Ways to Make Pumpkin Brownies Healthy

• Made with whole grains for added nutrition.
• Pumpkin adds Vitamin A and fiber.
• The pumpkin pie swirl uses reduced-fat cream cheese.
• Customize the sugar content by swapping some granulated sugar with your favorite non-nutritive sweetener (like monk fruit).
• Gluten-free and dairy-free options are available.

Healthy Pumpkin Pie Brownies Ingredients

Pumpkin Swirl Ingredients:

• Neufchatel cheese: 4 ounces (reduced-fat cream cheese)
• Sugar: 1/4 cup granulated sugar
• 1 egg
• Pumpkin puree: 3/4 cup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Brownie Base Ingredients:

• Pumpkin pie spice: A dash to enhance flavor.
• Unsalted butter: 1/2 cup (1 stick)
• Oil: 1/2 cup (avocado, organic canola, or neutral oil)
• Sugar: 1 1/2 cups granulated sugar
• Powdered sugar: 3/4 cup
• Bittersweet chocolate chips: 1 1/2 cups, divided.
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 1/2 cups whole wheat flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda

How To Make Pumpkin Brownies

Step 1: Preheat Oven and Prep Pan

Preheat oven to 325 degrees F. Coat a 9 by 13-inch metal baking pan with cooking spray. Line parchment so the paper is overhanging the sides.

Step 2: Make Pumpkin Cream Cheese Mixture

Beat Neufchatel cheese and sugar in a large bowl with an electric mixer on medium speed until completely smooth. Add 1 egg and continue mixing until smooth. Then add pumpkin, vanilla, and pumpkin pie spice, mixing until well combined.

Step 3: Melt Butter and Sugar Mixture

Microwave butter and oil in a large microwave-safe bowl until butter is melted. Stir in granulated sugar and powdered sugar, heating again until the mixture is hot and sugar is slightly dissolved.

Step 4: Melt Chocolate Chips

Remove from the microwave and whisk in chocolate chips until melted and shiny. Then, stir eggs and vanilla into the mixture.

Step 5: Combine Dry Ingredients

Stir flour, cocoa, salt, pumpkin pie spice, baking soda, and remaining chocolate chips into the chocolate mixture until just combined.

Step 6: Layer and Swirl the Mixtures

Spread 2/3 of the brownie batter into the pan. Pour the pumpkin mixture over it, dollop the remaining brownie batter, and swirl to combine!

Step 7: Bake the Brownies

Bake for about 40 minutes, or until a wooden pick comes out mostly clean. Allow cooling for 2 hours before cutting into 24 brownies.

How To Store Pumpkin Brownies

• Room Temperature: Keep for 24 hours or less.
• Refrigerated: Store in an airtight container for 3 to 5 days.
• Freezing: Freeze in a resealable bag for 1 to 2 months. Thaw at room temperature.

Substitutions and Variations to Try

• Gluten-free: Substitute with a high-quality 1:1 gluten-free flour blend.
• Dairy-free: Use vegan butter.
• Squash or Sweet Potato: Substitute pumpkin with canned pureed squash or sweet potato.
• Add Nuts: Incorporate chopped nuts into the batter if desired.
• Decorate: Drizzle melted chocolate or white chocolate on top for a decorative touch.

More Pumpkin Recipes to Try

Explore delicious pumpkin-inspired recipes to celebrate the season!