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Pumpkin Workout Brownies

Dark chocolate flourless pumpkin brownies, made with just 7 ingredients!

pumpkin brownies recipe

The pumpkin adds so much moisture to these brownies, without all the extra fat and calories.

They are so super soft and fudgy!

Unlike brownies made with oil, the pumpkin also adds fiber and Vitamin A.

Not that anyone’s reason for eating a brownie is to get more Vitamin A… but it’s a nice bonus!

You Might Also Like: Chocolate Zucchini Bread

pumpkin brownies

These pumpkin brownies are a delicious and healthy post-workout choice.

They’re perfect if you’re the type of person who loves healthy desserts and is looking for a new healthy snack option instead of the usual energy bars or protein bars. But full disclosure: if you want a brownie recipe to bring to a party or serve to people who aren’t necessarily used to healthy desserts, I’d recommend trying one of the following recipes instead:

Black Bean Brownies

Sweet Potato Brownies

Almond Butter Brownies

pumpkin pie brownies

I chose to frost them with my Pumpkin Peanut Butter.

You can eat them unfrosted or top the brownies with any favorite frosting recipe.

Or you can simply press some mini chocolate chips on top right before they go in the oven for an easy no-frosting brownie that is ultra chocolatey.

I opted for both frosting and mini chocolate chips in these healthy pumpkin brownies, because I’m indecisive like that.

vegan pumpkin brownies

And here is a close-up.

Because it’s Monday.

(View The Recipe Video, above)

If you’re not a pumpkin person—or even if you are—be sure to check out the Mint Chocolate Chip version!

Are there any other workout brownie flavors you’d like to see? Please feel free to leave suggestions in the comments below, because I love hearing your ideas.

The BEST Healthy Chocolate Pumpkin Workout Brownies

Pumpkin Workout Brownies

A Fall-inspired version of the popular Chocolate Workout Brownies.

Pumpkin Workout Brownies

Total Time: 25m
Yield: 9-12 brownies
Print This Recipe 4.83/5
Pumpkin Workout Brownies



Note: Sunbutter or pumpkin seed butter can be used for allergy-friendly brownies. You can use regular unsweetened cocoa or a combination of regular and dutch.

Preheat oven to 325 F. Line an 8-inch pan with parchment. Gently warm almond butter until it is easily stir-able. Combine all ingredients in a bowl, stir until completely smooth, and spread into the prepared pan (see video). Bake on the center rack 20-25 minutes (20 for extra fudgy brownies) – they will be undercooked when you take them out. Let cool, then loosely cover with a paper towel and refrigerate overnight, during which time they firm up without losing their fudginess. They’re also much sweeter the next day! Frost as desired – I iced the brownies with Pumpkin Peanut Butter, recipe linked earlier in this post. Refrigerate leftovers 2-3 days or cut and freeze up to a month. You can eat them straight from the freezer if you wish! As I mention in the original version, these brownies are more of a healthy snack than something you’d make for a bake sale or party. If you enjoy desserts that do taste a bit healthier than their traditional counterparts, hopefully you will love these too!

View Nutrition Facts


More Healthy Fall Recipes:

Cauliflower Mac And Cheese Thanksgiving

Cauliflower Mac And Cheese


healthy pecan pie

Vegan Pecan Pie


Crustless Pumpkin Pie Vegan

Crustless Pumpkin Pie


fb potatoes

How To Cook Sweet PotatoesThe Better Way



More About The Cookbook


4.83/5 (6)

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Published on September 25, 2017

Meet Katie

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  1. Ashley says

    I might have to give these a try, being pumpkin season and all. I only have vanilla protein powder. Do you think that would make much of a difference as far as flavor?

  2. Becky says

    The frosting doesn’t look the same in this pic as it does in your link – did you add anything additonall to the frosting for the brownies? Thanks!

  3. Maria says

    Why decide between pumpkin and almond/peanut butter when you can have both?! Love this idea and how gooey these look. Loved loved loved your pumpkin snack cake last year, so this looks just as tasty!!

  4. Cassie Autumn Tran says

    YUM! Is it weird that I thought your workout brownies were originally for prepping, then exercising while the brownies bake? Hahaha, now that I know they’re mainly for a post-workout meal, everything makes more sense! These workout brownies look absolutely delicious though. I’m so happy the fall season is here to enjoy ALLLLLL the pumpkin-flavored treats!

  5. AnnaTheMontanaBanana says

    Oh my! Where has this blog been all my life?! Just kidding, I definitely didnt cook much until I became a Homemaker. But, man, I wish I found this five years ago when I started cooking more. I have a mouth full of sweet teeth and love me some comfort foods! My little goblins do too! I’ve been slowly altering recipes more and more to make them more healthy, but yay! You’ve already done the work! We made and scarfed down some chocolates from your recipes and cannot wait to try some of these. Yummy!

  6. Eva says

    Is there a difference, if you replace almond butter with ground almonds? I did so today (for the simple reason that almond butter is four times as expensive as ground almonds here) and with liquid sweetener (I used molasses) they turned out great! I was wondering, if they’d be even better with almond butter? Anyway, thanks for the recipe! 🙂

  7. Shawna Sullivan says

    Love the idea of post workout brownie…who wouldn’t!!! But when you were running seriously, did you make your own fuel to carry with you? Could you share your thoughts on running fuel?

  8. lakhbir says

    Wow!This one looks delicious.I’m gonna try this tomorrow and it is my birthday.I hope my friends are gonna love this if I make this exactly how you instructed.

  9. Jenn says

    Do you have an idea for coffee brownies? I live the flavor and smell but don’t ever taste the flavor when I try making up a recipe. Thanks

    • Jason Sanford says

      Have you tried instant coffee powder/granules? It seems much more powerful than using espresso liquid in recipes.

  10. Helen says

    These are now my go to pre workout snack in the morning! I got a massive pumpkin off my dad so found this recipe and it’s awesome. Cooked the pumpkin up and portioned the puree into bags ready for this recipe and froze them, so I can whip up a batch in mins. I also freeze the unfrosted brownies so I can just grab them out the freezer when I need them! Ive experimented using different flavoured protein powder too. My fav is pecan pie! Thank you Katie!!!!

  11. Hannah says

    These look great! I don’t have a fridge where I live. Do you think letting them sit at room temp overnight would allow them to firm up enough? Thanks!!

  12. Sarah says

    Just made these are they’re lovely! I used pumpkin seed butter, and also doubled the amount of sugar. We’re eating them while they’re still warm, and I’d recommend it! (Who can wait til the next day??!!)

  13. Gerry says

    Do you have any suggestions for higher altitude? I tried making things and the consistency looks more like a a fudge than a brownie.

    • Jason Sanford says

      Unfortunately we have no experience at all working in high altitude. I wish we could be more helpful!

      Jason (media relations)

  14. Please help! says

    I made these but I don’t know what I’ve done wrong they aren’t the same consistency and look more wet and mushy. I kept them in for 25 min and followed the recipe exactly. Could it just be my oven? Or am I doing something wrong

  15. Emilie says

    These were delicious! I used a little less granulated sugar and added about a tsp or two of molasses (eyeballed it) into the mix. I also didn’t have chocolate protein powder so I used the Quest Salted Caramel protein powder instead. Both swaps added a richer, more complex chocolaty taste!

  16. Amy says

    Followed the recipe exactly, baked for 25 minutes and left the brownies in the fridge overnight. It was raw batter all the way through. Not sure what the issue was.

  17. Emma Rachel says

    Yum! Mine are currently cooling on the counter. I added 1 TSP cloves, cinnamon and ginger to the batter, added Stevia chocolate chips, and baked in a heart shaped pan. I also used a combo of cashew, almond and peanut butters. Can’t wait to try!!

  18. Reinn says

    I love the taste of these.but, apparently, I went wrong somewhere. I baked them for 25 minutes, then another 20 minutes. As instructed, I placed in fridge overnight with a paper towel over them. I essentially have raw batter that can be eaten with a spoon. Thoughs?

    • Jason Sanford says

      Hmm sounds like an oven issue maybe? Did it turn off accidentally? Or is your oven calibrated? No baked good recipe I have ever heard of would still be raw after 45 minutes of cooking in the oven! Ad that’s double the baking time for this recipe too. My guess would be on the oven having shut off somehow or not gotten hot.

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