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Meet your new favorite grain-free and gluten-free pumpkin brownie recipe, my Healthy Pumpkin Fudge Brownies! This is one of my most favorite seasonal recipes, and it is one that I make on repeat every single year! And every time I share this recipe on Instagram, the engagement is through the roof, so I know you guys like it too!
So let’s chat about it.
Ingredients in Healthy Pumpkin Fudge Brownies
This recipe is super simple to make, as you can see from the ingredients listed in the recipe card below. But let me break it down for you.
Almond flour: This recipe definitely works best with almond flour. You can use 1/2 cup coconut flour instead (I’ve tested it), but I really enjoy the texture of the brownie when it’s made with almond flour. Plus, unless you have a nut allergy, I love baking with almond flour to get those healthy fats and extra protein in!
Chocolate chips: You can use regular chocolate chips, dairy-free chocolate chips, or better yet, you can use Hu Kitchen Gems, which are my most favorite healthy chocolate on the planet, hands down!
Coconut oil: Coconut oil is my favorite oil to bake with, and because I don’t want a coconut flavor, I always use refined coconut oil. Now don’t get me wrong, I love the flavor of coconut, but sometimes you don’t want to taste it; like in this recipe, where the highlight is both pumpkin and fudge.
Cacao powder: In this recipe you can use either cocoa powder or cacao powder. Cacao is a superfood, so when possible, I go for that, because it’s an easy way to sneak in superfoods. However, if you can’t find it, don’t worry about it. Grab unsweetened cocoa powder from the grocery store and you are GOOD TO GO, SIS!
Pumpkin puree: Pumpkin puree is my favorite baking ingredient this time of year, and that’s because while it doesn’t have a strong pumpkin taste, it adds so much moisture to baked goods! And you can even substitute apple sauce for the pumpkin puree, and as long as you use the pumpkin pie spice, these will still come out with a yummy pumpkin flavor.
Pumpkin pie spice: Because what would any recipe be without pumpkin pie spice!?!
How to Store Your Healthy Pumpkin Fudge Brownies
I’ve been trying to get better about including storage information in my recipes. The reason why I haven’t in the past, is simply because I am the kind of person that eats the entire batch of anything I make, and I assume that everyone else does that too. We are a family of four, so we devour things quickly. If that’s not you, that is ok, and you have my commitment to do better from here on out.
SO! To store these brownies, you can keep that out on your counter for a day! And then I recommend transferring them to an air-tight glass container and then storing them in the refrigerator for up to one week. Whenever you make healthy treats, they don’t contain preservatives. And because they don’t contain preservatives, sadly, they don’t last as long out on your counter. But who wants preservatives, anyway?!?
Let’s jump right in to the recipe! And pro tip – add a scoop of ice cream on top, and you are in for the treat of a lifetime!
Ingredients
- 1 ¼ cups almond flour
- 1 cup dairy free chocolate chips (I used Hu Kitchen Gems)
- 2 eggs
- ¼ cup maple syrup
- ⅓ cup coconut oil, melted
- ⅓ cup cacao powder
- ¼ cup pumpkin purée
- 1 tsp sea salt
- 2 tsp pumpkin pie spice this is an easy way to make your own!
Instructions
- Preheat oven to 350.
- Line an 8×8 baking dish with parchment paper (greasing inside first so the parchment paper sticks).
- Melt the chocolate chips—I used the microwave and placed the chocolate chips in a bowl and did it in two, 40 second intervals.
- Once chocolate is melted, set aside.
- In a medium bowl or blender, whisk together the eggs, maple syrup, pumpkin purée, and coconut oil.
- Once combined, add the almond flour, cacao powder, pumpkin pie spice, and sea salt.
- Fold in the melted chocolate.
- The batter will be nice and thick.
- Pour into the baking dish.
- Sprinkle extra chocolate chips on top, if desired (do it).
- Bake for 23-25 minutes or until a toothpick comes out clean.
- Once cooled, slice into 12 squares.
- Best served with ice cream!!!!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Really delicious! I’ve only made them with sweet potato mashed up (instead of the pumpkin puree) and it works like a charm. So yum yum and healthy! fudgy texture that is very satisfying, not dry at all, almost melt in your mouth
Hi Clothilde! Thank you so much for this sweet review! I am so thrilled that you loved this recipe!
Delicious!
Thank you so much for the review, Sonia!
***UPDATE: I just subbed out oat flour for the almond flour, using the exact same portions and it worked beautifully! The brownies turned out SO moist and delicious!
Hi Devan! I am so so happy to hear that! Enjoy!
Could you use Oat Flour instead of Almond? What would the swap out be? Thanks so much!!
Oh boy these were the best homemade brownies! Didn’t have quite enough almond flour so I added oat flour and they still turned out like straight GOLD.
Thank you so much Cassie!! I appreciate you and thank you for letting others know your experience!
Made these and my family who only likes boxed mix brownies LOVED these! Will make these again and again.
I am so happy to hear that! Thank you Lindsey!
absolutely delicious – and SO easy. will make again and eat the whole pan myself. 🙂
Would I need to adjust any of the recipe if I were to add kale to it?