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., November 2022


Credit: Sara Haas

Recipe Summary

20 mins
1 hr 40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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. 

  • 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.

To make ahead

Refrigerate in an airtight container for up to 3 days.


Parchment paper

Nutrition Facts

1 brownie
114 calories; protein 2g; carbohydrates 18g; dietary fiber 2g; sugars 12g; added sugar 11g; fat 5g; saturated fat 2g; mono fat 1g; poly fat 1g; cholesterol 15mg; vitamin a iu 1254IU; vitamin d iu 3IU; vitamin e iu 1IU; folate 3mg; vitamin k 2mg; sodium 82mg; calcium 10mg; iron 1mg; magnesium 13mg; phosphorus 24mg; potassium 57mg; selenium 2mcg.