Introduction

These pumpkin brownies are a delicious twist on a classic treat, combining rich chocolate with the subtle sweetness of pumpkin. They’re moist, fudgy, and perfect for fall or anytime you want a comforting dessert with a healthy boost.

A close-up of a single square piece of chocolate brownie with a glossy, dark chocolate layer on top covered with scattered glossy chocolate chips. The brownie has a dense, moist texture with small holes visible in the rich, dark brown interior beneath the smooth top layer. Surrounding the main brownie, out of focus are more brownie pieces with the same texture and chocolate chip topping. The brownies are placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (180 g) pumpkin puree
⅓ cup (80 g) almond butter (creamy, or preferred nut butter)
4 tbsp (60 g) maple syrup (or honey)
¼ cup (30 g) cocoa powder
1 tsp vanilla extract
⅙ tsp salt
Chocolate chips (quantity as desired)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease or line a small baking pan with parchment paper.
Step 2: In a mixing bowl, combine the pumpkin puree, almond butter, maple syrup, vanilla extract, and salt. Stir until smooth and well blended.
Step 3: Sift in the cocoa powder and gently fold it into the wet mixture until fully incorporated and no lumps remain.
Step 4: Fold in the chocolate chips, reserving a few to sprinkle on top if you like.
Step 5: Pour the batter into your prepared pan, smooth the top, and sprinkle the reserved chocolate chips over it.
Step 6: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
Step 7: Allow the brownies to cool completely in the pan before cutting into squares and serving.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
Add a pinch of cinnamon or pumpkin pie spice to enhance the pumpkin flavor.
Mix in chopped nuts or dried fruit for added texture and taste.
Use dark chocolate chips for a richer chocolate experience.

Storage

Store pumpkin brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in the microwave before serving to restore softness.

How to Serve

The image shows a close-up view of several rich, moist chocolate brownies. Each brownie has two visible layers: a dense, dark brown cake base with a slightly crumbly texture and a shiny, smooth chocolate ganache-like topping dotted with glossy chocolate chips. The brownies are square-shaped and placed on a white marbled surface, with some chocolate crumbs scattered around. The focus is on one brownie in the center, while others are blurred softly in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice. Just make sure not to use pumpkin pie filling, which contains added spices and sweeteners.

Are these brownies gluten-free?

Yes, these brownies are naturally gluten-free as they don’t contain any flour. Just be sure any added mix-ins like chocolate chips are certified gluten-free.

Pumpkin Brownies Recipe

Print Recipe

★★★★★

4.7 from 377 reviews

These Pumpkin Brownies are a moist and decadent treat that combine the rich flavors of pumpkin and cocoa. Made with almond butter and natural sweeteners like maple syrup, they offer a healthier spin on traditional brownies without sacrificing flavor. Perfect for fall or any time you crave a chocolatey, spiced dessert.

Author: Bella
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 9 brownies (3×3-inch squares) 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Wet Ingredients

¾ cup (180 g) pumpkin puree
⅓ cup (80 g) almond butter (creamy or preferred nut butter)
4 tbsp (60 g) maple syrup (or honey)
1 tsp vanilla extract

Dry Ingredients

¼ cup (30 g) cocoa powder
⅙ tsp salt

Add-ins

Chocolate chips (quantity as desired, about ¼ cup recommended)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper or grease it lightly for easy brownie removal.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and fully blended.
Add Dry Ingredients: Sift in the cocoa powder and salt to the wet mixture to avoid lumps. Mix thoroughly until the batter is uniform and rich in color.
Incorporate Chocolate Chips: Fold in the chocolate chips evenly throughout the batter, reserving a few to sprinkle on top if desired.
Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Serve: Let the brownies cool completely in the pan on a wire rack before cutting into squares. This helps them set and improves texture.

Notes

You can substitute maple syrup with honey for a different but equally sweet flavor.
Use any nut butter you prefer, such as peanut or cashew butter, but almond butter provides a nice, mild taste.
Adding extra chocolate chips on top before baking creates a more appealing presentation and extra gooey texture.
Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
For a gluten-free option, ensure all ingredients are certified gluten-free.

Keywords: pumpkin brownies, healthy brownies, almond butter brownies, gluten-free brownies, fall dessert, pumpkin dessert