Description
These Homemade Pumpkin Brownies are fudgy, rich, and perfectly spiced with warm fall flavors. Made with wholesome ingredients like pumpkin puree, maple syrup, and cacao powder, they’re a delicious and healthier twist on classic brownies.
Ingredients
- 4 large eggs, room temperature
- 1/4 cup unrefined coconut oil, melted
- 3/4 cup pure maple syrup or raw honey
- 1 cup pure pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2/3 cup cacao powder
- 1/3 cup dark chocolate chips, divided
- Flaky sea salt, if desired
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×6-inch baking dish with parchment paper.
- In a mixing bowl, use an electric mixer to whisk the eggs, melted coconut oil, and maple syrup until smooth.
- Add in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and cacao powder. Mix until fully incorporated.
- Fold in half of the chocolate chips, reserving the rest for topping.
- Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 30–35 minutes, or until mostly set with a slight jiggle in the center.
- Optional: Lightly sprinkle with flaky sea salt after baking.
- Let brownies cool completely in the pan. They will firm up as they cool and even more if refrigerated.
Notes
- Use maple syrup for a refined sugar-free option, or raw honey for a sweeter variation.
- Refrigerate the brownies for an even fudgier texture.
- These brownies are naturally gluten-free and dairy-free.
- Do not overbake to keep them moist and fudgy in the center.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 47mg
