Double Pumpkin Brownies

GF V DF NF SF Oct 3, 2025

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These brownies spawned from me trying to make my Three Ingredient Brownie Bites, where I wanted to swap the banana and peanut butter for pumpkin puree and pumpkin seed butter. The batter was much thicker, so I added some extra ingredients, spread on a pumpkin topping, and thus these Double Pumpkin Brownies were born. They're sugar, nut, and gluten free, moist and fudgy, and simple to make! You can also check out any of my other brownie recipes

BROWNIES
- 1.25 cup (300 g) Pumpkin puree
- 1/2 cup (128 g) Pumpkin seed butter
- 1/2 cup (100 g) Granulated monk fruit
- 1 large (50 g) Egg
- 1 tsp (5 g) Vanilla extract
- 1 tsp (3 g) Cinnamon
- 1/4 tsp (1.5 g) Salt
- 1/2 cup (40 g) Cocoa powder

PUMPKIN TOPPING
- 1/2 cup (120 g) Pumpkin Puree
- 2 tbsp (25 g) Granulated monk fruit
- 1/2 tsp (2.5 g) Vanilla extract

GARNISH
- 1/4 cup (30 g) Pumpkin seeds

1. This recipe uses an entire 15 oz (420 g) can of pumpkin puree. 1.25 cups (300 g) goes in the brownies themselves, and the remaining 1/2 cup (120 g) goes in the topping

2. Preheat your oven to 350F, line a pan with parchment paper, and lightly grease the paper with oil. I'll be using an 11.5x7" glass pan, but a standard 9" metal square pan will also work. Note that with the rectangular pan, I will be slicing into 24 brownies, but a square pan will be cut into 16 brownies. The nutrition facts for 16 brownies will be 1.5x higher than those of a batch cut into 24

3. In a large bowl, mix together all brownie ingredients with a silicone spatula until fully combined. Transfer the batter to the pan

4. I've used pumpkin seed butter here for double pumpkin, but any nut or seed butter will work, such as almond butter, cashew butter, peanut butter, sunflower seed butter, or tahini

5. Bake in a preheated 350F oven for about 25 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean

6. In a small bowl, mix together the remaining pumpkin puree with granulated monk fruit and vanilla extract. Spread on top of the cooled brownies

7. Sprinkle pumpkin seeds on top of the pumpkin topping. Slice into 24 brownies. Store in the fridge or freezer in an airtight container

https://www.poormanprotein.com/recipes/double-pumpkin-brownies

Description

 These brownies spawned from me trying to make my Three Ingredient Brownie Bites, where I wanted to swap the banana and peanut butter for pumpkin puree and pumpkin seed butter. The batter was much thicker, so I added some extra ingredients, spread on a pumpkin topping, and thus these Double Pumpkin Brownies were born. They're sugar, nut, and gluten free, moist and fudgy, and simple to make! You can also check out any of my other brownie recipes

Time

Prep Time:

15 minutes

Rest Time:

30 minutes

Cook Time:

25 minutes

Total Time:

1 hours 10 minutes

Cost

Total Cost:

Cost per Serving:

$0.24

Ingredients

Serving(s)

Brownies

1.25 cup Pumpkin puree
1/2 cup Pumpkin seed butter
1/2 cup Granulated monk fruit
1 large Egg
1 tsp Vanilla extract
1 tsp Cinnamon
1/4 tsp Salt
1/2 cup Cocoa powder

Pumpkin Topping

1/2 cup Pumpkin Puree
2 tbsp Granulated monk fruit
1/2 tsp Vanilla extract

Garnish

1/4 cup Pumpkin seeds

Instructions

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Pictures: Shown

1. This recipe uses an entire 15 oz (420 g) can of pumpkin puree. 1.25 cups (300 g) goes in the brownies themselves, and the remaining 1/2 cup (120 g) goes in the topping


2. Preheat your oven to 350F, line a pan with parchment paper, and lightly grease the paper with oil. I'll be using an 11.5x7" glass pan, but a standard 9" metal square pan will also work. Note that with the rectangular pan, I will be slicing into 24 brownies, but a square pan will be cut into 16 brownies. The nutrition facts for 16 brownies will be 1.5x higher than those of a batch cut into 24


3. In a large bowl, mix together all brownie ingredients with a silicone spatula until fully combined. Transfer the batter to the pan




4. I've used pumpkin seed butter here for double pumpkin, but any nut or seed butter will work, such as almond butter, cashew butter, peanut butter, sunflower seed butter, or tahini


5. Bake in a preheated 350F oven for about 25 minutes. A toothpick to the center will come out slightly wet with some crumbs. It should not be clean


6. In a small bowl, mix together the remaining pumpkin puree with granulated monk fruit and vanilla extract. Spread on top of the cooled brownies



7. Sprinkle pumpkin seeds on top of the pumpkin topping. Slice into 24 brownies. Store in the fridge or freezer in an airtight container

Nutrition Facts

------------------------------------------

Servings: 24

Serving Size: 1 brownie
Calories: 50

------------------------------------------
Total Fat: 3.7g (5 %)
 Saturated Fat: 0.8g (4 %)
 Polyunsaturated Fat: 1.4g
 Monounsaturated Fat: 1.2g
Cholesterol: 9mg (3 %)
Sodium: 28mg (1 %)
Total Carbohydrate: 8.5g (3 %)
 Fiber: 1.6g (6 %)
 Net Carbs: 1.7g
 Total Sugar: 0.7g
 Sugar Alcohol: 5.2g
Protein: 2.7g (5 %)

------------------------------------------
Vitamin B12: 0.02mcg (1 %)
Vitamin D: 0.05mcg (0 %)
------------------------------------------
Calcium: 12mg (1 %)
Iron: 1.1mg (6 %)
Magnesium: 51mg (12 %)
Potassium: 118mg (3 %)

------------------------------------------

Glycemic Index

:

14.0

Glycemic Load

:

1.1

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