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Almond Butter Pumpkin Brownies

As a parent, I'm always looking for a healthier alternative when it comes to snacks or desserts. Last year, I came across this great brownie recipe that I found at We've been making it ever since in our family and we love it! Hope you will enjoy it also.


Almond Butter Pumpkin Brownies


Feel free to get creative with substitutions. Try other nut butters, other forms of squash, other sweeteners, spices, mix-ins, the possibilities are endless. I made several batches using either fresh squash that I steamed and mashed or canned pumpkin. I preferred the fresh squash to the canned pumpkin, but the latter worked perfectly well and seemed appropriate for the upcoming holiday.


Consider topping with applesauce and/or whipped cream for a delicious dessert.



1 cup almond butter

¾ cup mashed pumpkin or other squash, canned or steamed

1 egg

1/3 cup honey

1 tsp baking soda


Combine all ingredients in a bowl. Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.


Serves 8.


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