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90 Calorie Pumpkin Brownies

90 calorie pumpkin brownies made with a thick, egg-free brownie mix base and pumpkin puree for a fudgy texture. Bake until a toothpick comes out clean, then dust with powdered sugar for a classic 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: 95
Ingredients Equipment Method Notes

Ingredients
  

Brownie mix base
  • 1 box (18 oz) dark chocolate or fudge brownie mix Use the mix that calls for eggs and oil, but do not add them.
  • 1 can (15 oz) pumpkin puree Stir until smooth before mixing.
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp cinnamon
  • 0.25 cup dark chocolate chips Optional; fold in after the batter is smooth.
  • powdered sugar for dusting To taste, for finishing.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x13 baking pan so the brownies release easily after baking.
  2. Combine the brownie mix, pumpkin puree, pumpkin pie spice, and cinnamon in a bowl and stir until completely smooth.
  3. Fold in the dark chocolate chips if using, distributing them evenly through the thick batter.
Bake, cool, and finish
  1. Spread the dense batter evenly into the prepared pan using a spatula for full coverage.
  2. Bake for 23-26 minutes at 350F until a toothpick comes out clean.
  3. Cool completely, then dust with powdered sugar and cut into 16 bars.

Notes

Pro tip: because the batter will be very thick, expect it to spread slowly—take a few extra minutes to level it for even baking. Store airtight in the fridge for up to 4 days; freeze baked bars up to 2 months. For a dairy-free option, choose a brownie mix labeled dairy-free (the recipe itself uses no eggs or oil).