Description
Rich, fudgy brownies infused with warm spices and creamy pumpkin, perfect for fall.
Ingredients
Scale
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (canned or homemade)
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon ground nutmeg (optional)
- ½ cup chocolate chips (for an extra fudgy touch)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with cooking spray or line it with parchment paper.
- Combine the melted butter, granulated sugar, and brown sugar in a large mixing bowl. Stir until creamy and well-blended.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- Mix together the flour, cocoa powder, baking powder, salt, and spices in a separate bowl. Gradually add this to the wet ingredients, stirring gently until combined.
- Fold in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
- Cool in the pan for about 10 minutes before transferring to a wire rack. Cut into squares and serve!
Notes
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend. For a vegan option, substitute butter with unsweetened almond milk and use a flax egg instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg