Chocolate Spice Pumpkin Brownies

Print pagePDF page

fudge brownies resize

A cross between fudge, a brownie and light as air marshmallows, these completely flour-less brownies are rich and chocolaty without any guilt. I’ve been using a lot of almond flour lately and wanted to see what would happen if I just plain didn’t use it. I have made tons of sweet potato brownies without flour, so why not pumpkin?! The result was  delish!

Chocolate Spice Pumpkin Brownies

By October 16, 2015

fudgy brownies

Oh- and it is my favorite kind of recipe...a one-bowl wonder! Be sure your canned pumpkin and cashew butter are room temperature so that your coconut oil stays melted. Use any kind of sweetener you like. I am sure honey or maple syrup would be great, but I need to keep things lower glycemic, which is why I opt for zero-calorie sweeteners.

  • Prep Time : 5 minutes
  • Cook Time : 26 minutes
  • Rating 5 stars - based on 1 review(s)
  • Yield : 8


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, add the  pumpkin purée, cashew butter and egg, and mix until well combined.
  3. Add remaining ingredients and mix on low.
  4. Pour into a greased 9-by-5-inch loaf pan.
  5. Bake for 26-28 minutes or until set (these will stay very soft, but you don't want them so underdone that they don't hold their shape as squares).
  6. Cool completely, then cut into 8 squares.
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading ... Loading ...

2 Responses to Chocolate Spice Pumpkin Brownies

  1. Lisa

    These are DELICIOUS! Thank you Erin!!!

    • Erin Woodbury

      Thank you!!!

Leave a Reply

Your email address will not be published. Required fields are marked *