Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 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, whisk together the pumpkin puree, cocoa powder, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- If using, fold in the chocolate chips until evenly distributed.
- Pour the brownie 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 with a few moist crumbs.
- Let the brownies cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
- Cut into squares and serve. Enjoy!
Notes
- For extra flavor, try adding chopped nuts or a swirl of cream cheese frosting on top.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- These brownies can also be made in advance and frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg