Brownies get a healthy boost from whole wheat flour and pumpkin, while plenty of chocolate makes them nice and fudgy in these Whole Wheat Pumpkin Brownies! A great fall treat!

Whole Wheat Pumpkin Brownies

October is here and what does that mean? It’s pumpkin time!

Why is that we have to wait until October to start baking with pumpkin? And is it just me or does there seem to be a rule out there that we can only bake with it until Thanksgiving? I just don’t understand why we limit ourselves to enjoying pumpkin only two months out of the year yet pure pumpkin sits on the grocery store shelves year-round. It’s like only wearing white between Memorial Day and Labor Day. I just don’t understand!

Well, some rules are meant to be broken and I will proudly admit that I love to bake with pumpkin year-round because it such a sweet and nutritious addition to so many recipes. I am so excited to be sharing one of my absolute favorite pumpkin treats with you today, but don’t be surprised if I post other pumpkin recipes in March and June!

Whole Wheat Pumpkin Brownies

These Pumpkin Brownies get a healthy boost from whole wheat flour and pumpkin, while plenty of chocolate makes them nice and fudgy. They make for the perfect fall treat, but I know once you try them you will be baking them year-round too!

Don’t blink because there are only a few steps! Here we go…

Whole Wheat Pumpkin Brownies

Mmmm…warm brownies! Nothing better!

Whole Wheat Pumpkin Brownies

Treat yourself!




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Whole Wheat Pumpkin Brownies

Whole Wheat Pumpkin Brownies

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  • Author: Maegan - The BakerMama
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 18
  • Category: Dessert


Brownies get a healthy boost from whole wheat flour and pumpkin, while plenty of chocolate makes them nice and fudgy! A great fall treat!


  • 1/4 cup vegetable oil
  • 1 cup whole wheat flour
  • 1/3 cup unsweetened cocoa powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 eggs
  • 1 (15 ounce) can pure pumpkin
  • 1 teaspoon vanilla extract
  • 11/2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F. Spray a 13x9x2-inch baking dish with cooking spray and set aside.
  2. In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined. Stir in chocolate chips then transfer batter to prepared pan.
  3. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean. Let cool then cut into squares.

Whole Wheat Pumpkin Brownies


About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi Gayle! I don’t provide nutritional information at this time because everyone uses different brands of ingredients which often have differing nutritional values. I would recommend plugging the ingredients you used into a free online nutrition calculator like: Hope this helps. Enjoy!

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