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
If I don’t have regular sugar and want to sub agave, do you know what the conversion is?
Katie I made these today and they were amazing! My son said they were the best brownies he’s tasted. I hope to make these again soon. They are healthy and delicious. I used almond butter and you cannot even tell that they are healthy, flourless brownies. Thank you for this wonderful recipe.
Thank you for trying them!
I made these and really enjoy them. The flavor is great. The texture is better after a night in the fridge. Will make again, but maybe use a smaller pan so that they are a bit thicker. Love that they are super healthy, whole food. I replaced the sugar with maple syrup and decreased slightly the almond butter.
Can these be made in muffin tins? If so what would the bake time difference be?
Hi Katie,
Helena from Instagram @jonandhelena here.
The brownies looks so yummy. I just sent you a mail regarding a collaboration I think you’d be pretty intersted in joining. Looking forward to hear what you think!
Warm Hugs,
Helena
Hi Katie,
I’m wondering if this could actually be a “no bake” recipe. I might give it a try, perhaps halving the ingredients. It would be kind of like edible pumpkin brownie batter.
Thanks for a great recipe!
–Lauren E
That sounds like a wonderful idea 🙂
The brownies were great! I actually changed up some things because I didn’t want to use sugar so I substituted a banana. Also, instead of chocolate chips, I threw in some almonds and coconut flakes. Thank you so much for the recipe!
How can you call these healthy and not include nutrition facts? That seems like the first priority of anyone trying to mind their health.
Hi Bailey, there are indeed nutrition facts linked in the recipe box, for this and all of Katie’s recipes. Hope that helps!
Sorry didn’t follow.. which recipe is for these brownies? Did she add pumpkin to the cream cheese too?
What is the frosting? The instructions say to mix everything together in a bowl which is what I did, but nothing about frosting. I just made them and they are in the oven. I hope they come out okay.