Description
Indulge in these soft and rich pumpkin brownies, blending the warmth of chocolate and pumpkin for a perfect autumn treat.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract in a large mixing bowl. Whisk until smooth and creamy.
- Sift together flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and nutmeg in another bowl.
- Gradually add the dry ingredients to the pumpkin mixture, stirring gently until no dry streaks remain. Be careful not to overmix!
- Fold in chocolate chips if using.
- Pour batter into the greased baking dish and spread it evenly.
- Bake for about 25–30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool in the pan for about 15 minutes before slicing into squares. Enjoy!
Notes
Store leftovers in a sealed container at room temperature for up to 3 days to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 18g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg