• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Bites of Wellness
  • Recipes by Course
    • Breakfast
    • Lunch
    • Dinner
    • Side Dish
    • Dessert
    • Snacks
    • Soup
    • Salad
  • Recipes by Diet
    • gluten free
    • dairy free
    • low carb
    • high protein
    • low fat
    • vegan
    • vegetarian
    • paleo
    • whole30
  • Kitchen Essentials
  • Free Resources
  • Work With Me
    • About
    • Contact
Home / Recipes / Dessert / Pumpkin Protein Brownies

Pumpkin Protein Brownies

Published October 12, 2015. Last updated October 9, 2020 by Samantha Rowland

Pumpkin brownie with a bite removed on a plate.
Gluten FreeDairy FreeVegan

Fudgy pumpkin protein brownies are the sweet snack or dessert any time of the year (but especially during fall). These protein brownies are so easy to make and you will not believe how fudgy the texture is every single time! These brownies are naturally vegan, egg free, gluten free, dairy free and can be made without protein powder!

5 from 3 votes
  • Facebook
Jump to Recipe

Hand holding a pumpkin brownie with a bite taken out of it.
This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something that I have recommended. Please note I only recommend products that I personally use and trust. Please see my disclosure policy for more details.

Why you will love this recipe:

If you have never tried pumpkin + chocolate before, you are going to have your mind blown by how amazing this combination is!  Don’t worry about tasting the pumpkin though, it tends to just add the moisture but the taste just slips into the background, the chocolate is really the star!

These healthy pumpkin brownies are made with easy to find ingredients and are so incredibly simple to make! All you need is one bowl and about 30 minutes! Trust me you are going to want to make these on repeat once you try them!

Because these protein pumpkin brownies are made with protein powder, they tend to be lower in carbs than traditional brownies! The great thing is even if you don’t have protein powder, you can use almond flour to keep the carb count down!

Ingredients:

  • Ground Flax -acts as the eggs and helps to bind together the mixture
  • Water – used to help set up the ground flax
  • Pumpkin puree -adds moisture
  • Maple Syrup: Adds a depth of flavor and moisture
  • Vegan protein powder (vanilla or chocolate) – this acts like flour in this recipe and absorbs the liquid just like flour. If you don’t have protein powder, see the substitutions below.
  • Cacao powder – adds a rich chocolate flavor. Be sure to use cacao powder not cocoa powder as cocoa powder can be bitter.
  • Gluten free flour of choice (all purpose gluten free flour, tigernut, cassava are all great choices) – this helps the brownies set up during baking.
  • Almond butter – a little bit of fat helps with the gooey, fudgy quality
  • Pumpkin pie spice – optional but I think it takes these brownies to the next level, especially as a fall dessert
  • Baking powder – helps the brownies rise slightly during baking
  • Chocolate chips (vegan) – adds creamy chocolate as they melt during baking. I love  Pasha chocolate and have really been enjoying the Whole Foods Organic Chocolate Chips lately.
  • Non-stick spray – this ensures that you can get your brownies out of the pan!
Pumpkin protein brownies in a glass baking dish.

Instructions:

Preheat the oven to 350F.

get my 10 greatest recipes ebook by signing up for my newsletter

GET 10 OF MY ALL TIME GREATEST RECIPES
IN THIS FREE EBOOK

In a large bowl combine the ground flax, water, pumpkin puree and maple syrup. Stir well to get the flax well incorporated.

Add the protein powder, cacao powder and gluten free flour to the pumpkin mixture and stir well, getting all the flours well incorporated.

Add the pumpkin pie spice, almond butter and baking powder and stir well.

Fold in the chocolate chips to the bowl and stir until incorporated.

Spray an 8X8 or 9X13 pan with non-stick spray and pour the batter into the baking dish.

Use a spatula to even out the top of the brownies before baking, as these do not rise so the top will not change much during baking.

Add additional chocolate chips  (optional), be sure to press them into the batter.

Bake at 350F for 20 minutes.

Take out of the oven and allow to cool completely for best flavor and texture. These brownies are actually best cold or heated up after being cooled.

Store in the fridge for up to 5 days.

Steps on how to make protein pumpkin brownies.

Other mix ins:

  • Chopped pecan, walnuts or almonds
  • Dried cranberries
  • Cacao nibs
  • White chocolate chips

Toppings to take these to the next level:

  • Whipped coconut cream
  • Greek style yogurt combined with some maple syrup or honey
  • Homemade pumpkin butter
  • Ice cream

Tips on making the best protein brownies

These brownies are incredibly rich and fudgy and get even fudgier as they cool down. If you have the time, these brownies are really best when they have had time to cool down completely in the fridge. At minimum I would allow these to fully cool to room temperature before serving.

These brownies can be reheated in the microwave or in a toaster oven after cooling and the flavor is great! They just need that initial cool down period to really get the best texture and flavor.

Stack of 4 pumpkin protein brownies on a plate.

What is the best protein powder to bake with?

Vegan protein powders are my go-to for baking. They absorb liquid like traditional flour and do not dry out the baked goods like whey protein tends to. Because of this I only recommend you using a vegan protein powder in this recipe. If you cannot find vegan protein powder, please use the substitution below with almond flour and omit the protein completely.

My go to brand of protein powder is Nuzest. I have been using it for the last 3 years and love that it’s made with clean ingredients, made from peas that are tested for heavy metals and it’s naturally gluten free and dairy free.

Health benefits of pumpkin

Pumpkins are a great source of Vitamin A and Vitamin C, fiber, potassium and are naturally low in calories and sugar.

Adding pumpkin to brownies adds moisture to the batter, making them rich and fudgy without much fat or calories.

Pumpkin protein brownies on parchment paper.

Storage:

These pumpkin brownies are great stored in an airtight container in the fridge for up to 5 days (although they have never lasted that long at my house).

You may be able to freeze these, but due to the pumpkin the texture may change during defrosting. I have not tried freezing these brownies so if you do, please leave a comment to let me know.

Substitutions

Pumpkin puree: It’s important that you use pumpkin puree not pumpkin pie mix. The mix is full of sugar and other ingredients. If you cannot find canned pumpkin, you could also used mashed butternut squash or even mashed sweet potatoes.

Ground flax: You can also grind down chia seeds in the high speed blender to replace the ground flax.

Maple Syrup: You could also use honey, coconut nectar or even date syrup.

Protein powder: Like I mentioned above, if you don’t have a vegan protein power, I would not advise using a whey based for this recipe. Instead you can use 1 cup of almond flour + an additional 2 tablespoons of maple syrup for sweetness. This will create a similar fudgy brownie without the protein powder.

Cacao powder: This is really important for creating that fudgy chocolate flavor. If you can only find cocoa powder, you may need to add 1 more tablespoon of maple syrup to offset the bitterness from cocoa powder.

Almond butter: you can also use tahini, cashew butter or sunflower seed butter in place of the almond butter.

Two brownies on a plate with chocolate chips in the background.

If you love this recipe, you should try:

  • Single Serve Protein Brownies
  • Pumpkin Oatmeal Breakfast Bars
  • Pumpkin Pancakes
  • Black Bean Brownies
  • Sweet Potato Brownies
★ Did you make this recipe? Please give it a star rating below!
Pumpkin brownie with a bite removed on a plate.

Pumpkin Protein Brownies

Fudgy protein pumpkin brownies are the perfect healthy snack or sweet dessert! This recipe is so easy to make, all you need is one bowl and 30 minutes! Naturally vegan, gluten free, dairy free and lower in carbs!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: pumpkin brownies, pumpkin protien brownies
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 9
Author: Samantha Rowland

Ingredients

  • 1/2 cup water
  • 3 tbsp. ground flax
  • 1 cup pumpkin puree – not pumpkin pie filling
  • 2 tbsp. maple syrup
  • 2 servings vegan protein powder (chocolate or vanilla) – Nuzest
  • 1/4 cup unsweetened cacao powder
  • 2 tbsp. gluten free flour
  • 2 tbsp almond butter – or tahini, cashew butter or sunbutter
  • 1/2 tbsp. pumpkin pie spice – optional
  • 1 tsp. baking powder
  • 1/4 cup dairy free chocolate chips – Plus more for the top (optional)

Instructions

  • Preheat oven to 350.
  • In a large bowl, add ground flax, water, pumpkin puree and maple syrup. Stir well.
  • Add protein powder, unsweetened cocoa powder and gluten free flour. Stir until all the flour is combined and lumps removed.
  • Add almond butter, pumpkin pie spice and baking powder. Mix to combine.
  • Fold the chocolate chips into the batter.
  • Spray a 8X8 or 9X13 baking dish with non-stick spray.
  • Use your spatula to get all of the pumpkin brownie batter into the baking dish. Be sure to smooth out the top, as this doesn't rise or move very much in the oven.
  • Optional: add more chocolate chips to the top of the brownies for presentation.
  • Bake at 350 F for 20-25 minutes.
  • Remove from oven and allow to cool completely before serving.

You’ll Also Love These Amazing Recipes

  • Vegan Chocolate Protein Muffins stacked in a white bowl
  • Two lemon blueberry muffins in a white bowl with a lemon in the background
  • Bowl of protein puppy chow with a silver spoon scooping some out of the bowl.
  • Close up shot of Three vegan black bean brownies with a strawberries and single brownies around them on a marble slab.

Notes

Tip: these brownies are the BEST when they have been able to fully cool. Let them at least come to room temperature but they are even best if they can be stored in the fridge until cool. 
You can reheat these after cooling, and the flavor and texture will be great, they just need the initial cool down for the perfect fudgy texture.
If you do not have protein powder or do not want to use protein powder:
  • Replace protein powder with 1 cup of almond flour and increase the maple syrup from 2 tbsp. to 4 tbsp. 
Store brownies in the fridge for up to 5 days in a air tight container. 

Nutrition Information

Nutrition Facts
Amount per Serving
Calories
132
Fat
 
6
g
Carbohydrates
 
14
g
Fiber
 
4
g
Sugar
 
5
g
Protein
 
7
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
DID YOU MAKE THIS RECIPE?Share a pic on Instagram @bites_of_wellness or tag #bitesofwellness

Update Notes: This recipe was originally posted in October of 2015, but was published again in October 2020 to include step by step directions, recipe notes and new photos

  • Facebook

SHARE THIS POST!

If you liked this post, share it with your friends and family!

  • Facebook
Previous Post: « Spiced Sunflower Seeds
Next Post: Pumpkin Black Bean Veggie Burgers »

Reader Interactions

Comments

  1. Lisa @ Fun Money Mom

    October 23, 2015 at 11:05 am

    Yumm…this looks so delicious! Thanks so much for sharing at Share The Wealth Sunday!
    xoxo
    Lisa

    Reply
  2. Deborah Davis

    October 19, 2015 at 10:09 pm

    5 stars
    Yum! Thank you so much for sharing these healthy, delicious and decadent pumpkin protein brownies at the Healthy Happy Green and Natural Party Blog Hop. I am so delighted that you are partying with us! I’m pinning and sharing.

    Reply
  3. Marjorie @APinchOfHealthy

    October 19, 2015 at 12:35 pm

    Oh, these look SO good! All of your pumpkin recipes are making this pregnant lady hungry. :)

    Reply
  4. Danita Carr

    October 18, 2015 at 11:41 pm

    These look easy and delicious! Thanks for sharing at Small Victories Sunday Linkup!

    Reply
  5. Fanny

    October 18, 2015 at 11:47 am

    This will definitely be a must-try for me this week! Thank you for Sharing!

    Reply
  6. All that's Jas

    October 17, 2015 at 8:44 pm

    You had me at brownie, lol. Looks amazing. Thanks for sharing with us at Thursday Favorite Things!

    Reply
  7. Mrs. AOK

    October 16, 2015 at 8:09 pm

    Each week you have me drooling over here :)
    Thanks for sharing with us at MMBH.
    XO

    Reply
  8. Kristin @ smartEpartE.com

    October 16, 2015 at 1:33 pm

    5 stars
    Always love finding recipes that my whole family will enjoy. Thanks for sharing!

    Reply
  9. Denise

    October 15, 2015 at 3:40 pm

    These look amazingly delicious! I will be making these with my canned pumpkin in my pantry! Thanks for sharing!

    Reply
  10. Jess @hellotofit

    October 14, 2015 at 12:37 pm

    The chewier, the better! Mmmm. These look like heaven on earth.

    Reply
  11. jill conyers

    October 14, 2015 at 5:16 am

    A warm cakey brownie is heaven. Yum. For the first time ever I’m adding brownies to my weekly menu :)

    Thanks for healthifying one of my favorite treats.

    Reply
  12. Sonali- The Foodie Physician

    October 13, 2015 at 8:39 pm

    I love EVERYTHING about these! Brownie perfection!

    Reply
  13. Rebecca @ Strength and Sunshines

    October 13, 2015 at 4:26 pm

    I love how “flat” they are!!! Perfect bars of goodness to me!

    Reply
  14. Nicole

    October 13, 2015 at 3:17 pm

    5 stars
    Wow! These sound AMAZING. Great idea for a fall recipe. Can’t wait to try it!

    Reply
  15. Susie @ SuzLyfe

    October 13, 2015 at 7:21 am

    YAS. I love me a pumpkin brownie. And protein brownie? even more yas. And chocolate chips? HELL YAS

    Reply
  16. Anu-My Ginger Garlic Kitchen

    October 13, 2015 at 2:48 am

    Oh wow! These brownies are so healthy and full of deliciousness. Love that you made these with coconut flour. So yum!

    Reply
  17. Audrey @ Unconventional Baker

    October 13, 2015 at 2:01 am

    I’m definitely a gimme all the chocolate person — I don’t mind brownies in all shapes and forms. I do love the rich and fudgy ones the most I guess. But you can’t go wrong with chocolate in my books, nor with the classic chocolate pumpkin combo <3

    Reply
  18. Jen

    October 12, 2015 at 11:07 am

    Uh, I want/need these, like now. :) So good!

    Reply
    • Sam

      October 12, 2015 at 9:44 pm

      Yes me too!! I’m all about these easy recipes!

      Reply
  19. rachel@ atheltic avocado

    October 12, 2015 at 7:19 am

    i LOVE fudge brownies too! I love that these are also made with coconut flour! These look super delicious!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Browse By Course

Breakfast Lunch Dinner Dessert Sides Snacks Soup Salad All Recipes

Browse By Diet

    Gluten FreeDairy FreeVeganWhole30PaleoKetoHigh ProteinLow CarbQuickVegetarian

Sam at Bites of Wellness

Hi, I’m Samantha. A personal trainer and nutrition coach. I’m here to help you get a healthy meal on the table in under 30 minutes. Learn More About Me →

Whole30 Favorites

Spoon in a jar of cilantro chimichurri sauce.

Cilantro Chimichurri Sauce (Whole30, Vegan)

Cast iron skillet filled with sun dried tomato shrimp.

Sun Dried Tomato Shrimp (Whole30 + Keto)

Wooden scoop in a bowl of whole30 taco seasoning

Whole30 Taco Seasoning (low FODMAP)

Air fryer basket full of delicata squash fries.

Air Fryer Delicata Squash

Spaghetti squash halves on a white plate after cooking.

Air Fryer Spaghetti Squash

Vegan roasted red pepper sauce in a glass jar.

Roasted Red Pepper Sauce (Vegan + Whole30)

Most Popular Recipes

Overhead shot of bowl of best ever mushroom soup with a wooden handled spoon in the bowl on the left side of the bowl. Fresh mushrooms and thyme leaves surround the bowl and there is a grey striped napkin to the left of the bowl

Best Ever Mushroom Soup

Spoon full of broccoli cheese soup over a bowl.

Vegan Broccoli Cheese Soup

White Bean Mushroom Soup in a green and orange bowl with creamy mushrooms on the top, a red and orange napkin and a golden spoon next to the bowl

Best Ever White Bean Mushroom Soup

Bowl of protein puppy chow with a silver spoon scooping some out of the bowl.

Protein Puppy Chow (Gluten Free, Vegan)

Bowl of baked balsamic tofu with a spoon of Italian seasoning below.

Balsamic Tofu

Protein hot chocolate topped with whipped cream in a white mug.

Simple Healthy Protein Hot Chocolate (Dairy-Free)

Footer

Featured On

Bites of Wellness has been featured on countryliving.Bites of Wellness has been featured on buzzfeed.Bites of Wellness has been featured on women's health.Bites of Wellness has been featured on Boston Magazine.Bites of Wellness has been featured on Well and Good.Bites of Wellness has been featured on SHAPE.Bites of Wellness has been featured on PureWow.Bites of Wellness has been featured on PARADE.Bites of Wellness has been featured on Huffington Post.Bites of Wellness has been featured on Greatist.Bites of Wellness has been featured on Eat This Not That.

Recipes by Diet

  • Gluten Free
  • Dairy Free
  • Vegan
  • Paleo
  • Whole30
  • Low Carb
  • High Protein
  • Low Fat
  • Keto

Recipes by Course

  • Dinner
  • Breakfast
  • Side Dish
  • Dessert
  • Snacks
  • Salad
  • Quick

Free Resources

  • Free Resources
  • Kitchen Essentials

Contact & Privacy

  • Work With Me
  • Contact
  • Terms and Conditions
  • Privacy Policy

Follow Me On Social!

© Copyright 2021 Bites of Wellness

  • 63