Flourless Pumpkin Brownies

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:

Pumpkin Puree

Cocoa Powder

Eggs

Maple Syrup

Butter

Vanilla Extract

Cinnamon

Baking Powder

Salt

Chocolate Chips

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.

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