Slow Cooker Pumpkin Brownies are grain-free, gluten-free, nutritiously sneaky and make for a tasty treat when you’re craving a little something sweet!
A warm, chocolatey brownie packed with nutrient-dense pumpkin makes for a special treat on a crisp fall day!
Who knew you could make brownies in a slow cooker? You sure can and today I show you how! Slow Cooker Pumpkin Brownies are a recipe you can quickly prep, toss in the slow cooker and go on with your day. The 4-hour cook time is the perfect amount of time to get outside and tackle your fall chores checklist – such as raking leaves, cleaning up the landscape, putting away outdoor furniture, picking up summer toys, washing windows, checking gutters and the list goes on. These chores may not always be “fun” per se, BUT they’ll become much more enjoyable when there are scrumptious, ooey-gooey brownies cooking away inside for you to look forward to!
Made with less sugar and wholesome ingredients.
You may be be skeptical of trying a “healthier” brownie recipe, but no need to fear because these brownies are totally delicious – and BONUS – because they contain 6 grams of fiber per serving! If you’re worried about them tasting like pumpkin, don’t fret, because they really don’t have a strong pumpkin flavor at all. The pumpkin is hidden among all of the other ingredients such as the rich cocoa powder, dark chocolate chunks, chopped walnuts, cinnamon and maple syrup.
P.S.: You can also substitute mashed sweet potato or squash in place of the pumpkin if that’s what you have on hand. For a nut-free option, simply omit the walnuts.
Top it with a scoop of your favorite ice cream if you wish!
While these Slow Cooker Pumpkin Brownies are pretty perfect on their own, if you’re an a la mode kind of gal or guy, by all means add a scoop. I mean, let’s be honest, you simply can’t beat the combination of a warm brownie and a scoop of cold and creamy ice cream – it’s a perfect melt-in-your-mouth experience. And if you’re looking for a dairy-free option, we’ve got you covered with our Homemade Dairy-Free Vanilla Bean Ice Cream.
Perfect for fall! Slow Cooker Pumpkin Brownies are grain-free, gluten-free, nutritiously sneaky and make for a tasty treat when you're craving a little something sweet! Click To Tweet
It’s time to create that fall chore checklist and make these Slow Cooker Pumpkin Brownies so you have a tasty treat to enjoy when the work is done! Let us know if you give this recipe a try!
Happy Fall, y’all!
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Slow Cooker Pumpkin Brownies (Grain-Free)
Slow Cooker Pumpkin Brownies are grain-free, gluten-free, nutritiously sneaky and make for a tasty treat when you’re craving a little something sweet! They’re the perfect dessert for fall!
- Prep Time: 10 min
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 9 servings 1x
- Cuisine: Grain-Free, Paleo, Dairy-Free
Ingredients
- 1½ cups pumpkin puree or sweet potato puree
- 3 large Organic Valley eggs, whisked
- ⅓ cup organic maple syrup (or honey)
- 3 Tbsp. Organic Valley ghee, melted (may sub coconut oil or butter)
- 1 tsp. pure vanilla extract
- ⅓ cup coconut flour
- ⅔ cup baking cocoa powder
- 1½ tsp. baking soda
- ¼ tsp. salt
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- ⅓ cup chocolate chips or chunks + additional for the top
- ⅓ cup walnuts*, chopped + additional for the top
*Omit for nut-free
Instructions
- In a bowl, combine all of the ingredients and mix.
- Line a 6-qt. slow cooker with parchment paper.
- Transfer batter to the slow cooker and spread out evenly.
- Top with chocolate chips and walnuts.
- Cook on high for 2 hours or low for 4 hours.
- Carefully remove the brownies from the slow cooker to a wire rack. Cool just slightly for 10 minutes before serving. Serve warm.
- Top with a scoop of your favorite ice cream and a drizzle of melted chocolate if you wish.
Oven Directions:
- Preheat oven to 350 °F. Grease a 9×9 square dish.
- In a bowl, combine all of the ingredients and mix.
- Transfer batter to 9×9 square dish and spread out evenly. Top with mini-chocolate chips and walnuts.
- Bake in the oven for 25-30 minutes or until a toothpick inserted comes out clean. Remove
- from oven and let cool for about 5 minutes.
- Cut into 12 squares.
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 205
- Sugar: 13 g
- Sodium: 315 mg
- Fat: 14 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 6 g
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Deb says
Not having tried the slow cooker feature of my instant pot, I’m wondering if this can be made in the I P and is there any adjustments to the recipe as given?
Jessica Beacom says
Hi Deb,
We haven’t tested this recipe using the slow cooker function of the Instant Pot. I will say that from my experience the slow cooker setting on the Instant Pot runs much hotter than my actual slow cooker. Though this wouldn’t necessarily be a deal-breaker, it would likely change the baking time (that and the fact that the surface area of an Instant Pot is less than that of the 6-quart oval slow cooker used to test this recipe). If you try it, we’d LOVE to hear how it worked out for you as I’m sure others may have the same question.
Miriam says
Do you have oven instructions, as we only have an instant pot as well?
Jessica Beacom says
Hi Miriam,
You can follow the baking instructions for this recipe: https://therealfoodrds.com/grain-free-sweet-potato-brownies/
Chrystele says
Can I bake this in the oven? If so, what temperature and for how long?
Jessica Beacom says
Hi Chrystele,
We’ve updated the recipe to include directions for baking in the oven.
Allison says
Hi! Looks delicious . I was wondering if I can use almond meal as replacement for coconut flour? Thanks, Allison
Jessica Beacom says
Hi Allison,
Due to the very unique ability of coconut flour to absorb a lot of moisture in a recipe, almond flour would not be a suitable replacement in this recipe (or really any baked good that calls for coconut flour).
Gail says
This looks delicious! Have you tried any egg-free variations?
Jessica Beacom says
Hi Gail,
We have tried it and they did not turn out well. We’d suggest trying these Paleo Pumpkin Chocolate Chip Bars which turn out great using flax in place of the eggs.
Ashley says
I know sometimes removing/changing even one ingredient can greatly alter the taste of a dish, however, I have recently developed a cinnamon allergy (*cries*). Is there anything I can swap that would be comparable or is it something that can be omitted entirely without sacrificing flavor?
Jessica Beacom says
Hi Ashley,
I’m so sorry to hear about your cinnamon allergy! You can leave the cinnamon out entirely since it’s only 1/4 teaspoon.
Obbie says
These are great! Rich and fudgy. I inadvertently added baking powder instead of soda (oops). Still delicious. Thanks for the recipe.
★★★★★
Stacie Hassing says
So GREAT to hear you enjoyed this recipe! 🙂