Here is a simple, healthy take on a pumpkin brownie you can make fast.
introduction
This flourless pumpkin brownies recipe uses pumpkin, almond butter, cocoa, and maple syrup. It is quick and soft. For another pumpkin option, try a different cake like flourless maple pecan pumpkin yogurt cake for more pumpkin ideas.
why make this recipe
Make this recipe when you want a quick dessert that is gluten-free and lower in sugar. It uses real pumpkin for moisture and flavor. If you like pumpkin with chocolate, you will enjoy this. For a cookie treat with pumpkin, you can also look at chewy pumpkin chocolate chip cookies.
how to make Flourless Pumpkin Brownies
This recipe is fast and needs no flour. Mix the wet and dry ingredients, pour into a pan, and bake. You can make small bars or one square pan. You can also shape them like small gifts, similar to Christmas ornament brownies if you want to give them away.
Ingredients :
1 cup pumpkin puree, 1/2 cup almond butter, 1/4 cup cocoa powder, 1/4 cup maple syrup
Directions :
- Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, mix together the pumpkin puree, almond butter, cocoa powder, and maple syrup until smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before cutting into squares and serving.
how to serve Flourless Pumpkin Brownies
Cut into small squares. Serve at room temperature. Top with a light dusting of cocoa or a spoon of yogurt if you like. They pair well with coffee or tea.
how to store Flourless Pumpkin Brownies
Keep in an airtight container in the fridge for up to 5 days. You can freeze them for up to 2 months. Thaw in the fridge before serving.
tips to make Flourless Pumpkin Brownies
- Use smooth almond butter for best texture.
- Measure cocoa powder by spooning it into the cup and leveling it.
- Do not overbake to keep them moist.
- Let them cool fully before cutting to get clean squares.
variation (if any)
- Add a pinch of cinnamon or pumpkin spice for more fall flavor.
- Stir in a few chocolate chips before baking for extra chocolate.
- Swap almond butter for peanut butter if you prefer.
FAQs
Q: Are these brownies gluten free?
A: Yes. This recipe has no flour and is naturally gluten free.
Q: Can I use canned pumpkin?
A: Yes. Use plain canned pumpkin puree, not pumpkin pie filling.
Q: Can I use another nut butter?
A: Yes. Peanut butter or cashew butter work, but flavor will change.
Q: Are these sweet enough?
A: They are mildly sweet. Add more maple syrup if you like a sweeter brownie.
Conclusion
For more healthy pumpkin brownie ideas and tips, see this recipe guide at Healthy Pumpkin Brownies – Erin Lives Whole.
Flourless Pumpkin Brownies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a bowl, mix together the pumpkin puree, almond butter, cocoa powder, and maple syrup until smooth.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before cutting into squares and serving.
- Cut into small squares. Serve at room temperature. Top with a light dusting of cocoa or a spoon of yogurt if you like. They pair well with coffee or tea.