Pumpkin Brownies

These healthy Pumpkin Brownies are a rich, fudgy, and deeply chocolaty dessert perfect for fall—or anytime you’re craving a better-for-you treat. Made with wholesome ingredients like pumpkin puree, cashew butter, and maple syrup, they’re naturally grain-free, gluten-free, and dairy-free. Best of all, they come together in just 30 minutes!

Why You’ll Love This Recipe

• Super fudgy texture with intense chocolate flavor

• Naturally gluten-free and dairy-free using wholesome pantry staples

• Quick and easy—ready in just half an hour

• Perfect for fall but delicious year-round

• Freezer-friendly and ideal for meal-prepped desserts

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup creamy cashew butter
½ cup dairy-free chocolate chips, melted (about 3.3 oz)
2 tablespoons avocado oil
½ cup unsweetened cocoa powder (47 g)
2 tablespoons cassava flour (25 g)
1 teaspoon espresso powder (optional, but deepens flavor)
½ teaspoon baking powder
¼ teaspoon fine sea salt
½ cup maple syrup
⅔ cup pumpkin puree
2 large eggs
½ tablespoon vanilla extract

Directions

1. Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper and set aside.

2. Melt chocolate and nut butter: In a small saucepan over low heat, melt the cashew butter with chocolate chips and avocado oil. Once melted, stir until smooth. Remove from heat and let cool for 5 minutes.

3. Combine dry ingredients: In a bowl, whisk together cocoa powder, cassava flour, espresso powder, baking powder, and salt.

4. Mix wet ingredients: In a large mixing bowl, whisk together maple syrup, pumpkin puree, eggs, and vanilla extract.

5. Make the batter: Add the slightly cooled chocolate-cashew mixture to the wet ingredients and mix using an electric hand mixer on medium speed. Add the dry ingredients and continue mixing on low until the batter is thick and fudgy.

6. Bake: Pour the batter into the prepared baking pan and spread evenly. Bake for 20–22 minutes, or until the center is just set and the edges are slightly rounded. A toothpick inserted in the center should come out with moist crumbs, not wet batter.

7. Cool and slice: Let brownies cool at room temperature for 20 minutes, then transfer to the refrigerator for 30 minutes. Once chilled, lift out using parchment paper, slice into 16 squares, and enjoy!

Servings and timing

Serves: 16
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Nut-free option: Substitute sunflower seed butter for cashew butter.

• Different flours: Swap cassava flour with almond flour or oat flour if preferred (adjust quantity slightly).

• Extra chocolatey: Fold in additional chocolate chips before baking.

• Spiced twist: Add ½ teaspoon cinnamon or pumpkin pie spice for a seasonal flavor boost.

• Egg-free: Replace eggs with flax eggs (2 tbsp flaxseed meal + 6 tbsp water).

Storage/Reheating

Refrigerate: Store brownies in an airtight container in the fridge for up to 5 days.
Freeze: Layer between parchment in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for 30 minutes.
Reheat: For a warm, gooey texture, microwave a brownie for 10–15 seconds before serving.

FAQs

Can I substitute peanut butter for cashew butter?

Yes, but the flavor will be slightly stronger and more noticeable. Cashew butter has a neutral taste that blends better with chocolate and pumpkin.

What does the espresso powder do?

Espresso powder enhances the depth of chocolate flavor. It won’t make the brownies taste like coffee.

Can I use almond flour instead of cassava flour?

Yes, almond flour can work in a 1:1 ratio, though the texture may vary slightly—more tender and moist.

How do I know the brownies are done?

The edges should be set, and a toothpick inserted in the center should come out with moist crumbs, not wet batter.

Are these brownies freezer-friendly?

Absolutely. Once cooled and sliced, freeze them in a single layer or stacked with parchment paper in between.

Can I use regular chocolate chips?

Yes, if you don’t need them to be dairy-free, any semi-sweet or dark chocolate chips will work.

How sweet are these brownies?

They’re moderately sweet with a deep chocolate flavor. The maple syrup and chocolate chips offer plenty of sweetness without being overwhelming.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts, pecans, or even swirls of nut butter would be great additions.

Can I double the recipe?

Yes, simply double the ingredients and bake in a 9×13-inch pan. You may need to add 5–8 minutes to the bake time.

What’s the best way to get clean cuts?

Chill the brownies, use a sharp knife, and wipe the blade clean between each cut with a damp paper towel.

Conclusion

These healthy Pumpkin Brownies are the perfect way to embrace rich chocolate indulgence while keeping things grain-free and naturally sweetened. Easy to make, irresistibly fudgy, and full of warm seasonal flavor, they’re the kind of treat you’ll want to make on repeat—whether it’s pumpkin season or not.