Description
Deliciously rich and moist pumpkin brownies that are perfect for fall or any time you’re craving a sweet treat.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, combine the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
- In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients into the pumpkin mixture, stirring until just combined.
- If using, fold in the chocolate chips.
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the brownies cool in the pan before cutting them into squares.
Notes
- For a richer flavor, try adding a pinch of espresso powder to the batter.
- These brownies can be stored in an airtight container for up to a week.
- Serve with whipped cream or ice cream for an extra treat!
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg