Ingredients
Scale
- 1 cup of pumpkin puree (not pie filling)
- 1/2 cup of vegetable oil or melted butter
- 1 cup of granulated sugar
- 2 large eggs
- 1 1/2 cups of all-purpose flour
- 1/2 cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla extract
- Optional: chocolate chips or chopped walnuts for added texture
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray, or line it with parchment paper.
- In a large mixing bowl, whisk together the pumpkin puree, oil (or melted butter), sugar, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in chocolate chips or nuts if using. Do not overmix; the batter should be slightly thick and sticky.
- Pour the batter into the prepared baking pan, spreading evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the brownies to cool before slicing. Store in an airtight container or enjoy immediately.
Notes
- You can add chocolate chips or chopped walnuts for extra texture and flavor.
- For a vegan version, substitute eggs with flax eggs and use dairy-free chocolate chips.
- Ensure pumpkin is pureed smoothly if using fresh pumpkin instead of canned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (about 80g)
- Calories: 210 Kcal
- Sugar: 16g
- Sodium: 75mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg