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

These healthy pumpkin brownies are the best gluten-free fall dessert!

Print Recipe

5 from 10 votes

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

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

I prefer these with gluten-free flour, but they work with white whole wheat flour too. If you use whole wheat flour, add an extra tablespoon or two of pumpkin puree because whole wheat flour is thirstier than my gluten-free flour mix.

Nutrition

Calories: 170kcal

Servings: 15

Calories: 170kcal

Author: Annemarie Rossi

Cost: $.52 per serving

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.