Cosmic Pumpkin Brownies

90 cal, 12C/5F/2P/7S.

Whole-grain, low-sugar frosted brownies that are made with pumpkin so they’re the perfect treat for the Fall.

Do I have enough Fall treats on this blog yet? Yeah there’s no such thing I know. Pretty sure “fall treat” is the most common phrase here at this point and I’m not regretting it.

I basically never not have a half used can of pumpkin in my fridge from August to January. It’s such a versatile ingredient. I’ve made it into anything from muffins to cookies to bread to overnight oats… You get my drift.

And finally I’ve made it into brownies by rewriting the recipe for my now-reddit-famous banana brownies. If you can make it with banana, you can make it with pumpkin, friends. And to my surprise these brownies were even more flavorful and fudgy, without being too dense. They seriously came out perfect.

This time instead of incorporating chocolate chips in the brownie batter, I went with a pumpkin-based healthy frosting on top. It is the easiest healthy frosting to make and it’s freaking rich and delicious. Forget all that butter and sugar that’s in regular frosting, you absolutely do not need it.

The only issue I have with the recipe is that it’s 1/4 cup of pumpkin puree short of using a whole can of pumpkin. So if you don’t want to use your 1/4 cup in something else (I’m looking at you pumpkin overnight oats!) just fold it into the brownie batter and eliminate the milk. It should be pretty close! In fact, I’m going to try this 🙂

Brownie Base:

  • 1 cup pumpkin puree (240 g)
  • 1 egg beaten
  • 3 tbsp unsalted butter melted (42 g)
  • 2 tbsp unsweetened almond milk or any other milk (30 g)
  • 1/4 cup coconut or brown sugar (48 g)
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat, all purpose, or gf all purpose flour (60 g)
  • 1/2 cup cocoa powder (48 g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt


  • 1/2 cup pumpkin puree (120 g)
  • 1/4 cup + 2 tbsp semisweet chocolate chips (84 g)
  • (optional) sprinkles!

Makes 16 brownies. Preheat oven to 350F and line an 8×8 baking dish with parchment. Blend together pumpkin puree, egg, butter, milk, sugar, vanilla. Whisk together flour, cocoa powder, baking soda, salt. Combine the two without overmixing. Pour into pan and bake for 20 minutes. Let this cool while preparing the frosting.

Gently warm pumpkin puree in the microwave without cooking it (just warm enough to melt chocolate). Add the chocolate chips and stir together until all the chocolate is melted and the mixture turns into a thick frosting. Frost the cooled brownie base. Let the frosted brownies set in the fridge at least 30 minutes. Slice into 16 and enjoy! Fun sprinkles are optional but definitely recommended!

Keep leftovers refrigerated or frozen. I had one thawed from frozen today and it was perfect!

Hope you love this recipe and tag me on instagram with your photos!

Author: Elif

Hi I'm Elif! I'm a mama, computer science PhD and Google engineer by day, food blogger by night. I love beautiful desserts that not only taste amazing, but also leave you feeling amazing. I use my math skills and interest in nutrition to carefully optimize my recipes to use simple, good-for-you ingredients and minimal amount of added sugar. I believe that healthy desserts can be simple. Recipes should not send you searching for rare ingredients, untested sweeteners or measuring ridiculous 1/2 tsp of butter. Here we use few ingredients, basic measuring cups, spoons, and simple fruit, veg, little sugar and syrup as sweeteners. Most recipes here use so little added sugar that they're good enough for toddlers. I also believe that you should be able to fit healthy sweets into your daily routine. No matter how much almond flour and coconut oil is in a healthy dessert recipe, there's no way I'm going to ingest a meal's worth of energy and a day's worth of total sugar from dessert alone. And that is the reason all my desserts have less than 200 cal per serving and are low-sugar. So now will you join us?

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