Dark chocolate flourless pumpkin brownies, made with just 7 ingredients!
The pumpkin adds so much moisture to these chocolate brownies, without all the extra fat and empty calories.
If you like super soft and fudgy brownies, these are your brownies.
Unlike recipes made with oil, the pumpkin also adds fiber and Vitamin A.
Not that anyone’s reason for eating a brownie is to get more Vitamin A… but hey, it’s a nice bonus if you’re eating them anyway!
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The pumpkin brownies are a delicious and healthy post-workout choice.
They’re great if you’re the type of person who loves healthy desserts and is looking for a new healthy snack option instead of the usual energy bars or protein bars.
But full disclosure: they are not going to taste as sugary and decadent as traditional brownies, so if you want a brownie recipe to bring to a party or serve to people who aren’t necessarily used to healthy desserts, I’d definitely recommend trying one of the following recipes instead:
You can eat them unfrosted or top the brownies with peanut butter, almond butter, coconut butter, or any favorite frosting recipe.
Or you can simply press some mini chocolate chips on top right before they go in the oven for an easy no-frosting brownie that is ultra chocolatey.
I opted for both frosting and mini chocolate chips in these healthy pumpkin brownies, because I’m indecisive like that.
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While I wouldn’t ever serve these pumpkin brownies at something like a Christmas or Super Bowl party, they were perfect for my adventurous and health-minded friends from run club.
Each year at the end of October, we dress up in costumes and run 3-5 miles around the Capitol Hill area of Washington, D.C., followed by a Halloween party with drinks and snacks.
The brownie bars were my contribution to the event this year, and they were well-received after an hour of running on a windy but beautiful 50-degree evening.
Are there any other workout brownie flavors you’d like to see?
Please feel free to leave suggestions in the comments below, because I love hearing your ideas.
Leftover pumpkin? Make these Pumpkin Muffins
Above, watch the video of how to make the brownies
The recipe is a Fall-inspired version of the popular Chocolate Workout Brownies.
Pumpkin Workout Brownies
Ingredients
- 1 1/4 cup pumpkin puree
- 2/3 cup almond butter or allergy-friendly sub
- 1/3 cup cocoa powder
- 1/4 cup sugar (for low carb, try these Keto Brownies)
- 3 tbsp chocolate protein powder or additional cocoa powder
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice or cinnamon
Instructions
- Note: Sunbutter or pumpkin seed butter can be used for allergy-friendly brownies. You can use regular unsweetened cocoa or a combination of regular and dutch.Preheat oven to 325 F. Line an 8-inch pan with parchment. Gently warm almond butter until it is easily stir-able. Combine all ingredients in a bowl, stir until completely smooth, and spread into the prepared pan (see video). Bake on the center rack 20-25 minutes (20 for extra fudgy brownies) – they will be undercooked when you take them out. Let cool, then loosely cover with a paper towel and refrigerate overnight, during which time they firm up without losing their fudginess. They’re also much sweeter the next day! Frost as desired. Refrigerate leftovers 2-3 days or cut and freeze up to a month. You can eat them straight from the freezer if you wish! As I mention in the original version, these brownies are more of a healthy snack than something you’d make for a bake sale or party. If you enjoy desserts that do taste a bit healthier than their traditional counterparts, hopefully you will love these too!View Nutrition Facts
Video
Notes
More Healthy Fall Recipes:
How To Cook Sweet Potatoes – The Better Way
What size is the baking pan? Is it 8×8 or an 8 in long loaf pan?
My God! Didn’t you see it on the video? 🙁
Not everyone watches the videos. I don’t. No need for you to get upset and be rude.
Not everyone watches the videos. No need for you to have an attitude about it.
8×8 🙂
I am sorry but I cannot find the recipe or site for the frosting for these workout brownies. Can you give it to me? Thanks
https://lett-trim.today/basic-chocolate-cream-cheese-frosting/%3C/a%3E%3C/p%3E
she said she used peanut butter, almond butter and coconut butter………but cannot find a recipe for that.
Oh sorry about that! I was looking at the video. This is the pumpkin peanut butter recipe: https://lett-trim.today/pumpkin-nut-butter/%3C/a%3E%3C/p%3E
Sorry didn’t follow.. which recipe is for these brownies? Did she add pumpkin to the cream cheese too?
Tried these today and am really pleased with the result. Okay fine they aren’t chewy, rich, 10,000 calorie brownies but they would certainly satisfy any craving. I will so be making these again.
Thank you so much for making them!
These pumpkin brownies sound amazing! I am more of a cake-like brownie person. Do you have any suggestions on how I can slightly alter the recipe to make them a little less fudgy?
These brownies were not as I expected. They tasted nothing like a brownie but instead just a mush of pumpkin with peanut butter thrown on top. I personally think that it needs some sort of flour such as almond or coconut flour to give it a better texture. I will not be making again.
Katie stresses both in the post copy and the recipe itself that these aren’t supposed to taste like regular brownies. She gives links to recipes on the site that are like regular brownies if that’s what you’re looking for.
Hi,
I made these last night, doubled the recipe (13×9 pan) because I had a ‘boat load’ of pumpkin, and baked for 35 minutes @ 325. I did not use the protein powder, all cocoa (black/dutch mix), and not being vegan (or vegetarian) I added two large eggs (dbl recipe) for less density. Lastly, I stirred in dark, not semi-sweet, chocolate chips in lieu of frosting, and they are DELICIOUS! Still very “fudgey”, just not stick-to-your-mouth “fudgey.” I would think Bob’s Red Mill, or similar, egg substitute would work too, if one was so inclined. Mangia e stare bene!
A Very Yummy Wonderful Recipe !!! WOW Nice Photos to See. I’ll Definitely Try it. Thank You For Sharing.
These are AMAZING! They are a great way to use up extra pumpkin while still getting to eat lots of chocolate!
I used peanut butter instead of almond butter, which worked great. And the batter was as good as or better than the brownies themselves 🙂
THESE MUST BE KEPT IN the REFRIGERATOR and for me taste perfect on day 2 !!!!! Definitely not ready day of baking they need time to develop lol trust me day 2/3 they are like pumpkin fudge brownies
Hi there, I love your tips, I hope these are gonna make me feel better with me because now I am struggling with weight.