Easy Pumpkin Brownies
Imagine a marriage of chocolate brownies and pumpkin pie. These chewy chocolate brownies are infused with creamy pumpkin and autumn spices, making them the quintessential brownie for fall. Sublimely chewy, perfectly sweet, and spiced with cozy spices. An absolute must for your seasonal baking! Easy too!
This is the best commingling ever. These brownies deliver all the cozy fall comfort you crave – chocolate+pumpkin+pumpkin pie spice. And they’re super easy to make.
I suggest using mini chocolate chips for more chips per bite! I prefer mini chips in these brownies because they spread out more in the batter. I also like to sprinkle extra chips on top before baking. That said, you can use regular-size chips. You can also use milk chocolate chips or white chocolate chips.
I suggest you double this recipe and stash then in the freezer (or bring to a friend’s). I brought this batch to Luke (in college) and he and his roommates adored them! And there’s no need to thaw them before eating; that means you’ll always have a treat for your sweet tooth.
How to store these pumpkin brownies. Once cool, transfer your brownies to an airtight container and refrigerate for up to 5 days or freeze up to 3 months. You can eat them straight from the freezer (they’re equally fabulous this way), or thaw overnight before serving.
Easy Pumpkin Brownies
Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/2 cup mini semi sweet chocolate chips, or regular size chips (I like how mini chips spread throughout the batter), plus more for sprinkling over the top if desired
- 3/4 cup pumpkin puree, not pie filling
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 degrees. Coat an 8-inch square baking pan with cooking spray.
- In a medium bowl, combine the flour, baking powder, and salt. Mix well and set aside.
- In a separate medium bowl, whisk together the melted butter, sugar, and vanilla. Whisk in the eggs, one at a time. Whisk in the flour mixture until just blended.
- Transfer half of the batter to a separate bowl (or the bowl used for the flour mixture so you don’t have to clean 3 bowls!). Whisk in the cocoa powder until blended. Fold in the chocolate chips.
- Fold the pumpkin puree and pumpkin pie spice into the remaining batter.
- Spread half of the chocolate batter into the bottom of the prepared pan. Spread half of the pumpkin batter on top. Using a spoon, add dollops of both remaining batters on top (this makes swirling easier). Using a butter knife, swirl through the dollops to create a swirled top. If desired, sprinkle the top with more chocolate chips.
- Bake for 40 to 45 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
- Cool the brownies in the pan, on a wire rack before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze up to 3 months.