pumpkin brownies

3 simple ingredient come together to make the fudgiest and easiest brownies ever. 

3 Ingredient Pumpkin Brownies

c. pumpkin puree

cocoa powder

c. peanut butter

sugar,

Chocolate frosting,

Decent if you're looking for a brownie loaded with vitamin A, fiber, and protein, but don't expect them to be sweet. Store bought frosting on top takes an edge off of the bitterness. They're also pretty high in calories compared to a box of brownie mix from the store. 

I like them enough to eat them, but my boyfriend won't touch them after trying a small bite.

https://streaming.hearstdigitalstudios.com/manual_upload/59c565a2bbddbd15e8eba312/mp4/Delish-3-Ingredient-Pumpkin-Brownies-FRONT_1506108846_4000_hd_v3.mp4

These Are The Easiest Brownies EVER

The yummiest Pumpkin Brownies you will ever taste! Pumpkin, chocolate, and spices unite to make one pan of deliciousness that will sure to satisfy anyone&#x27;s pumpkin addiction.

Pumpkin Brownie Recipe

all purpose flour

tsp baking powder

tsp salt

butter (melted)

white sugar

tsp vanilla extract

eggs

chocolate chips

pumpkin puree

walnuts

cinnamon

cloves

nutmeg

Preheat oven to 350 degrees F (175 degrees C).

Grease an 8x8 inch baking pan.

In a bowl, stir together the flour, baking powder, and salt.

In a separate bowl, stir together the melted butter, sugar, and vanilla. Using a spoon, mix in eggs one at a time. Gradually stir in your flour mixture, and divide the batter evenly amung two separate bowls.

Stir in cocoa powder and chocolate chips to one batter. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

Spread 1/2 of the chocolate batter into the bottom of a greased 8x8 baking pan. Spread 1/2 of the pumpkin batter on top of that.

Add dollops of each of the remaining batters into the baking pan (this will make it easier to swirl). Then, drag a kitchen knife gently through the dollops of chocolate and pumpkin batter to create a swirled top.

Bake at 350 for 45-48 minutes. Enjoy!

These Pumpkin Cheesecake Brownies are rich, moist, totally yummy and full of fall flavors! Perfect for Thanksgiving and all around fall treat!

Pumpkin Cheesecake Brownies

butter (unsalted, melted)

sugar

vanilla extract

all-purpose flour

cocoa powder (unsweetened)

salt

cream cheese (softened)

pumpkin

pumpkin spice

Preheat your oven to 350 F degrees. Spray an 8x8 inch baking pan with cooking oil then line it with parchment paper.

In the bowl of your mixer add melted butter, sugar, vanilla extract and mix well until well combined. Add in the eggs and continue beating until light and fluffy.&nbsp;

In another bowl, combine the dry ingredients for the brownie batter, then gradually add them into the butter mixture and mix until well combined and smooth.

In a large bowl, add the cream cheese and beat it until smooth. Add the rest of the cheesecake batter ingredients and and mix until well combined and smooth.

Spread about 2/3 of the chocolate batter into the prepared pan and smooth it out with a spatula. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a skewer back and forth through the pan.

Place the baking pan in the oven and bake for 40 to 50 minutes (mine took 50 min), or until center is set. Cool completely on wire rack and chill before cutting and serving.

https://content.jwplatform.com/videos/Xvc4ypDm.mp4

Ultra rich healthy vegan pumpkin brownies swirled with a vegan pumpkin cheesecake for the ultimate pumpkin dessert! You'll never know this pumpkin vegan brownie recipe is eggless, dairy free, easily gluten free, and lower in sugar! Easy to make and the perfect fall dessert!

The BEST Vegan Pumpkin Brownies (Gluten Free!)

tsp baking soda

vegan butter or coconut oil, melted

granulated sugar or coconut sugar

unsweetened applesauce, room temperature or 2 tbsp ground flaxseed with 1/3 cup water

aquafaba from UNSALTED chickpeas

vegan chocolate chips

vegan cream cheese, softened

pumpkin cinnamon

maple syrup

Prep: 

Preheat the oven to 350F and line an 8&#215;8&#8243; pan with parchment paper.

Make the brownie batter: 

In a large bowl, add in the melted vegan butter or coconut oil, sugar, applesauce, and aquafaba. Use a hand mixer to cream together on medium speed until combined. Sift in the flour, cocoa powder, and baking powder, and use a rubber spatula to gently fold the dry ingredients into the wet ingredients OR use your hand mixer again to mix on low speed. Be sure not to over-mix- the batter should be just mixed. Use a rubber spatula to fold in the chocolate chips until evenly distributed (being careful not to over-mix). Pour the batter into the pan and spread the brownie batter to touch the edges of the pan. Set aside.

Make the pumpkin swirl: 

In a medium bowl, use a hand mixer to beat together the pumpkin puree, vegan cream cheese, spices, and remaining 2 tbsp cassava flour (and additional maple syrup if desired) until smooth.

Swirl the pumpkin cheesecake topping: 

Drop dollops of pumpkin cheesecake batter onto the brownie batter and swirl it together. Be careful not to over swirl, as then you won&#8217;t be able to discern the pumpkin cheesecake parts.

Bake: 

Place the pan into the oven and bake for 20-22 minutes, or until the toothpick comes out clean. If you bake these brownies longer, they will be more cake-y than fudgy. Remove from the oven and let sit for 10 minutes in the pan to cool. 

Enjoy! 

Slice and serve! Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. 

You are a pumpkin connoisseur and a baking genius! I’m right there with you on the whole turning orange :) but totally worth it!

Just made this and it’s now cooling in the kitchen! I asked you on IG for a cakey brownie recipe and you gave me this and suggested to just omit the pumpkin and I did!! This recipe gives me THICCC brownies! It puffs up in the oven then deflate to about a little over 1.5 inch tall. I guess I can safely bake this in a 9x9 square pan or even larger. This seems like a lot of batter and it took me about 1 hour for the brownie to cook through, the top is also cracked a little bit but I’m not complaining.

I believe you missed out about adding the baking powder in the direction so I almost forgot to put it then remembered just before I put it in the oven (phew!)

I also made this with a few modifications; 1) I used half milk chocolate half bittersweet chocolate and reduce the sugar by a little over 1/4 cup, 2) I used vegetable oil instead of coconut oil, and 3) Used cashew milk instead of coconut milk

I know I said the brownie is still cooling but I just can’t help myself but to cut me a little slice and devour the warm brownie and it’s SO GOOD!! I think I’m going to make a pecan pie brownie using this recipe as the brownie base! Thank you!!!♡

These tasty pumpkin brownies are perfectly swirled with chocolate and creamy pumpkin to make the perfect Fall dessert! 

unsalted

bittersweet chocolate, chopped

baking powder

vegetable oil

Preheat oven to 350 degrees. Line a 9 x 13 rectangular baking pan or dish with parchment paper or grease with cooking spray.

Place the chocolate and the butter inside a heat-proof bowl. Fill a small saucepan halfway with water and bring it to a simmer over medium heat. Set a heatproof bowl over the saucepan melt the chocolate and butter while stirring occasionally until melted and smooth. Turn off the heat.

In a large bowl, whisk together flour, baking powder, and salt; set aside.

Using a hand mixer in a large bowl or stand mixer, mix the sugar, eggs, and vanilla, on medium speed until fluffy and combined, about 3 to 5 minutes. 

Slowly add the flour mixture to the wet ingredients and mix to combine, stopping periodically to scrape the sides of the bowl. 

Divide the batter between 2 medium bowls (about 2 cups per bowl). Add the chocolate mixture to one bowl and stir to combine.

To the non-chocolate mixture, add the pumpkin, oil, cinnamon, and nutmeg and stir to combine.

Pour the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Next, pour the pumpkin batter over the chocolate in a semi-swirl way. With a small spatula gently swirl the two batters to create a marbled effect.

Bake for 35 to 40 minutes or until set and a toothpick comes out clean when inserted in the center of the pan. 

Remove from the oven and allow the brownies to cool on a wire rack before cutting into 16 squares. 

Hi Laura!

I made these tonight (on my "to-do" list forever), and baked in a 9x9 for 45 minutes.  My husband checked them for me at 45 min at 350°, and pulled them out since I told him they would be gooey by your recipe.  I'm super bummed that they are way undercooked in the center.  Any idea what I did wrong besides not cooking them long enough? Also, what speed do you beat the sugar, eggs, and vanilla?  I guessed and used a medium speed.

Thanks!
Sabrina

Per Martha Stewart's recipe, she also had 1/4 tsp of cayenne and the sugar was increased by 1/4 cup. Wouldn't that make a difference in taste?

I puréed and used my own roasted pumpkin and it came out great! My husband and picky daughter were surprised how good it was with the pumpkin in it! My boys devoured it! Great recipe! Will make again. Thank you!

I don’t think this recipe adapts easily to using a boxed brownie mix and simply picking up at step 4. The boxed brownie mix is all chocolate versus the non-chocolate half of batter used for the pumpkin swirl in step 4. If using a boxed brownie mix, one would have to omit the first 2 ingredients, use half of the next 6 ingredients to make the non-chocolate batter which is then mixed with the last 4 ingredients for the pumpkin swirl.

I had the same "middle goo" problem.  Also, I would recommend using about a cup of batter with the pumpkin -- both for more orange and for better marbling.  Wondering if it would make more sense in a larger pan since the brownies overall ended up being so tall in the pan.   It was more cakelike brownies than gooey brownies. Appreciate the concept - didn't work for me.

I made this pumpkin brownie recipe twice. Once with the box mix and once with your ingredients. With the homemade version they definitely looked better because the pumpkin swirl was visible. The boxed mix was a shortcut to achieve the taste/flavor but the orange swirl is a light brown swirl. Both worked great as the end result.

This easy recipe for flourless pumpkin brownies takes only 5 minutes to get in the oven and is made with only one bowl. These brownies are completely gluten free and dairy free.

Flourless Pumpkin Brownies

almond butter (or other natural nut butter)

vanilla

Preheat oven to 350F and prepare a 8&#215;8 baking dish with grease or parchment paper. 

In a large bowl, mix together almond butter and pumpkin.

Whisk in the eggs, then add the maple syrup and vanilla.

Add cocoa powder, baking soda, and salt, and stir till combined.

Pour into pan and bake for 22-25 minutes or until toothpick comes out clean. Different size pans will yield different baking times.

Let cool before serving (For topping, melt chocolate chips in microwave with 1 tsp coconut oil)

I made with with 1/2c of stevia instead of honey and they were great! I added a tbs more pumpkin.

I also added 2tbs flaxseed and some walnuts (to the adult side of the pan) and a little powdered sugar (to the kid side of the pan). My picky 9-yr old who won’t eat any nuts or peanut butter loved them! I just didn’t mention they had almond butter in them.

I make these all the time and they are truly the only brownies I ever want anymore - nothing compares!

I absolutely love this recipe!! I've made it a few times and it's come out perfect each time. I even doubled the recipe to use the entire can of pumpkin puree and froze it. Completely forgot about it in the freezer until last night. Enjoying it as a mid-day snack today :)

SOOOOO good!!!! I’ve been loving all of Erin’s recipe! They don’t disappoint or should I say Erin doesn’t disappoint with her amazing creations?! 

Thank you Erin for sharing your delicious recipes!

Seriously love these!! Made them for my dad and he couldn’t even tell they were made with pumpkin until I told him! I’m loving all your recipes, Erin!

Once again, amazing recipe Erin! 
We don't have much left, but how do you store these leftovers?
Thank you!

This are so awesome! My boyfriend has ulcerated colitis and so I was on the hunt for a brownie recipe that had no sugar, no flour, and no dairy. These were so good, I made them twice in one week! The first time I found them on the dryer cakey side but I added more of the pumpkin and honey and that seemed to get the texture to where I wanted it, I also added a dash of cinnamon and that took it to another level. Thanks so much for this recipe!!

These are amazing!!! I make a double batch because they do not last long in my house.

Such a quick and easy recipe! My husband and two teenage boys loved them! Definitely making these again soon!

Love love love!!!  I have the biggest sweet tooth and these do not disappoint.  So glad I found you and these brownies!  You've taught me a lot about eating healthier and I truly appreciate the work you put in. 
Making a batch of brownies right now :)

Hi, I  made this recipe yesterday,  brownies are delicious,  but I  made a few changes, as a sweetener I used a lil bit stevia and a couple bananas, add ground flaxseed and raisins, thanks for the recipe, very good!!

So glad you are liking them! Thanks for sharing.

The best! I’m not a huge fan of brownies but my fiancé is. I made this for him so he couldn’t healthier and he had no idea it was made with pumpkin!! I’d say it’s slightly more cake likes and brownie. It was very light and fluffy. Sooo good! Must try!!!

If I had any left to take a picture I would...but they’re gone. They are so good. I love the texture...almost fluffy. Ugh I wish I had pumpkin to make another batch right now. I literally crave these every day. Thank you for creating these!!

We love these! I put them in my kids’ lunches. Oh, and the batter? So good I have to force myself to bake it.

These are soooo delicious! The pumpkin really gives them a great texture. I’m definitely going to make them again!! Thanks Erin!

These are the most amazing brownies ever!! I am on my second batch of the week 😆

I took these to my lab meeting and the entire department was obsessed with them! Thanks Erin!!

Just made these this afternoon and the flavor + texture is INSANE. I halved the amount of chocolate chips because I didn't have enough on hand but it still turned out so freaking delicious!!

Definitely my new favorite brownie recipe! Thanks Erin :)

I ended up trying it with organic peanut butter (sugarless) and it worked splendidly! I had my doubts about making healthy brownies , but these are soooo good! Perfectly chocolatey and gooey, especially when you heat them up in the microwave! Granted, I did double the amount of chocolate chips :) and omitted the chocolate drizzle.

Super easy and delicious!  My husband, who is extremely picky, loved them!

I could eat these every day of the year and never get sick of them. So good.

Delicious and amazing. Doesn’t get better than this. SO GOOD.

These were amazing! I used SF maple syrup and put them in the fridge after for a couple hours (while we ate dinner). They came out like FUDGE. So good.

These were delicious!  I have tried several of your recipes and they are better than the ones in published Paleo cookbooks.  Those of us who have to eat dairy/gluten free are rejoicing!

I’m so sorry to say that I was prepared for this to be repulsive. I have been paleo for a year and I used to love baking, now I find that I’m let down by paleo friendly recipes more often than not. But THIS was an absolute gem. Can’t wait to make it again. Added a tsp of pumpkin spice and a sprinkle of cinnamon too and I had no regrets.

I love this recipe!!! The brownies turned out beautifully, you’d never know that they are healthy(er)! I will be making again for sure.

SOOOO delicious!!! I used 1/2 cup of tahini and 1/4 of crunchy peanut butter and they came out so great! Will definitely be using this recipe in the future!

Wow oh wow. These were just delightful!!! I made these for some friends that came over and didn't tell them anything other than that they were brownies. They RAVED and a) couldn't taste the pumpkin at all and b) had no idea that they were flourless!! Big win that you don't feel heavy and bloated after eating them. They are that perfect. Recipe was SO easy too.

One note/word of caution – 22 minutes in an 8x8 didn't do it at all for me. I had to add about another 15 minutes. So just be forwarded if you're in a time crunch you might need that extra time!

These were delicious and so easy to make!

Erin this recipe is PHENOMENAL!!! I am so thankful for your creations! these brownies were too easy &amp; soooo delicious! thank you so so much! take care 😊

These brownies are SOO incredible! It was very much a trust-the-process experience for me because I don't even like pumpkin or almond butter and I ended up with the best brownies I've ever had. My family was obsessed when I made them for Thanksgiving. Thank you!!!

These were so easy to make and DELICIOUS! I think 'healthy' brownies taste better than the unhealthy ones!

Subbed Pb for AB so it’s tree nut free and I can’t tell you how many times I’ve made this recipe over the years. Fudgey and never fails, no matter the season!!

I LOVE these! so fudgy and addicting, I've made them about 3 times and you don't feel so bad eating half the pan knowing there's a vegetable snuck in there

Love these brownies! I have made them twice now and was very happy each time. Feels decadent but is a nice, lighter alternative to a traditionally baked brownie. Love to top with whipped cream or ice cream! The almond butter adds great flavor.

These flourless brownies are the BEST. Every time I make them, my first bite is immediately followed with, "I can't believe these are healthy!" My boyfriend loves them too. Definitely don't skip Erin's recommendation for extra chocolate on top! :)

Hot tip: microwave your brownie and serve with a dollop of frozen coconut whipped cream. *chef's kiss*

Replying to my own comment to emphasize how good these are. I literally have the link to this recipe bookmarked on Chrome on my phone. Made at least a dozen batches since it was first posted. MAKE THESE!

My husband and I both agreed this was the best lasagna we've ever had! This recipe is a keeper -- and you'd never guess that it's healthier than lasagna might normally be!

I made a mistake with this recipe but it still turned out great! I wasn't thinking and used a full can of pumpkin and then wondered why they were SO gooey and fudgy (when the recipe and reviews said they are more like a cake! -- which is how I realized my mistake.) Well, I love fudgy brownies and they are still delicious but probably way too gooey because you kind of have to spoon them out of the pan. However, I may experiment next time with just a tad extra pumpkin (rather than a full can) to see how they come out!

Sooooo good!!!!!  I cut them into tiny little cubes for a quick chocolate fix. This recipe is amazing!

Thank you for this recipe. These are the yummiest, fudgiest brownies! And healthy, too! That's a tall order for a brownie. Great job!

These are the BEST brownies I have ever made! 100 times better than any box mix and just as simple to make!

Omg these are amazing and sooo fluffy!!! My kids devour them! I will prob need to go buy more almond butter soon 🤣

I have made these too many times to remember or admit. I make them with creamy natural peanut butter and maple syrup. Erin, these are unreal. Thank you for this awesome recipe!!!

Excellent - the best paleo brownie ever.  Like chocolate cake!

Easily my favorite brownie recipe. So easy so delicious!

Love these! I also used 1 tbsp sweet leaf Stevia powder in place of honey and sunbutter. Followed your directions for leaving on the counter wrapped in foil and then refrigerate....sooo good!!

Just made these! The texture is amazing. I used monk fruit and think I should have added more. They just were not sweet enough for me but otherwise delish! I also used a combo of almond butter and peanut butter since I didn’t have enough almond butter. So good! Will definitely make these again to satisfy my brownie cravings!!

Seriously my favorite pumpkin brownie recipe EVER. I make them all year round and have them in my freezer always because I’m that obsessed!!

I made these brownies using flax egg and they are delicious.  The recipe made a 13x9 pan.  I froze the left overs, and when thawed , they are great too.
Going to be on my table for the holidays.  Thank you for this recipe.

These are awesome! 5 yr old &amp; 3 yr old approved. Second time making them today &amp; I am serving them for dinner - I am 40 weeks pregnant and the protein &amp; vegetable content of these brownies passes as a meal tonight! 😂

Incredible! As are all of Erin's recipes.

These are amazing!  My daughter and I just made them.  We used NuttZo, a mixed seed and nut butter.  They are absolutely delicious!  Like eating lava cake!  Thanks for the recipe!

Made this for my gluten free cousins for thanksgiving and ended up making a second batch just for our family. So good! Ended up swirling some pumpkin butter into it as well to give it a little extra fall flavor and it was wonderful. 10/10

I wanted to thank-you for this great recipe and to let you know I made it with Flax egg 
I did 3 tbsp of Milled Golden Roasted Flax from Costco with 1/2 cup warm water and let sit. This equals 3 eggs 
I wanted to make sure it was not too goopy. It was still soft and tasted like fudge.

I wanted to Thank-you for this delicious recipe. I made it with Flax eggs. I did 3tbsp of Milled Golden Roasted Flax with 1/2 warm water.It was soft, very chocolatey. Perfect brownies for those who cannot have certain, flours, eggs and certain sugars. I also added 2 tsp pumpkin  spice

I’ve been making these for years now and they’re just my absolute favorite. I always use peanut butter cause that’s what I have lol I never buy almond butter! And I always make it in a loaf pan for extra thickness. My most recent batch came out extra thick. I even eat them for breakfast since they are kinda healthy!

Best brownies ever! I omitted the chocolate chips and poured it into a ramekin to make a personal birthday cake for a friend. Topped it with df chocolate ganache and raspberries, she loved it! Thank you so much for sharing, I'll be making this for all of my friends

SO delicious! Just like all of Erin's recipes!!

Ok. These are legit the best healthy brownies! They are definitely fudgy and cake-like and you can’t taste the pumpkin at all. I used 1/4 c maple syrup and 1/4 c Swerve and they were the perfect sweetness! Thanks for sharing this awesome recipe!

https://content.jwplatform.com/videos/QMkeBbVf.mp4

Healthy pumpkin brownies are the best fall dessert. Flourless, fudgy, gluten-free, and extremely easy to make, these from scratch brownies taste better than any box mix!

Fudgy brownie and pumpkin pie combine for this delicious fall treat. A layer of rich chocolate brownie on the bottom pairs perfectly with a creamy pumpkin pie layer on top. Decadent and a little different - add  these pumpkin brownies to your fall baking!

Pumpkin Brownies

unsalted butter

dark chocolate (finely chopped)

eggs (whisked)

pumpkin puree (NOT the entire can)

evaporated milk (NOT the entire can)

brown sguar

ginger powder

coves

cornstarch (AKA cornflour)

Preheat the oven to 325F (170C or 160C fan forced) degrees. Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.

Add the chopped butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power (not high, which is often the default). Stir between each interval until smooth. Alternatively, melt together in a double boiler.

Let the mixture cool slightly, then whisk in the whisked eggs, sugar and vanilla extract until you no longer see any pieces of egg.

Whisk in the flour, cocoa and salt. If the cocoa is lumpy, sift it first.

Set aside as you make the pumpkin layer.

Brownie Layer

Whisk together all the ingredients until you no longer see lumps of sugar or pieces of egg. If you notice that the cornstarch is lumpy, optionally sift it into the mixture.

Pumpkin Layer

Spoon the brownie batter into the prepared tin and spread into an even layer.

Spoon the pumpkin layer over top of the brownie layer and carefully spread into an even layer. Do not pour the batter from above onto the brownie layer or it will disrupt the brownie layer and you will no longer have even layers.

Bake in the preheated oven for around 50 minutes or until the point where if you give the pan a gentle nudge the pumpkin layer may have a very slight wobble, but it shouldn&#39;t wobble like a liquid.

Remove from the oven and let the brownies cool in their pan fully. Then place in the fridge to chill and the pumpkin pie layer to set for at least 2 hours.

When ready to slice, lift the brownies out of the pan using the overhang of the foil and place on a cutting board to slice. Slice with a sharp knife (not a table knife) and wipe off the knife between cuts for clean cuts.

Assembling &amp; Baking the Brownies

Vegan pumpkin brownies - brownies with a little bit of seasonal spice! These brownies are a great addition to your seasonal baking. Created with a gooey vegan brownie batter and topped with a spiced pumpkin cheesecake mixture - that cuts wonderfully through the dark chocolate flavour of the brownies.Perfect for Halloween, fall, or any other time of the year!

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