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Pumpkin Brownies

Indulgent Pumpkin Brownies That Will Warm Your Heart

These Pumpkin Brownies are a rich and fudgy treat that captures the essence of fall, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Servings: 12 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Provides richness and moisture; substitute with coconut oil for a dairy-free option.
  • 1.5 cups Granulated Sugar Adds sweetness and contributes to the brownie’s chewy texture.
  • 0.5 cup Light Brown Sugar Enhances flavor with caramel notes and helps retain moisture.
  • 4 large Eggs Acts as a binder to give structure; use flaxseed meal mixed with water as a substitute.
  • 1 teaspoon Vanilla Extract Adds depth of flavor to the rich chocolate.
  • 1 cup Pumpkin Puree Provides moisture, flavor, and a seasonal flair; opt for homemade or canned pumpkin puree.
  • 1.5 cups All-Purpose Flour Gives structure to the brownies; can substitute gluten-free flour if needed.
  • 0.75 cup Unsweetened Cocoa Powder Contributes the rich chocolate flavor.
  • 1 teaspoon Baking Powder Acts as a leavening agent to help with rising.
  • 0.5 teaspoon Baking Soda Essential for texture and also aids in rising.
  • 0.5 teaspoon Ground Cinnamon Adds warm flavor.
  • 0.25 teaspoon Ground Nutmeg Adds warm flavor.
  • 0.25 teaspoon Ground Cloves Adds warm flavor.
  • 0.25 teaspoon Salt Balances sweetness and enhances overall flavors.
For the Chocolatey Goodness
  • 1 cup Semi-Sweet Chocolate Chips Adds melty pockets of chocolate delight.
  • 0.5 cup Chopped Walnuts or Pecans Adds texture and nutty flavors; can be omitted for nut-free brownies.

Equipment

  • Mixing Bowl
  • Electric mixer
  • spatula
  • 9x13 inch baking pan

Method
 

Step-by-Step Instructions for Pumpkin Brownies
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
  2. Incorporate the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
  3. Fold in the pumpkin puree until fully integrated into the mixture.
  4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed.
  6. Gently fold in the chocolate chips and optional nuts.
  7. Pour the brownie batter into the prepared baking pan, spreading evenly.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out with a few moist crumbs.
  9. Allow brownies to cool in the pan, then slice into squares and serve.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Soften butter properly and do not overmix to ensure the best texture.

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