Vegan Flourless Pumpkin Brownies

5 from 4 reviews

This easy recipe for Vegan Flourless Pumpkin Brownies are made in the food processor with just 8-ingredients. These brownies are grain-free, dairy free, oil free, refined sugar free. Enjoy as a healthy snack or dessert!


Units Scale
  • 1/2 cup almond butter (130g)*
  • 1/2 cup pumpkin puree (120g)
  • 1/4 cup maple syrup (85g)**
  • 1 tbsp ground flax seed + 2 tbsp water
  • 1/4 cup cocoa powder (21g)
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup chocolate chips (45g)
  • 1/2 tbsp pumpkin pie spice, optional
  • 1 tbsp coconut cream, optional***


  1. PREHEAT: Preheat the oven to 350 F (180 C).
  2. BATTER: Add all the ingredient except the chocolate chips into a food processor and process until smooth. Scrape down the sides as needed to make sure everything is well combined. Then mix in the chocolate. 
  3. BAKE: Transfer the brownie batter into a lined 6x6 inch baking pan and bake in the oven for 35-40 minutes. Check doneness by inserting the toothpick into 2-3 spots, the toothpick should come out with brownie crumbs (NOT raw batter) sticking to the toothpick. 
  4. COOL: Allow the brownies to cool for 15 minutes and then transfer to a wire rack to let them cool completely before cutting. Enjoy!


*Almond butter can be substituted with any other kind of nut or seed butter

**Maple syrup can be submitted with coconut sugar. This may slightly alter the brownies to have a less fudge-y texture. 

***Coconut cream adds some richness to these brownies but is not crucial in this recipe. Coconut yogurt can be used in place of coconut cream. 

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).


Keywords: flourless brownies, pumpkin