Pumpkin Brownies
Pumpkin Brownies are rich, fudgy treats made with pumpkin puree and warm spices, perfect for a cozy dessert experience during the fall season.
Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamo
- ½ teaspoon ground nutmeg
- ½ cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper for easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, pumpkin puree, and vanilla extract. Mix until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
- Fold in the ground cinnamon, nutmeg, and chocolate chips if using.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan on a wire rack for at least 10 minutes before cutting into squares.
Notes
Make sure your pumpkin puree is pure and not pumpkin pie filling for the best results.
Let your eggs sit at room temperature for a creamier texture.
For an extra chocolaty experience, try swirling in your favorite nut butter before baking.
Always check your brownies a few minutes before the timer goes off to avoid overbaking.
Be patient while cooling! Store leftovers in an airtight container at room temperature for up to 3 days.