These Healthy Pumpkin Brownies are rich, decadent and full of chocolate flavor! Best of all, you can enjoy them warm or cold, no matter what you’re in the mood for!
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If you’ve been around for a while you’ll know that I don’t restrict myself from having treats! But I do try and make a healthier version of my favorite desserts like these zucchini brownies, black bean brownies, oat flour brownies or almond flour brownies!
These healthy pumpkin brownies, however, are one of my favorites when weather cools down. They’re the perfect fall treat made with far less sugar than traditional brownies and several healthy ingredient swaps.
These are highly addictive, but that’s OK because they’re so much healthier than anything store-bought brownies. So whip up a batch and indulge your sweet cravings with a brownie or two!
Why You’ll Love This Recipe
- Healthy and wholesome ingredients without refined sugars.
- It can also be made vegan.
- Easy to make!
Simple Ingredients Needed
- Coconut oil
- Semi sweet chocolate chips
- Cacao powder
- Maple syrup
- Canned pumpkin purée
- Pumpkin pie spice
- Whole wheat flour
- Cooking spray
How to Make Healthy Pumpkin Brownies
Turn the temperature to 350 degrees F and line an 8×8 baking dish with unbleached parchment paper. Spray with cooking spray. I use Misto, which is a reusable sprayer that allows me to add my olive oil to it.
Over low heat, add coconut oil and chocolate chips to a medium pot and melt them both while whisking constantly. The coconut oil will help to create a beautiful sheen.
Remove the pot from the heat and whisk in the cacao powder, maple syrup, pumpkin purée, pumpkin pie spice, and salt. Keep whisking until smooth.
Then, add the flour and whisk to combine. Fold in the remaining chocolate chips with a few stirs.
Pour brownie batter into the prepared baking dish and level it out into a smooth even layer using a spatula. Bake for 25 minutes and allow it to cool for a few hours.
Enjoy this pumpkin brownie recipe warm for a cakey texture or cold for that extra fudgy experience. Slice into 16 squares and try not to eat them all at once!
Above are stacks of brownies made from the same batch.
On the right are cold and fudgy pumpkin brownies straight from the fridge. They taste exactly like truffles but are loaded with healthy fats and complex carbs.
See these greenish pockets? That is solid coconut oil colored by pumpkin puree. Yum!
And on the left are warm freshly baked brownies. Your choice!
Optional Add-In’s and Variations
- Chopped nuts: Walnuts, pistachios, peanuts, almonds, or pecans could be amazing.
- Swap the pumpkin purée for mashed sweet potato, applesauce, or squash.
- Top with extra chocolate chips.
- Use cinnamon instead of pumpkin spice.
- Cocoa powder can be used instead of cacao powder, either unsweetened or Dutch processed.
- For vegan healthy pumpkin brownies, use Enjoy Life vegan chocolate chips.
It makes baked goods extra moist without extra eggs or oil.
Without the added pumpkin pie spice, you probably would have a difficult time tasting the pumpkin. However, with it added, there’s a delicious flavor infused in there. It’s perfect!
I haven’t tried any other flour, so I can’t be certain. I don’t see why you couldn’t try different options and report back to me!
How to Store Brownies
Refrigerate: Keep brownies stored in an airtight container to maintain moisture for up to 5 days.
Freeze: These brownies will last up to 3 months in the freezer when stored in an airtight container. Thaw them in the fridge and enjoy cold or warm them up.
More Healthy Pumpkin Recipes
- Low fat pumpkin pie
- Healthy pumpkin cake
- Healthy pumpkin cookies
- Almond flour pumpkin bread
- Healthy pumpkin bread
Healthy Pumpkin Brownies
- Preheat oven to 350 degrees F, line 8×8 baking dish with unbleached parchment paper and spray with cooking spray.
- In a medium pot, add coconut oil and 1/2 cup chocolate chips; melt on low heat, whisking constantly.
- Turn off heat and add cacao powder, maple syrup, pumpkin puree, pumpkin pie spice and salt; whisk until smooth. Add flour and whisk until well combined. Add remaining 1/2 cup chocolate chips and give a few stirs.
- Pour into previously prepared baking dish, smooth with a spatula and bake for 25 minutes. Remove from the oven and let cool for a few hours. Cut into 16 squares and enjoy warm if you like brownies cakey moist or cold for extra fudgy experience.
- Store: Refrigerate in an airtight container for up to 5 days.
- Freeze: Up to 3 months in an airtight container.
- Flour: I have not tested these pumpkin brownies with any other flour so can’t recommend on substitutes.