Description
Pumpkin Brownies are rich, fudgy chocolate brownies swirled with spiced pumpkin purée for a cozy, fall-inspired dessert. Moist, flavorful, and simple to make, they’re perfect for holidays or anytime you crave a seasonal treat.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¾ cup pumpkin purée (unsweetened)
- 1 tsp pumpkin pie spice (or mix of cinnamon, nutmeg, and cloves)
- ½ cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease lightly.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In another bowl, combine melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth.
- Stir dry ingredients into wet mixture until just combined to form brownie batter.
- In a separate bowl, mix pumpkin purée with pumpkin pie spice.
- Spread most of the brownie batter into the prepared pan, reserving ½ cup.
- Spread pumpkin mixture evenly over the brownie layer.
- Dollop the reserved brownie batter on top and swirl gently with a knife.
- Bake for 35–40 minutes, until a toothpick inserted comes out with moist crumbs.
- Cool completely before slicing into squares and serving.
Notes
- Don’t overmix the batter to keep brownies fudgy.
- Use fresh pumpkin purée if desired, but ensure it’s well-drained.
- Brownies taste even better the next day as flavors meld.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 20g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
