• Skip to primary navigation
  • Skip to header navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Eat Well.
Live Well.
Be Well.
Display Search Bar
  • Dinners Made Simple
  • Work with Us
  • Let’s Chat!
  • Blog
Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!

The Real Food Dietitians

Eat well. Live well. Be well.

  • Home
  • Recipes
    • Specialty Diets
      • Whole30
      • Paleo
      • Egg-Free
      • Dairy-Free
      • Gluten-free
      • Grain-Free
    • Meal Prep Recipes
    • Whole30
    • Freezer-Friendly
    • Appetizers
    • Main Entree
    • Breakfast
    • Drinks & Smoothies
    • One-Dish Meals
    • Slow-Cooker
    • Instant Pot
    • Salads & Sides
    • Sauces & Dressings
    • Soups & Stews
    • Snacks
    • Sweets & Treats
  • Real Plans
  • Meal Prep

Oct 8, 2019 By Stacie Hassing

Slow Cooker Pumpkin Brownies (Grain-Free)

Dairy-Free
Gluten-free
Grain-Free
Nut-free
Paleo
Vegetarian
Jump to Recipe

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!

Slow Cooker Pumpkin Brownies

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!

Slow Cooker Pumpkin Brownies
Slow Cooker Pumpkin Brownies
Slow Cooker Pumpkin Brownies
Slow Cooker Pumpkin Brownies

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.

Slow Cooker Pumpkin Brownies

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

Slow Cooker Pumpkin Brownies

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!

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Let's Get Cookin'

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!

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 9 servings 1x
  • Cuisine: Grain-Free, Paleo, Dairy-Free
Slow Cooker Pumpkin Brownies
Print Recipe
★★★★★ 5 from 1 reviews

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

  1. In a bowl, combine all of the ingredients and mix.
  2. Line a 6-qt. slow cooker with parchment paper.
  3. Transfer batter to the slow cooker and spread out evenly. 
  4. Top with chocolate chips and walnuts.
  5. Cook on high for 2 hours or low for 4 hours.
  6. Carefully remove the brownies from the slow cooker to a wire rack. Cool just slightly for 10 minutes before serving. Serve warm. 
  7. Top with a scoop of your favorite ice cream and a drizzle of melted chocolate if you wish.

Oven Directions: 

  1. Preheat oven to 350 °F. Grease a 9×9 square dish.
  2. In a bowl, combine all of the ingredients and mix.
  3. Transfer batter to 9×9 square dish and spread out evenly. Top with mini-chocolate chips and walnuts.
  4. Bake in the oven for 25-30 minutes or until a toothpick inserted comes out clean. Remove
  5. from oven and let cool for about 5 minutes.
  6. 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

Pin now to make later!

pin image for Slow Cooker Pumpkin Brownies


This post may contain affiliate links which won’t change your price but will share some commission.

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

  • Facebook86
  • Pinterest538
  • Yummly11
  • Email

About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

< Previous Post
Next Post >

Reader Interactions

Join the Conversation

    Leave a Comment Cancel reply

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Deb says

    October 8, 2019 at 7:29 am

    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?

    Reply
    • Jessica Beacom says

      October 8, 2019 at 10:39 am

      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.

      Reply
      • Miriam says

        October 9, 2019 at 8:48 pm

        Do you have oven instructions, as we only have an instant pot as well?

        Reply
        • Jessica Beacom says

          October 10, 2019 at 9:10 am

          Hi Miriam,

          You can follow the baking instructions for this recipe: https://therealfoodrds.com/grain-free-sweet-potato-brownies/

          Reply
  2. Chrystele says

    October 9, 2019 at 9:25 am

    Can I bake this in the oven? If so, what temperature and for how long?

    Reply
    • Jessica Beacom says

      October 10, 2019 at 12:02 pm

      Hi Chrystele,

      We’ve updated the recipe to include directions for baking in the oven.

      Reply
  3. Allison says

    October 14, 2019 at 7:13 am

    Hi! Looks delicious . I was wondering if I can use almond meal as replacement for coconut flour? Thanks, Allison

    Reply
    • Jessica Beacom says

      October 15, 2019 at 10:07 am

      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).

      Reply
  4. Gail says

    October 16, 2019 at 3:05 pm

    This looks delicious! Have you tried any egg-free variations?

    Reply
    • Jessica Beacom says

      October 17, 2019 at 12:18 pm

      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.

      Reply
  5. Ashley says

    November 6, 2019 at 1:13 pm

    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?

    Reply
    • Jessica Beacom says

      November 6, 2019 at 4:08 pm

      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.

      Reply
  6. Obbie says

    February 19, 2020 at 12:41 pm

    These are great! Rich and fudgy. I inadvertently added baking powder instead of soda (oops). Still delicious. Thanks for the recipe.

    ★★★★★

    Reply
    • Stacie Hassing says

      February 20, 2020 at 9:38 am

      So GREAT to hear you enjoyed this recipe! 🙂

      Reply

Primary Sidebar

Welcome

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

Free eBook

Sign up to get your FREE recipe eBook + weekly newsletter!

Favorite Recipes

Eight healthy salmon meals in one photo

8 Healthy Salmon Recipes (Grilled, Baked, Sheet Pan)

Homemade Taco Seasoning mixed together in a small jar

Homemade Taco Seasoning (Whole30)

Three tall glasses of mint chocolate chip shamrock shakes topped with whipped cream and fresh mint

Mint Chocolate Chip Milkshake (Shamrock Shake Recipe)

A gluten-free banana muffins topped with chocolate chips on a freshly peeled-away muffin liner.

Gluten-Free Banana Muffins with Chocolate Chips

A close view of salmon and sweet potato rounds on a sheet pan

Sheet Pan Baked Salmon with Vegetables

Shepherd's pie topped with sweet potatoes plated and ready to serve

Sweet Potato Shepherd’s Pie

Free Recipe eBook

Sign up to get your FREE recipe ebook + weekly newsletter!

Follow us on Facebook! Follow us on Instagram! Follow us on Pinterest! Follow us on Twitter! Follow us on YouTube!
  • Disclaimer
  • Terms & Conditions
  • Privacy Policy
  • Newsletter Sign Up
  • Let’s Chat!
Copyright © 2021 The Real Food Dietitians Site Credits. Designed by Melissa Rose Design. Developed by Once Coupled.
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Read More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT
How about a free recipe ebook?

Sign up for our newsletter and get your FREE recipe ebook delivered right to your inbox!

We respect your privacy! Your information will *never* be shared, traded or sold to a 3rd party.
  • 86
  • 538
  • 11