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Tahini Pumpkin Brownies

This beautiful recipe for Tahini Pumpkin Brownies will be sure to impress! They are high protein, gluten free and super easy to make. With a swirl of tahini on top and a sprinkle of Maldon salt, they’re the perfect balance of sweet, salty, and fudgy. This is the dessert you never knew you needed and will be so happy you tried it!

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Easy Tahini Pumpkin Brownies Recipe

With spooky season here you know I had to come in hot with a dark and mysteriously delicious recipe that will haunt your dreams and have you waking up at night! I am back with yet another fabulous protein recipe using my fave protein powder company Botanica. I wanted these brownies to be dark and spooky so I used Botanica Health chocolate protein, chopped dark chocolate and King Arthur black cacao. Basically, I wanted THE MOST chocolate possible; mission accomplished. These Tahini Pumpkin Brownies are dark, indulgent, and packed with protein. If you’re a fan of pumpkin desserts but still want all the rich chocolate flavour, this recipe is for you. 

You know I had to go with my favourite ingredient tahini, for extra creaminess and nutrition. The result? Brownies are so moist and delicious, that you’ll have a hard time stopping at just one. What makes these brownies extra special is the combination of pumpkin puree, black cacao, and chopped dark chocolate, giving them a deep, spooky look perfect for Halloween. Plus, they’re gluten-free, made with just 1/2 cup of oat flour, and packed with protein from the chocolate protein powder. This recipe is the perfect balance of indulgent and healthy, making it an ideal treat for fall gatherings or simply cozying up at home.

Ingredients for Tahini Pumpkin Brownies

  • Pumpkin Purée: You’d never know pumpkin puree was in this recipe just from looking at it but my goodness with one bite you’ll know for sure! This is the main ingredient to these pumpkin brownies and they bring moisture and that unmistakable fall pumpkin flavor we all crave. Pumpkin purée also adds a subtle sweetness and is packed with nutrients like fibre and vitamin A. You can use canned pumpkin puree for convenience, but if you have extra time, homemade pumpkin puree works beautifully as well! This is the canned puree that I used.
  • Olive Oil: Adds richness and helps create a moist, fudgy texture in the brownies. Olive oil is also a heart-healthy fat, making it a great alternative to butter. Its mild flavour blends seamlessly into the other ingredients while keeping the brownies soft.
  • Tahini: Not just for the swirl but also because it’s amazing and provides creaminess, a slightly nutty flavour, and adds extra protein on top of the protein powder. Tahini is made from ground sesame seeds and brings a subtle, earthy flavour that balances the sweetness. It’s the secret ingredient that makes these brownies extra rich and decadent.
  • Sugar: I used coconut sugar for its lower glycemic index and caramel-like flavour, but you can use regular sugar or a low-sugar alternative depending on your preference. The sugar adds sweetness and helps the brownies achieve that perfectly chewy texture and glossy finish.
  • Eggs: The eggs help bind the ingredients together, providing structure to the brownies and keeping them soft and fudgy. They also add moisture, ensuring the brownies stay rich without becoming dry.
  • Oat Flour: Oat flour keeps the recipe gluten-free and it’s really easy to make your own. Simply blend the oats in a blender or food processor until the consistency of flour. It’s a great alternative to regular flour, providing fibre and a bit of protein.
  • Black Cacao: Black cacao gives the brownies an intense chocolate flavour with a deep, dark colour that’s perfect for the spooky season. Its richer, darker taste makes the brownies extra indulgent. If you don’t have black cacao, regular cocoa powder is a fine substitute, though the colour and flavour will be slightly lighter.
  • Chocolate Protein Powder: A must for these brownies as it adds an extra chocolate punch, but it also adds a boost of protein to make these brownies a more nutritious treat. It’s perfect for adding a little extra protein to your desserts without sacrificing flavour. I went with none other than Botanica for this recipe.
  • Cinnamon: The addition of cinnamon adds a warm, spicy note that complements the pumpkin and chocolate perfectly. It’s a classic fall spice that brings cozy vibes and enhances the overall flavour.
  • Walnuts: These are optional but highly recommended for adding a satisfying crunch to contrast the fudgy texture of the brownies. Walnuts also bring extra healthy fats and omega-3s, making the brownies more filling and nutritious. You can definitely omit these if you’re nut-free or swap them with another more desired nut.
  • Dark Chocolate: Adding chopped dark chocolate boosts the chocolate flavour and adds pockets of melty goodness throughout the brownies. It also enhances the texture, giving the brownies a decadent, rich bite in every square.
  • Maldon Salt: A sprinkle of Maldon salt on top adds a perfect balance to the sweetness. The flaky salt gives the brownies a gourmet finish, heightening the chocolate flavour and adding a bit of texture.

How to Make These Tahini Pumpkin Brownies

Preheat and Prepare the Pan

Preheat your oven to 350°F. Grease and line an 8×8 baking dish with parchment paper.

Mix Wet and Dry Ingredients

In a medium bowl, beat together pumpkin puree, olive oil, tahini, sugar, eggs, and vanilla until smooth. In a separate bowl, sift together the oat flour, black cacao, protein powder, cinnamon, baking powder, and salt. Combine the dry ingredients with the wet mixture until fully incorporated.

Add Extras and Prepare the Batter

Fold in the chopped walnuts and dark chocolate chunks. Spread the batter evenly into the prepared baking dish.

Create Swirls and Bake

Drizzle tahini on top and swirl using a knife or skewer. Bake for 23-25 minutes until the edges are set and the center is still slightly fudgy. Let cool completely before slicing, this may be the most difficult part of the recipe but it will make the brownies much easier to cut and remove from the pan. 

Make Your Own Pumpkin Pie Spice

If you want to add a little extra fall flavour to these pumpkin brownies, try making your own pumpkin pie spice. Simply mix ground cinnamon, nutmeg, ginger, and cloves for a homemade spice blend that pairs perfectly with pumpkin desserts.

Tahini Pumpkin Brownie Tips

  • Want extra fudgy brownies? Bake them for a shorter time (around 20 minutes), and let them cool completely before slicing for the perfect fudgy texture.
  • Customize your toppings by adding chocolate chips, nuts, or even a sprinkle of pumpkin pie spice.
  • Wait for your brownies to cool before cutting them to ensure you have a clean removal from the pan.

How to Store Pumpkin Brownies

Store these tahini pumpkin brownies in an airtight container at room temperature for up to 3 days. If you prefer a longer shelf life, you can refrigerate them for up to a week.

Can You Freeze Pumpkin Brownies?

Absolutely! These brownies freeze wonderfully. Wrap individual brownies in plastic wrap and place them in an airtight container. They’ll last for up to 3 months in the freezer making them perfect for when you need a quick(ish) chocolate fix; just thaw before enjoying.

Can You Use Homemade Pumpkin Puree Instead of Canned?

Yes! If you have fresh pumpkin on hand, you can make your own pumpkin puree by roasting or boiling pumpkin and blending it until smooth. Just make sure the consistency is similar to canned puree, so your brownies turn out just right.

What Can You Serve with Pumpkin Brownies?

These tahini pumpkin brownies are delicious on their own, but if you’re feeling extra indulgent, serve them with a scoop of vanilla ice cream or a drizzle of cream cheese frosting for that ultimate fall dessert vibe.

If you liked this recipe leave a rating and review below!

Try these next:

Pecan Pumpkin Pie Granola

Pumpkin Bread

Pumpkin Cheesecake

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Tahini Pumpkin Brownies

This beautiful recipe for Tahini Pumpkin Brownies will be sure to impress! They are high protein, gluten free and super easy to make. With a swirl of tahini on top and a sprinkle of Maldon salt, they’re the perfect balance of sweet, salty, and fudgy. This is the dessert you never knew you needed and will be so happy you tried it!
5 from 1 vote
Print Pin Rate
Servings: 9 brownies
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Equipment

  • 8x8 baking dish, oven, electric hand mixer

Ingredients

  • ¾ cup pumpkin purée
  • 2 tbsp olive oil
  • ½ cup tahini
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup oat flour
  • ½ cup black cacao regular cocoa will work too!
  • ¼ cup chocolate protein powder
  • ½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup walnuts chopped
  • ½ cup chocolate finely chopped
  • 2-3 tbsp tahini
  • maldon salt
US Customary - Metric

Instructions

  • Preheat oven to 350. Grease and line an 8x8 baking dish with parchment paper and set aside.
  • To a medium sized bowl add pumpkin puree, olive oil, tahini, coconut sugar, eggs and vanilla. Use an electric hand mixer to beat wet ingredients well.
  • In a separate bowl sift together the dry ingredients. Add dry to wet and fold until incorporated.
  • Fold in walnuts and chocolate.
  • Drop into prepared pan. Use an offset spatula to spread the brownie mixture evenly.
  • Drizzle tahini on top of the batter. Use either a knife or a skewer to create a swirly pattern.
  • Bake for 23-25 minutes.
  • Sprinkle with flaky salt if desired.
  • Remove from the oven and cool to room temperature before slicing

Notes

Check out my baking essentials
Check out my fave protein powders!

Nutrition

Serving: 1brownie | Calories: 331kcal | Carbohydrates: 31g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 40mg | Sodium: 214mg | Potassium: 311mg | Fiber: 5g | Sugar: 17g | Vitamin A: 3243IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 3mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

4 Responses

  2. 5 stars
    Thank you so much for sharing your delicious 😋 recipe. My kids literally devoured the tray ❤️❤️. Now I’m making another double batch. Thank you so so much Tetiann.

    Reply

    1. Hi Rita! I am so happy that you and your kids enjoyed these brownies!! They are so fun and festive, thanks so much for taking the time to rate and share your experience! Can’t wait for you all to enjoy the double batch!!

      Reply

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