Pumpkin Brownies (Dairy Free)

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)

These delicious, moist pumpkin brownies with pecans are low in saturated fat, perfect as a healthier dessert or autumnal snack.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: dairy free, vegetarian

Prep Time: 8 minutes

Cook Time: 45 minutes

Total Time: 53 minutes

Servings: 16 brownies

Calories: 164kcal

Author: Monika Dabrowski

Equipment

• ▢
  23 cm/ 9'' pan

Ingredients

• ▢ 1⅔ cups less 1tbsp (360 g) pumpkin puree canned
• ▢ 1 cup less 1tbsp (110 g) all-purpose/plain flour
• ▢ 5⅓ tablespoons (35 g) cocoa or cacao
• ▢ ⅔ teaspoon bicarbonate of soda
• ▢ ⅓ teaspoon baking powder
• ▢ ⅕ teaspoon fine sea salt
• ▢ ½ cup+1tbsp (100 g) chocolate chips
• ▢ ½ cup (70 g) pecans roughly chopped
• ▢ ⅚ cup (170 g) sugar
• ▢ ⅓ cup+1tbsp (100 ml) vegetable oil
• ▢ 1½ teaspoons 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

Serving: 1serving | Calories: 164kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 79mg | Potassium: 116mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3502IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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