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Fudgy Pumpkin Brownies – The Best Healthy Brownie Recipe

Published . Last modified By 57 Comments

Fudgy Pumpkin Brownies are not only decadently chocolatey and deliciously spiced, they’re healthy, too! The recipe is sugar free, keto and low carb – absolutely guilt-free pleasure.

Pumpkin Brownies cut into squares

There is no way around it any more. The summer extravaganza is over. There’s no more sleeping in, floating about in tie-dyed dresses and cracking open chilled bottles of white at wine o’Clock (a time that can be surprisingly early in the day).

But here’s the good news. Real life does not need to be devoid of holiday spirit.

Yes, you might have no choice but to get up at 6.30 and get stuck into work. The kids need to go to school on time and wine o’Clock clearly has to move to a realistic hour.

The rest, friends, is up to us. Why not carry some light-heartedness into the everyday? Let’s have some fun, let’s treat ourselves, let’s create little special moments of joy that make us smile.

Baked pumpkin brownies before cutting with 2 forks

You know what made me smile today? These sugar free pumpkin brownies.

They taste gooey, moist, chocolatey and so finger-licking good you’ll want to hide them in the darkest corner of your kitchen so you can have them all to yourself!

And even better, they are magnificently healthy! The recipe is sugar free because I used unsweetened cacao powder and erythritol in place of sugar. This natural sugar alternative is as sweet as sugar but does not get absorbed by our bodies. It’s therefore calorie free and contains zero carbs.

Regular low carb or Keto brownies are generally quite high in fat. The pumpkin makes this brownie recipe much lighter in terms of calories. On top of that, what’s not to like about eating vegetables for dessert?

Pumpkin brownies with chocolate drizzle on a wooden board

I think that Pumpkin Brownies have the same lovely fudgy texture of sweet potato brownies, only without the carb load.

I added 1 tsp of mixed spice (aka pumpkin spice in the US), which, together with the pumpkin itself, lent lovely warm notes. Plus they are soooo chocolatey. And we all know what chocolate does to us humans: it makes us happy!

Recipe Top Tips

I made one batch with ground almonds and one with almond flour (which is finer than ground almonds or almond meal). Both variations work well.

If you prefer a more cake-like texture for your pumpkin brownies, add an extra 25g/1/4 cup almond flour or ca 3 tbsp coconut flour.

If you do not have mixed spice aka pumpkin spice to hand, you can sub with cinnamon (and a pinch of ginger/cloves/allspice if you have it).

I used cacao as opposed to cocoa powder in this recipe. What is the difference? Cacao is less processed, while cocoa is roasted and has a stronger taste. If you use unsweetened cocoa you might want to reduce the amount and take things from there. Start with 30g/1/3 cup and see if your mixture is chocolatey enough.

closeup of pumpkin brownies with chocolate drizzle

Canned pumpkin puree is readily available in the US and during pumpkin season (autumn-winter) in UK supermarkets such as Waitrose and Tesco. I know that canned pumpkin is not available everywhere, which is such a shame as I could eat pumpkin brownies all year round.

Don’t despair if you cannot source canned pumpkin wherever you are. It’s really easy to make your own homemade pumpkin puree! 

For other autumn-inspired flavours check out my all time favourite sugar free pumpkin pie,  butternut squash crisps or these yummy Halloween Bat Cookies!

Tried this recipe? Give it a star rating below!

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Fudgy and dense Pumpkin Brownies! This chocolatey, spiced treat is sugar free, grain free and low carb.
4.93 from 13 votes
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Pumpkin Brownies – Sugar Free, Low Carb

Fudgy and dense Pumpkin Brownies! This chocolatey, deliciously spiced treat is sugar free, grain free and low carb.

Course Dessert
Cuisine British
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 decent sized brownies
Calories 166 kcal

Ingredients

Instructions

  1. Pre-heat oven to 180 Celsius/350 Fahrenheit.
  2. Combine all dry ingredients in a bowl.
  3. Add all wet ingredients. You can mix with a blender or even with a fork.
  4. Check the sweetness and add more sweetener if required.
  5. Line a baking tin with baking paper (mine was 15x20 cm) and fill with the mixture.
  6. Bake for ca 25-30 minutes or until a knife comes out clean. The brownies will be very soft in the beginning, but they firm up once cool.
  7. If desired, melt 2 squares of dark or sugar free chocolate plus 1 tsp of butter/coconut oil and drizzle over the brownies.
  8. Store in an air tight container in the fridge.

Recipe Notes

I made one batch with ground almonds and one with almond flour. Both work well.

If you prefer a more cake-like texture, add an extra 25g/1/4 cup almond flour or ca 3 tbsp coconut flour.

If you do not have mixed spice aka pumpkin spice to hand, you can sub with cinnamon.

I used cacao as opposed to cocoa powder in this recipe. Cacao is less processed, while cocoa is roasted and has a stronger taste. If you use unsweetened cocoa you might want to reduce the amount and take things from there. Start with 30g/1/3 cup and see if your mixture is chocolatey enough.

Nutrition Facts
Pumpkin Brownies – Sugar Free, Low Carb
Amount Per Serving
Calories 166 Calories from Fat 127
% Daily Value*
Total Fat 14.1g 22%
Saturated Fat 4.6g 23%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.2g
Cholesterol 60mg 20%
Sodium 21mg 1%
Potassium 167mg 5%
Total Carbohydrates 8.6g 3%
Dietary Fiber 4.3g 17%
Sugars 1.7g
Protein 6.1g 12%
* Percent Daily Values are based on a 2000 calorie diet.

This post was first published in September 2018. It was updated in September 2018 with detailed tips and tricks to make absolutely perfect pumpkin brownies!

This post contains Amazon Affiliate links. Thank you for supporting Sugar Free Londoner.

Fudgy and dense Pumpkin Brownies! This chocolatey, spiced treat is sugar free, grain free and low carb.

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Comments

  1. Janice Johnson says


    I love these brownies SOOO much! In fact, I blogged about them and shared the link to your recipe. I also borrowed your small photo and gave credit. Hope that’s okay… if not, just let me know and I’ll fix it to your liking.
    Respectfully,
    Jan

    Reply

  2. Juny says

    Katrin, thank you so much for the recipe. I tried it twice and they were so delicious!. I roasted the pumpkin the second time instead of steaming it. It was so much sweeter and tasted even better. Really appreciate you taking your them and writing these recipes. I am so excited to try other things on your website!

    Reply

  3. Tina says


    I made these yesterday and absolutely loved them! I did add more erythritol (around 90g I think), a bit of almond extract, and less cocoa powder (I only had 25g left). They are still delicious and great fat to protein ratio if you are doing keto!

    Reply

  4. Harpgirl88 says

    Tried making these but they ended up being really dry and crumbly. Followed the recipe closely so I’m not sure what went wrong. I hesitate to try making them again since ingredients arent cheap. Any ideas?

    Reply

    • Katrin says

      Hi there, I am sorry the recipe did not turn out for you!! I have made this recipe several times and the one thing I can say with 100% certainty is that it is SO moist I was wondering if people would think it’s TOO moist. I really want to help you, but it’s hard without knowing exactly what you did. Are you using US measurements or grams? What kind of pumpkin puree did you use? Canned or homemade? Was your dough wet? If it was not, I think you did not use the right measurements. The eggs, pumpkin puree and oil are all liquidy, so the dough is soft. If your dough was wet, but the brownies were dry after baking, they were in the oven for too long. I hope this helps. If you want, give me more details, and we can work it out together.

      Reply

      • Nimi says

        I had the same problem… followed exactly. Substituted almond flour for coconut flour and used tonnes pumpkin from Waitrose. It was just a crumbly mess ☹️.

        Reply

        • Katrin says

          Hello Nimi, you cannot substitute almond flour for coconut flour. Coconut flour absorbs WAY more liquid then almond flour and if you substitute, you must halve or even use only 1/3 of the amount stated for almond flour. I hope this helps 🙂

          Reply

          • rini9 says

            Please can you make this clear earlier in your post when you say that you can substitute almond flour for coconut flour! Only saw this now after making the brownies 🙁

          • Katrin says

            When you substitute coconut flour for almond flour, you need to use less as coconut flour is more absorbent – whenever I substitute I use between 1/3 to 1/2 the amount stated for almond flour, depending on the recipe.

  5. Juanita Quintana says


    Hi!! I will love to try these brownies!! Just one question is there anything I can replace the eggs with? My partner is allergic to them! Maybe Gelatin? Thank you!!

    Reply

  6. Janet Huyton says


    Hi – made these at the weekend for my darling diabetic husband. He ABSOLUTELY LOVED them. Thanks so much for taking the time to post recipes – people like you are a Godsend to me as he is diet controlled and it is SOOOOO hard. (he’s worth it!!)

    I used rapeseed oil instead of melted butter by the way. They are disappearing from the box very quickly indeed. 🙂

    Reply

  7. Bonnie A. Caldwell says


    I used granular stevia and it worked fine. I wish I could have found your sweetener, but it is not available here in kuwait. Pumpkin was also hard to find. (canned). I used whole wheat pastry flour (1/2 cup) and coconut flour (1/8 cup) and the texture was fine. I used a bit less stevia and I would use the full amount next time. I also will cut back on the cocoa like you suggested next time. I love dark chocolate, but it was a bit too!
    I’m serving them to guests tonight so we will see!
    Thanks for the recipe!

    Reply

  8. Steve says


    These pumpkin brownies are delicious. My second batch this week is in the oven now. Thanks for making so many, so delicious sugarfree recipes available.

    Reply

  11. Jenna B says


    Just made a batch of these and just had to write. They are so good! Thank you for this recipe and all the great work you do.

    Reply

  13. Debs says

    Have you taken the sweet potato brownie recipe away? I can’t find it and was all set to make some today ☹️ Please can you send it to me or can I have a link to it please please please? My two year old loves them and I don’t have the ingredients for the new recipe.

    Reply

  14. Chris says

    I just made these, they tasted nice, but they were not “fudgy” it was more cake like, which was disappointing, I followed the recipe to the letter so not sure what went wrong.

    Reply

    • Katrin says

      Hello Chris, I am sorry to hear your brownies did not turn out like you wanted (and happy for you they still tasted nice). It’s always good to either use kitchen scales or the US measuring cups when baking to get the ratios right – I measure my recipes multiple times both ways to make life easy for my readers both sides of the Atlantic.

      Reply

  16. Lucy says

    If you wait for October most of the big supermarkets will have cans of pumpkin puree in – I tend to stock up then for the rest of the year.

    Reply

  18. Deborah says

    Katrin, these look wonderful….and thanks so much for also including the non metric measures for your fans on the other side of the pond in the US. Love your recipes! Will be making these this weekend.

    Reply

  19. Cassandra says


    I just made these using 1/2 a cup of spaghetti squash and 1/2 a cup of pumpkin (trying to use up what I had in the fridge!), and added a splash of vanilla. They turned out AMAZING. I think I’ve found my go-to low carb brownie recipe!

    Reply

    • Katrin says

      That’s awesome! I was wondering how these would taste with different kinds of squash. Good to know – thank you so much for your comment. Have a great weekend!

      Reply

    • Katrin says

      Hi sorry to hear this! It’s so useful to have either some US measuring cups or a kitchen scale when you’re baking. You must have gone wrong somewhere… The brownies should turn out VERY moist – I think you could easily add more almond flour/ground nuts to get a more cake-like texture.

      Reply

        • Katrin says

          hi Yara, I’d start with 1/3 of the amount stated for almond flour. Check the consistency and if the mix is too liquid after the batter has rested for a couple of minutes, use up to 1/2 the amount in total. Coconut flour is more absorbent than almond flour, so you’ll need less.

          Reply

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