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Pumpkin Workout Brownies

Featured in: Snack Laughs

These brownies combine smooth pumpkin puree with almond butter and cocoa powder for a fudgy, rich texture that's perfect for a nutritious break. Incorporating protein powder adds extra sustenance, making them ideal for post-exercise indulgence. Baking at a lower temperature preserves moistness, while chilling overnight intensifies their sweet, fudgy profile. Variations allow nut-free options or added texture from chocolate chips and nuts. Store leftovers refrigerated or frozen to maintain freshness and flavor.

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Updated on Sun, 23 Nov 2025 15:14:00 GMT
Perfectly fudgy Pumpkin Workout Brownies, a delicious treat offering a boost of healthy protein. Save
Perfectly fudgy Pumpkin Workout Brownies, a delicious treat offering a boost of healthy protein. | nachohaha.com

Rich, fudgy brownies made with pumpkin puree and boosted with protein—perfect for a healthy snack or post-workout treat.

This recipe has been my go-to post-workout treat because it satisfies my sweet tooth without ruining my nutrition goals.

Ingredients

  • Wet Ingredients: 1 1/4 cups pumpkin puree, 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter), 1 tsp pure vanilla extract
  • Dry Ingredients: 1/3 cup unsweetened cocoa powder (regular or a mix of regular and Dutch process), 1/4 cup granulated sugar (or keto-friendly substitute for low carb), 3 tbsp chocolate protein powder (or additional cocoa powder if preferred), 1/4 tsp salt, 1/4 tsp pumpkin pie spice or ground cinnamon

Instructions

Step 1:
Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking pan with parchment paper leaving an overhang for easy removal.
Step 2:
If using almond butter or another nut/seed butter gently warm it in the microwave or on the stovetop until easily stirrable.
Step 3:
In a large mixing bowl combine the pumpkin puree warmed nut or seed butter and vanilla extract. Mix until smooth.
Step 4:
Add the cocoa powder sugar chocolate protein powder (or additional cocoa) salt and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and uniform.
Step 5:
Spread the batter evenly into the prepared pan.
Step 6:
Bake on the center rack for 20–25 minutes. For extra fudgy brownies bake closer to 20 minutes. The brownies will appear underbaked when removed from the oven.
Step 7:
Allow the brownies to cool completely in the pan. Loosely cover with a paper towel and refrigerate overnight to firm up and enhance flavor and sweetness.
Step 8:
Cut into 9–12 squares. Frost as desired or enjoy plain.
Step 9:
Store leftovers in the refrigerator for 2–3 days or freeze for up to 1 month. Brownies can be enjoyed straight from the freezer.
These decadent Pumpkin Workout Brownies present a rich, dark color and a wonderfully moist texture. Save
These decadent Pumpkin Workout Brownies present a rich, dark color and a wonderfully moist texture. | nachohaha.com

My family enjoys these brownies as an after-school snack and they always ask for seconds.

Notes

Feel free to add dark chocolate chips or chopped nuts for extra texture. For a lower-carb version use a sugar substitute and omit or replace the protein powder if needed. Delicious topped with Greek yogurt or nut butter drizzle.

Required Tools

8-inch square baking pan, Parchment paper, Mixing bowls, Spatula, Measuring cups and spoons, Knife for slicing

Allergen Information

Contains nuts (almond butter) unless a seed butter is substituted. Gluten-free and dairy-free as written. Protein powder may contain allergens (e.g. dairy soy) check labels for specific ingredients. Always double-check ingredients if allergies are a concern.

Imagine dark, dense squares: these homemade Pumpkin Workout Brownies offer a delightful dessert experience. Save
Imagine dark, dense squares: these homemade Pumpkin Workout Brownies offer a delightful dessert experience. | nachohaha.com

These brownies are a perfect blend of taste and nutrition ideal for any time of day.

Recipe FAQ

→ What makes these brownies fudgy?

The combination of pumpkin puree and almond butter creates a moist, dense texture, enhanced by the cocoa powder and slight baking time adjustments.

→ Can I substitute almond butter for allergies?

Yes, sunflower seed or pumpkin seed butter are excellent nut-free alternatives that maintain richness.

→ How does protein powder affect the texture?

The protein powder adds a subtle firmness and boosts nutrition without compromising the smooth, fudgy consistency.

→ Is overnight chilling necessary?

Chilling overnight helps brownies firm up and deepens their sweetness and texture for a more satisfying bite.

→ What baking pan size is recommended?

An 8-inch square pan lined with parchment paper ensures even baking and easy removal of brownies.

Pumpkin Workout Brownies

Deliciously moist brownies crafted with pumpkin puree and a protein boost for healthy snacking.

Prep duration
10 min
Time to cook
25 min
Complete duration
35 min
Created by Carlos Vega


Complexity Easy

Heritage American

Output 9 Portions

Dietary requirements Meat-free, No dairy, No gluten

Components

Wet Ingredients

01 1 1/4 cups pumpkin puree
02 2/3 cup almond butter (or allergy-friendly substitute such as sunflower seed butter or pumpkin seed butter)
03 1 teaspoon pure vanilla extract

Dry Ingredients

01 1/3 cup unsweetened cocoa powder (regular or a mix of regular and Dutch process)
02 1/4 cup granulated sugar (or keto-friendly substitute for low carb)
03 3 tablespoons chocolate protein powder (or additional cocoa powder if preferred)
04 1/4 teaspoon salt
05 1/4 teaspoon pumpkin pie spice or ground cinnamon

Directions

Phase 01

Preheat Oven and Prepare Pan: Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.

Phase 02

Warm Nut or Seed Butter: Gently warm almond butter or chosen seed butter in the microwave or on the stovetop until easily stirrable.

Phase 03

Combine Wet Ingredients: In a large mixing bowl, combine pumpkin puree, warmed nut or seed butter, and vanilla extract. Mix until smooth.

Phase 04

Incorporate Dry Ingredients: Add cocoa powder, sugar, chocolate protein powder or additional cocoa powder, salt, and pumpkin pie spice or cinnamon. Stir thoroughly until the batter is completely smooth and uniform.

Phase 05

Bake Batter: Spread the batter evenly into the prepared pan. Bake on the center rack for 20 to 25 minutes. For a fudgier texture, bake closer to 20 minutes. The brownies will appear slightly underbaked when removed.

Phase 06

Cool and Refrigerate: Allow the brownies to cool completely in the pan. Loosely cover with a paper towel and refrigerate overnight to firm up and enhance flavor and sweetness.

Phase 07

Slice and Serve: Cut into 9 to 12 squares. Optionally frost or serve plain.

Phase 08

Storage Guidelines: Store leftovers in the refrigerator for 2 to 3 days or freeze for up to 1 month. Brownies may be enjoyed directly from the freezer.

Tools needed

  • 8-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Spatula
  • Measuring cups and spoons
  • Knife for slicing

Allergy details

Review each component for potential allergens and speak with a healthcare provider if you're concerned about specific ingredients.
  • Contains nuts unless seed butter is substituted.
  • Check protein powder labels for potential dairy or soy allergens.
  • Recipe is gluten-free and dairy-free as written.

Nutrient breakdown (per portion)

These values are estimates only and shouldn't replace professional medical guidance.
  • Energy: 107
  • Fats: 7 g
  • Carbohydrates: 9 g
  • Proteins: 4 g