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layered pumpkin brownies stacked on a white pedestal, with cinnamon, chocolate chips and pumpkin in the background
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5 from 12 votes

Healthy, Layered Pumpkin Brownies

These layered pumpkin brownies are not only fudgy, chocolately and decadent, but they're actually healthy too! Only 15 minutes of prep time, less than 150 calories per serving, and the perfect fall dessert!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Baking, Dessert
Cuisine: American
Servings: 12 pieces
Calories: 140kcal
Author: Anjali Shah

Ingredients

Instructions

  • Preheat oven to 350°F. Line a 9x9 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 (and applesauce, if using). Then mix in the eggs (or flax eggs) 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 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 45 - 48 minutes, or until a toothpick inserted comes out clean. Allow to cool to room temperature before cutting and serving.  

Notes

Top Tips for Making These Healthy, Layered Pumpkin Brownies
  • Make sure you use unsweetened pumpkin puree, not pumpkin pie filling for this recipe (they are basically on the same shelf at the grocery store, so be sure to grab the right one!)
  • To mix things up, you can add chopped walnuts or pecans to this recipe! You can add 1/4-1/2 cup chopped nuts to the chocolate part of the batter before spreading in the baking dish.
  • For a gluten free option, use Bob's Red Mill 1:1 Gluten Free Baking Flour as a 1:1 replacement for the flour in 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.
  • Make sure to use unsweetened cacao powder (not unsweetened cocoa powder) in this recipe. Cacao is less processed and has a milder taste so it works better for these brownies!
  • Let the brownies rest before cutting into squares - you'll end up with a much better, held-together brownie that way.
  • You can decrease the amount of brown sugar even more in this recipe for an even healthier version -- it'll still be slightly sweet from the pumpkin and chocolate chips!
Note: Nutrition info calculated using whole wheat pastry flour, 1/3 cup brown sugar, applesauce + butter and flax eggs

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