Low-Sugar Pumpkin Brownies with Rich Chocolate Flavor

These healthy pumpkin brownies are an excellent way to enjoy a lower-fat, lower-sugar treat using one of autumn’s favorite ingredients.

I couldn’t let pumpkin season pass without sharing a pumpkin brownie recipe.

How to make brownies with less sugar

When you bake with less sugar, texture matters most. A dry, bland brownie isn’t satisfying, so the goal is to preserve moistness and richness without relying on a lot of added sweetener.

One way to achieve that is to lean on naturally sweet ingredients and flavorful spices. Oats, coconut, fruit purees, cinnamon and vanilla all enhance perceived sweetness, letting you use less sugar while keeping the treat enjoyable.

Even with very little added sweetener, these brownies deliver great texture — cakey and fudgy at the same time. I usually prefer little to no leavening for brownies, but a small amount of baking powder and baking soda helps cut the bitterness of cocoa and gives just enough lift without turning the bars into cake.

If a nearly sugar-free brownie feels intimidating, think of it as chocolate “bread” to ease into the flavor profile. Once you retrain your palate, you’ll appreciate the balance of chocolate and pumpkin without too much sugar.

How to serve pumpkin brownies

• Top with a drizzle of full-fat yogurt and a generous sprinkle of cinnamon for a creamy contrast.
• If you want a sweeter finish, add a handful of chocolate chips on top before baking so the top layer has a more familiar sweetness while the rest remains lower in sugar.
• Try an almond butter drizzle made from almond butter (or a peanut butter frosting), coconut milk and a touch of honey. Layering flavors and textures helps make lower-sugar treats feel indulgent.

Recipe tips

I like combining one tablespoon of maple syrup with one tablespoon of molasses — that pairs nicely with both cocoa and pumpkin.

If you don’t have oat flour, you can replace it and the spelt portion with 3/4 cup spelt flour in total.

Healthy Pumpkin Brownies (Less Sugar!)

These low-fat, low-sugar brownies are fudgy yet cakey, and surprisingly decadent.

Prep Time
10 mins

Cook Time
18 mins

Total Time
30 mins

Servings:
9 brownies

Author:
Lauren Goslin

Ingredients

• ½ cup spelt flour
• ¼ cup oat flour
• 5 Tablespoons cocoa powder
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ⅔ cup applesauce
• ⅓ cup pumpkin puree
• 2 Tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ cup milk of your choice
• 15-20 drops liquid stevia
• ¼ cup chopped chocolate or chocolate chips

Instructions

• Preheat the oven to 350°F (175°C).
• Combine the dry ingredients in a large bowl: spelt flour, oat flour, cocoa powder, baking powder, baking soda and salt.
• Add the wet ingredients to the same bowl and stir until well combined: applesauce, pumpkin puree, maple syrup, vanilla, milk and liquid stevia. Reserve the chocolate if you plan to add it on top.
• When the batter puffs up slightly (about 30–60 seconds), stir it once to deflate so it bakes evenly.
• Oil an 8 x 8-inch baking dish and spread the batter evenly in the pan.
• Top with the chopped chocolate or chocolate chips, if using.
• Bake 15–18 minutes, or until a knife inserted in the center comes out clean. Avoid overbaking to keep the brownies moist.
• Allow to cool before slicing and serving. Enjoy!

Notes

Nutrition facts are based on using 1/4 cup chocolate chips.

WW SmartPoints: 4

Nutrition

Calories: 106kcal


Carbohydrates: 16.6g


Protein: 2.5g


Fat: 4.1g


Fiber: 2.8g


Sugar: 6.3g

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