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Treat yourself this fall with these delicious and healthful pumpkin brownies! Traditional brownie batter is swirled with canned pumpkin and baked to perfection in the perfect bite-sized dessert!

healthy baked pumpkin brownies on a wire rack.
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The BEST Pumpkin Brownies

Move over boxed brownies, there’s a new brownie in town! These pumpkin brownies will be the highlight of fall. Packed-full of pumpkin flavor, not only are these pumpkin brownies delicious but they’re also a healthier alternative to regular brownie batter too.

Using canned pumpkin in your brownies gives them a fudgy texture without having to add a ton of fat. Pumpkin is also a great source of vitamins A, vitamin C and potassium. It helps to improve immune and heart health and even your vision too – getting all those benefits from brownies? Sign me up!

Ingredients in Pumpkin Brownies

  • Dark chocolate chips – you could also use chocolate chunks or chopped chocolate. I personally prefer dark chocolate but milk chocolate or semi-sweet chocolate chips also work great.
  • Butter – just a little bit of butter for this recipe. You could also replace it with coconut oil. You’ll also want to use a little fat to grease your baking pan.
  • All-Purpose Flour – I personally haven’t tested these with a different flour but I imagine both whole wheat flour and almond flour (not almond meal) would both work.
  • Unsweetened cocoa powder – or you could use dutch-processed cocoa powder or raw cacao powder.
  • Baking soda – this is to help your pumpkin brownies rice.
  • Pumpkin Pie Spice – this gives these brownies a more pumpkin spice flavor, however if you don’t like pumpkin spice or can’t find it you can skip it entirely or just use cinnamon instead.
  • Salt – believe it or not salt actually helps to amplify the sweetness of brownies but if you’re watching sodium levels feel free to skip.
  • Coconut sugar – I like using coconut sugar for a lower glycemic sugar and less refined sugar option. You could also use brown sugar if that’s what you have.
  • Mashed pumpkin – typically found as canned pumpkin puree but you could also use fresh homemade pumpkin puree. Just be sure to buy pure pumpkin puree and not pumpkin pie filling as it will alter the taste of these brownies.
  • Eggs – Two large eggs. Ideally pasture raised for best quality but use what you have!
  • Vanilla extract – the chocolate flavor in brownies is actually amplified by vanilla!

How to Make Pumpkin Brownies

STEP 1: MELT CHOCOLATE + BUTTER

In a small pot add chocolate chips and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt both together in the microwave in 30 second increments. Remove from heat and set aside to cool.

Melted chocolate and butter in a glass mixing bowl.

STEP 2: COMBINE DRY INGREDIENTS

In a large bowl combine flour, cocoa powder, baking soda, pumpkin pie spice, salt and coconut sugar and stir until well-mixed.

Dry ingredients for pumpkin brownies in a white mixing bowl.

STEP 3: ADD WET INGREDIENTS TO DRY INGREDIENTS

Add pumpkin, eggs and vanilla to melted chocolate and butter and mix well. Slowly add dry ingredients to wet.

Pumpkin Brownie Batter in a glass mixing bowl.

STEP 4: BAKE

Add batter to prepared baking pan and bake for 25-30 minutes or until top of brownies have set and edges are slightly crispy. Allow to cool for 20 minutes before cutting with a knife and removing from pan. I like to cut into 9 brownies (3 x 3). Let cool to room temperature before storing.

Baked and sliced pumpkin brownies.

Storage Instructions

In Refrigerator: Store your pumpkin brownies in an airtight container in the fridge for up to 5 days.

In Freezer: Store in an airtight container in the freezer for up to 3 months. Place a sheet of parchment paper between each level to ensure they don’t stick. Allow to thaw in fridge or on counter.

More Brownie Recipes

close-up image of pumpkin brownies on a wire rack.

More Pumpkin Recipes

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Pumpkin Brownies

Treat yourself this fall with these delicious and healthful pumpkin brownies! Traditional brownie batter is swirled with canned pumpkin and baked to perfection in the perfect bite-sized dessert!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Grease an 8 x 8 baking pan with butter, coconut oil or non-stick spray.
  3. In a small pot add chocolate chips and butter and over low heat stir until mixed and melted. Watch carefully and make sure it doesn’t burn! Alternatively melt both together in the microwave in 30 second increments.
  4. Remove from heat and set aside to cool.
  5. In a large bowl combine flour, cocoa powder, baking soda, pumpkin pie spice, salt and coconut sugar and stir until well-mixed.
  6. Add pumpkin, eggs and vanilla to melted chocolate and butter and mix well.
  7. Slowly add dry ingredients to wet.
  8. Add batter to prepared baking pan and bake for 25-30 minutes or until top of brownies have set and edges are slightly crispy.
  9. Allow to cool for 20 minutes before cutting and removing from pan. I like to cut into 9 brownies (3 x 3).
  10. See above for storage instructions

Keywords: pumpkin brownies, pumpkin brownie recipe

overhead image of pumpkin brownies cooling on a wire rack.

Meet the Maven

Hi! I'm Davida and welcome to my corner of the internet. I'm a wellness blogger, yoga teacher, certified herbalist, and green beauty lover.

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