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Sep 26

Fudgy Pumpkin Chocolate Brownies

Fudgy Pumpkin Chocolate Brownies on a plate

If you’re looking for a lightened-up dessert that delivers on decadent chocolate flavor, these Fudgy Pumpkin Chocolate Brownies are for you! These babies are rich and fudgy with a blend of pumpkin spice and chocolate flavor that will make your kitchen smell amazing as they’re baking. They also have far less sugar and fat than a traditional brownie, but taste just as indulgent. I’d say the texture is a bit fudgier and more moist than a traditional brownie, but still absolutely delicious. My husband has a major sweet tooth and he and my daughter both loved these!

Each of these satisfyingly sized Fudgy Pumpkin Chocolate Brownies is just 97 calories or 4 WW Points! That’s a real dessert bargain, especially since I divided the 8×8 pan into 9 brownies instead of 12 or 16 like I often see on brownie mixes. To view your WW Points for this recipe and track it in the WW app or site, click here!

Fudgy Pumpkin Chocolate Brownie in hand

Not only are these Fudgy Pumpkin Chocolate Brownies rich, delicious, and lightened up, they’re also super easy to make. You’ll just mix together a few dry ingredients you’re likely to already have on hand, then mix together some canned pumpkin and applesauce. Combine the dry ingredients with the wet ones, pour it into an 8×8 baking dish, and sprinkle some chocolate chips on top before baking. That’s it! It’s almost as simple as using a boxed brownie mix, but healthier!

Fudgy Pumpkin Chocolate Brownies overhead shot

If you want to see more lightened up sweet treats, check out my dessert category for favorites like Gingerbread Cheesecake Cups, Mixed Berry Pie, Blueberry Cheesecake Mini Tarts, Baked Stuffed Apples, Banana Chocolate Wonton Bites, Pumpkin Pie Bites, Apple Cinnamon Cheesecake Cups, Chocolate Chip Cannoli Cups, Key Lime Cheesecake Cups, Mixed Berry Mini Tarts, Carrot Cake Cupcakes, Cheesecake Stuffed Strawberries, Dark Chocolate Orange Cupcakes, Mini Cinnamon Apple Tarts, Berries & Cream Cinnamon Dessert Cups and more!

Fudgy Pumpkin Chocolate Brownies on a plate
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4.78 from 9 votes
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Fudgy Pumpkin Chocolate Brownies

These lightened up Fudgy Pumpkin Chocolate Brownies deliver rich chocolate flavor with a pumpkin spice twist!


  • ½ cup unsweetened cocoa powder
  • cup all-purpose flour
  • ¼ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon pumpkin pie spice
  • ¾ cup canned pumpkin puree
  • ½ cup unsweetened applesauce
  • ¼ cup semi-sweet chocolate chips


  • Preheat the oven to 350. Mist an 8x8 square baking dish with cooking spray and set aside.
  • In a small mixing bowl, add the cocoa powder, flour, sugar, baking soda, salt, and pumpkin pie spice and whisk together until combined.
  • In a medium mixing bowl, add the pumpkin puree and applesauce and stir until smoothly combined. Add the dry ingredients to the wet ingredients and stir until smoothly combined.
  • Transfer the batter to the prepared baking dish and smooth into an even layer. Sprinkle the chocolate chips over the top and place in the heated oven. Bake for 20-24 minutes (mine were perfect at 22, but all ovens are a little different) until a toothpick inserted comes out with a bit of crumbs stuck on it (you don’t want it fully goopy or fully clean). Allow the brownies to cool and set for 20 minutes before cutting into nine equal pieces.


WW Points per brownie: 4
To view your WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information per brownie:
97 calories, 19 g carbs, 11 g sugars, 3 g fat, 2 g saturated fat, 2 g protein, 3 g fiber, 75 mg sodium (from myfitnesspal.com)
Weight Watchers Points Plus:
3 per brownie (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
Adapted from Cooking Light

22 comments on “Fudgy Pumpkin Chocolate Brownies”

  1. As soon as I saw this recipe, I didn’t waste any time making it…I subbed espresso powder in for the pumpkin pie spice and used a sugar alternative instead of sugar. These came out fantastic!5 stars

  2. One of my sons has an egg allergy, so I’m always on the lookout for eggless treats for him. Can’t wait to try these!

  3. I Love the Dessert there so sweet and Sugar

  4. These fudgy pumpkin chocolate brownies are a great choice if you want a lighter dessert that still tastes rich and chocolatey. I love chocolate

  5. Great recipe. I didn’t really taste the pumpkin, but they are a great, moist chocolate brownie that makes you feel like you are having a substantial dessert.

  6. I did make these, but as we are gluten free, I think the next time I make them, I will add more flour and they will turn out better. They were delicious!

    • Hello. I’m Gluten Free as well. Wondering what type of flour you used? Almond flour? Or coconut flour?

  7. I really liked the flavor of your pumpkin chocolate brownies, Emily, and that there is no oil or butter in them. The amount of the pumpkin spice is perfect. Thanks for a great recipe!

  8. What size can of pumpkin?

    • It doesn’t really matter as you’re only using 3/4 of a cup. You’ll have extra pumpkin from a regular size 15 oz., or so, can.

  9. Sorry! I see you say 3/4 CUP, not can 

  10. The brownies were okay, but not really to my liking.  They did not rise at all and seemed more undercooked versus fudgie.  Thank you, I do like to explore more recipes but don’t think I would make it again.3 stars

  11. I have made these twice now. Really easy to put together. My oldest loves them. They are nice and fudgy! I use dark chocolate chips and dark cocoa powder. And I like that it doesn’t have all the sugar as other recipes. To make them a bit more healthier, so you think using whole wheat flour would work too?5 stars

  12. I subbed monkfruit for the sugar and used 60 Lily’s chocolate chips taking this down to 2 points for 1/6 of the pan! Yum!5 stars

  13. Good chocolate brownie recipe that’s very easy to make. My adult daughter likes them with banana or strawberry on the side which makes a great and filling snack. You can’t taste the pumpkin if you omit he pumpkin seasonings. I did that for personal taste preference and used espresso powder instead.5 stars

  14. These are delicious, with a nice, subtle pumpkin spice flavor. I was really skeptical of how these would turn out since they looked black and didn’t rise much when they came out of the oven. I regularly use baker’s quality Extra Brut cocoa from Cocoa Barry, so may have accounted for the dark color and that the batter was quite dry, so I stirred in an egg. Mine aren’t gooey at all, but do have a nice texture, that isn’t quite brownie-like, but still quite pleasant. Thanks for the yummy, low-point recipe.5 stars

  15. These are a yummy treat. I used Lily’s milk chocolate chips. My husband and daughter liked them too. Especially tasty with a scoop of vanilla light ice cream or frozen yogurt on top. Thank you for your wonderful recipes, Emily!

  16. This is one of the good and well prepared meal to come across and i do believe this is a great meal even though i had no opportunity to have a taste

  17. Is there anything you can substitute for the applesauce?

  18. nice post really5 stars

  19. nice poster5 stars

  20. nice post5 stars

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