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–+ servings
chocolate pumpkin bars

Pumpkin Brownies Healthy

Genevieve Jerome
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!
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Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Dessert, Desserts, Healthy Desserts, breakfast, Holiday Desserts
Cuisine American
Servings 6 people
Calories 403 kcal

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 2023 

Nutrition

Serving: 1BarCalories: 403kcalCarbohydrates: 83gProtein: 7gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 103mgSodium: 337mgPotassium: 169mgFiber: 3gSugar: 37gVitamin A: 6919IUVitamin C: 2mgCalcium: 81mgIron: 3mg
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