These pumpkin brownies are just four ingredients and don’t require any cooking or baking. They are flourless, eggless, butterless and refined sugar-free.
These brownies come out incredibly moist and fudgy. They are also healthier than most brownies since they don’t contain any flour, eggs, butter or refined sugar. Last month I shared a recipe for 3 Ingredient No Bake Healthy Brownies. This is a pumpkin version of that recipe and it is just as easy to make.
Ingredients
Pecans
Pecans can be replaced with other nuts like walnuts or almonds. The nuts act as the flour in the recipe, helping to bind the ingredients together.
Dates
I used Medjool dates for this recipe. Medjool dates are ideal because they are very large and have a lot of soft flesh which can be turned into a sticky paste. Small dates (like deglet nour) won’t work because they are firmer and don’t have as much flesh. There may be other date varieties that work but they would need to be similar to Medjool dates.
Dates are naturally very sweet and act as the sweetener for this recipe. The dates are also processed until they form a paste, which is what gives the brownies their fudgy texture.
Unsweetened Cocoa Powder
Unsweetened cocoa powder is what gives the brownies their chocolate flavor. You can use either natural or dutch process cocoa powder. If you want to make the brownies even healthier, you can use cacao powder.
Pumpkin Puree
The pumpkin puree makes these brownies incredibly moist plus you get all the added nutrition from pumpkin.
If you want these brownies to taste more like pumpkin spice flavored brownies you can also add 1 tsp of pumpkin pie spice to the batter.
More Brownie Recipes
- 3 Ingredient No Bake Brownies
- Eggless Pumpkin Brownies
- Flourless Zucchini Brownies
- Avocado Brownies (Gluten Free)
- 2-Ingredient Brownies
- No Bake Peanut Butter Brownies
4 Ingredient No Bake Pumpkin Brownies
Ingredients
- 1/2 cup raw pecan or walnut halves
- 1 (packed) cup pitted medjool dates
- 3-4 tbsp unsweetened cocoa powder or cacao powder
- 1/4 cup pumpkin puree
- 1 tsp pumpkin pie spice optional, if you want pumpkin spice flavored brownies
Chocolate frosting (optional)
- 2 tbsp coconut oil melted
- 1/4 cup unsweetened cocoa powder or cacao powder
- 2 tbsp maple syrup
Instructions
- Add nuts to food processor and pulse until they are the size of large crumbs. Add in dates and pulse until dates are finely chopped. Your mixture may look crumbly but if you pinch it together, it should hold. Add in 3 tbsp of cocoa powder. Pulse again until cocoa is completely blended in. Add in pumpkin (and pumpkin pie spice if using) and pulse until completely combined. Taste and adjust as needed. If you want a stronger chocolate flavor add 1 more tbsp of cocoa powder. If you want something sweeter, add more dates. You can also add a little maple syrup.
- Line the bottom of an 8 x 4 inch loaf pan with parchment paper. Firmly press brownie mixture into the pan. Place brownies into the fridge for about 1 hour to firm up enough so that the brownies can be sliced.
- If making frosting, combine oil and cocoa powder in a medium bowl. Mix until smooth and completely combined. Your mixture should look like melted chocolate. Add in maple syrup. (Do not add maple syrup until the end. The maple syrup will cause the chocolate to seize and will thicken the mixture.) Stir until evenly mixed. Spread frosting over surface of brownies after they are set.
- If you want the frosting to be firmer, place brownies back into fridge for 15-30 minutes or until frosting is more set. Slice brownies and serve. Store uneaten brownies in the fridge.
Notes
- If you want more brownies, you can double the recipe and put into an 8 x 8 baking pan.
- The frosting recipe is for a thin layer of frosting on the brownies. If you like a thicker frosting, you can double the frosting recipe.
- Estimated nutrition information uses pecans and does not include optional frosting
Nutrition
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.
Absolutely AMAZING
Yummy! Everyone I made this for, LOVES it!!!
We’re so happy the brownies were a hit!
As pumpkin puree isn’t readily available in the UK would I be able to use butternut squash puree instead
I haven’t tried it with butternut squash puree but I think it should work
I made the chocolate brownies and they were delicious evrn though i misread the size of the pan they were very thin .
Cant wait to make again for my cousin who recently diagnosed as lactose intolerant
I’m so glad you enjoyed!
Hi,
Your recipe seems delicious! I haven’t made it yet but I was wondering if you used canned or fresh pumpkin puree?
I used canned
You need to update your Notes.
Both the single and doubled recipe call for an 8″ by 8″ pan.
My notes don’t need to be updated. It looks like you misread the recipe. the single calls for an 8 x 4 inch loaf pan. the doubled version in the notes calls for an 8 x 8 inch pan.