Description
Deliciously rich and fudgy pumpkin brownies perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup unsweetened cocoa powder
- 1 cup 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 salt
- 1 teaspoon pumpkin spice
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, cocoa powder, sugar, and vegetable oil.
- Add eggs and vanilla extract, and mix until well combined.
- In another bowl, whisk together flour, baking powder, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into a greased 9×13 inch baking pan.
- 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
- Store leftovers in an airtight container for up to 3 days.
- These brownies can be frozen for up to 2 months.
- For extra decadence, top with whipped cream or chocolate drizzle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg