Meet your new favorite fall treat: Flourless Pumpkin Brownies! These fudgy, truffle-like brownies are rich, chocolatey, and packed with cozy pumpkin spice. Since they’re made without flour, the texture is ultra-dense and chewy, almost like a brownie–pumpkin spice truffle bar. The pumpkin purée adds moisture and warmth, while melted chocolate and nut butter keep everything decadent and gooey. If you’re craving a seasonal dessert that feels both indulgent and a little wholesome, this one’s for you.
why you'll love them!
- No flour needed — perfect for gluten-free friends (just check your nut butter and chocolate).
- Super fudgy texture — rich, dense, and almost truffle-like.
- Cozy fall vibes from the pumpkin and spices.
- One-bowl friendly (once you melt the chocolate).
- Naturally gluten-free without needing any fancy flours or mixes.
Flourless Pumpkin Brownies Ingredients
- Semi-sweet chocolate chips: Melted chocolate is the base of these brownies and makes them extra fudgy.
- Nut butter: Almond butter or cashew butter adds structure and richness while keeping the brownies flourless.
- Pumpkin purée: Adds natural moisture and just the right amount of fall flavor (be sure to blot it with paper towels to remove excess liquid).
- Brown sugar: Sweetens the brownies and deepens the flavor with a touch of caramel-y richness.
- Eggs: Help bind everything together and give the brownies structure.
- Cocoa powder: Intensifies the chocolate flavor and balances the sweetness.
- Pumpkin pie spice: Warm spices that pair beautifully with chocolate and pumpkin.
- Salt: A must for rounding out all that sweetness.
- Vanilla extract: Adds depth and ties all the flavors together.
- Extra chocolate chips: Folded in or sprinkled on top for melty chocolate pockets.
Tips, Tricks, and Subs
- Blot the pumpkin purée: This keeps your brownies from turning out cakey or too wet.
- Nut butter swap: Almond or cashew butter works best for neutral flavor. Peanut butter will work, but it will be more dominant.
- Make them extra fancy: Swirl cream cheese on top before baking, or drizzle with chocolate ganache once cooled.
- Don’t overbake: Pull them when the edges are set but the center still looks glossy. They’ll firm up as they cool.
- Storage: Keep brownies in an airtight container at room temp for 2–3 days or in the fridge for up to 5.
- Top it off: Top with ice cream and drizzle with your fave caramel sauce
- Keep it fudgy: Overbaking is the enemy here! You want set edges and a soft, shiny center. Remember, the brownies continue to firm up once they’re out of the oven, so don’t wait until the middle looks dry.
FAQs
Can I make these with peanut butter?
Yes! Just know the peanut flavor will come through more strongly than almond or cashew butter.
Do these taste like pumpkin pie?
Not really! The pumpkin adds moisture and subtle warmth, but the main flavor is rich chocolate with a hint of spice.
Are these gluten-free?
Yes! Since they’re flourless, they’re naturally gluten-free (just check your nut butter and chocolate labels to be safe).
Can I freeze them?
Absolutely. Slice and wrap them tightly, then freeze for up to 2 months. Thaw in the fridge before enjoying.
How do I make them extra decadent?
Top with chocolate ganache, a cream cheese swirl, or a sprinkle of flaky sea salt for the ultimate fudgy bite.
How to Store Flourless Pumpkin Brownies
These brownies keep really well thanks to the pumpkin and nut butter keeping them extra moist and fudgy:
Room Temperature: Store in an airtight container at room temp for up to 2 days. Perfect if you like them soft and gooey.
Refrigerator: For longer storage, keep them in the fridge for 5–6 days. The texture gets a little denser and even fudgier when chilled (so good straight from the fridge!).
Freezer: These brownies also freeze beautifully. Wrap slices individually in plastic wrap, then pop into a freezer-safe bag. They’ll keep for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
Pro tip: If you love super rich, truffle-like brownies, enjoy them chilled straight from the fridge.
If you make these Flourless Pumpkin Brownies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Flourless Pumpkin Brownies
Ingredients
- 1 cup semi-sweet chocolate chips (or chopped chocolate), melted and slightly cooled
- 1/2 cup creamy almond butter or cashew butter (no oil separation)
- 1/2 cup pumpkin purée (blotted with paper towels to remove excess moisture)
- 2/3 cup light brown sugar, packed
- 2 eggs
- 1/3 cup unsweetened cocoa powder
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Prep the oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- Melt the chocolate: Place 1 cup chocolate chips in a microwave-safe bowl and heat in 30-second bursts, stirring between each, until smooth. Set aside to cool slightly.
- Mix the wet ingredients: In a large bowl, whisk together the nut butter, pumpkin purée, and brown sugar until smooth. Add the eggs and vanilla, whisking until fully combined.
- Add chocolate and dry ingredients: Stir the melted chocolate into the pumpkin mixture. Sift in the cocoa powder, pumpkin pie spice, and salt, and fold until no streaks remain.
- Fold in extra chocolate: Gently fold in the remaining ½ cup chocolate chips.
- Bake: Spread the batter evenly into the prepared pan. Bake for 28–32 minutes, until the edges are set but the center still looks slightly glossy. A toothpick inserted should come out with moist crumbs, not wet batter.
- Cool and slice: Allow the brownies to cool completely in the pan before lifting them out with the parchment paper. Slice into squares and enjoy!
