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Pumpkin Brownies

Delightful fudgy brownies that combine rich chocolate and spiced pumpkin for a cozy fall treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 220
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Canned or fresh
  • 1/2 cup melted butter
  • 1 cup sugar
  • 2 large eggs At room temperature
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can substitute with gluten-free flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Optional Ingredients
  • 1/2 cup chocolate chips For added sweetness

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8×8-inch baking pan or line it with parchment paper.
  3. In a large mixing bowl, combine pumpkin puree, melted butter, sugar, eggs, and vanilla extract. Mix until well-blended.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
  6. Fold in the chocolate chips, if using.
  7. Pour the batter into the prepared baking pan, spreading evenly.
Baking
  1. Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
  2. Let cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.
  3. Once cooled, slice into squares, serve, and enjoy!

Notes

Store in an airtight container at room temperature for up to 4 days or freeze for 2-3 months. Thaw in the refrigerator overnight and rewarm in the microwave.