Healthy Pumpkin Brownies
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These healthy pumpkin brownies are the perfect fall dessert. Pumpkin puree makes these gluten free chocolate pumpkin brownies so rich and tender.
I have a weakness for brownies. When we’re looking for comfort food in my house, we often turn to a tray of brownies.
I make several different varieties, including chocolate peanut butter brownies and fudge brownies with raspberry sauce. But truth be told, these healthy gluten free pumpkin brownies are my favorite.
Pumpkin has a way of working magic with the texture of baked goods. It produces just the right amount of moisture, and the result is dense and tender at the same time. These healthy pumpkin brownies don’t taste like pumpkin, but the pumpkin does have a big impact on the texture.
Healthy Pumpkin Brownie Tips
Chocolate pumpkin brownies can be made using canned or homemade pumpkin puree. If you’re making the puree from scratch, make sure it’s cooled to room temperature before adding it to the batter.
It helps to use an electric mixer to evenly mix all the ingredients in this recipe. If you mix it by hand instead, make sure to mix it well so that the pumpkin is fully incorporated into the batter.
For the dark chocolate, I like to use allergy-friendly semi-sweet chocolate chips. And kind of dark chocolate or baking chocolate will do here, though.
To keep these healthy pumpkin brownies nice and fudgy, you may want to err on the side of under-cooking them. They take about 25 to 30 minutes to cook. If they’re still a bit shiny on top in the center, but they’re set around the edges, that’s a good time to take them out of the oven.
Healthy Pumpkin Brownies
Recommended Equipment
Ingredients
- 1 1/4 cups gluten-free flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 2 ounces dark chocolate or semi-sweet chocolate chips
- 1/2 cup melted coconut oil
- 4 eggs
- 3/4 cup pumpkin puree (canned is fine too)
- 1 cup pure maple syrup
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and grease a 9 x 13 inch pan.
- In a small bowl, combine the flour, cocoa powder, and salt. Set aside.
- Melt the chocolate and the coconut oil in a small pot over low heat. Set aside to cool slightly.
- In a large bowl, combine eggs, pumpkin puree, maple syrup, and vanilla. Add the melted chocolate mixture and stir to combine well.
- Add the dry ingredients to the wet ingredients and mix well. Transfer the batter to the baking pan.
- Bake for 25 to 30 minutes, or until they’re set and a toothpick inserted in the center comes out with little bits of brownie stuck to it. The top of the brownies should still be a bit shiny in the center of the pan.
Notes
Approximate Nutrition Info
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Price Breakdown
This recipe costs a total of $7.86 to make, or $.52 per serving. Try these healthy pumpkin brownies for a delicious fall treat.
Note: This post was originally published in 2014, and it was updated in 2019.
So good! Brilliant recipe. 🙂
These look so perfectly moist and fudgy, love that they’re healthy too!
I love the combination of chocolate and pumpkin! My family would love them.
These have the perfect texture and the pumpkin adds that extra special twist to. Love them!
Pumpkin and chocolate together…swoon!
Brownies plus pumpkin equals delicious! I love how rich & moist these are!
Everything about these brownies is fantastic! The pumpkin and maple syrup make them extra delicious!
Well this sounds heavenly! Chocolate and pumpkin are possibly my favorite combo. Will try this soon, thank you.
I love that they’re GF! These are 100% up my alley! Pumpkin and chocolate heaven!
Love the pumpkin chocolate combo! So delicious!
Love how moist they turned out…that pumpkin worked its magic for sure! I did the gluten free version!
These pumpkin brownies sound delicious, love maple syrup in baking!
Can I sub out the maple syrup? What’s best to use? Honey? Agave?
I think honey should work fine, Charity. Come back and let me know if you try it.
Sounds awesome, Annemarie! I laughed reading about you wanting to pull your kids out of school to taste them…I know the feeling! 🙂 Pinning and will share on my page! I look forward to trying this recipe soon!
Thanks so much, LeAnn! Glad you can relate. 🙂 I hope you enjoy them.