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Autumn Pumpkin Brownies How to Bake Them

Autumn Pumpkin Brownies How to Bake Them

3.67 from 3 votes
Rich, fudgy brownies infused with the warm flavors of autumn—pumpkin puree, cinnamon, and a hint of nutmeg. These pumpkin brownies are the perfect seasonal treat, combining the best of chocolate and fall spices in every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 0.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
Wet Ingredients
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup pumpkin puree not pumpkin pie filling
  • 2 large eggs
  • 1 teaspoon vanilla extract
Add-Ins
  • 0.5 cup semi-sweet chocolate chips

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In a large bowl, whisk the melted butter and sugar until smooth. Stir in the pumpkin puree, eggs, and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
  5. Pour the batter into the prepared baking pan and spread evenly. Bake for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  6. Allow the brownies to cool completely in the pan before slicing into 12 squares.

Notes

For extra indulgence, drizzle with melted chocolate or serve with a dollop of whipped cream. Store in an airtight container at room temperature for up to 5 days.