These Pumpkin Brownies are delicious and easy to make. Fudgy, made with healthier ingredients and less sugar than traditional brownie recipes, this is the perfect fall dessert.
Pumpkin is definitely a favorite fall ingredient of mine….especially in the fall. I keep a can of pumpkin puree on hand for easy veggie-loading and pumpkin is wildly versatile. It is easy to make it sweet or savory…but right now, I have the sweeter side of pumpkin on the brain. Such as in these healthier pumpkin brownies!
Who doesn’t love a healthy brownie recipe? I know we are hardcore brownie folks over here in the TNN house and veggie-loaded desserts can be so delicious and simple to make, while adding some amazing good-for-you plant goodness to your belly. Inspired by my oh-so popular fudgy beet brownies, these healthy pumpkin brownies are the perfect sweet treat to enjoy this fall.
These healthy pumpkin brownies are so quick to mix up and are melt-in-your-mouth delicious. Loaded with pumpkin, chocolate, and warm spices, this healthy fall dessert bakes up in about 30 minutes and is a total crowd pleaser. You can easily make them gluten free and dairy-free if you need that, too!
This recipe is….
Lower in sugar, Nut-Free, Vegetarian and can easily be dairy-free and made gluten free.
Where to find pumpkin puree for this healthy brownies recipe
I kind of stockpile canned pumpkin puree in the fall when it is easier to find since it can be saved for months to come and makes adding a plant to a meal super easy…even when you are running low on groceries and motivation.
I usually find canned pumpkin puree in most grocery stores here in the US. Where each store keeps them can vary depending on their layout. But here are a few spots to look for pumpkin puree before asking a grocery store employee for help…
- with canned vegetables
- in the baking section during fall and into winter
- with the dog food. Weird, but true. Lots of people add orange vegetable puree to to their dog’s food and so some grocery stores keep it there. I also find butternut squash puree and sweet potato puree there too. Usually it is the same stuff you eat, just in a different section. Of course, double check to make sure what you are grabbing is meant for human consumption.
Suggested adaptations
- Sub the pumpkin puree with cooked and mashed sweet potatoes or butternut squash puree.
- Make these healthy pumpkin brownies gluten free by subbing the white whole wheat flour with cup-for-cup gluten free flour blend.
- Need dairy-free? Use your favorite plant based milk in this healthy pumpkin brownie recipe. I used unsweetened almond milk with great success.
- Make these brownies egg-free. Replace the two eggs in this brownie recipe with flax eggs.
How to store these healthy pumpkin brownies
I highly suggest storing these pumpkin brownies in an airtight container in your refrigerator. Because they are so moist, storing them in the refrigerator will keep them fresher longer and prevent molding.
Or, you can freeze these brownies. They freeze really well, so they are great for stocking up your freezer with so you can have a healthier sweet treat ready and waiting for you whenever. After cooking, slice these brownies into pieces and store them in a large freezer bag or freezer-safe large container.
To defrost, leave on the counter for a few hours of zap in the microwave for 10 seconds and enjoy right away.
Other pumpkin recipes to love this fall
- Pumpkin Protein Muffins
- Pumpkin Baked Oatmeal
- Instant Pot Paleo Pumpkin Chili
- Breakfast Pumpkin Soufflé
- Pumpkin Chia Seed Pudding
- Pumpkin Pasta Sauce
- Pumpkin Muffins
Loving this pumpkin brownie recipe and now you’re hungry for more?
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Pumpkin Brownies
Ingredients
- 1 1/4 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla
- 2 large eggs
- 1/4 cup avocado oil or coconut oil
- 1/4 cup milk
- 1/2 cup coconut sugar
- 1 1/2 cup white whole wheat flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips plus extra for topping
Instructions
- Preheat oven to 350 ℉ and line a 9×9 pan with parchment paper. Or grease it well with additional oil. Set aside.
- In a medium bowl, combine pumpkin puree, vanilla, eggs, oil and milk. Whisk together.
- Add remaining ingredients (except the chocolate chips) to the bowl and mix until mixture is smooth.
- Fold in chocolate chips.
- Pour batter into prepared pan. Sprinkle additional chocolate chips on top if desired.
- Bake for 30-35 minutes or until the top of brownies is set and dry to the touch.
- Let cool completely before slicing. I like to let mine chill in the fridge for a bit.
- Slice and enjoy. Store leftovers in fridge for 4 days.
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Typically, brownies are not my favorite (I know, I know), but the pumpkin in these was calling to me, so I made them this afternoon. I’m not sorry :). They are delicious and I predict will become part of our regular rotation. The cinnamon was a surprise ingredient, but really adds to the yumminess. I think some homemade whipped cream will go nicely with them for breakfast tomorrow morning, too.
I used King Arthur cup-for-cup gluten free flour and the texture was great!
I’m so glad you enjoyed them, Rebecca!
I was wondering how to adapt this recipe for a 9 x 13″ pan?
I haven’t tried them in that size pan. But if I had to guess, I would increase the recipe by half but bake the same amount of time…or close to. Again, just a guess
Made these for a treat tonight,everyone loved them! The texture is spot on, so so fudgy! I love how they are not too sweet, but still delicious. Great way to use all the pumpkin left over from the garden.