These delicious pumpkin brownies are low in saturated fat, perfect as a healthier dessert or autumnal snack. These brownies are made using pumpkin puree, oil instead of butter, pecans for crunch and chocolate chips for an extra chocolatey finish.
Today on the blog - healthier pumpkin brownies - delicious with coffee, tea or as a snack anytime. Especially now, with pumpkin season in full swing.
I love the idea of carving pumpkins and turning them into wonderful Halloween creations but a pumpkin is so much more than just a pretty face! We can eat it! And it's so cheap too! Not only that, it's full of vitamins and antioxidants, fibre, potassium and other good stuff.
Pumpkin also makes a fantastic baking ingredient, both raw as well as pureed. I made this easy pumpkin cake with pecans as well as healthy pumpkin cookies using pumpkin puree. My healthy pumpkin cake with chocolate drizzle, on the other hand, contains raw grated pumpkin. I can't even say which form of pumpkin I prefer, both yield delicious results!
Pumpkin brownies ingredients
These brownies contain a lot of moisture thanks to the pumpkin puree so I used bicarbonate of soda and baking powder to give them a bit of a lift and pecans for texture. I also used a combination of cacao and chocolate chips for an intensely chocolatey flavour.
Can you taste the pumpkin in these brownies
No, you can't! Despite containing a generous amount of pumpkin the predominant flavour is chocolate. They are, however, more moist than ordinary brownies.
Step-by-step recipe instructions
1. Preheat the oven to 350 F/ 180 C/ gas mark 4. Lightly grease and line a 23cm/9 in pan with parchment paper. Set aside.
Whisk together the flour, bicarbonate of soda, baking powder, salt and cocoa until thoroughly combined.
2. Add the chocolate chips and pecans and stir until thoroughly incorporated.
3. In another large bowl combine the sugar, oil, vanilla extract and pumpkin puree and stir thoroughly (use a whisk or spoon).
4. Pour in the flour mixture and stir just to combine. Do NOT overstir the batter.
5. Pour the batter into your baking pan and smooth out the top. Bake in the centre of the oven for 45 minutes.
6. Remove from the oven and set aside for 20 minutes then lift out of the pan (with the paper) and place on a rack.
Top tips and FAQs
- Once you've added the flour mixture into the batter stir just to combine. Do NOT overstir.
- These brownies with pumpkin are best eaten a little warm.
- Store in a plastic or glass container for up to 3 days (to ensure the brownies retain their moisture).
- Freeze individual brownies in a single layer on top of a tray for 2 hours then transfer into a container and freeze for up to 3 months.
Substitutions
- Use melted coconut oil instead of vegetable oil if you prefer.
- The cacao can be substituted with cocoa.
- Walnuts make a good substitute for pecans.
You might also like
- Beetroot Coconut Brownies
- Sweet Potato Chocolate Brownies with Pecans
- Pumpkin Chocolate Muffins with Buttermilk
Check out also this collection of 27 everyday healthy cacao recipes.
Keep in touch!
How have your healthy pumpkin brownies turned out for you? Let me know in the comments below, thanks!
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Pumpkin Brownies (Dairy Free)
Equipment
- 23 cm (9 in) pan
Ingredients
- 360 g pumpkin puree
- 110 g flour
- 35 g cocoa or cacao
- ⅔ tsp bicarbonate of soda
- ⅓ tsp baking powder
- ⅙ tsp fine sea salt
- 100 g chocolate chips
- 70 g pecans roughly chopped
- 170 g sugar
- 100 ml vegetable oil
- 1½ tsp vanilla extract
Instructions
- Preheat the oven to 350 F/180 C/ gas mark 4. Lightly grease a 23 cm (9 inch) square pan and line with baking paper. Set aside.
- Whisk together the flour, bicarbonate of soda, baking powder, salt and cacao until thoroughly combined. Stir in the chocolate chips and pecans.
- In another large bowl combine the sugar, oil, pumpkin puree and vanilla extract and stir until thoroughly incorporated.
- Pour in the flour mixture and stir just to combine. Do NOT overstir the batter.
- Pour the batter into the pan, smooth out the top and bake in the centre of the oven for 45 minutes. Remove from the oven, set aside for 20 minutes then lift out of the pan with the paper and place on a cooling rack.
Notes
- Once you've added the flour mixture into the batter stir just to combine. Do NOT overstir.
- Use melted coconut oil instead of vegetable oil if you prefer.
- The cacao can be substituted with cocoa.
- Walnuts make a good substitute for pecans.
- Ensure your chocolate chips are dairy free (if required).
- These brownies with pumpkin are best eaten a little warm.
- Store in a plastic or glass container for up to 3 days (so the brownies retain their moisture).
- Freeze individual brownies in a single layer on top of a tray for 2 hours then transfer into a container and freeze for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking.
I'm glad to see a pumpkin recipe for this month's #WeShouldCocoa. Your brownies look so pretty flecked through with orange. But you are using the wrong pumpkins if you think they taste bland and boring. Try something like a Japanese Uchiki Kuri, Crown Prince, Acorn Squash or one of the blues.
I really don't know my pumpkins! The shops sell them as 'pumpkins' so I wasn't aware there were several varieties. Thanks!
What a great idea to use pumpkin in a brownie recipe Monika. Sounds amazing! Thank you too for joining in with BakingCrumbs, it's great to have you link up 🙂
Angela x
Thank you for your kind words Angela:)
These brownies look so tasty! Great recipe for using up pumpkin puree. 🙂
Thank you! Any excuse to make brownies ...
Sounds delicious and what, it's healthy, too?! That's a win-win! And kudos to you for making your own pumpkin puree from scratch!
Thanks Angie, I must admit these brownies were pretty good and making pumpkin puree was so easy!
What a great way to use up pumpkin and sneak some extra veggies into the kids! #freefromfridays
Thanks Emma, the kids really liked these brownies, I think they'd anything with chocolate in it:)
What a great idea! I love brownies, and yours sound absolutely mouthwateringly delicious. Thank you for sharing this with us at Fiesta Friday!
Ginger x
Thank you! Glad you like them:) Happy FF!
Love the idea of these brownies Monika, pumpkin pie is a staple for our family at this time of the year, and I'm sure these will go down a treat too.
Thanks Rebecca, glad you like these:)
What a totally fab thing to do with a pumpkin! I love it!! I could eat a rather large quantity of these, I think 😀 Thanks for linking them up to #CookBlogShare. Eb x
Thanks! I must admit I had a little bit too much of it myself, but it was worth it:)
So yummy, seasonal and delicious. Those brownies look amazing. Thank you so much for bringing to the party!
Glad you like them, thanks for stopping by:)
Oh I want one these brownies right now they look delicious. What a great way to use pumpkin at this time of year #FreeFromFridays
Thanks, glad you like the recipe and thanks for stopping by:)
They sound delicious! I love pumpkin in baking!
Thanks Kat:)
These look delicious, orange juice is an unexpected addition but I bet it compliments the pumpkin and chocolate really well! Happy Fiesta Friday!
Thank you! The pumpkin mixture was a little dry that's why I used orange juice - it also tastes great with the other flavours.
These look and sound amazing! WoW!
http://MyBlissfulJourney.com
I'll have to see if I can try them with egg replacements!
Thank you! I hope you are successful:)
Monika, your brownies look to die for! I've never tried pumpkin in sweet recipes and I can imagine it's delicious!! Thanks for joining in with #FreeFromFridays.
What, not even pumpkin pie? Yes, it is super delicious. And thank you:)