Flourless Pumpkin Brownies Recipe

I’m so excited to share this Flourless Pumpkin Brownies Recipe with you because it’s honestly one of my favorite ways to get that rich, chocolatey brownie fix without any flour at all. It’s wonderfully dense and fudgy, with the pumpkin adding just the right amount of moisture and warmth. If you’re looking for a gluten-free treat that still feels indulgent, you’re going to love these.

One of the things I love about this Flourless Pumpkin Brownies Recipe is how easy it is to whip up with just a handful of wholesome ingredients you probably already have in your pantry. It takes less than 30 minutes from start to finish, making it perfect for a cozy afternoon or last-minute dessert. Plus, the almond butter brings a subtle nutty richness that pairs so well with the cocoa—trust me on this one!

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Ingredients You’ll Need

All the ingredients in this Flourless Pumpkin Brownies Recipe come together to balance rich chocolate, warm pumpkin spice vibes, and nutty creaminess. Grab your favorite almond butter for that smooth texture and natural sweetness.

• Almond butter: Natural almond butter with no added sugar or oils works best for that creamy texture.
• Canned pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling, for the right flavor.
• Eggs: Helps bind the batter and add structure without flour.
• Maple syrup or honey: Adds natural sweetness; I love maple for its depth but honey works great too.
• Vanilla extract: Just a splash to elevate the flavors.
• Cocoa powder: Use unsweetened for the perfect chocolate punch.
• Baking soda: Ensures a slight lift so brownies aren’t too dense.
• Pinch of salt: Balances the sweetness and enhances the chocolate taste.
• Chocolate chips: I prefer dark chocolate chips, but milk or semi-sweet are delicious too for melty, gooey pockets.

Variations

I love playing around with this Flourless Pumpkin Brownies Recipe depending on my mood or pantry supplies. Feel free to swap or add ingredients to make it yours — you’ll find it’s a forgiving and fun recipe to make your own.

• Add spices: A pinch of cinnamon, nutmeg, or pumpkin pie spice amps up the fall vibes and makes the brownies feel extra cozy.
• Swap nut butters: I’ve tried cashew butter too, and it’s creamy and dreamy, though the flavor changes slightly.
• Nut-free version: Use sunflower seed butter for a safe alternative without losing moistness.
• Extra chocolatey: Sprinkle some additional chocolate chips on top before baking for a melty topping everyone will fight over.

How to Make Flourless Pumpkin Brownies Recipe

Step 1: Preheat and Prepare Your Baking Pan

This first step is all about making sure your brownies don’t stick and bake evenly. Preheat your oven to 350°F (175°C). Grab an 8×8 inch baking dish and grease it well with butter or non-stick spray, or line it with parchment paper for easy removal later on. I like folding the parchment so it fits snug—it’s a little hack that saves so much cleanup.

Step 2: Mix Almond Butter and Pumpkin

In a large bowl, stir together the almond butter and pumpkin puree until smooth and creamy. You’ll notice how this combo gives the batter a thick, luscious base that’s key to your fudgy Flourless Pumpkin Brownies Recipe.

Step 3: Whisk in Eggs, Sweetener, and Vanilla

Crack in your eggs and whisk them into the almond butter-pumpkin mixture. Then add the maple syrup or honey along with the vanilla extract. This step keeps things smooth and well blended, ensuring sweetness is evenly distributed throughout.

Step 4: Add Cocoa Powder, Baking Soda, and Salt

Sift in the cocoa powder to avoid lumps, then sprinkle in baking soda and a pinch of salt. Stir everything until combined—the batter should be thick and rich. It’s so chocolaty and fragrant here, you might be tempted to sneak in a taste.

Step 5: Fold in Chocolate Chips and Bake

Finally, fold the chocolate chips into the batter for those melty surprises in every bite. Spread the batter evenly in your prepared pan, then pop it into the oven. Bake for 22-25 minutes, but check with a toothpick starting at 22 — you want it to come out mostly clean with maybe a crumb or two for perfect fudginess. Your baking time might vary slightly based on pan size or oven quirks.

Step 6: Cool and Serve

Give the brownies time to cool completely in the pan so they set properly and don’t fall apart. If you want to get fancy, melt extra chocolate chips with a teaspoon of coconut oil in the microwave and drizzle over the top before serving — it’s a game changer. Once cooled, slice up, grab your favorite mug of coffee or tea, and enjoy!

How to Serve Flourless Pumpkin Brownies Recipe

Garnishes

I usually keep it simple with a quick dusting of powdered sugar or a drizzle of melted chocolate. Sometimes, I add a few chopped toasted pecans or a dollop of whipped cream to bring a little crunch and richness that complement the moist brownie perfectly.

Side Dishes

These brownies go beautifully with a scoop of vanilla ice cream for an easy dessert that pleases the crowd. For a cozy touch, I serve them with spiced chai or a creamy latte—great for those chilly days when you need a little comfort food.

Creative Ways to Present

For holiday parties, I love cutting these brownies into bite-sized squares and serving them on a platter dusted with cinnamon or cocoa powder. You can also layer a few with whipped cream and pumpkin spice for little brownie parfaits—just trust me, your guests will be impressed!

Make Ahead and Storage

Storing Leftovers

I keep leftover Flourless Pumpkin Brownies in an airtight container at room temperature for up to three days. They stay soft and fudgy without drying out, which is always a win!

Freezing

These brownies freeze wonderfully—I wrap individual pieces in plastic wrap and then place them in a freezer-safe bag. When I want a treat, I just thaw them at room temp or warm gently in the microwave for a few seconds, and they taste almost freshly baked.

Reheating

If you reheat your brownies, do it in short bursts in the microwave or in a warm oven (around 300°F) to keep the gooey texture. Avoid overheating or they can turn cakey and dry, which nobody wants from their Flourless Pumpkin Brownies Recipe!

FAQs

Final Thoughts

This Flourless Pumpkin Brownies Recipe holds a special place in my heart because it’s that perfect balance of indulgence and wholesome nutrition without feeling heavy or complicated. I hope you have as much fun making and eating these brownies as I do sharing them with my family and friends. Give it a try—you just might find your new go-to fall dessert!

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