Fudgy Healthier Pumpkin Brownies

My Love for Dessert

Dessert has ALWAYS been my jam. I will always choose sweet over salty and chocolate specifically over all options. In my teens and twenties I was always grabbing Hershey’s plain candy bars or something with peanut butter.

Making desserts from scratch (besides chocolate chip cookies) never really crossed my mind. I assumed that those recipes were above my expertise and why make something when I could buy a box?? As I got older and became more familiar with nutrition and reading labels, it seemed that to have desserts that contained ingredients that I felt good about meant that I would need to start making my own.

This is where these fudgy pumpkin brownies come in, I needed something chocolaty, delicious and BIG at night for dessert hahaha! Pumpkin is perfect for adding density to a dessert without adding a bunch of sugar or calories. That is a win win in my book.

Let’s Make Fudgy Pumpkin Brownies

These brownies come together so quick, I can literally have them done and cooling in less than 1 hour. Start by putting all dry ingredients into a large bowl.

  • Oat flour
  • Almond flour
  • Baking soda
  • Salt
  • Pumpkin Spice
  • Cinnamon
  • Coconut Sugar
  • Cacao Powder

Next up add your wet ingredients into the bowl with the dry and mix thoroughly.

  • Pumpkin
  • Pure Maple syrup
  • Vanilla extract

Once your ingredients are mixed, fold in your chocolate chips. Add your batter to a parchment paper lined baking dish and bake at 350 degrees for 15 minutes.

Let your brownies cool before cutting. These taste really yummy warm with some ice cream or just alone. I also love to eat them cold right out of the fridge. So many options with these guys and with the quality ingredients you can feel good about dessert.

Fudgy Healthier Pumpkin Brownies

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Course: Dessert, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 9
Calories: 121kcal



  • Preheat the oven to 350 degrees.
  • Add all of your dry ingredients to a bowl and mix. (except chocolate chips)
  • Add all of your wet ingredients to the dry and mix thoroughly.
  • Fold in your chocolate chips.
  • Evenly spread your batter in a greased or parchment paper lined 8×8 baking dish.
  • Bake for 15 – 18 minutes depending on your preference. I like a fudgy brownie so I tend to undercook a little.
  • Let cool before cutting.


These fudgy pumpkin brownies are great served warm with ice cream but also taste yummy cold straight from the fridge.  For a more macro friendly approach you can serve with greek yogurt or a little bit of homemade whipped cream.  
Store in an airtight container in the fridge for up to 7 days. 


Sodium: 184mg | Calcium: 52mg | Vitamin C: 1mg | Vitamin A: 4237IU | Sugar: 7g | Fiber: 3g | Potassium: 139mg | Cholesterol: 1mg | Calories: 121kcal | Saturated Fat: 2g | Fat: 6g | Protein: 3g | Carbohydrates: 16g | Iron: 1mg

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