Healthy Pumpkin Brownies
Get ready for a treat that feels like a warm hug! I used to think brownies had to be a guilty pleasure, but that all changed when I whipped up these Healthy Pumpkin Brownies. They are so gooey, chocolatey, and packed with good-for-you pumpkin.
You get all that yummy brownie goodness without any of the fuss. It’s a simple recipe that you can make in a jiffy. Your family will be asking for these again and again, trust me!
Why You’ll Love These Pumpkin Brownies
These brownies are the bee’s knees! They are fudgy, moist, and have the perfect fall flavor that makes you feel cozy inside.
- Super Easy: You just mix everything in one bowl.
- Healthy Ingredients: Packed with pumpkin and natural sweeteners.
- So Fudgy: They have the perfect brownie texture you crave.
- Kid-Friendly: Your little ones will gobble them up. YUM!
- Perfect for Fall: The pumpkin flavor is just right for the season.
- Quick to Make: Ready in less than 30 minutes from start to finish.
If you love these, you should check out my other easy brownie recipes, like my Vegan Sweet Potato Brownies. They’re just as delicious!
Ingredients You’ll Need
Here are the simple things you’ll need to make these yummy brownies. For the exact amounts, take a peek at the recipe card below!
- Natural Peanut Butter: I use the creamy kind to make the brownies super smooth.
- Canned Pumpkin Puree: This gives our brownies that lovely fall flavor and moisture.
- Eggs: You’ll need these to help bind everything together perfectly.
- Maple Syrup or Honey: Use your favorite natural sweetener for that touch of sweetness.
- Vanilla: A little splash of this makes all the flavors pop.
- Cocoa Powder: This is what gives our brownies their rich, chocolatey taste.
- Baking Soda: This helps your brownies get that perfect little lift.
- Chocolate Chips: I use keto-friendly ones with no added sugar, but use your favorite!
How to Make Pumpkin Brownies
Making these brownies is as easy as pie! Just follow these simple steps, and you’ll have a tasty dessert in no time.
Step 1: Mix the Wet Stuff
First, preheat your oven to 350°F (175°C). In your big bowl, whisk together 1/2 cup peanut butter, 1/4 cup pumpkin puree, 1 large egg, 1/4 cup maple syrup, and 1/2 teaspoon vanilla until it’s all smooth.
Step 2: Add the Dry Stuff
Now, sprinkle in 1/4 cup cocoa powder, 1/4 teaspoon baking soda, and a pinch of salt. Gently mix it all together with your spatula until you don’t see any more dry spots.
Step 3: Fold in the Chocolate
Time for the best part! Gently fold in 1/4 cup of chocolate chips. Try not to overmix; just get them mixed in there so every bite has some chocolatey goodness.
Step 4: Bake to Perfection
Pour your batter into the prepared 8×8 baking pan and spread it out evenly. Pop it in the oven and bake for 20-25 minutes. You’ll know it’s done when a toothpick comes out clean.
Step 5: Cool and ENJOY!
Let the brownies cool in the pan for a bit before you slice them. This is the hardest part! Once they’re cool, cut them into 9 squares and dig in.
Tips for the Best Pumpkin Brownies
Want to make sure your brownies are absolutely perfect? Here are a few of my little secrets for the best results.
- Don’t Overmix: Mix the batter until just combined for a fudgier texture.
- Use Parchment Paper: Let it hang over the sides for easy lifting.
- Check for Doneness: A toothpick test is your best friend here.
- Let Them Cool: This helps them set up and makes for cleaner slices.
- Use Pure Pumpkin: Make sure you grab pumpkin puree, not pumpkin pie filling.
- Room Temperature Eggs: They mix into the batter much more easily.
Variations and Substitutions
Feel like mixing things up? This recipe is super forgiving! Here are a few fun ideas to try out next time.
- Different Nut Butter: Try almond butter or cashew butter for a new flavor.
- Add Some Spice: A dash of cinnamon or pumpkin pie spice is lovely.
- No Eggs? No Problem: You can try using a flax egg as a replacement.
- Add Nuts: A handful of chopped walnuts or pecans adds a nice crunch.
- Sweet Potato Swap: You can swap the pumpkin for sweet potato puree.
- Extra Chocolate: Drizzle some melted chocolate on top for a fancy touch.
Make-Ahead and Storage Tips
These brownies are great for making ahead of time! Once they are completely cool, you can store them in an airtight container on the counter for up to 3 days. If you want them to last a little longer, you can keep them in the fridge for about a week. They taste amazing straight from the fridge, or you can warm them up for a few seconds in the microwave for that fresh-out-of-the-oven feel. You can even freeze them for later!
Recipe FAQs
Can I use a different-sized pan?
Yes, but you’ll need to adjust the baking time. A smaller pan will need more time, a larger one less.
Are these brownies gluten-free?
They are naturally gluten-free as long as you use gluten-free cocoa powder and vanilla.
Can I make these vegan?
You can try using flax eggs, but the texture might be a little different.
What kind of peanut butter is best?
I like natural, creamy peanut butter with no added sugar for the best flavor.
Is pumpkin pie filling the same as pumpkin puree?
No, make sure you use 100% pure pumpkin puree for this recipe.
Can I use a different sweetener?
Honey works great, or you could try a liquid sugar-free sweetener if you like.
How do I know when the brownies are done?
The edges will look set, and a toothpick inserted in the center will come out clean.
Can I add frosting?
Absolutely! A simple chocolate or cream cheese frosting would be delicious.
Why did my brownies turn out dry?
You might have overbaked them. Keep a close eye on them in the oven.
Can I double the recipe?
Yes! Just use a 9×13-inch pan and add a few extra minutes to the baking time.
Healthy Pumpkin Brownies
Ingredients
- 1/2 cup natural peanut butter
- 1/4 cup canned pumpkin puree
- 1 large egg
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- pinch of salt
- 1/4 cup chocolate chips (keto-friendly, no added sugar)
Topping(Optional)
- 1/4 cup chocolate chips
- 1 tablespoon melted butter or coconut oil
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides.
- Mix Wet Ingredients: In a large bowl, whisk together the peanut butter, pumpkin puree, eggs, maple syrup, and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients: Add the cocoa powder, baking soda, and salt to the bowl. Use a spatula to gently mix until everything is just combined.
- Fold in Chocolate Chips: Gently fold in the chocolate chips. Be careful not to overmix the batter.
- Bake the Brownies: Pour the batter into your prepared pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the brownies cool completely in the pan before using the parchment paper to lift them out. Slice into 9 squares and enjoy!
Notes
- Make sure you use pumpkin puree and not pumpkin pie filling for this recipe.
- For an extra chocolatey topping, melt chocolate chips with a little butter.
- Let the brownies cool completely before slicing them for the cleanest cuts.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
- These brownies are also delicious when served slightly warm with a scoop of ice cream.
