Super-Easy One-Bowl 85-Calorie Healthy Pumpkin Brownies

What would happen if a dense and fudgy chocolate brownie had a baby with a light and fluffy chocolate brownie? These healthy pumpkin brownies, of course! Magically, they’re the perfect blend of fudgy and fluffy at the same time and come in at just 85 calories each for a great big brownie! I swear, after just one bite of chocolatey deliciousness, you’ll never make another brownie recipe ever again.

Pin these Healthy Pumpkin Brownies on Pinterest:

Healthy pumpkin brownies on a pink and white napkin

The internet is full-to-bursting with one-bowl healthy pumpkin brownies that involve throwing a box mix and some canned pumpkin puree into a bowl. And while I will agree that those recipes are really easy, I think you deserve oh-so much better. Don’t you?

Whether or not you’re following a low FODMAP diet, it’s always a good idea to know what you’re putting into your body. And when you make stuff from pre-made box mixes and canned goods, you’ve got no idea what you’re actually eating. Unless you read the label. In which case you’ll find out that it’s a hell of a lot of fat, sugar and calories. #NoSurpriseThere

A stack of Healthy pumpkin brownies

But never fear! The alternative isn’t to spend hours, slaving away in your kitchen to make bakery-worthy brownies. The solution is to grab 1 bowl (yes, just the 1!) and get to work on these healthy pumpkin brownies. Throw in the dry ingredients, mix in the wet ingredients, bake it in the oven and you’re all set.

The result is a low FODMAP dessert that’s entirely gluten-free, dairy-free and just 85 calories per great big brownie. Plus, you’ll know exactly what went into each and every mouthful that you shovel in.

I mean, the oven takes 10-15 minutes to heat up anyway. So you might as well make the most of that time and start whipping up some healthy pumpkin brownies, right? Apparently, eating raw brownie batter is not the best way to make the most of that time. Trust me: I checked.

Healthy pumpkin brownies with pumpkin puree in the background

I think these healthy pumpkin brownies are entirely fat-free because there’s no added oil or butter. All the yummy fudge-like bit comes from super-healthy pumpkin puree. But, a few of you disagree and think these brownies do contain fat becauseΒ the batter calls for 2 eggs.

If you want a healthy pumpkin brownie recipe without any oil, butter or eggs, check out my recipe for the fudgiest fat-free healthy pumpkin brownies in the world. They’re not low FODMAP or gluten-free but they are dairy-free and even lower in calories. They’re just 80 calories each!

3 Healthy pumpkin brownies stacked on a plate

One serving of this one bowl healthy pumpkin brownies recipe is a 9th of the tin, not a 16th. Don’t you just hate recipes where they cut an 8″x8″ dessert into 16 servings instead of 9? 1/16th of a 8″x8″ dessert pan is not enough! Don’t you think?

And despite its generous size, 1 of these healthy pumpkin brownies is just 85 calories. Seriously!Β But that’s not all. Each brownie also contains 27% of your recommended daily dose of vitamin A. Definitely not something you’d expect from a dessert recipe, right?Β Yay!

Recommended for these healthy pumpkin brownies:

Gluten-Free Flour Blend8″ x 8″ Baking PanDairy-Free Chocolate Chips (They’re a great add-in!)Parchment Paper
Index image for Healthy pumpkin brownies
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5 from 8 votes

Healthy Pumpkin Brownies

These healthy pumpkin brownies are amazing! They're low FODMAP, gluten-free and dairy-free and come in at just 85 calories each. Can you believe it?!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Servings: 9 brownies
Calories: 85kcal


  • 1/2 cup granulated sugar
  • 1/2 cup gluten-free flour blend
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 2 medium eggs at room temperature
  • 5 tablespoons pumpkin puree


  • Preheat the oven to 350F / 175C and line an 8" square baking tray with parchment paper. Grab a medium bowl and stir together the sugar, flour, cocoa powder and baking powder.
  • Make a well in the centre of the dry ingredients and crack in the eggs. Scoop in the pumpkin puree and beat with a hand whisk for 1 minute, until the ingredients form a thin batter.
  • Pour the batter into the lined baking tray and bake in the preheated oven for 12-15 minutes, until the edges and the tops of the brownie are just set. Pull the brownies out of the tray using the parchment paper and leave to cool on a wire rack for at least 30 minutes.
  • When cool, slice the brownies into 9 squares and enjoy! Or wrap with plastic wrap and store in the fridge for up to 5 days or in the freezer for up to 6 months.
One-Bowl Healthy Pumpkin Brownies Recipe. This easy and healthy fall dessert takes just 30 minutes and one bowl to make! The brownies are so rich and fudgy, you'd never know they're just 85 calories each. I still can't believe it and I make a batch of these every single week!


    • Desert does not get better than this for me! Fat free, gluten free and sugar free. Made these with the new Swerve ( 0 calorie sweetener made only from fruits and vegetables). So good and moist…. this is my new chocolate chow down recipe.
      Thank you for such a charmer!

      • Thank you so much for your lovely comment, Kristen! I’m so happy you love these brownies as much as I do and you’ve inspired me to give Swerve a try, too!

  1. Mmmm, what a wonderful flavor combination! Featured at Be Inspired this morning. I love all your recipes!

    • Hi Carolyn!
      I’d love to help you out, but I’ve never done anything to do with Weight Watchers before, so I wouldn’t have a clue about Smart Points. So sorry!

  2. I had to add about a quarter cup+ of water to my recipe…I think it was because I substituted flax eggs for real eggs. Trying to cut down on calories. I also used half the sugar and they were still yummy.

    I’m always trying healthier options in my baking- can’t let my sweet tooth cancel out my vigorous workout routine!

    • Kudos to you for being able to use less sugar and still enjoying the brownies! I try so hard to cut down the sugar content as much as I can in my desserts, but I always struggle to πŸ™‚

  3. Great recipe! I used some already cooked sweet potato that I had on hand from making baby food, instead of pumpkin and it worked well. I think maybe it made the batter a little thicker though so I also added half of a ripe banana to help smooth it out, although probably could have thrown in the whole thing. Also, cut the sugar to a 1/3 cup since my 4 year old insisted on adding about 1/3 cup of chocolate chips as well! It was all very yummy and not too sugary in the end.

  4. I’m all about skipping the box mix and making home made baked goods from scratch so am totally behind these healthy pumpkin brownies! Much healthier and more rewarding when made from scratch!

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