These Healthy Pumpkin Brownies are the perfect fall treat! The recipe uses cocoa powder, pumpkin puree, and peanut butter instead of flour and oil. They’re unbelievably fudgy and delicious – a must for your holiday table.
I love finding ways to make healthy (or healthier) versions of my favorite dessert recipes, especially during the holidays. My Healthy Pumpkin Chocolate Chip Bread and Fudgy Walnut Brownies are always *highly* requested by friends and family.
So, I know these Healthy Pumpkin Brownies are going to be a hit! The pumpkin makes them super moist and adds the perfect amount of fall flavor. They’re already super fudgy, then we add chocolate chips and peanut butter to make them even more rich. These are the best healthy brownies you’ll ever make!
Why You’ll Love Healthy Pumpkin Brownies
- Simple Ingredients: Similar to my flourless brownies, this recipe does not use flour, refined sugar, or oil. Plus, the pumpkin adds essential nutrients like beta-carotene and fiber.
- Easy To Make: Whip up the batter in 10 minutes with no special equipment. Even the chocolate sauce requires just 2 ingredients and no time at all.
- Anytime Treat: Enjoy healthy pumpkin brownies for breakfast or a sweet pick-me-up. They’re also the perfect dessert to bring to your holiday get-together.
Key Ingredients
We’re using pumpkin puree to replace the oil and keep these healthy brownies ultra-moist. I like to use homemade pumpkin puree, but canned pumpkin works great too. Just be sure you’re using 100% pumpkin puree and not pumpkin pie filling, which contains sugar and spices.
Same with the peanut butter – it’s best to go with a good-quality natural peanut butter that doesn’t have added sugars. If you don’t have it, you can use almond butter or sunflower seed butter too. The maple syrup and chocolate chips make the brownies plenty sweet! So, there’s no need to use coconut sugar or brown sugar.
Give Your Brownies A Boost
Replace half of the cocoa powder with your favorite chocolate protein powder. Just be mindful of how sweet your protein powder is. You may need to adjust the amount of maple syrup or honey that you use.
How To Make Healthy Pumpkin Brownies
Learn how to make this recipe with my step-by-step photo tutorial.
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First: In a large mixing bowl, combine the peanut butter and pumpkin puree until smooth. Then, whisk in the eggs, maple syrup, and vanilla extract.
Second: Combine the cocoa powder, baking soda, and salt, and add it to the wet ingredients. Then fold in the milk or dark chocolate chips.
Third: Pour the brownie batter into a greased 8×8-inch square pan (baking pan) and sprinkle a few extra chocolate chips on top, if desired.
Four: Bake the brownies in a 350°F oven for 22-25 minutes or until they pass the toothpick test (see my baking tips).
Then: Allow the brownies to cool completely before cutting them into squares.
Finally: Melt butter and chocolate chips to make a drizzle for the top and enjoy!
Olivia’s Baking Tips
- The toothpick test: You’ll know the brownies are done when you can insert a toothpick in the center and it comes out clean. If there’s wet batter on the toothpick, the brownies need more time to bake.
- Be careful not to overwork the batter, or it can make the brownies tough. It’s better to mix the dry ingredients in a separate bowl. This way, you won’t have to mix the batter each time you add an ingredient.
Try These Add-Ins & Toppings
Nuts: Toasted walnuts, pecans, or pepitas are great additions. They enhance the pumpkin flavor and add a nice crunch.
Fruit: Feel free to add dried fruit like cranberries or cherries. They give a festive color and a tangy taste to the sweet flourless pumpkin brownies.
Chips: Instead of chocolate chips, try adding peanut butter or caramel chips. You could even do a combination of a couple of flavors.
Drizzle: My homemade Nutella spread or melted peanut butter are also good drizzled on top of these pumpkin brownies.
How To Store & Freeze Homemade Pumpkin Brownies
You can keep these healthy brownie recipe in an airtight container in the fridge for up to 5 days. These brownies get even more flavorful and fudgy over time, so they’re a great make-ahead dessert.
For longer storage, place the cooled brownies in a freezer bag and freeze for up to 6 months. Then, thaw them in the fridge overnight and add the chocolate drizzle just before serving.
More Brownie Recipes
If you love this healthy pumpkin brownie recipe, please leave a star rating and a comment. Let me know how you like this dessert!
Healthy Pumpkin Brownies
Equipment
Ingredients
- 3/4 cup natural peanut butter
- 3/4 cup canned pumpkin puree
- 2 eggs
- 1/2 cup maple syrup or honey
- 1.5 tsp vanilla
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- ¾ cup chocolate chips
Topping
- ½ cup chocolate chips
- 1 tbsp butter
Instructions
- Set the oven to 350°F and grease or line an 8×8 baking dish with parchment paper.
- In a large bowl, combine the peanut butter and pumpkin until smooth.
- Whisk in the eggs, then stir in the maple syrup and vanilla extract.
- Add the cocoa powder, baking soda, and salt, and mix until well combined.
- Gently fold in the chocolate chips.
- Pour the batter into the prepared pan and sprinkle extra chocolate chips on top, if desired. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Adjust baking time if using a different-sized pan.
- Let the dessert cool before serving. For an optional topping, melt chocolate chips with 1 tablespoon of butter in the microwave and drizzle over the top.
Notes
- Room-temperature ingredients incorporate better than cold ingredients.
- The brownies will be quite soft right out of the oven but they’ll firm up as they cool.
- If you like more spice, you can add ginger, allspice, cinnamon, or nutmeg to the batter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
I am on an insulin resistant diet plan and this dessert worked so well for me with a few substitutions. The chocolate chips I used are sweetened with monk fruit sweetener, and instead of honey I use date syrup. I also added a half a cup of crushed walnuts to the batter before pouring it into my pan. It’s hard to believe there is no flower in this recipe. It’s absolutely delicious and is my new go to brownie recipe. Thank you so much for sharing it with us!
I’m so happy to hear this recipe worked for your insulin-resistant diet with your substitutions! The monk fruit-sweetened chocolate chips and date syrup sound like great swaps, and I love the addition of walnuts for extra texture. Thank you for sharing your experience—I’m so glad it’s your new go-to brownie recipe! 😊🍫