These healthy Pumpkin Brownies are made with double the chocolate and ready in 30 minutes! Deliciously fudgy and incredibly rich, store in the fridge for a pumpkin treat any time. Grain free, gluten free and dairy free, too!
Craving more pumpkin recipes? Make sure to bake: chocolate pumpkin bread, healthy pumpkin muffins, pumpkin baked oatmeal, and pumpkin cinnamon rolls.
Pumpkin, pumpkin, pumpkin. ‘Tis the season when I just can’t get enough. Here’s a recipe that will satisfy your chocolate and pumpkin fix, but made with nutrient dense ingredients you can feel good about.
Why You’ll Love This Recipe
- Celebrates pumpkin season while also satisfying your chocolate fix.
- Chocolate in two forms – chocolate chips and cocoa powder for the perfect fudgy bite!
- An incredible fall dessert to enjoy any time of day!
- Stores beautifully – they’re even fudgier once left to chill down in the fridge.
Brownie Ingredients
This pumpkin brownie recipe is made with healthy pantry staples. A few little hacks to deepen that chocolate flavor and you have a batch of pumpkin brownies to dream about. We will need:
- creamy cashew butter – opt for creamy cashew butter rather than crunchy for the best texture. Almond butter is a good sub.
- chocolate chips – I like dairy-free dark chocolate chips, like Enjoy Life. Have some extra on hand so you can drizzle some melted chocolate chips on top for even more richness.
- avocado oil – avocado oil will provide a neutral flavor. Melted coconut oil can be used in its place, but will offer a sweet coconut flavor.
- unsweetened cocoa powder – use any cocoa powder you have on hand. I like Ghirardelli or Guittard.
- cassava flour – a small amount of cassava flour goes a long way. I have not tested this recipe with almond flour, but please leave a comment if you do!
- espresso powder – espresso powder adds that extra finesse and intensifies the chocolate flavor. Don’t worry, the brownies won’t taste like coffee!
- baking powder – for subtle lift and texture.
- fine sea salt – to enhance all those pumpkin chocolate flavors!
- maple syrup – for sweetness and moisture. A light, runny honey can also be used.
- pumpkin puree – pick up a can of pure pumpkin puree (only 1 ingredient) versus pumpkin pie mix or pumpkin pie filling, which has added sugar and spices. Butternut squash puree or sweet potato puree are both great substitutes.
- large eggs – for binding ability and a rich texture.
- vanilla extract – a touch of vanilla compliments the flavor of both the pumpkin and chocolate.
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Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make Brownies with Pumpkin
Easy chocolate pumpkin brownies are just that – easy! Melt the chocolate, make the batter and bake in the oven until set. There’s nothing more to it than that.
Here’s a quick step-by-step overview, with the full recipe card and instructions below.
Preheat Oven
Preheat the oven to 350ºF and line an 8×8 inch square baking pan with parchment paper. Make sure to use a metal baking pan for best results.
Melt Cashew Butter & Chocolate
Place the cashew butter, chocolate chips and avocado oil in a small pot and set over low heat. Once the chocolate chips have melted and cashew butter is warm, stir until smooth and well combined. Remove from heat for 5 minutes to cool.
Combine Dry Ingredients
In a small bowl, whisk together cocoa powder, cassava flour, espresso powder, baking powder and sea salt.
Mix Wet Ingredients
In a separate large bowl, whisk together maple syrup, pumpkin, eggs and vanilla until smooth.
Make Batter
Once the cashew butter – chocolate mixture has slightly cooled, add it to the bowl of wet ingredients. Whisk by hand or use an electric hand mixer on medium speed to combine.
Now add the dry ingredients, mixing on low speed until the batter is thick and fudgy.
Bake
Gently pour brownie batter into the prepared baking pan. Bake for 20-22 minutes, or until the middle is set and the edges have pulled away from the sides of the pan.
Mine took 22 minutes in an 8×8 pan. Check the middle with an inserted toothpick. Some wet batter is okay, but if the batter is completely unbaked, continue baking in 2-minute increments.
Cool & Slice
Allow brownies to cool on the counter for 20 minutes, then place in the fridge for another 30 minutes.
Once ready to slice, lift parchment paper from the pan and place brownies on a wooden cutting board. Use a large sharp knife to cut brownies into 16 squares.
TIP: Wipe the knife clean with a wet paper towel between each cut for cleaner edges.
Serving Suggestions
Nothing says fall more than the delicate yet delicious taste of pumpkin any chance I get. I love to enjoy these little guys when I am in need of a sweet treat. You could try:
- Afternoon Snack: Enjoy in the afternoon with a hot cup of coffee or pumpkin spice latte. Pack one or two in your kid’s lunch boxes for a sweet school treat, too.
- After Dinner Dessert: Enjoy straight from the fridge after dinner. It really satisfies my sweet tooth and makes a phenomenal end to the day.
- Party / Holiday: These are a sure crowd pleaser and keep really well. Bring along a tray or two to your next Halloween party or Thanksgiving dinner.
How to Store
Pumpkin brownies will keep in an airtight container in the fridge for up to 5 days.
Freezing Instructions: Place the cooled, cut brownies on a parchment-lined baking sheet small enough to fit in your freezer. Freeze for 1 hour. Transfer to a freezer-safe container or plastic storage bag and freeze for up to 3 months. Thaw in the fridge until ready to enjoy.
Recipe Tips & Notes:
- Espresso powder is optional but recommended. It’s the secret ingredient that makes the chocolate taste more like chocolate!
- Chill completely in the fridge. This makes the brownies easier to slice and creates a fudgier consistency.
- Clean the knife after each slice. This creates those beautiful, perfect squares.
- Finish with melted chocolate chips. Makes for a pretty presentation and an extra chocolate layer.
More Brownie Recipes You’ll Love:
If you make this Pumpkin Brownies recipe, be sure to leave a comment and review on the blog! I love hearing from you, and it helps others learn more about the recipe too! Xx Ashley
Pumpkin Brownies
Ingredients
- ½ cup creamy cashew butter
- ½ cup dairy-free chocolate chips, melted, weighed 3.3 ounces
- 2 tablespoons avocado oil
- ½ cup unsweetened cocoa powder, weighed 47 grams
- 2 tablespoons cassava flour, weighed 25 grams
- 1 teaspoon espresso powder, deepens chocolate flavor
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup maple syrup
- ⅔ cup pumpkin puree
- 2 large eggs
- ½ tablespoon vanilla extract
Instructions
- Preheat oven to 350ºF and line 8×8 baking pan with parchment paper; set aside.
- Melt chocolate & cashew butter: In small pot over low heat, melt together cashew butter with chocolate chips and oil. Once chocolate chips have melted and cashew butter is warm, stir until smooth and well combined then remove from heat for 5 minutes.
- Combine dry ingredients: In a small bowl combine cocoa powder, cassava flour, espresso powder, baking powder and sea salt; set aside.
- Mix wet ingredients: In large bowl whisk together maple syrup, pumpkin, eggs and vanilla.
- Make batter: Once chocolate-cashew butter mixture has slightly cooled, add into bowl of wet ingredients and use electric hand mixer on medium speed to combine. Add in bowl of dry ingredients, mixing on low speed until batter is thick and fudgy.
- Bake: Gently pour batter into prepared baking pan; bake for 20-22 minutes, or until middle has set and edges are slightly rounded. Mine took 22 minutes in 8×8 pan. Check middle with inserted toothpick; some wet batter is okay, but if batter is completely unbaked, continue baking in 2 minute increments.
- Cool & Slice: Allow brownies to cool on counter for 20 minutes, then place in fridge for another 30 minutes. Once ready to slice, lift parchment paper from pan and place brownies on wooden cutting board. Use a large sharp knife to cut brownies into 16 squares. Tip: Wipe knife clean with wet paper towel between each cut for cleaner edges.
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