Pumpkin Brownies
These pumpkin brownies combine the richness of chocolate with the subtle sweetness of pumpkin, making them a perfect fall treat.
Ingredients
Wet Ingredients
- 1 cup pure pumpkin puree canned or homemade
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1/2 cup vegetable oil or melted coconut oil
- 3 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice optional, for added warmth
Optional Ingredients
- 1/2 cup chocolate chips optional, for extra indulgence
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it or lining it with parchment paper.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined. If you're adding chocolate chips, fold them in now.
Baking
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cooling and Serving
- Allow brownies to cool in the pan before slicing them into squares. Enjoy them warm with a scoop of vanilla ice cream for a truly decadent treat!
Notes
To keep your pumpkin brownies fresh, store them in an airtight container. They can last for about 3-5 days at room temperature or up to a week in the refrigerator. For longer storage, consider freezing them, which can preserve their delightful taste for up to three months.