• Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Serves: 16

Coconut Oil Pumpkin Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup coconut oil, measured solid
  • 1 cup semi sweet chocolate chips, divided (use Enjoy Life for vegan version)
  • 1/3 cup cacao powder
  • 1/2 cup maple syrup
  • 14 oz can pumpkin puree (I use organic BPA free)
  • 2 tsp pumpkin pie spice
  • 1/2 tsp himalayan pink salt
  • 1/2 cup + 2 tbsp whole wheat flour*
  • Cooking spray (I use Misto)


Preheat oven to 350 degrees F, line 8" x 8" baking dish with unbleached parchment paper and spray with cooking spray.
In a medium pot, add coconut oil and 1/2 cup chocolate chips; melt on low heat, whisking constantly.
Turn off heat and add cacao powder, maple syrup, pumpkin puree, pumpkin pie spice and salt; whisk until smooth. Add flour and whisk until well combined. Add remaining 1/2 cup chocolate chips and give a few stirs.
Pour into previously prepared baking dish, smooth with a spatula and bake for 25 minutes. Remove from the oven and let cool for a few hours. Cut into 16 squares and enjoy warm if you like brownies cakey moist or cold for extra fudgy experience.

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