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EASY PUMPKIN BROWNIES

These EASY PUMPKIN BROWNIES combine moist pumpkin puree and cozy spices to create a soft, fudgy treat perfect for any gathering or cozy night in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree Not pumpkin pie filling
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil Can substitute with coconut oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free blend
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Optional Topping
  • chocolate chips For topping, optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
  2. In a mixing bowl, combine pumpkin puree, sugar, vegetable oil, and vanilla extract. Whisk in the eggs one at a time until smooth.
  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
  4. If desired, fold in chocolate chips into the batter.
Baking
  1. Pour the brownie batter into the prepared baking dish and smooth the top.
  2. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cooling and Serving
  1. Allow the brownies to cool in the pan for about 10 minutes before lifting them out using the parchment paper.
  2. Slice into squares and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual brownies for up to 3 months. Reheat in the microwave for about 10-15 seconds for the best texture.