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Flourless Pumpkin Brownie:

These flourless pumpkin brownies are sure to be a crowd pleaser with even the pickiest of eaters. If you are like me and love gooey, fudge like, almost undercooked brownies, then you are going to FALL in love with these bad boys.

Ingredients you will need:

  1. Flax eggs
  2. Pumpkin spice seasoning
  3. Tahini
  4. Maple syrup
  5. Pumpkin puree
  6. Vanilla extract
  7. Cacao or cocoa powder
  8. Salt
  9. Baking soda
  10. Chocolate chips

How to prepare the flax eggs:

I get a lot of questions on how do I make my flax eggs, so I thought I would explain how. For every egg you are replacing you are going to use 1 Tbsp of flaxseed meal and 3 Tbsp of water. This recipe calls for 2 flax eggs, so you will need to use 2 Tbsp of flaxseed meal and 6 Tbsp of water to create your eggs. Add everything to a small bowl and let it sit for about 15 minutes. You want it to be a gel like consistency and if it is still wet let it sit longer.

Making the brownies:

I like to add my wet ingredients first to a bowl and mix. Then I add the dry ingredients, mix, and fold in the chocolate chips. Once everything is nice and mixed I add to an 8×8 baking dish either lined with parchment paper or greased with some coconut oil, and top with additional mini chocolate chips.  Or you can drizzle melted chocolate on top once done instead of adding additional mini chocolate chips.

I bake 350 F for 28-30 minutes and once done I let cool for at least an hour.

How to store brownies:

I prefer storing mine overnight, covered with foil, and then cutting into squares the next day. Because these are flourless, they are more on the fudge like side, and by letting them sit in the refrigerator over night it helps firm them up a bit more. This allows for a much cleaner cut versus cutting right out of the oven. But this is just my personal preference.


Check out these other pumpkin recipes:

White Chocolate Chip Pumpkin Cookies

Grain-Free Pumpkin Pie Bread

Flourless Chocolate Chip Pumpkin Bars


Flourless Pumpkin Brownies

Makes 9 large brownies


  • 2 flax eggs 2 tbsp flax + 6 tbsp water let sit for 15 minutes
  • 1 cup tahini substitute any type of nut or seed butter
  • 1/2 cup maple syrup substitute any type of sweetener you use
  • 1/3 cup pumpkin purée
  • 2 Tbsp pumpkin spice seasoning
  • 1 tsp vanilla extract
  • 1/2 cup Cacao powder substitute cocoa powder
  • 1/4 tsp salt of choice
  • 1 tsp baking soda
  • 1/2 cup mini chocolate chips + 2 Tbsp for topping


  • Prepare the flax eggs by mixing the flaxseed meal and water and let sit for 15 minutes or until gelatinous
  • Mix wet ingredients in a medium size bowl
  • Add dry ingredients and mix
  • Fold in chocolate chips
  • Add batter to a lined 8x8 baking dish and spread flat
  • Top with additional 2 Tbsp of mini chocolate chips on top
  • Bake 350 F for 28-30 minute or until a toothpick comes out clean
  • Let cool completely ( I let mine cool for at least an hour before slicing)
  • Slice into 9 brownies
  • Store in an airtight container in the refrigerator or freezer