Ingredients
Scale
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- Optional: 1 cup chocolate chips or chopped nuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
- In a large bowl, blend pumpkin puree, oil (or melted butter), eggs, and vanilla until smooth.
- In a separate bowl, whisk together sugar, cocoa powder, flour, baking powder, and salt.
- Gradually add dry ingredients into wet and stir until combined. Fold in chocolate chips or nuts if desired.
- Pour batter into prepared dish, spreading evenly. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs.
- Allow to cool completely before slicing and serving.
Notes
- For extra texture, add chopped nuts or chocolate chips to the batter.
- Ensure the pumpkin is pure and not pie filling for the best results.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerated up to a week.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie (about 1/12 of recipe)
- Calories: 210 Kcal
- Sugar: 16g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg