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.
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!
*Omit for nut-free
- 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.
- 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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