Healthy Pumpkin Brownies
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.I absolutely love making my Healthy Pumpkin Brownies, they’re rich, chocolatey, and full of fall flavors. It takes me only 15 minutes of prep and they’re my favorite low calorie treat when I want something easy, delicious, and packed with wholesome ingredients.
Pumpkin season is my absolute favorite time of year, and I can’t get enough of my pumpkin brownies, they’re so easy to make, perfectly chewy, and sweet. They fill my home with cozy scents of autumn, just like my pumpkin apple pie recipe.
I love hosting Thanksgiving and Christmas parties, and my pumpkin brownies have always been a crowd-pleaser for the kids. For those little ones who prefer pie “like my daughter” I make sure to have my pumpkin apple pie ready to keep even the pickiest eaters happy! 🙂
👩🏽🍳 Why I Love This Recipe
When I bake, I always try to keep the rich, decadent flavors we all love while sneaking in a few healthy swaps to make the recipe just a little better for you. That’s exactly what I love about my healthy pumpkin brownies. They’re still sweet, they’re still fudgy, and yes, there’s still butter and sugar but in just the right amounts, paired with wholesome ingredients like pumpkin puree and applesauce to keep them moist and flavorful without overloading on calories.
What makes these brownies so special is how perfectly they balance indulgence and health. They’re a treat that satisfies your sweet tooth while still feeling like a better choice than traditional brownies. When I take a bite, I love the dense, chewy texture, and that rich chocolate flavor. It’s everything you want in a dessert, but with a little less guilt.
Most importantly, these brownies are incredibly versatile! Whether I’m baking for a friend who’s gluten-free, making a vegan version for my daughter’s school event, or experimenting with my own twist, this recipe never lets me down.
These aren’t just brownies, they’re my way of combining the comfort of baking with the joy of healthier choices, and I hope you’ll love them as much as I do.
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🥘 Ingredients
I don’t think you need to hunt far for the ingredients in this recipe, they’re everyday staples you likely already have on hand. These are the main ones to bake these delicious brownies in no time.
- Whole Wheat Pastry Flour: I love using this for its added fiber and lighter texture. It’s a healthier swap for regular all-purpose flour.
- Canned Pumpkin Puree: This is the key to making these brownies moist and naturally sweet. Just make sure to grab pure pumpkin puree, not pie filling.
- Cacao Powder & Dark Chocolate Chips: These give the brownies their rich, deep chocolate flavor. I like to use 70% dark chocolate for that extra indulgence.
- Spices: A little cinnamon, cloves, and nutmeg go a long way to add cozy fall vibes. They make these brownies smell amazing while baking!
🍲 Substitutions
- Butter Alternatives: I like to swap butter with 1/2 cup of coconut oil or 1/2 cup of pureed avocado for a healthier twist. It keeps the brownies rich, moist, and perfect for a vegan option!
- Chocolate: I like using baking chocolate when I’m out of cacao powder. It gives the same deep.
- Puree: I’ll use sweet potato puree or butternut squash puree instead. They both work perfectly and give the brownies a similar flavor
- Gluten-Free: For gluten-free pumpkin brownies, I use Bob’s Red Mill 1:1 Gluten-Free Baking Flour.
🔪 How To Make
Here’s how I make my healthy pumpkin brownie recipe, it’s so simple and always turns out perfectly.
Mix Dry Ingredients: I start by preheating the oven to 350°F and lining an 8×8 baking dish with parchment paper or giving it a quick spray with cooking spray. Then, in a large bowl, I mix the flour, salt, and baking powder and set it aside.
Mix Wet Ingredients: In another bowl, I cream together the sugar and butter until smooth. Then I mix in the flax eggs, applesauce, and vanilla, making sure everything is well combined.
Combine Wet And Dry Ingredients: I pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined. Then, I divide the batter by pouring half of it into another bowl.
Prepare Chocolate Batter: To the first bowl, I fold in the soy milk, cocoa powder, and chocolate chips, making sure everything is evenly mixed.
Make Pumpkin Batter: In the second bowl, I stir in the pumpkin puree and spices until well combined. Now I have two bowls of batter-one with the warm pumpkin flavors and one with the rich chocolate mixture.
Prepare Chocolate Base: I pour the chocolate brownie batter into the prepared baking dish and spread it out evenly to form a smooth layer on the bottom.
Add Pumpkin Batter: Then I pour the pumpkin batter on top and spread in an even layer.
Bake: I place the baking dish in the preheated oven and bake for 25-30 minutes, checking with a toothpick to make sure it comes out clean. Once done, I let the brownies cool completely to room temperature before cutting them into squares and serving.
💭 Expert Tips
My #1 Secret Tip for making my healthy pumpkin brownies is to tap the pan on the counter after adding the batter. I always lift the pan a few inches and give it a good tap, it helps get rid of air bubbles and smooths out the layers perfectly. It’s such a simple step, but it makes a huge difference in how the brownies bake and look. Trust me, this little trick is a game-changer for achieving those clean, even layers!
Other Tips To Keep In Mind:
- Mix Separately: I always mix the wet and dry ingredients in separate bowls before combining them. This ensures the dry ingredients are evenly dispersed, making the batter smooth and easy to work with.
- Add Wet to Dry: When combining the two, I always add the wet ingredients to the dry ones, not the other way around. It’s so much easier to mix, and it prevents lumps from forming.
- Extra Parchment Paper: I prefer using parchment paper instead of cooking spray. I let it drape over the sides of the pan, so once the brownies are cooled, I can lift them out easily for neat, clean slices.
- The Best Cocoa Powder for Baking: I always recommend using a high-quality Dutch process cocoa powder. Its higher fat content and deep chocolate flavor make these brownies extra rich and indulgent.
📖 Variations
These healthy pumpkin sweet treats are so versatile, and you can easily switch things up to make them your own.
Make Pumpkin Muffins: I love turning these into brownie bites using a muffin tin. Just fill each cup 3/4 full and bake at 375°F for 25-30 minutes.
Flourless Pumpkin Brownies: for a gluten-free option, I use my favorite flourless gluten free brownies for the chocolate layer and follow the same pumpkin layer from this recipe. It’s so easy and delicious!
Healthy Pumpkin Protein Brownies: I add one scoop of my favorite chocolate protein powder to the batter!
🍽 Serving Suggestions
My Healthy Pumpkin Brownies are one of those desserts that make any fall gathering feel extra special. I love serving them with:
Ice Cream: I love topping them with a scoop of tofu ice cream, lychee ice cream, or caramel nice cream for an indulgent treat.
Coffee: A warm cup of coffee with a sprinkle of pumpkin spice pairs perfectly with these brownies. For a fun twist on regular coffee, I like enjoying these pumpkin brownies with a beetroot latte or my creamy mocha latte. It’s such a delicious pairing!
Milk: I love pairing these with a cold glass of milk. For something extra special, try them with milk chocolate milk tea with boba.
🫙 Storage Directions
- Room Temperature: I store these easy homemade brownies in an airtight container at room temperature and enjoy them the next day. They will actually last for up to 4 days (but I’d be surprised if they were around that long! 🙂 ).
- Refrigeration: If I have any extra brownies left after 4 days, I get a couple more days of shelf life out of them by putting them in the fridge. To reheat, just microwave them for 20 seconds.
- Freezing: I wrap leftover pumpkin brownies tightly in plastic wrap and freeze for up to 3 months.
❓Recipe FAQs
Can I use pumpkin instead of oil in brownie mix?
Absolutely! I love using unsweetened pumpkin puree as a 1:1 replacement for oil in brownies, 1 cup of oil equals 1 cup of pumpkin puree. If the recipe calls for butter, I swap in ¾ cup of pumpkin puree for every 1 cup of butter, and it works perfectly!
What makes brownies more chewy?
To make chewy brownies instead of cakey or fudgy ones, I’ve found a few tricks that work perfectly. I like using a mix of vegetable oil and butter, slightly underbaking the brownies by 1-2 minutes, or chilling them in the fridge for up to an hour after baking. These steps always give me that dense, chewy texture that’s so satisfying!
🍰 More Brownies Desserts!
- Beet Brownies
- Chickpea Blondie Brownies
- Fudgy Matcha Brownies
- Gluten Free Brownies
- Eggless Brownies
- Lactation Brownies
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📋 Recipe Card
🎥 Watch How to Make It
Healthy Pumpkin Brownies
I absolutely love making my Healthy Pumpkin Brownies, they’re rich, chocolatey, and full of fall flavors. It takes me only 15 minutes of prep and they’re my favorite low calorie treat when I want something easy, delicious, and packed with wholesome ingredients.
Servings: 12 pieces
Calories: 140kcal
Ingredients
- ¾ cup Whole Wheat Pastry Flour For a gluten free option use Bob's Red Mill 1:1 Gluten Free Baking Flour
- ½ tsp baking powder
- ¾ tsp salt
- ⅓ cup brown sugar Increase the sugar if you want more of a traditional super sweet brownie.
- ¼ cup butter
- ¼ cup unsweetened applesauce
- 2 flax eggs
- 1 tsp vanilla extract
- ¼ cup unsweetened soy milk
- ¼ cup unsweetened cacao powder
- 6 tbsp dark chocolate chips
- ¾ cup unsweetened pumpkin puree
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp nutmeg
Instructions
- Preheat oven to 350°F. Line a 8×8 baking dish with parchment paper or spray with cooking spray. In a large bowl, combine the flour, salt and baking powder. Set aside.
- In another bowl, cream together the sugar and butter. Then mix in the flax eggs, applesauce and vanilla until well combined.
- Pour wet ingredients into dry ingredients. Stir together with a spatula just until well combined. Then pour half of this batter into the other bowl. To the first bowl, fold in the soy milk, cocoa powder and chocolate chips.
- To the second bowl, stir in pumpkin puree and the spices.
- Pour the chocolate batter into the baking dish and spread in an even layer across the bottom.
- Then pour the pumpkin batter on top and spread in an even layer.
- Bake in preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean. Allow to cool to room temperature before cutting and serving.
Notes
- Tap the pan on the counter after adding the batter. I always lift the pan a few inches and give it a good tap, it helps get rid of air bubbles and smooths out the layers perfectly.
- Make sure you use unsweetened pumpkin puree, not pumpkin pie filling for this recipe.
- If you don’t have cinnamon, cloves and nutmeg, you can use the equivalent amount of pumpkin pie spice (3 tsp total) in this recipe.
- I always recommend using a high-quality Dutch process cocoa powder. Its higher fat content and deep chocolate flavor make these brownies extra rich and indulgent.
- I prefer using parchment paper instead of cooking spray. I let it drape over the sides of the pan, so once the brownies are cooled, I can lift them out easily for neat, clean slices.
- I always mix the wet and dry ingredients in separate bowls before combining them. This ensures the dry ingredients are evenly dispersed, making the batter smooth and easy to work with.
- Note: These brownies are not overly sweet. They have more of a dark chocolate flavor. If you want a sweeter, more traditional brownie, you will have to increase the sugar (up to 1 cup for a traditional brownie level of sweetness). But that will give each brownie about 27 grams of sugar, making it much more like a traditional brownie, but not as healthy for you!
Nutrition
Serving: 1brownie | Calories: 140kcal | Carbohydrates: 21.2g | Protein: 2.1g | Fat: 7g | Saturated Fat: 4.1g | Sodium: 177.1mg | Potassium: 25mg | Fiber: 2.9g | Sugar: 9.8g
The applesauce is such a great addition to these brownies! I love the layered effect, so beautiful.
Aw yay, thank you so much! 🙂
Hi Anjali,
The recipe sounds yummy.
Any substitute for pumpkin puree, we dont get it here.
Pls advise
Hi Ella! I recommend buying a whole pumpkin, steaming it, and pureeing it yourself! Or you can use butternut squash puree if that’s available!
Would love to try these! My daughter is gluten free. We use Bobs all the time. I am trying to go refined sugar free. Can I make these with honey, maple, monk, or coconut sugar instead of brown, so that my daughter and I can both enjoy? Thanks!
Absolutely! Coconut sugar would work great as a replacement for brown sugar in this recipe! 🙂
Do these freeze well? Thanks!
Hi Marcia! Yes these should freeze well! I recommend wrapping each brownie in plastic wrap and then storing in an airtight container in the freezer. Thaw in the fridge overnight before serving, and then warm in the microwave or oven!
Ooh Lawd!!! Do you have some left overs? I want some!!!!
Haha!! I promise these are super easy to make and they’ll also disappear pretty quickly after you make them! 😂
I just bookmarked this and it has made my top of my list of recipes to try this fall. Thank you Anjali!💖
Hooray!! I can’t wait to hear how they turn out for you!
Chocolate and pumpkin is defino my best combo! My kids love it! Thank you for this!
Totally!! My kids love it too! 🙂
This looks really moist! I think it’s my favourite thing about this recipe. I really want to make this.
Yess!! They are super moist – just like traditional brownies but a bit healthier for you!
I have never tried use Bob’s Red Mill 1:1 Gluten Free Baking Flour, how long have you been using is and why is it you best choice of gluten free baking flour?
It’s actually a great substitute for regular flour! I’ve been using it for a while — I love it because it mimics the texture of regular flour (instead of being super dense like other gluten free flours can be!)
I love the look of this! My kids will love it too! Is there a specific reason why I must use unsweetened pumpkin puree, not pumpkin pie filling?
Oh yes! Pumpkin pie filling is SUPER sweet and has a ton of sugar added that you really don’t need in these brownies since there is already sugar in the recipe!
This recipe really looks great and I would definitely be adding to my menu list!
Hooray! I’m sure you will love this recipe Kara!
I am always looking for new recipes to make with whole wheat flour! These look so good and they healthy alternatives are just perfect!
Yay!! Thank you so much Beth! I’m sure you will love these! 🙂
First, I am drooling over your pictures! Second, I am impressed by layers of your brownies. They sound so appetizing and inviting! Cannot wait to try!
Hehe thank you so much Irina! Enjoy! 🙂
Made these as an after school snack and the kids LOVED them! Or at least, what was left for them after I was done with them 😉
Hooray!!! Haha I’m just like you – I end up making these for the kids, and then end up eating most of them myself! 😂
These were delicious! The pumpkin and chocolate flavours go weel together, and I love the healthier spin on a traditional brownie. Thanks for sharing!
I’m so happy to hear that Courtney!! I love this recipe as a way to switch things up in the fall!
Chocolate and pumpkin is such a delightful combination. I love the idea of making these brownies to serve before the kids go trick-or-treating. Such a yummy seasonal treat!
These would be a great pre-trick-or-treating snack!! I’m probably going to make these for some of the neighborhood kids next week too!