dry ingredients needed?
Yes! The oats act as a binder for the other wet ingredients, these brownies are more dense than traditional flour-based brownies.
The ingredient’s list only lists 4 ingredients. It doesn’t list cocoa powder and how much to add. Recipe looks great! I want to make it!
1/4 cup!
These sound really good. I am vegan so I look for vegan recipes! Can you tell me how much cocoa to use? Thank you!
Use 1/4 cup of cocoa!
The amount of cocoa powder is missing from ingredients
All fixed, it has 1/4 cup!
Is this shelf stable or need refrigerator?
I recommend storing in the fridge in an air-tight container for a week or you can store in the freezer if you want them to last longer!
I just made this. Cooked for 27 minutes and it was still really gooey in the middle. Tasty though. I put it in the refrigerator and hopefully it will firm up. What could I have done wrong?
Hi! Because oven temperatures and baking dishes vary so much, that could be something that impacted the bake – if the oven runs cooler and you’re using a thicker pan, the bake might not be even. You could always try lowering the temperature to 325F and baking it for a bit longer than the recipe so the edges don’t bake too quickly compared to the middle. I hope that helps! I will say, these brownies cold from the fridge are still delicious 😋
1/4 cup!
Calla, I love your recipes. Since I’m a heart transplant recipient sodium is cut from my diet. My peanut butter is homemade salt free….will that affect the taste of theses brownies? Thank you in advance!
Hi Kathleen! I love that you use homemade peanut butter, that sounds delicious 😍 It would still work in this recipe, it’s there to add a fudgey, dense texture!
I wanted to love this like all your others. Having trouble getting it to set at all. Did 30 min and it’s still like pudding. Added more time in 5 min increments , no luck yet! Followed all directions no substitutions etc. HELP!
I made these! Yes, they were very soft and mushy when first out of the oven. I recommend not eating it freshly baked, but refrigerating and freezing. The oats do firm up the longer it mixes with the wet ingredients. I microwaved a slice that was frozen for 40secs before eating, and it held its fudge firm texture, perfect texture to hold between fingers to eat.
Thanks for these tips! So glad you liked this one 😊