Pumpkin Brownies
Delicious pumpkin brownies combining rich chocolate flavors with the warm taste of pumpkin, perfect for autumn gatherings.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use canned pumpkin puree, not pumpkin pie filling.
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs Can be substituted with flax eggs for vegan.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Can be substituted with gluten-free flour.
- 1/2 cup cocoa powder
- 1 teaspoon pumpkin spice Adjust according to taste.
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix well.
- In another bowl, whisk together the flour, cocoa powder, pumpkin spice, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Baking
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into squares and serving.
Notes
Serve warm or at room temperature. Pair with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce.