Flourless Pumpkin Brownies
Published on September 30, 2026
Quick Summary
These Flourless Pumpkin Brownies are rich, fudgy, and full of chocolate and pumpkin spice flavor. They’re made with wholesome ingredients you probably have in your pantry and there’s no flour needed! They come together in one bowl and are an easy fall dessert to make whenever a chocolate craving hits.
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Pin ItFudgy Flourless Pumpkin Brownies for Fall
If you love a fudgy brownie AND pumpkin season, you need to make these Flourless Pumpkin Brownies. They have that rich, chocolatey brownie flavor, with pumpkin and pumpkin pie spice adding a little something extra for fall.
And the best part? You don’t need flour to make them and they are made with wholesome ingredients…but I promise you won’t be able to tell!
Almond butter gives the brownies structure and keeps the center soft and fudgy, while pumpkin adds moisture and seasonal flavor. Maple syrup sweetens the brownies, and plenty of chocolate chips make sure every bite is chocolatey.
These brownies are also incredibly simple to make. Everything comes together in one bowl, the batter goes straight into an 8×8-inch pan, and about 30 minutes later, you have a pan of brownies ready to cool and slice.
I love finishing them with a sprinkle of flaky sea salt. The salty-sweet combination with the chocolate is so good. You can also serve them warm with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.
Make these for a fall get-together, Halloween party, Thanksgiving dessert table, or just because you’re craving brownies. I always keep a few in the freezer, too! They freeze really well, so you can have a chocolatey fall treat ready whenever the craving hits.
Ingredients (with Helpful Notes)
- Almond butter: Use creamy, well-stirred almond butter. It replaces the flour and gives the brownies their rich, fudgy texture. I use Costco’s almond butter.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works perfectly here.
- Pure maple syrup: Adds natural sweetness and keeps the brownies moist.
- Egg: Helps bind everything together and gives the brownies structure.
- Vanilla extract: Always use pure vanilla extract.
- Unsweetened cocoa powder: This is where the deep chocolate flavor comes from. Use a good-quality cocoa powder for the best results.
- Pumpkin pie spice: Adds warm fall flavor without overpowering the chocolate. I use 1 teaspoon and it gives the perfect hint of pumpkin spice.
- Baking soda: Gives the brownies just enough lift.
- Sea salt: Enhances the chocolate flavor. I also like a little flaky sea salt on top.
- Chocolate chips: Stir some into the batter and save the rest for the top. I prefer semisweet chocolate chips, but you can use your favorite.
Tips for Making Pumpkin Brownies
Use creamy almond butter. Make sure your almond butter is well stirred before measuring it. You want the natural oils incorporated so the batter comes together smoothly.
Use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices, which will change the flavor and texture of the brownies.
Don’t overmix the batter. Once the dry ingredients are incorporated, fold in the chocolate chips and you’re ready for the pan.
Line the pan with parchment paper. This makes it much easier to lift the cooled brownies out of the pan and slice them neatly.
Don’t overbake. This is especially important with flourless brownies. The center should be set and a toothpick should come out with a few moist crumbs. If you bake them until the toothpick is completely clean, they can lose that fudgy texture.
Let them cool completely. I know it’s hard to wait, but the brownies continue to set as they cool. They’ll also be much easier to slice.
Finish with flaky sea salt. It’s optional, but highly recommended. That little salty finish makes the chocolate flavor pop.
How to Store
- Store the cooled brownies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to 5 days. If you prefer a softer, fudgier brownie, let refrigerated brownies sit at room temperature for a little while before serving.
- For longer storage, freeze the brownies in an airtight freezer container or freezer bag for up to 3 months. I recommend freezing them in individual portions so you can pull out just what you need.
Flourless Pumpkin Brownies
Ingredients
- 1 cup creamy almond butter
- 3/4 cup pumpkin
- 1/2 cup pure maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup chocolate chips, divided
- Flaky sea salt for sprinkling, optional
Instructions
- Prep. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
- Mix the wet ingredients. In a large bowl, whisk together the almond butter, pumpkin, maple syrup, egg, and vanilla extract until smooth and well combined.
- Add the dry ingredients. Stir in the cocoa powder, pumpkin pie spice, baking soda, and sea salt. Mix until fully incorporated and no streaks remain.
- Stir in chocolate chips. Fold in ½ cup of the chocolate chips, reserving the remaining ¼ cup for the top.
- Put the batter in the pan. Spread the batter evenly into the prepared pan and sprinkle the remaining chocolate chips over the top
- Bake. Bake for 25 to 32 minutes, or until the center is set and a toothpick inserted comes out mostly clean (a few moist crumbs are fine). Check early to be safe.
- Let cool. Remove the brownies from the oven and sprinkle with a little flaky sea salt, if desired. Let the brownies cool in the pan before slicing. This helps them set up and makes cutting easier. When cool, cut into squares and serve!
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Make sure your almond butter is well stirred before measuring.
- Don’t overbake the brownies. The center should be set, but a toothpick should still have a few moist crumbs.
- Let the brownies cool completely before slicing so they have time to set up.
- A sprinkle of flaky sea salt on top is optional, but highly recommended.
Nutrition
Have you tried this recipe?
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Variations
- Try Peanut Butter: Swap the almond butter for creamy peanut butter for a classic chocolate-peanut butter combination.
- Use Chocolate Chunks: Use chopped semisweet or dark chocolate instead of chocolate chips for bigger pockets of melted chocolate.
- Add Nuts: Stir in a handful of chopped walnuts or pecans.
- More Pumpkin Spice: If you want a stronger pumpkin flavor, add 1 ½ teaspoons pumpkin pie spice so the pumpkin flavor is more pronounced.
what’s a good substitute for the almond butter?