Pumpkin Brownies Healthy are the perfect fall dessert treat! My Pumpkin Pie Blondies are made with fresh pumpkin puree, chocolate chips, coconut sugar, flour, and a few other key ingredients. This pumpkin dessert is literally if a cake and cookie had a baby, they would make a blondie. The perfect Autumn dessert!
Healthy Pumpkin Brownies are the pumpkin dessert you want for fall! These pumpkin brownies are a healthier version of a traditional brownie but are rich, moist, and delicious. These easy healthy brownies with pumpkin taste amazing with my Pumpkin Iced Coffee recipe or my Pumpkin Pie French Toast want even more pumpkin recipes? Check out my Pumpkin Streusel Cream Cheese Muffins and my Thirty Minute Pumpkin Chili and get your pumpkin fix here.
‘Tis the season for pumpkin season! This season is the best season for so many reasons! See what I did there?
One-bowl pumpkin pie blondies are the dessert for all of your fall activities.
From picking pumpkins at the pumpkin patch to going on leaves hunting trips, to spending some time in the great outdoors, these pumpkin pie blondies will be the dessert that gives you all the fall feels.
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🎃 Ingredients For Dark Chocolate Pumpkin Brownies
Ingredients for healthy pumpkin brownie recipe
- Canned Pumpkin Puree
- Flour
- Coconut Sugar (you can also use brown sugar or dark brown sugar )9
- Baking Powder
- Vanilla Extract
- Egg
- Semisweet chocolate chips
- Melted Butter
- Pumpkin Spice
- Cinnamon
- Nutmeg
- Cake Pan
See recipe card below for quantities
🎃 Instructions For Brownie Recipe With Pumpkin
Step 1: Preheat oven to 350 degrees and line a cake pan with parchment paper.
Step 2: Add the melted butter, coconut sugar, and eggs to a bowl. Whisk until combined.
Step 3: Next add the pumpkin puree, pumpkin spice, cinnamon, nutmeg, vanilla extract, and gently whisk again until combined.
Step 4: Add the flour and baking powder to the same bowl and mix until combined.
Step 5: Gently fold in the chocolate chips and combine.
Step 6: Store the pumpkin pie blondies batter in the fridge for 5 minutes before baking. This will help the batter cook evenly.
Step 7: While the batter is firming up in the fridge, prep the baking pan. Line a 9-by-13 baking pan in parchment paper. Grease the parchment paper with butter. You can use clips to hold the parchment paper in place. Remove the clips before baking.
Step 8: Spread the batter evenly into the baking pan. You can top the batter with more additional chocolate chips before baking.
Step 9: Bake at 350 degrees for 45 minutes or until the blondies come out golden brown. Let the pumpkin brownies cool completely on the baking rack in the pan for 10 minutes. Once cooled, lift up the parchment paper from the baking pan and let the blondies cool for an additional 5 minutes on the baking rack. Use a sharp knife to slice the pumpkin brownies.
🎃 The Best Pumpkin Brownie Bars
🎃 FAQ Top Tips For Pumpkin Chocolate Brownies
The Pumpkin Pie Blondies will keep in a glass, airtight container in the fridge for up to a week.
Enjoy this delicious pumpkin dessert recipe with a fresh cup of coffee for a fall pumpkin snack.
Want to make these pumpkin puree brownies even more chocolatey? Add ½ cup of Cacoa powder or Cocoa powder for a super chocolate flavor.
You can add peanut butter, sunflower seed butter, or almond butter to make this brownie recipe with pumpkin super rich and buttery.
To make these pumpkin brownies vegan swap out the butter for almond butter.
These have a few more ingredients than 3 ingredient pumpkin brownies but they are super easy to make and will make you happy. This healthy pumpkin brownie recipe will bring smiles all around!
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📖 Recipe
Pumpkin Brownies Healthy
Ingredients
- 1 stick Kerry Gold Irish Butter
- 2 cups Coconut Sugar
- 2 large Eggs
- 1 tbsp Vanilla Extract
- 1 cup Pumpkin Puree
- 1 tablespoon Pumpkin Spice
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- 1 teaspoon Baking Powder
- 2 cups Flour
- 1 bag Chocolate Chips
Instructions
- Preheat oven to 350-degrees.
- Add the melted butter, 2 cups coconut sugar, and 2 large eggs to a bowl. Whisk until combined.
- Next add the 1 cup of pumpkin puree, pumpkin spice, cinnamon, nutmeg, and 1 tablespoon of vanilla extract, and gently whisk again until combined.
- Add the 2 cups flour and 1 teaspoon baking powder to the same bowl and mix until combined.
- Gently fold in the bag of chocolate chips and combine.
- Store the pumpkin brownies batter in the fridge for 5-minutes before baking. This will help the batter cook evenly.
- While the batter is firming up in the fridge, prep the baking pan. Line a 9-by-13 baking pan in parchment paper. Grease the parchment paper with butter. You can use clips to hold the parchment paper in place. Remove the clips before baking.
- Spread the batter evenly into the baking pan. You can top the batter with more additional chocolate chips before baking.
- Bake at 350-degrees for 45-minutes or until the blondies come out golden brown. Let the pumpkin brownies cool on the baking rack in the pan for 10-minutes. Once cooled, lift up the parchment paper from the baking pan and let the blondies cool for an additional 5-minutes on the baking rack. Use a sharp knife to slice the brownies.
Notes
🎃 FAQ's For Pumpkin Chocolate Brownies
The Pumpkin Pie Blondies will keep in a glass, airtight container in the fridge for up to a week. Enjoy this delicious pumpkin dessert recipe with a fresh cup of coffee for a fall pumpkin snack. Want to make these pumpkin puree brownies even more chocolatey? Add ½ cup of Cacoa powder or Cocoa powder for a super chocolate flavor. You can add peanut butter, sunflower seed butter, or almond butter to make this brownie recipe with pumpkin super rich and buttery. To make these pumpkin brownies vegan swap out the butter for almond butter. All images and text © Genevieve Jerome / Fitty Foodlicious 2023Nutrition
Deborah Cinquenti says
have not made these yet, but can these be frozen to have later?
Genevieve says
Yes totally! They will freeze well and simply reheat in the oven at about 200-degrees for about 5-10 minutes. I hope that helps1 🙂