Flourless Pumpkin Brownies are the best Fall dessert for all your chocolate lovers out there! Healthy-ish, fudgy, flourless, gluten-free and made in under 30 minutes. These homemade brownies will out beat any box mix out there!
It’s Fall and I know brownies don’t exactly scream Fall but they have pumpkin in them so that’s acceptable right? If you’re not the biggest fan of all the pumpkin and apple recipes that come out of the recipe box during the Fall season, this recipe is for you.
To be honest you probably wouldn’t even know these Flourless Pumpkin Brownies had pumpkin in them. This recipe is not only flourless but gluten-free, dairy-free, paleo and can easily be made vegan by swapping the eggs for flax eggs. I haven’t tested this but I imagine they would turn out just fine!
Pumpkin in itself is not very flavorful but what does give it that classic Fall flavor are the spices you add along with it. I kept it simple with just cinnamon but if you’re trying to really bring out the Fall flavors you can add pumpkin pie spice!
The Ingredients You Will Need:
How To Store Flourless Pumpkin Brownies:
These brownies will stay in the fridge for up to a week or in the freezer for up to three months! If you’re going to freeze them, wrap in foil or plastic wrap and put in a freezer safe plastic bag or a stasher bag.Print
These Flourless Pumpkin Brownies are fudgy, rich and perfect for any chocolate lover!
1C Pumpkin Puree
1/2C Cocoa Powder
1/4 Maple Syrup
2 Tbsp Melted Butter
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/2 teaspoon Baking Powder
1/4 teaspoon Salt
1/2C Chocolate Chips
- Pre-heat your oven to 350
- Combine your ingredients and pour into an 8×8 pan lined with parchment paper/greased
- Bake for 20-25 minutes or until a toothpick comes out clean
- Prep Time: 5 Minutes
- Cook Time: 20-25 Minutes
Keywords: Brownies, Pumpkin, FallRecipes, PumpkinRecipes, Autumn