Ingredients
Scale
- 1 cup (240g) pumpkin puree
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (115g) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (90g) chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and melted butter. Mix until well combined.
- Add the eggs and vanilla extract to the mixture, stirring until smooth.
- In another bowl, whisk together the flour, cocoa powder, 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.
- Fold in the chocolate chips, if using.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool in the pan before slicing into squares and serving.
Notes
- For an extra touch, sprinkle some chocolate chips on top before baking.
- These brownies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 150
- Sugar: 12
- Sodium: 80
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 2
- Cholesterol: 30
Keywords: pumpkin brownies, easy pumpkin brownies, fall dessert, chocolate pumpkin brownies, fudgy pumpkin brownies