Introduction

These Pumpkin Workout Brownies are a deliciously fudgy and nutritious treat perfect for satisfying your sweet tooth while supporting your active lifestyle. Made with wholesome ingredients like pumpkin puree and almond butter, they strike a great balance between indulgence and health.

The image shows a stack of three thick chocolate dessert bars on a dark surface. The bottom layer is a creamy light brown with a slightly crumbly texture, the middle layer is a dense, rich dark brown chocolate cake, and the top layer is a light brown with a smooth texture, covered with evenly scattered shiny dark chocolate chips. The bars have sharp, clean edges and the background is a white marbled texture with a blurred autumn decoration in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/4 cup pumpkin puree
2/3 cup almond butter or allergy-friendly substitute
1/3 cup cocoa powder
1/4 cup sugar (for low carb, try Keto Brownies)
3 tbsp chocolate protein powder or additional cocoa powder
1 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp pumpkin pie spice or cinnamon

Instructions

Step 1: Preheat your oven to 325°F and line an 8-inch baking pan with parchment paper for easy removal.
Step 2: Gently warm the almond butter until it becomes easy to stir, then combine it with pumpkin puree, cocoa powder, sugar, protein powder, vanilla extract, salt, and pumpkin pie spice in a mixing bowl. Stir thoroughly until the batter is completely smooth.
Step 3: Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
Step 4: Bake on the center oven rack for 20–25 minutes. For extra fudgy brownies, bake closer to 20 minutes. The brownies will seem slightly undercooked when done.
Step 5: Let the brownies cool, then loosely cover with a paper towel and refrigerate overnight. This step helps them firm up while maintaining their fudgy texture and makes the flavor sweeter.
Step 6: Frost as desired before serving. Store leftovers in the refrigerator for 2–3 days or freeze cut brownies for up to a month. They can be eaten straight from the freezer if you like.

Tips & Variations

Use sunbutter or pumpkin seed butter as allergy-friendly alternatives to almond butter.
Swap regular unsweetened cocoa with a mix of regular and Dutch-processed cocoa for a richer chocolate flavor.
For a low-carb version, substitute sugar with a keto-friendly sweetener as suggested in the keto brownie recipe.

Storage

Store the brownies covered in the refrigerator for 2 to 3 days. For longer storage, cut them into pieces and freeze for up to one month. You can enjoy them directly from the freezer or allow them to thaw slightly for softer texture. Refrigerating overnight also enhances their fudginess and sweetness.

How to Serve

The image shows a stack of four thick dessert bars with three clear layers. The bottom layer is a white crust with a smooth texture, followed by a thick, dark brown chocolate layer in the middle that looks moist and dense. The top layer is light brown and looks soft with plenty of glossy dark chocolate chips spread evenly across it. The stack is placed on a dark surface with a blurry bright orange object in the background, and a woman's hand is about to pick the top bar. The photo is taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut or seed butters instead of almond butter?

Yes, sunbutter or pumpkin seed butter work well as allergy-friendly alternatives and maintain a similar creamy texture and flavor profile.

Are these brownies suitable for a low-carb or keto diet?

To make these brownies low carb or keto-friendly, replace the sugar with a keto-approved sweetener. You can also try using the keto brownie recipe linked for best results.

Pumpkin Workout Brownies Recipe

Print Recipe

★★★★★

4.4 from 133 reviews

These Pumpkin Workout Brownies are a health-conscious, vegan, and oil-free treat perfect for post-workout recovery or a wholesome snack. Made with pumpkin puree, almond butter, cocoa, and chocolate protein powder, they offer a fudgy texture and a naturally sweet flavor enhanced by pumpkin pie spice. Baked to just the right consistency and then refrigerated overnight, these brownies become even more delicious and satisfyingly chewy without sacrificing health benefits.

Author: Kai
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 10 minutes prep + 20-25 minutes baking + overnight chilling (~8 hours)
Yield: 9 brownies (assuming 8-inch square pan cut into 3x3 pieces) 1x
Category: Dessert, Snack
Method: Baking
Cuisine: American
Diet: Vegan

Ingredients

Scale

Main Ingredients

1 1/4 cup pumpkin puree
2/3 cup almond butter or allergy-friendly substitute (such as sunbutter or pumpkin seed butter)
1/3 cup cocoa powder (regular unsweetened or a combination with Dutch process)
1/4 cup sugar (use preferred type; for low carb, try keto-friendly sugar alternative)
3 tbsp chocolate protein powder or additional cocoa powder
1 tsp pure vanilla extract
1/4 tsp salt
1/4 tsp pumpkin pie spice or cinnamon

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8-inch baking pan with parchment paper to prevent sticking and for easy removal after baking.
Warm Almond Butter: Gently warm the almond butter until it is easily stirrable but not hot, making it easier to combine evenly in the batter.
Mix Ingredients: In a mixing bowl, combine pumpkin puree, warmed almond butter, cocoa powder, sugar, chocolate protein powder, vanilla extract, salt, and pumpkin pie spice. Stir thoroughly until the mixture is completely smooth and well incorporated.
Spread and Bake: Pour and spread the batter evenly into the prepared pan. Place the pan on the center rack of the oven and bake for 20-25 minutes. For fudgier brownies, remove at 20 minutes; note they will be slightly undercooked when taken out.
Cool and Refrigerate: Let the brownies cool at room temperature. Once cooled, loosely cover the pan with a paper towel and refrigerate overnight. This resting period firms up the brownies without compromising their fudgy texture and enhances their sweetness.
Serve and Store: Frost brownies if desired before serving. Store leftovers in the refrigerator for 2-3 days or cut into portions and freeze up to one month. Enjoy them straight from the freezer as a convenient snack.

Notes

Sunbutter or pumpkin seed butter can be used as allergy-friendly alternatives to almond butter.
You can use regular unsweetened cocoa powder or a combination of regular and Dutch-process cocoa for variation in flavor.
For a low-carb option, substitute sugar with a keto-friendly sweetener.
These brownies are more of a healthy snack rather than a traditional decadent dessert, offering a sensible option for those seeking nutrition and flavor.
Refrigerating overnight is critical to achieving proper fudginess and sweetness.
Frost with your favorite frosting or enjoy plain for a nutritious snack.
Store brownies properly to maintain freshness: refrigerate for up to 3 days or freeze for up to a month.

Keywords: pumpkin brownies, healthy brownies, vegan dessert, protein brownies, post-workout snack, oil-free brownies, gluten-free option, healthy pumpkin recipe