I’ll be honest—when I first heard about adding pumpkin to brownies, I was skeptical. But after testing this recipe about a dozen times (yes, my family thought I’d lost it), I can confidently say these Pumpkin Workout Brownies are game-changers! They’re fudgy, chocolatey, and packed with protein and fiber. Plus, that hint of pumpkin adds incredible moisture without overwhelming the chocolate. Trust me, you won’t even know you’re eating something healthy!

Prep Time	10 minutes
Cook Time	25 minutes
Total Time	35 minutes
Servings	16 brownies
Difficulty	Easy
Calories	~120 per brownie (est.)

Nutrition Information (Per Brownie)

Nutrient	Amount
Calories	120 kcal
Protein	5g
Total Carbohydrates	15g
Dietary Fiber	3g
Total Sugars	7g
Total Fat	5g
Saturated Fat	1.5g
Sodium	75mg

Based on 16 servings. Values are estimates and may vary depending on specific ingredients used.

How To Make Pumpkin Workout Brownies Recipe

Pumpkin Workout Brownies on a 8*8 baking pan, featuring rich chocolate fudgy texture with visible dark chocolate chips throughout, topped with a light dusting of cocoa powder and a few scattered chocolate chips.

A. Essential Equipment

You probably have everything you need already:

8×8 inch baking pan
Mixing bowl
Whisk or wooden spoon
Parchment paper (for easy cleanup)

B. Ingredients

Dry Ingredients:

1 cup whole wheat flour (or flour of choice)
1/3 cup unsweetened cocoa powder
1 scoop (about 30g) of chocolate protein powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon

Wet Ingredients:

1 cup pumpkin purée (not pumpkin pie filling!)
1/3 cup almond butter (or nut butter of choice)
1/4 cup pure maple syrup
2 large eggs
1 teaspoon vanilla extract

Mix-ins:

1/2 cup dark chocolate chips

Substitution Table

Ingredient	Substitution	Note
Whole wheat flour	All-purpose or 1:1 gluten-free blend	Works perfectly
Almond butter	Peanut butter or cashew butter	Affects flavor slightly
Maple syrup	For a lower sugar option	Same sweetness level
Chocolate protein powder	Vanilla protein powder	Add 1 tbsp extra cocoa
Dark chocolate chips	Sugar-free chips or cacao nibs	For lower sugar option

Inside oven view of perfectly baked Pumpkin Workout Brownies in a parchment-lined square baking pan

C. Instructions

Preheat your oven to 350°F and line your 8×8-inch pan with parchment paper. I like to leave some overhang on the sides—makes lifting the brownies out so much easier!
In a large bowl, whisk together all your dry ingredients: flour, cocoa powder, protein powder, baking powder, salt, and cinnamon. Make sure there aren’t any lumps—this is where most people go wrong!
In another bowl, mix the pumpkin purée, almond butter, and maple syrup until smooth. It’ll look a bit thick, and that’s exactly what we want.
Beat in the eggs and vanilla extract until everything’s well combined. The mixture should look glossy and smooth now.
Fold the wet ingredients into the dry ingredients using a spatula. Don’t overmix—stop as soon as you don’t see any dry flour streaks. The batter will be thick, almost like frosting!
Gently fold in those chocolate chips, saving a few to sprinkle on top if you want them to look bakery-perfect.
Spread the batter evenly in your prepared pan. I use the back of a spoon that I’ve lightly dampened with water—it glides right over the sticky batter.
Bake for 22-25 minutes. Here’s my trick: they’re done when a toothpick inserted in the center comes out with just a few moist crumbs. You’ll see the edges pull away from the pan slightly.
Let them cool completely in the pan before cutting. I know it’s torture, but trust me on this one—cutting them warm will give you a crumbly mess instead of perfect squares!

A stack of Pumpkin Workout Brownies on a rustic ceramic dessert plate, featuring rich chocolate fudgy texture with visible dark chocolate chips throughout, topped with a light dusting of cocoa powder and a few scattered chocolate chips.

Tips & Notes for Success

Baking Tips

Use pure pumpkin purée, not pumpkin pie filling. I learned this the hard way when I grabbed the wrong can—the spices in the pie filling threw off the entire flavor balance!

Room temperature eggs blend better and create a smoother texture. Just place them in warm water for 5 minutes if you forgot to take them out.

Don’t skip the protein powder—it’s what gives these healthy brownies their satisfying texture and keeps you full. I swear by chocolate protein powder, but vanilla works too, with that extra cocoa.

Line your pan with parchment paper with overhang on two sides. After years of wrestling brownies out of pans, this little trick will change everything for you.

Let them cool completely before cutting. I usually bake mine the night before and cut them in the morning. Cold brownies slice cleaner and hold their shape better.

Troubleshooting

Too cakey? You might have overbaked them by a few minutes. Remember, they’ll continue cooking as they cool, so err on the side of underdone. The toothpick should have moist crumbs, not come out completely clean.

Too dense or gummy? This usually means the pumpkin purée had too much moisture. Next time, press the purée between paper towels to remove excess liquid before measuring.

Not sweet enough? Everyone’s taste is different! Feel free to add an extra 2 tablespoons of maple syrup or toss in more chocolate chips. I like to tell my customers it’s easier to add sweetness than take it away.

Brownies stuck to the pan? Always use parchment paper! Even in a non-stick pan, these can be tricky because of the pumpkin and nut butter.

Variations

Make them vegan by using flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit 5 minutes) and choosing a plant-based protein powder.

Add mix-ins like chopped walnuts, pumpkin seeds, or dried cranberries for extra texture and nutrition. My kids love it when I add mini marshmallows on top for the last 2 minutes of baking!

Try different spices like nutmeg, ginger, or even a pinch of cardamom to enhance that fall baking flavor. The pumpkin spice variation is huge at my bakery during autumn!

Make them lower-calorie by reducing chocolate chips to 1/3 cup and using sugar-free versions. They’re still delicious, I promise!

Freeze them by wrapping individual brownies in plastic wrap and storing in a freezer bag for up to 3 months. Perfect for post-workout treats when you need them!

If you loved these easy pumpkin brownies, you’ll want to try:

Conclusion

These Pumpkin Workout Brownies have become my go-to recipe when I want something sweet that won’t derail my day. They’re perfectly fudgy, satisfyingly chocolatey, and so much easier than they look! Give them a try and let me know what you think—your kitchen will smell like heaven!