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Pumpkin Almond Butter Brownies

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5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 50 minutes
  • Yield: 8-12 servings
  • Diet: Vegan


Grain-free and oil-free brownies made super fudge-y with almond butter, almond flour, and pumpkin. Bake a pan for a decadent fall dessert!


  • 1 cup pumpkin purée (not pumpkin pie filling!) 
  • 2/3 cup maple syrup
  • 1/2 cup creamy almond butter
  • 1/2 cup raw cacao powder 
  • 1 tsp baking powder
  • pinch of Himalayan sea salt
  • 2/3 cup Bob’s Red Mill Superfine Almond Flour
  • 1/2 cup chopped raw pecans or walnuts
  • 1/4 cup dairy-free chocolate chips  (optional)


  1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper. Set aside.
  2. Add the pumpkin purée, maple syrup, and almond butter to a large mixing bowl and stir to combine.
  3. Add in the cacao powder, sea salt, and baking powder and stir to combine. Add in the almond flour and stir until you have a thick batter. 
  4. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with optional pecans and chocolate chips.
  5. Bake on the center rack for 30-35 minutes. Brownies are done when the edges start to pull from the pan and a toothpick inserted into the center comes out mostly clean.  Remove from the oven and allow brownies to cool completely before slicing and serving. 
  6. Once cool, lift the brownies out of the pan and slice into squares. Serve warm or cool.
  7. Store leftover brownies in an air tight container in the fridge for one week. Freeze for longterm storage. 
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free