Description
Velvety chocolate meets autumn’s warmth in these pumpkin spice brownies, where rich cocoa hugs a tender pumpkin puree base, leaving hints of cinnamon, ginger, and clove in every fudgy bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- In a bowl combine flour, cocoa powder, granulated sugar, brown sugar, pumpkin pie spice and salt.
- In another bowl whisk together pumpkin puree, eggs, melted butter and vanilla extract.
- Add wet ingredients to dry ingredients and stir until just combined.
- Pour batter into prepared pan and smooth the top with a spatula.
- Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brownies cool in the pan on a wire rack before cutting into squares.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Adjust pumpkin pie spice to taste for a milder or stronger flavor.
- Use homemade pumpkin puree or strained canned pumpkin for best texture.
- Fold in chocolate chips or chopped nuts before baking for extra texture.