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Chocolate Pumpkin Brownies for Fall

Chocolate Pumpkin Brownies for Fall

By Jennipher Walters for

Pumpkins come two ways: fresh or canned. While removing the flesh from your own pumpkin (perfect to do when carving Jack-o-lanterns) is obviously fresher, it can also be quite the chore. So, when it comes to baking and eating pumpkin on a regular basis, canned is your more convenient option, and thankfully, canned pumpkin is just as nutritious as fresh. Our favorite is Farmer’s Market brand organic canned pumpkin.

Pumpkins are high in potassium, magnesium, panthothenic acid, beta carotene and other antioxidants with properties that can help improve immune function and reduce the risk for chronic diseases, such as cancer and heart disease. Pumpkins are also high in fiber, and one cup of fresh pumpkin has a mere 50 calories, while one cup of canned has 80 calories.

Donít forget about the other parts of the pumpkin! The seeds contain essential vitamins and minerals, including vitamin E, iron, magnesium, potassium, zinc, and are an excellent plant-based source of omega-6 and omega-3 fatty acids. Pumpkin seeds make a wonderful snack!

Pumpkin seed oil is also touted by many for its health properties, as it includes 60 to 90 percent unsaturated fats and is high in linoleic acid.

A recipe like this one for Chocolate Pumpkin Brownies, a DIR original by Terry Grieco Kenny, certainly offers all the seasonal flavors of fall that we love, and with only 83 calories you can have them any time of year for a guilt-free treat!


2 ounces good quality unsweetened chocolate, chopped
1 Tbsp canola oil
2/3 cup canned pure pumpkin puree
3 large egg whites
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1/2 tsp cinnamon (optional)
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
2/3 cup white whole wheat flour (or 1/3 cup each whole wheat and all-purpose flour)
Raw shelled unsalted pumpkin seeds (optional)


1. Preheat oven to 325įF. Line an 8-inch square baking pan with nonstick foil or regular foil coated with nonstick spray.

2. Put chocolate and oil in a medium microwave-safe bowl and microwave on medium until chocolate melts, about 1 1/2 minutes, stirring halfway through cooking time. Stir in pumpkin puree until smooth.

3. In a large bowl, with an electric mixer, beat egg whites, granulated and brown sugars on high until light and fluffy, about 2 minutes.

4. Add vanilla, cinnamon (if using) and salt and beat until blended.

5. Add pumpkin mixture and beat on low until blended. Stir in cocoa and then flour until blended.

6. Scrape batter into prepared pan; smooth top. Sprinkle with pumpkin seeds, if desired.

7. Bake 25 minutes or until a pick inserted in center comes out clean. (A few moist crumbs are OK).

8. Let cool completely on a wire rack. Lift by foil ends onto cutting board and cut into 20 brownies.

There’s no limit to how you can enjoy pumpkin. Also try these recipes:

Read more: All recipes, Desserts, Food, Halloween, Thanksgiving, , , ,

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8:52PM PDT on Oct 27, 2012

Great, thank you.

1:26PM PDT on Oct 24, 2012

If I baked I would certainly make these . . . .

6:39PM PDT on Oct 23, 2012


9:34AM PST on Nov 11, 2011

I love pumpkin pie and pumpkin bread, but have never tried pumpkin brownies. This is a great recipe for a Thanksgiving Dessert! Thank you! I will be making this for my family!

10:00AM PDT on Nov 1, 2011

Pumpkin seed is very healthy, I have never heard for this combination and since I love brownies; it is now to me- a must try this recipe as soon as possible. Yum, thank you

3:22PM PDT on Oct 30, 2011

I've never heard of these brownies - am always happy for an additional to my brownie list! and will sure have some this week!

Thanks Much,

7:51AM PDT on Oct 28, 2011

I didn't add pepitas, but I wish I'd added walnuts. :-) I used 25% less sugar, since I don't like anything overly sweet, and I used dark cocoa and dark chocolate. Very good.

3:22AM PDT on Oct 23, 2011

delicious!! I love the pepitas on top :)

4:34PM PDT on Oct 22, 2011

Hmm! Thank you Brandi!
Like also the idea of Miss Info (butternut squash...)

3:40PM PDT on Oct 22, 2011

they look so good, must have some

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
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