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.
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
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.
Notes
Use a flax egg to make the brownies vegan.
Add 2 tablespoons of almond or oat flour for extra fudginess.
Increase maple syrup to 1/3 cup for a sweeter version.
Drizzle with almond butter or melted chocolate for an indulgent topping.
Store at room temperature for 4 days or refrigerate for up to a week.
Freeze for up to 3 months; thaw at room temp or microwave for 20–30 seconds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 140
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
