Flourless Pumpkin Brownies

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1 cup pumpkin puree

1/2 cup drippy almond butter (can sub for peanut, cashew or nut alternative spread)

1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)

frosting of choice (optional) or use low calorie whipped topping


1. Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.

2. Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.

3. Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into bars.

4. Notes. For a sweeter brownie, sub half a cup of mashed banana. These brownies taste amazing when refrigerated and enjoyed chilled - They can be kept for up to 5 days there, and are also freezer friendly.

Bon Appetit!

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