These healthy pumpkin brownies are packed with mini chocolate chips. Warming spices like cinnamon, ginger, nutmeg and cloves pair well with the chocolate for a seasonal twist on a classic dessert. The batter will be thick, so be sure to spread it an even layer for even baking.

Active Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 16

IngredientsPumpkin Brownies

  • ¾ cup glute free flour
  • ¼ cup cocoa powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¾ cup granulated sugar or sugar substitute
  • ½ cup unseasoned pumpkin puree
  • 1 large egg, at room temperature
  • 2 tablespoons unsalted butter, melted and cooled to room temperature
  • 2 tablespoons avocado oil
  • ½ teaspoon vanilla extract
  • ⅓ cup mini chocolate chips use carob chip to make it dairy free

Instructions

  1. Preheat oven to 350℉. Line an 8-inch-square metal baking pan with parchment paper, allowing it to overhang the edges. Coat with cooking spray.

  2. Whisk flour, cocoa, cinnamon, baking soda, ginger, salt, nutmeg and cloves in a medium bowl. Whisk sugar, pumpkin, egg, butter, oil and vanilla in a large bowl until well combined. Add the flour mixture, stirring until just combined. Fold in chocolate chips. Pour into the prepared pan and spread in an even layer.

  3. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 1 hour before cutting into squares.