Delicious healthy pumpkin brownies rich in chocolate and fall spices, yet dairy free and low in calories without oil and without eggs. Made in about half an hour, these brownies are also free of refined sugar and full of nutrition.
These healthy pumpkin brownies are the perfect fall spicy treat, with mood-boosting cocoa powder, fiber-rich pumpkin and flour - a gloriously nutritious dessert. These dairy free pumpkin brownies are also gluten free, egg free and vegan. Applesauce and pumpkin puree are the best replacement for eggs and oil.
Like my baked pumpkin donuts, my healthy pumpkin bread and even my pumpkin smoothie, these brownies are full of spicy pumpkin flavor.
Why You'll Love These
Easy to make. This high energy smoothie is also so easy to make using canned pumpkin with only pumpkin in the ingredients.
Nutrition. Pumpkin desserts are incredibly nutritious, primarily because pumpkin puree is high in fiber, vitamins and minerals, and having a low impact on regulating blood pressure. They are also high in iron, vitamin A and vitamin C, all great immunity and skin boosters. A low calorie count matched with its high nutrient density makes pumpkin perfect for weight control.
Ingredients
Pumpkin puree. Use canned, and be sure the ingredients contain only pumpkin. Do not use pumpkin pie filling which has added sugar and other additives.
Cocoa powder. Use unsweetened, and traditional cocoa. Don't use dutch processed.
Flour. All purpose or gluten free baking flour, or almond flour.
Brown sugar. I used coconut sugar to keep it refined sugar free. You can also use cane sugar for a fudgier brownie.
Applesauce. Use unsweetened. To use applesauce to replace eggs, use ¼ cup applesauce per egg to be replaced. Pectin in apples acts as a binder just as eggs do.
Flavorings. Vanilla, cinnamon, pumpkin pie spice, salt.
Topping. I melted chocolate chips and stirred in some coconut oil.
See the recipe card for full information on ingredients and quantities.
Steps to Make Pumpkin Brownies
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Preparations: Preheat the oven to 350 F. Line an 8-inch square pan with parchment paper and rub any exposed sides with oil.
Step 1: Add ingredients to a food processor or add to a bowl.
Step 2: Mix or process into a batter.
Step 3: Pour batter into pan and bake for 25 minutes or until a tester comes out clean. Cool in the pan for ten minutes.
Step 4: Make the glaze by melting chocolate chips and a bit of coconut oil in the microwave. Drizzle on cooled brownies just before serving. Store unglazed.
Recipe Tips
- Tip 1. Be sure applesauce and pumpkin puree is at room temperature before blending with wet ingredients in order to best dissolve the sugar.
- Tip 2. If your pumpkin puree brand is on the dry side, add a tablespoon of milk to it and stir it up. You want it to be as moist as apple sauce, not dry like dry peanut butter.
- Tip 3. You can use a food processor or a hand mixer or a spoon. A blender might not be strong enough to mix the batter and might hurt your blender.
- Tip 4. Bake the brownies until the top is dryish and has cracks and a tester comes out clean. Don't overbake. Your oven might be hotter than mine; for me 30 minutes was perfect.
Storage
Store brownies unglazed in a sealed container in the refrigerator for 1 week or in freezer for 3 months.
More Healthy Brownies
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📖 Recipe
Healthy Pumpkin Brownies
Ingredients
- ¾ cup pumpkin puree
- ⅓ cup cocoa powder, unsweetened
- 1 cup all purpose flour or almond flour* or gluten free baking flour
- ½ cup brown sugar or coconut sugar
- 1 teaspoon baking powder
- ½ cup applesauce to replace 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- pinch of salt
Dark chocolate drizzle
- ½ cup chocolate chips
- 1 tablespoon coconut oil
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Instructions
Prep
- Preheat the oven to 350 F.
- Line an 8-inch square pan with parchment paper, and rub any exposed sides with coconut oil.
Make brownies
- Add ingredients to a food processor or a bowl.¾ cup pumpkin puree, ⅓ cup cocoa powder, unsweetened, 1 cup all purpose flour, ½ cup brown sugar, 1 teaspoon baking powder, ½ cup applesauce, 1 teaspoon vanilla, 1 teaspoon cinnamon, 1 teaspoon pumpkin pie spice, pinch of salt
- Process or mix batter.
- Pour batter into pan and bake for 25 minutes or until a tester comes out clean.
- Cut and serve. Store in the refrigerator for 1 week or in freezer for 3 months.
Make frosting
- Melt the chips and coconut oil in a pyrex measuring cup in a microwave for 60 seconds. Stir the hot chips until all are melted. Pour on drizzle just before eating brownies.½ cup chocolate chips, 1 tablespoon coconut oil
Ela
I love your pumpkin brownies, Dee! They look so moist and fudgy. Such a great and wholesome recipe! 🙂
Dee Dine
Thank you Ela! So glad you like them!