Healthy Pumpkin Chocolate Brownies with Oat Flour (Gluten-Free)

This healthy pumpkin brownies recipe uses oat flour and almond butter for extra fiber and protein, and is a delicious snack, dessert or even breakfast option anytime of year. Chocolate pumpkin brownies are a favorite among kids and adults, alike.

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It’s not a proper pumpkin season without these pumpkin brownies. These healthy brownies with pumpkin don’t taste overly like pumpkin, but are full of nutritious ingredients, like oat flour, pumpkin puree and almond butter.

We’ve been making these, pumpkin oat balls and pumpkin oatmeal cookies on repeat. The kids love them as a fun “treat” in their lunchboxes, or I’ll add them to our after-school snack board.

I love making extra snacks so I can freeze them for later – and these gluten free brownies with pumpkin puree are perfect for freezing.

Another reason I love these pumpkin puree chocolate brownies so much? They use oat flour, so anyone who follows a gluten-free or gluten-sensitive diet can eat them!

As a dietitian and mom, I try to cater to different dietary preferences and needs, and I also happen to love oat flour myself. They have a nice, light, airy finish and all of the extra nutrition (fiber, B-vitamins, iron, some protein) that oats have!

Want some more fun kid-friendly recipe ideas for snacks and meal prep? Check out our dietitian-approved 30 healthy recipes for toddlers and kids!

I want healthy recipes to help my picky eater!

Why You’ll Love These Healthy Pumpkin Brownies

• Great as a snack or dessert – In this chocolate brownies with pumpkin recipe, we have plenty of nutrition, boasting fiber, healthy fats and some protein – one of my favorite healthy dessert recipes! If you don’t want chocolate, try these blender pumpkin blondies.
• Not overly pumpkin-y – If your kids are totally against the pumpkin flavor, it’s easy to hide it in these chocolate pumpkin brownies. But I find that they have the perfect balance of pumpkin and sweet. These gluten free pumpkin brownies are perfectly chocolatey, fudgy and everyone will love them.
• One bowl – I developed this healthy pumpkin brownie recipe using one bowl for mixing, because we’re all about saving time where we can!
• Good protein for a snack! Each pumpkin brownie has 5 grams of protein! Pair with yogurt, milk or an egg breakfast for more.

Gather Your Ingredients

Here are a few notes about the key ingredients:

• Oat flour – I really like using oat flour in this pumpkin brownie recipe because it keeps it gluten-free! All purpose flour also works.
• Eggs – I tested these chocolate pumpkin brownies with both 1 and 2 eggs. Using 1 egg makes a fudgier brownie, while 2 eggs make it a little denser and cakier. I did not test them with a flax egg.
• Butter – Butter is a fat that helps keep these together. You can also opt for coconut oil.
• Pumpkin puree – The star of the show for these healthy pumpkin brownies. I stock up in the summer to have them ready for fall.
• Almond butter – I prefer a drippy, non-refrigerated almond butter. You could also substitute peanut butter or tahini, which offer a similar consistency.
• Maple syrup – This is my preferred sweetener, but you can also use white sugar, coconut sugar or even honey in a 1:1 substitution.

How to Make The Best Pumpkin Chocolate Brownies

Storage

• Store your pumpkin brownies at room temperature for up to two days.
• You can freeze them for 3 months. I like to freeze a few in a stasher bag, or layered in a freezer bag with parchment paper between them so they don’t stick. Defrost in the microwave.

Servings 15 brownies

Healthy Pumpkin Chocolate Brownies

Sarah Schlichter, MPH, RDN

This healthy pumpkin brownies recipe uses oat flour and almond butter for extra fiber and protein, and is a delicious snack, dessert or even breakfast option anytime of year!

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Prep Time 7 minutes mins

Cook Time 40 minutes mins

Total Time 47 minutes mins

Ingredients  

1x2x3x

• ½ cup butter, slightly melted I did 30 seconds on microwave or coconut oil
• ⅓ cup maple syrup
• 1 egg* 2 eggs will make them more cake-like
• ⅓ cup almond butter
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• 2 cups oat flour
• ⅓ cup cocoa powder ½ cup for more rich
• 1 tsp pumpkin spice
• 1/2 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1/2 cup chocolate chips, optional

Instructions 

1. Preheat oven to 350-degrees.
2. Add the wet ingredients to a large bowl (½ cup melted butter, ⅓ cup maple syrup, 2 eggs, ⅓ cup almond butter, 1 tsp vanilla extract and 1 cup pumpkin puree). Whisk until combined.
3. Gently whisk in your dry ingredients (2 cups oat flour, ⅓ cup cocoa powder, 1 tsp pumpkin spice, ½ tsp cinnamon, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt).
4. Gently fold in chocolate chips and stir. Ensure the batter is evenly mixed.
5. Grease a 8×11 baking pan with cooking oil or parchment paper. Transfer the batter onto the baking pan, spreading it evenly throughout. Optional – top with additional chocolate chips.
6. Bake at 350 degrees for 40-45 minutes, or until the brownies are cooked through (no jiggling when shaking) and a fork or toothpick comes out clean. Let the pumpkin brownies cool for 10-15 minutes in the pan.

Notes

*Using 1 egg makes a fudgier brownie, while using 2 eggs makes it a little denser and cakier.

Storage – Store at room temperature in an airtight container for up to two days, or in the fridge for up to 5 days. Store in the freezer in a freezer bag for up to 3 months. 

Nutrition

Serving: 1Calories: 218kcalCarbohydrates: 23gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 27mgSodium: 200mgPotassium: 204mgFiber: 3gSugar: 9gVitamin A: 2747IUVitamin C: 1mgCalcium: 68mgIron: 1mg

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