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5 from 5 votes

Pumpkin Brownies

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.
Prep Time10 mins
Cook Time35 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: fall dessert, pumpkin
Servings: 16 small brownies
Calories: 125kcal


  • 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


  • 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.


Calories: 125kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 86mg | Potassium: 94mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3019IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg