Pumpkin Brownies

20 mins prep + 30 mins cook

154 kcal

Yields: brownies

Perfect for the holidays, bite into the taste of fall with these dense and deliciously chewy pumpkin brownies that are laced with semi-sweet chocolate chips.

Ingredients

2 cup all-purpose flour
2 teaspoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup salted butter, softened
1 cup light brown sugar, packed
2 egg
1 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cup semi-sweet chocolate chips, optional

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray, then set aside. NOTE: For easier removal, you can line the baking dish with parchment paper or aluminum foil before spraying with cooking spray.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set bowl aside.
Using a stand mixer (or hand mixer + large bowl), whip together the butter and light brown sugar until fluffy, about 2-3 minutes.
Drop mixer speed to low and mix in the eggs, pumpkin puree, and vanilla until incorporated, about 1-2 minutes.
Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
Remove bowl from mixer. Add semi-sweet chocolate chips, then use a spatula to gently fold them into the batter.
Pour batter into prepared baking dish. Use a spatula to spread the batter into a smooth, even layer.
Bake for 30 minutes or until a tester toothpick comes out clean with no crumbs.
Allow brownies to cool completely before removing from the baking dish (grip the edges of parchment paper and lift up). Cut the brownies into desired shapes (typically 2-by-2 inch bars).
Serve immediately.