Pumpkin Brownies are the best gluten-free brownies with just 5 ingredients. Extra fudge-y, healthy and gluten free? That’s winning the brownie game.
(Gluten-Free, Dairy-Free, Low-Sugar)
Pumpkin Brownies are packed with awesome in every bite. If you could have only ONE healthy brownie recipe for the rest of your life, we’ve got you covered.
Gluten free, dairy free, chocolate-y, fudge-y, delicious and all around amazing. Yup. These are the brownies your family will LOVE.
We love anything decadent and healthy. Pumpkin brownies absolutely punch that ticket.
With only 5 ingredients, you probably already have everything on hand. Just think, you can be eating these babies in as little as 35 minutes. Yasssssss.
Seriously, go check your cupboards right now. Your tummy, taste buds, and waistline will be thanking you.
No butter, no oil, super low-sugar, and pure chocolate decadence. It’s OK to eat 5 squares, we promise. Once you read the nutrition information, you’ll be convinced!
Pumpkin Brownies 101
All you’ll need:
- THOSE 5 INGREDIENTS: Canned pumpkin, eggs, cocoa powder, honey and dark chocolate chips.
- HOW TO STORE: Allow your brownies to fully cool. Cut into squares and store in an airtight container at room temp. These will be good for a few days. If you want to store your brownies uncut, cover in plastic and they can stay at room temp for about 4 days.
- CAN I FREEZE BROWNIES? Yes. Place brownies in freezer uncut and wrapped in the freezer. They can stay fresh for up to 3 months.
Pumpkin is definitely a favorite ingredient of ours. It’s more versatile than you’d believe. It is easily a powerful dominant flavor or can hide perfectly in chocolate. When you want it to shine in pumpkin muffins or pumpkin peanut butter cups, it is ready to make itself known.
Exhibit A: The recent amazing pumpkin pie recipe.
Our thoughts: We can include these Healthy Brownies in our Thanksgiving plans because they have pumpkin in them! Agree with our rationale? Thought so.
We seriously cannot wait to make these Pumpkin Brownies for Thanksgiving. And for the record, if we could, we would make a pumpkin pie every week. Yes, our love affair with pumpkin runs deeeeeep.
One thing we would like to make very clear: Just because Thanksgiving is almost here and gone does NOT mean we’ll stop using pumpkin in our recipes.
These gluten free pumpkin brownies need to be made anytime, anyplace, any season.
Picking a pumpkin for cooking
If you decide to swap canned pumpkin for pumpkin you prepare yourself, power to you!
Pumpkins are considered a winter squash and a close culinary relative to squash. Remember than the average grocery store will sell large pumpkins for carving, not really suitable for baking or cooking.
The smaller designated baking pumpkins are better.
OR if you want, butternut squash is a perfect substitute. Remember, they are practically cousins. In fact, in Australia and New Zealand, they are known as butternut pumpkins. #FunFact
It’s a pear-shaped gourd with sweet, dance and slightly dry pulp. Perfect for baking from scratch and taking on the flavors you love.
When all is said and done, these pumpkin brownies might be our favorite use of pumpkin.
Check out that fudge-y center and remember, just 5 ingredients and 35 minutes to make the magic happen.
A little bit death by chocolate pumpkin brownies belong in all tummies. Save us a square.
P.S. We’re partial to crispy corners. 😉
What is drizzled on top of the Brownies With Pumpkin? There is no mention of anything in the recipe.
Hi Nancy, I drizzled on some melted chocolate just for looks. These brownies taste absolutely chocolatey enough without it though. Hope you enjoy! 🙂
Just made these. Absolutely delicious. So glad I found a healthy option to cure my late night sweet tooth! Thanks!!
So glad you enjoyed them Christina! 🙂
I am making a second batch of these tonight because they are absolutely delicious! I love that they only require FIVE ingredients and you can’t taste the pumpkin (I do like pumpkin, but not with my chocolate). These are so dark chocolately, fudgy (my fav type of brownie, and just TASTY! I have found my forever healthier brownie recipe! THANK YOU!
So glad you love it Angie! 🙂 Next time you make it take a picture and Tag on Facebook or Instagram! I love when people share and I see it in their kitchen, it truly makes my day 🙂
I just made this recipe. Absolutely delicious thank you. Quick question. In your pictures, your brownies look quite hardened. I cooked mine for 40 min at 350 and they were still quite malleable and under cooked (i used flaxseed egg so I didn’t mind the rawness). Any tricks on how to make them more harder though?
Also, have you considered adding oat flour?
They are actually pretty tender brownies. The tops are hard and cooked but definitely fudgy on the inside. If you’d like to add oat flour that is definitely something I could see working. Our goal with these was to make them flourless so haven’t tried it ourselves. 🙂
At one point I will stop posting every time I make these, but I made them again today and they are still delicious! I have yet to take a picture and tag Veggie Balance but maybe today will be the day! These brownies are still delicious as ever. Question – I stored them in the refrigerator once and while they still tasted good there were white specks in them, do you know what those are? I just store them on the counter now. Love my forever brownie recipe!
I’m so glad you enjoy this recipe Angie! 🙂
I also am not sure what the white specks could be from, I generally store them on the counter also. The only thing I could THINK of is perhaps the honey is crystalizing. Enjoy!
Making this tomorrow. Brownies are my favorite 🙂
Umm… these are amazing. They are my favorite new breakfast treat now! WOW! Awesome and no guilt! Thank you for the recipe!
Yay! So glad you enjoyed them! 🙂
Can you cook a pumpkin and puree it yourself rather than the canned stuff? Thanks
Yes most definitely! 🙂
Hi Lindsey! These brownies look absolutely amazing, I will try to make them later today… but I was wondering if I could substitute the honey (because I currently don’t have any at home) with something else like stevia or monk fruit sugar? And also do you think the recipe will turn out the same if I use 2 whole eggs and 2 egg whites?
That should work with the honey substitute! I just tried something similar with monk fruit actually and it turned out nicely! :))
Do you think agave would work in lieu of the honey or too sweet?
Agave should work!
I always find myself on pinterest looking at healthy desserts and never end up making them because let’s be honest everytime you do they come out disgusting and rubbery. BUT OH MY GOSH THESE ARE SOOOOOO GOOD!!! I topped with some dark chocolate peanut butter & currently can’t stop eating! Will definitely be making again!
All I have is unsweetened cocoa powder, will that work? Should I throw in some stevia in the raw or something to make up for the missing sweetness of the coco powder?
When we list cocoa powder it is unsweetened cocoa powder so you don’t have to add anything else other than what you’ve got on hand 🙂
What is on top of the brownies?
JENNIFER SMITH says
Do you think sweet potato would work in place of the pumpkin?
Wondering if flax eggs will work?