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90 Calorie Pumpkin Brownies

90 calorie pumpkin brownies that bake up fudgy and dense with pumpkin puree replacing eggs and oil. Mix dark brownie batter, bake at 350°F until a toothpick tests clean, then cool and dust for a brownie-bar finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

brownie mix
  • 1 box (18 oz) dark chocolate or fudge brownie mix
pumpkin
  • 1 can (15 oz) pumpkin puree Replaces eggs and oil called for on the box.
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
chips
  • 0.25 cup dark chocolate chips Optional; stir in if using.
topping
  • powdered sugar for dusting Dust after cooling.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F. Grease a 9x13 baking pan.
Make the pumpkin brownie batter
  1. Combine the brownie mix, pumpkin puree, pumpkin pie spice, and cinnamon in a bowl. Stir until completely smooth and note the batter will be very thick.
  2. Fold in dark chocolate chips if using. Mix just until evenly distributed.
  3. Spread the thick batter evenly in the prepared pan. Use a spatula to spread well because the batter is dense.
Bake and finish
  1. Bake at 350°F for 23-26 minutes, until a toothpick comes out clean. The top should look set.
  2. Cool completely before cutting. Dust with powdered sugar across the top, then cut into 16 bars.

Notes

For the fudgiest texture, let the brownies cool completely before slicing so the dense batter firms up. Store airtight in the refrigerator up to 4 days; freeze baked bars up to 2 months. For a dietary swap, use a gluten-free brownie mix (still substitute pumpkin for eggs and oil) to keep the same method and thickness.