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Pumpkin Workout Brownies

4.85 from 53 votes

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

pumpkin brownies recipe

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

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

Unlike recipes 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 hey, it’s a nice bonus if you’re eating them anyway!

Readers also love these Chocolate Chip Peanut Butter Bars

pumpkin brownies

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

They’re great 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: they are not going to taste as sugary and decadent as traditional brownies, so 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 definitely 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 Now: Chocolate Zucchini Bread

Katie Halloween Ladybug Costume
A hungry Katie bug, in front of the United States Capitol 🙂

While I wouldn’t ever serve these pumpkin brownies at something like a Christmas or Super Bowl party, they were perfect for my adventurous and health-minded friends from run club.

Each year at the end of October, we dress up in costumes and run 3-5 miles around the Capitol Hill area of Washington, D.C., followed by a Halloween party with drinks and snacks.

The brownie bars were my contribution to the event this year, and they were well-received after an hour of running on a windy but beautiful 50-degree evening.

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

The recipe is 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.
Cook Time 25 minutes
Total Time 25 minutes
Yield 9 – 12 brownies
4.9 from 53 votes


  • 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


  • 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


Also be sure to try this Protein Ice Cream.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

More Healthy Fall Recipes:

Crustless Pumpkin Pie Vegan

Crustless Pumpkin Pie

healthy pecan pie

Vegan Pecan Pie

Cauliflower Mac And Cheese Thanksgiving

Cauliflower Mac And Cheese

How to cook sweet potatoes

How To Cook Sweet PotatoesThe Better Way

Homemade Apple Crumble Recipe

Apple Crisp Recipe

Vegan Breakfast Cookbook

More About The Cookbook

Published on October 31, 2021

Meet Katie

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

Learn more about 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)

    • Melody says

      I live in Denver and usually adding 1/3 cup of extra flour (or maybe oats?) works for me. I haven’t tried these yet but plan to very soon!

  14. 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!

  15. 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!!

  16. 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.

  17. Linda W says

    Is it me (or my iPhone?) or did you change your recipe instructions to one long paragraph. It’s really hard to follow the directions that way…much easier if the instructions are divided into a numbered list.

  18. 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?

  19. 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

  20. 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.

  21. 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?

  22. 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.

  23. Tyler says


    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!

  24. 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 🙂

  25. 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

  26. 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.

  27. 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.

  28. 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.

  29. Helena says

    Hi Katie,

    Helena from Instagram @jonandhelena here.

    The brownies looks so yummy. I just sent you a mail regarding a collaboration I think you’d be pretty intersted in joining. Looking forward to hear what you think!

    Warm Hugs,

  30. Lauren E says

    Hi Katie,
    I’m wondering if this could actually be a “no bake” recipe. I might give it a try, perhaps halving the ingredients. It would be kind of like edible pumpkin brownie batter.
    Thanks for a great recipe!
    –Lauren E

  31. Christine Bergeron says

    5 stars
    The brownies were great! I actually changed up some things because I didn’t want to use sugar so I substituted a banana. Also, instead of chocolate chips, I threw in some almonds and coconut flakes. Thank you so much for the recipe!

  32. Bailey says

    How can you call these healthy and not include nutrition facts? That seems like the first priority of anyone trying to mind their health.

    • CCK Media Team says

      Hi Bailey, there are indeed nutrition facts linked in the recipe box, for this and all of Katie’s recipes. Hope that helps!

  33. Wendy Hinckley says

    What is the frosting? The instructions say to mix everything together in a bowl which is what I did, but nothing about frosting. I just made them and they are in the oven. I hope they come out okay.

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