Flourless Pumpkin Brownies (Vegan, Gluten Free)

Flourless Pumpkin Brownies that are vegan and gluten free. I had some extra pumpkin to use up, and it worked great with this healthy brownie recipe.

This recipe was inspired by my flourless pumpkin chocolate cookies.  These brownies are rich, fudgy, and perfect for Fall!


Flourless Pumpkin Brownies


If you want to bump up the chocolate even more, you can add some chocolate chips.  I used almond butter because that’s what I had on hand, but any nut butter will work in this recipe.  If you want to make it nut free, you can use sunflower butter.


Flourless Pumpkin Brownies


These brownies would be delicious with some ice cream or coconut whip cream on top.  Or you could drizzle some extra nut butter on top. Yum!


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Flourless Pumpkin Brownies

Flourless Pumpkin Brownies (Vegan, Gluten Free)

These super rich flourless pumpkin brownies are big on flavor. Vegan, gluten free and grain free too!

5 minPrep Time

20 minCook Time

25 minTotal Time

Yields 8-10 brownies


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  1. Preheat oven to 350.
  2. In a food processor , add all the ingredients. Blend until smooth.
  3. Line a loaf pan with parchment paper.
  4. Pour batter into the loaf pan .
  5. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cool before removing from pan and cutting.
Cuisine: Vegan, Gluten Free | Recipe Type: Dessert


These should keep in the fridge for 2 weeks. You can also freeze them for longer. Enjoy!



Flourless Pumpkin Brownies

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73 thoughts to “Flourless Pumpkin Brownies (Vegan, Gluten Free)”

  1. Made these tonight. Yum! My kids loved them. I used truvia to cut carbs and added sugar free chocolate chips. They were a rich, delicious brownie. Thank you!!
    1. I think regular butter would just melt and not have enough substance to hold up as a brownie. I didn't try it but that's what I think. I used peanut butter. Nice thick consistancy going in the pan. They are still in the oven so don't have the final verdict yet.
  2. You can not tell me that if you ran a toothpick through the batch made for the photo on this page, it would come out clean. I made these and waited till a clean toothpick extraction and it came out rather dry, 28 mins, and certainly had no moisture the next day. I'll make them one more time to test a lesser time, more like 15-20 mins tops. Besides dry, I think this is a tasty recipe.
  3. To lessen the amount of sugar... Could I use half apple sauce and half sugar? Or any other ideas? Not a fan of super sweet. Thank you!!
    1. These are definitely not super sweet. Adding applesauce will make them too wet since the sugar is granulated. You could maybe do a little more nut butter and less sugar? Just a guess. I'm not sure if it will work for sure.
  4. These are amazing! Nice and fudgy and not too sweet! I put in an 8 x 8 glass pan, sprinkled a few chocolate chips on top and baked for about 25 minutes. These freeze well too. They defrost nicely on the counter or in the microwave for just a few seconds. Thanks so much for the recipe.

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