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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.

If you like super soft and fudgy brownies, these are your brownies.

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 Chip Peanut Butter Bars

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

Vegan Brownies

Almond Butter Brownies

pumpkin pie brownies

You can eat them unfrosted or top the brownies with peanut butter, almond butter, coconut butter, or 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.

Trending Right Now: Chocolate Zucchini Bread

vegan pumpkin brownies

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.

Leftover pumpkin? Make these Pumpkin Muffins

Above, watch the video of how to make the brownies

The BEST Healthy Chocolate Pumpkin Workout Brownie Recipe

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

Pin it now to save for laterPin Recipe

Pumpkin Workout Brownies

These healthy pumpkin brownies are rich, fudgy, and secretly high in protein.
4.92/5 (13)
Total Time 25 minutes
Yield 9 – 12 brownies

Ingredients

  • 1 1/4 cup pumpkin puree
  • 2/3 cup almond butter or allergy-friendly sub
  • 1/3 cup cocoa powder
  • 1/4 cup sugar (for low carb, try these Keto Brownies)
  • 3 tbsp chocolate protein powder or additional cocoa powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice or cinnamon

Instructions

  • 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. 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

Notes

Also be sure to try this Chocolate Workout Ice Cream.
 

Have you made this recipe?

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More About The Cookbook

4.92/5 (13)

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Published on September 23, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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66 Comments

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  1. nina says

    Yes, agree ! When the directions are one large paragraph, it’s a recipe for disaster !
    I have not seen this in any of my other free subscriptions of vegan websites ever.

    Fix it please.
    Thank you

    • CCK Media Team says

      Hi, the directions in Katie’s recipes have always been the same way. Do you have any examples of other blogs whose formatting you like?

  2. patricia says

    I am sorry but I cannot find the recipe or site for the frosting for these workout brownies. Can you give it to me? Thanks

  3. Lynn says

    Tried these today and am really pleased with the result. Okay fine they aren’t chewy, rich, 10,000 calorie brownies but they would certainly satisfy any craving. I will so be making these again.

  4. Debbie says

    These pumpkin brownies sound amazing! I am more of a cake-like brownie person. Do you have any suggestions on how I can slightly alter the recipe to make them a little less fudgy?

  5. Zachary Rizzo says

    These brownies were not as I expected. They tasted nothing like a brownie but instead just a mush of pumpkin with peanut butter thrown on top. I personally think that it needs some sort of flour such as almond or coconut flour to give it a better texture. I will not be making again.

    • CCK Media Team says

      Katie stresses both in the post copy and the recipe itself that these aren’t supposed to taste like regular brownies. She gives links to recipes on the site that are like regular brownies if that’s what you’re looking for.

  6. Tyler says

    Hi,

    I made these last night, doubled the recipe (13×9 pan) because I had a ‘boat load’ of pumpkin, and baked for 35 minutes @ 325. I did not use the protein powder, all cocoa (black/dutch mix), and not being vegan (or vegetarian) I added two large eggs (dbl recipe) for less density. Lastly, I stirred in dark, not semi-sweet, chocolate chips in lieu of frosting, and they are DELICIOUS! Still very “fudgey”, just not stick-to-your-mouth “fudgey.” I would think Bob’s Red Mill, or similar, egg substitute would work too, if one was so inclined. Mangia e stare bene!

  7. Laila says

    These are AMAZING! They are a great way to use up extra pumpkin while still getting to eat lots of chocolate!

    I used peanut butter instead of almond butter, which worked great. And the batter was as good as or better than the brownies themselves 🙂

  8. Allison Shiba says

    THESE MUST BE KEPT IN the REFRIGERATOR and for me taste perfect on day 2 !!!!! Definitely not ready day of baking they need time to develop lol trust me day 2/3 they are like pumpkin fudge brownies

  9. Matei Stefan says

    Hi there, I love your tips, I hope these are gonna make me feel better with me because now I am struggling with weight.

  10. Selina says

    Katie I made these today and they were amazing! My son said they were the best brownies he’s tasted. I hope to make these again soon. They are healthy and delicious. I used almond butter and you cannot even tell that they are healthy, flourless brownies. Thank you for this wonderful recipe.

  11. kelsy says

    I made these and really enjoy them. The flavor is great. The texture is better after a night in the fridge. Will make again, but maybe use a smaller pan so that they are a bit thicker. Love that they are super healthy, whole food. I replaced the sugar with maple syrup and decreased slightly the almond butter.

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