Name: Healthy Pumpkin Brownies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup pumpkin puree (not pumpkin pie filling); 1/2 cup nut butter (almond, peanut, or cashew — natural, creamy); 1/4 cup maple syrup or honey; 1/4 cup unsweetened cocoa powder; 1/4 cup dark chocolate chips (plus extra for topping); 1 large egg; 1/2 teaspoon baking soda; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; Optional: 1/4 teaspoon cinnamon or pumpkin pie spice

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These healthy pumpkin brownies are the perfect fusion of fudgy chocolate goodness and cozy fall flavors. Made in just one bowl with wholesome ingredients like pumpkin puree, nut butter, and maple syrup, they’re naturally sweetened, gluten-free, and come together in under 30 minutes. Whether I’m craving a quick treat or planning a seasonal dessert, these brownies hit the spot every time.

Healthy Pumpkin Brownies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

½ cup pumpkin puree (not pumpkin pie filling)

½ cup nut butter (almond, peanut, or cashew — natural, creamy)

¼ cup maple syrup or honey

¼ cup unsweetened cocoa powder

¼ cup dark chocolate chips (plus extra for topping)

1 large egg

½ teaspoon baking soda

½ teaspoon vanilla extract

¼ teaspoon salt

Optional: ¼ teaspoon cinnamon or pumpkin pie spice

Directions

I start by preheating the oven to 350°F (175°C) and lining an 8×8 inch baking pan with parchment paper or lightly greasing it.

In a medium bowl, I mix the pumpkin puree, nut butter, maple syrup, egg, and vanilla extract until smooth.

Then I stir in the cocoa powder, baking soda, salt, and any optional spices like cinnamon or pumpkin pie spice.

I fold in the chocolate chips and pour the batter into the prepared pan, smoothing the top and sprinkling extra chocolate chips on top.

I bake the brownies for 20–25 minutes, until the center is set and a toothpick inserted comes out with just a few moist crumbs.

After baking, I let them cool in the pan for at least 15–20 minutes before slicing, since they firm up as they cool.

Servings and timing

This recipe makes about 9–12 brownies, depending on how I slice them. It takes 10 minutes to prep and 20–25 minutes to bake, so I can have them ready in under 40 minutes.

Variations

Vegan: I use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) instead of a regular egg.

Extra fudgy: I add 2 tablespoons of almond flour or oat flour for more structure and moisture.

Sweeter: If I want a sweeter brownie, I increase the maple syrup to ⅓ cup or add a few drops of liquid stevia.

Toppings: Sometimes I drizzle them with almond butter or melted chocolate for a more indulgent finish.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. If I want to warm them up, I microwave individual pieces for 10–15 seconds. They’re especially delicious warm with a scoop of yogurt or ice cream.

FAQs

How do I know when the brownies are done baking?

I check by inserting a toothpick into the center. If it comes out with just a few moist crumbs, they’re ready. They’ll continue to set as they cool.

Can I freeze these brownies?

Yes, I wrap individual brownies in plastic wrap and store them in a freezer-safe bag or container for up to 3 months. I thaw at room temperature or microwave for 20–30 seconds to reheat.

What type of nut butter works best?

I usually go for natural, creamy almond or peanut butter. Cashew butter also works well and gives a mild flavor. I avoid using sweetened or chunky versions for the best texture.

Can I use canned pumpkin pie filling instead of puree?

No, I always use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices that can alter the taste and texture of the brownies.

Are these brownies kid-friendly?

Definitely. The natural sweetness and fudgy texture make them a hit with kids. I sometimes reduce the cocoa slightly if I’m serving them to very young children.

Conclusion

These healthy pumpkin brownies are my go-to fall treat when I want something cozy, chocolatey, and nourishing. With minimal ingredients, one bowl, and endless ways to customize, they’re as easy as they are delicious. Whether I’m baking for friends or treating myself, these brownies never disappoint.

Recipe:

Healthy Pumpkin Brownies

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Author: Cheryl
Total Time: 35 minutes
Yield: 9–12 brownies
Diet: Gluten Free

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Description

These healthy pumpkin brownies are fudgy, chocolatey, and infused with cozy fall flavors. Made in one bowl with wholesome ingredients like pumpkin puree, nut butter, and maple syrup, they’re gluten-free, naturally sweetened, and ready in under 30 minutes.

Instructions

Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper or lightly grease it.
In a medium bowl, mix the pumpkin puree, nut butter, maple syrup, egg, and vanilla extract until smooth.
Stir in the cocoa powder, baking soda, salt, and any optional spices like cinnamon or pumpkin pie spice.
Fold in the chocolate chips.
Pour the batter into the prepared pan, smooth the top, and sprinkle extra chocolate chips on top.
Bake for 20–25 minutes, until the center is set and a toothpick inserted comes out with just a few moist crumbs.
Let cool in the pan for at least 15–20 minutes before slicing.