Pumpkin Brownies offer a healthier and lower-calorie alternative to the traditional sweet treat, without compromising on the taste. By using a can of pumpkin and brownie mix, not only does it enhance the nutritional value but also manage to lower the Weight Watchers (WW) points. This ingenious twist transforms the classic indulgence into a guilt-free treat, perfect for those watching their dietary intake.
❤️ Why You'll Love WW Pumpkin Brownies
- They're lower in calories and fat compared to traditional brownies, making them a healthier alternative for any brownie lover.
- The addition of pumpkin not only reduces the WW points but also brings a moist texture and a subtle, delightful flavor.
- They're easy to make with just 2 ingredients.
- They're versatile and can be customized with nuts, chocolate chips or spices, whatever you like.
- Finally, these brownies are a great way to satisfy your sweet tooth while still keeping track of your dietary goals.
🧾 Ingredients for Easy Brownies
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Brownie box mix
- Pumpkin purée
- Semi-sweet chocolate chips, dark chocolate chips, or sugar-free chocolate chips (optional)
🍳 How to Make Fudgy Brownies with Pumpkin
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
Prep: Preheat the oven to 350F. Line an 8x8-inch baking dish with parchment paper, leaving overhang on the sides for easy removal of the brownies after baking.
Combine the Ingredients: In a large mixing bowl, combine the boxed brownie mix and pumpkin puree. The batter will be thick. Fold in ¾ cup of the chocolate chips.
Add it to the pan: Scoop the chocolate mixture into the prepared pan and spread it out evenly. Sprinkle the remaining ¼ cup of chocolate chips over the top.
Bake: Bake at 350F for 22-25 minutes until the edges start to set. A toothpick inserted into the center will come out with brownie batter as these brownies are meant to be fudgy.
Let cool: Remove the brownies from the oven and let them cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Allow them to cool on the counter for another 10-15 minutes.
Enjoy: Use a sharp knife to cut the brownies into 9 squares. Enjoy the rich and gooey brownies!
Hint: For an extra boost of flavor, substitute some of the pumpkin puree with nut butter or add in a teaspoon of cinnamon and a dash of cayenne pepper for a spicy kick. You can also top the brownies with your favorite toppings like chopped nuts, whipped cream, or ice cream.
🥄 Variations
- Vegan delight: Substitute the regular chocolate chips with vegan chocolate chips to make the recipe vegan pumpkin brownies.
- Protein-packed: Add in a scoop of your favorite protein powder to the batter for a protein boost. Adjust the quantity of pumpkin puree to ensure the batter remains thick.
- Nutty crunch: Stir in some chopped walnuts, almonds, or pecans into the batter for a delightful crunch in every bite.
- Fruity twist: Add in a handful of dried cranberries or cherries to the brownie batter for a sweet and tangy twist to the traditional chocolate brownie.
🍽️ What to Serve With
- Serve these delicious pumpkin brownies with a scoop of vanilla ice cream for a delectable dessert, or pair them with a hot cup of coffee for a comforting mid-afternoon snack.
- If you're feeling particularly indulgent, why not drizzle some caramel sauce over the top, or dust with a sprinkle of powdered sugar?
- Need an incredible dinner to serve before these brownies? Try Dill Cucumber Salad, Weight Watchers Sushi Bake Recipe, or Barbacoa.
🍶 Storing Amazing Pumpkin Brownies
Refrigerator Storage: The brownies keep well at room temperature or refrigerated for up to three days. Be sure to store the brownies in an airtight container.
Freezer Storage: To freeze, wrap individual brownies in plastic wrap and then place them in a freezer-safe bag. They can be stored for up to 3 months. Thaw at room temperature before serving or heat them up in the microwave for a warm, gooey treat.
💡 Tips
- Make sure to use pumpkin puree and not pumpkin filling for this recipe. The pie filling contains added sugar and spices which will affect the flavor of the brownies.
- The brownies will have a fudgy texture, creating moist crumbs. It has a rich chocolate flavor. It's important to let them cool completely before cutting.
- Don't overmix the batter, as this can result in a dense and tough texture.
- For an extra decadent touch, try adding a layer of cream cheese frosting on top of your brownies.
- Try experimenting with different types of chocolate chips, such as dark chocolate or white chocolate, for a unique flavor.
❔FAQs the about Pumpkin Brownie Recipe
Can I use homemade pumpkin puree instead of canned pumpkin puree?
Yes, you can use fresh pumpkin. However, it's important to cook and puree the pumpkin to get the right consistency. Also, keep in mind that canned pumpkin puree often has a more concentrated and consistent flavor than fresh pumpkin.
Are these brownies gluten-free?
The recipe as it stands is not gluten-free because it uses all-purpose flour.
Is there a strong pumpkin flavor?
No the chocolate covers the pumpkin flavor when you are making these brownies.
How Many WW Points
This recipe can be as little as 2 points per serving, when you make the pumpkin brownies without the chocolate chips. If you add the chocolate chips it comes it at 7 points per serving. Keep in mind that any of the variations or add in that the post talks about will change the point value of each brownie.
This is a direct link to the recipe in the WW recipe builder app. You can see the recipe as well as add it to your daily food tracker. This only works for WW members in the US. If you are outside of the US, you will need to enter it manually.
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More Dessert Recipe
- Weight Watchers Cheesecake Desserts
- Pumpkin Spice 2 Ingredient Dough Cinnamon Rolls Recipe
- Baked Peaches with Balsamic Vinegar
- Blueberry Granola
WW Pumpkin Brownies
Ingredients
- 1 box sugar free brownie mix 15.25 ounces
- 15 ounce pumpkin puree
- 1 cup sugar-free chocolate chips divided, optional
Instructions
- Preheat the oven to 350F. Line an 8x8-inch baking dish with parchment paper, leaving overhang over the sides to make it easier to lift the brownies out of the pan after baking.
- In a large mixing bowl, combine the brownie mix and pumpkin puree. The batter will be thick. Fold in ¾ cup of the chocolate chips.
- Scoop the brownie batter into the prepared baking dish and spread out evenly. Sprinkle the remaining ¼ cup of chocolate chips over top of the brownies.
- Bake at 350F for 22-25 minutes until they are setting up around the edges. A toothpick inserted into the center will still come out with brownie batter stuck to it because these brownies are very fudgy.
- Remove the brownies from the oven and allow to cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Cool on the counter for another 10-15 minutes.
- Use a sharp knife to cut the brownies into 9 squares. The brownies will be rich and gooey.
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