Pumpkin Brownies: A Favorite Family Recipe

Some days I desperately need some chocolate. And I’m not being overly dramatic either. Chocolate can turn a hard day into a better day. It’s a bit magical like that.

I also love brownies. Brownies are one of my favorite go-to desserts. They’re easy to make, full of chocolate (especially since I always add a cup of semi-sweet chocolate chips), and they are full of that comfort food feeling.

I also love pumpkin, not only because it’s a healthy addition to any meal, but also because it tastes good and brings back so many memories of my Grandma Peterson’s and my mom’s holiday pumpkin pies. I’m also a huge pumpkin soup fan.

So, one of my favorite recipes is also one of our all-time family favorites, and it’s the perfect combo of these three favorite things: Pumpkin Brownies. Since sharing is caring, check out the recipe below. You’re welcome in advance.

I was first introduced to these amazing bundles of healthy-ish chocolate by a friend several years ago. I was teaching a nutrition class at her gym, and she sat in on the class the day I asked all my students to bring a healthy recipe to share the following week. She brought this recipe, and seriously…my chocolate lovin’ life has never been the same!

Our kids totally love these brownies, and when we’d have people over for dinner, they’d say, “Mom, make the pumpkin brownies!” At dessert time, they’d take a brownie and take a bite, then wait for our guests to take a bite, and then they’d say, “Do you know what’s in these brownies?” At which time our guests would get a bit of a panicked look on their faces. They’d guess several things, and after each guess, the kids would say, “Nope!” and get a bit giggly. I don’t think any guests ever guessed pumpkin, so the kids loved to say, “Pumpkin!” All four of them. In unison. It’s a fun memory.

And as promised, here’s the recipe:

Pumpkin Brownies

1 package chocolate cake mix (Triple Chocolate Fudge is my favorite!)
15 ounce can pumpkin
¼ cup water
1 cup semi-sweet chocolate chips (optional)

1. Preheat oven to 375 degrees. Spray 9×13 pan with nonfat cooking spray (can also use a mini muffin pan). Combine all ingredients and spread in pan.
2. Bake the amount of time listed on the cake mix box for a 9×13 pan or until done-ish in the center. Pumpkin can be replaced with about 2 cups of shredded zucchini (my mom does this and it’s to die for!).

Nutrition information: (without chocolate chips) 24 servings: 74 calories, 1g fat, 17g carbs, 1g protein.
Chocolate chips (per serving): 47 calories, 3g fat, 7g carbs, 1g protein.

Of course, I always add the chocolate chips because can you really have TOO much chocolate?!?! I think not.

My mom also makes lemon brownies with lemon cake mix, 2 cups of shredded yellow squash, 1/4 cup water, and a cup of white chocolate chips. Even though there’s no chocolate in these brownies, they are delicious!

Whether it’s made with chocolate and pumpkin, chocolate and zucchini, or lemon and white chocolate, this recipe is one of my favorites. What’s your favorite go-to comfort food?

PS: If anyone knows the original source of this amazing brownie recipe, please share. I’d love to give this recipe creator credit!