Kirbie's Cravings

3 Ingredient Pumpkin Brownies (No Flour, Dairy, Butter or Oil)

These pumpkin brownies are soft, fudgy and moist and only need 3 ingredients. You don’t need any flour, dairy, butter or oil to make them. They are an easy one-bowl recipe and take about five minutes to prepare.
a stack of four brownies.

I love making pumpkin brownies this time of year. Pumpkin makes these brownies extra moist and fudgy.


  • Pumpkin puree
  • Eggs
  • Semi-sweet Chocolate Chips

Pumpkin puree: This recipe uses canned pumpkin puree. You can also substitute with canned pumpkin pie mix if you prefer more fall spice flavors in your brownies.

Eggs: Eggs help act as a binding agent and gives these brownies more structure. I have also made an eggless pumpkin brownie recipe that is super fudgy.

Semi-sweet Chocolate Chips: You can use dairy free or regular semi-sweet chocolate chips. Semi-sweet chocolate chips are melted down to create the base for these brownies. They provide the chocolate flavor and give the brownies sweetness.

How to Make Pumpkin Brownies

The chocolate and pumpkin are heated together until the chocolate is melted and smooth. The eggs are then whisked in. If desired, you can add more chocolate chips to the batter if you like having chocolate chips in your brownies. The batter is then poured into your prepared baking pan and ready to be baked. The brownies will need about 25 minutes in the oven.
a brownie with a bite taken out of it.

Brownie Taste and Sweetness

The brownies have a rich chocolate flavor with a hint of pumpkin. The brownies are sweet but not super sweet. I think of them like dark chocolate brownies.
a stack of three pumpkin brownies.

More Easy Brownie Recipes

3 Ingredient Pumpkin Brownies

Servings: 12 brownies
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
These brownies are soft, fudgy and moist. They are easy to make and just 3 ingredients.
4.60 from 5 votes


  • 1 1/2 cups (256 g) semi-sweet chocolate chips
  • 3/4 cup (169 g) pumpkin puree
  • 3 large eggs


  • Preheat oven to 350°F (177°C). Line an 8 x 8 inch pan with parchment paper.
  • Add chocolate chips and pumpkin puree to a large microwave-safe bowl. Heat in the microwave in 15-30 second intervals, stirring in between with a spatula, until chocolate is completely melted and smooth and pumpkin is fully incorporated into the melted chocolate. You can also melt the chocolate on the stove using the double boiler method.
  • Add in the eggs. Whisk in the eggs until they are completely incorporated with the chocolate and no egg streaks remain. If desired, stir in an additional 1/4 cup chocolate chips.
  • Pour batter into the prepared pan. Bake for about 25 minutes or until the surface of the brownies look cooked and the batter has puffed up. It will be quite puffy, almost like a cake. A toothpick inserted should also come out mostly clean. Let the brownies cool. As they cool, the brownie batter will deflate and even out on the surface.
  • Let brownies cool fully before cutting. Because these brownies are very fudgy, I recommend running a large sharp knife under hot water, wiping the blade dry and then cutting into the brownies to achieve clean cuts. Wipe knife clean and reheat before each cut.


  • These brownies are sweet but not super sweet. They have about the level of sweetness of dark chocolate. You can stir in additional semi-sweet chocolate chips into the batter at the end to add more sweetness. You can also stir in milk or white chocolate chips to add more sweetness.
  • Uneaten brownies should be stored in the fridge. I recommend reheating them (such as in the microwave) before eating.
  • You can also use 3 egg whites instead of 3 whole eggs.
  • I have made tested these brownies with Kirkland's semi-sweet chocolate chips and Kirkland's dairy-free semi-sweet chocolate chips.
  • Estimated nutrition does not include additional chocolate chips mixed in.


Serving: 1brownie, Calories: 123kcal, Carbohydrates: 16g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Sodium: 18mg, Fiber: 2g, Sugar: 10g, NET CARBS: 14

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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4.60 from 5 votes

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Recipe Rating

20 comments on “3 Ingredient Pumpkin Brownies (No Flour, Dairy, Butter or Oil)”

  1. I gave this recipe a try yesterday evening. The cons: I ended up with a fudgy pancake (I used an 8 x 8 pan, I’m not sure what happened). The pros: It was a darn good fudgy pancake! The consistency was excellent, and we loved the flavor. My mom had hers still warm, topped with pumpkin ice cream. I don’t mind it coming out flat, because it was worth it. I’d make it again!

    • How thick were the brownies? It sounds like the texture was right – they are supposed to be fudgy and rich, but shouldn’t be flat like a pancake, especially if you used an 8×8 pan. If they were very flat, maybe the measurements were wrong and you didn’t have enough batter? We’re glad you still enjoyed them!

  2. Wowowow! Delicious. I used extra dark chips. Great recipe!

  3. These brownies are delicious, so easy to make and gluten free. I have added this recipe to my favorites colection

  4. I was wondering why my brownies turned out kinda flat. The flavor was so good though.

  5. Any idea about this: for vegan, could we replace eggs with flax seed, or Whipped tofu?
       Thanks for All your great recipes. 

  6. These were really good and my daughter loved them! You hardly can tell that the flour is missing. Amazing!

  7. Just chocolate chips and pumpkin and eggs sounds weird is that really the only ingredients

    • There is egg, too! We wouldn’t share the recipe with you if they didn’t work – let us know if you give them a try!

  8. Can I use cocoa powder instead of chocolate chips?

  9. Could this still work using egg replacer & some baking powder due to anaphylactic egg allergy?

  10. I use my own homemade pumpkin pulp which is not as dry as storebought canned pumpkin. Can I still use it in this recipe or do I need to make an adjustment?