Pumpkin Choc Chip Brownies
Indulge in the ultimate fall-inspired dessert with these Pumpkin Choc Chip Brownies—a perfect blend of rich cocoa flavors and cozy pumpkin spice. Featuring real pumpkin puree, a touch of cinnamon and nutmeg, and melty chocolate chips, these brownies are moist, fudgy, and irresistibly flavorful. This easy recipe comes together in just 15 minutes of prep and bakes to perfection in under half an hour, delivering a decadent treat ideal for autumn gatherings, Halloween parties, or any time you crave a sweet seasonal twist. With highlights like its spiced pumpkin aroma, chocolate-studded texture, and incredible aroma, these brownies are sure to become a household favorite.
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Recipe Information
Ingredients
- 115 g Unsalted butter
- 150 g Granulated sugar
- 100 g Brown sugar
- 2 tsp Vanilla extract
- 200 g Pumpkin puree
- 2 large Eggs
- 125 g All-purpose flour
- 40 g Cocoa powder
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 1 tsp Baking powder
- 0.5 tsp Salt
- 150 g Chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
In a microwave-safe bowl, melt the butter in the microwave in 20-second intervals. Let it cool slightly.
Whisk the melted butter, granulated sugar, and brown sugar in a large mixing bowl until combined and smooth.
Add the vanilla extract, pumpkin puree, and eggs to the bowl, and whisk until fully incorporated.
In a separate bowl, sift together the flour, cocoa powder, ground cinnamon, ground nutmeg, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, and gently stir until just combined. Be careful not to overmix.
Fold in the chocolate chips, reserving a small handful for topping if desired.
Pour the batter into the prepared baking pan, spreading it out evenly. Sprinkle the reserved chocolate chips on top, if using.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).
Remove the pan from the oven and let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
Cut the brownies into 12 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 145 mg | 6% | |
| Total Carbohydrate | 40.8 g | 15% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 28.4 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
