As we all know when autumn comes around, pumpkin recipes come out and these pumpkin chocolate chip brownies are the best fall recipe. They are such an easy pumpkin recipe that they might just become your favorite holiday dessert.
I like to make these up for a quick dessert to make if the kids need something to bring to school. Or with cookie bake sales, these pumpkin brownies are always a hit.
However, if I am making them to give away I normally have to double the batch so that we can have some at home too! Plus these brownies do not last long in our house. I’m lucky if they last 2-3 days. These fudgy brownies are best served at room temperature and can be stored in an airtight container.
Recipe Ingredient Notes
- Pumpkin puree
- Egg
- Egg whites
- Vegetable oil
- Flour
- Baking powder
- Unsweetened cocoa powder
- Cinnamon
- Allspice
- Nutmeg
- Salt
- Brown sugar
- Semi sweet chocolate chips
Equipment Needed
- 11×7 inch baking pan
- Large mixing bowl
- Medium mixing bowl
- Spatual
- Egg separator (THIS one works great!)
- Parchment paper
How to Make Our Pumpkin Chocolate Chip Brownies
- To start this easy brownie recipe, preheat the oven to 350℉.
- Then you will need to line a 11×7 inch pan with parchment paper.
- Now, in a large mixing bowl, combine together the pumpkin puree, all of the eggs, and vegetable oil.
- Mix all of that together until the batter is nice and smooth and then set it aside.
- Then in a separate medium-sized mixing bowl, add in the flour, baking powder, cocoa powder, cinnamon, allspice, nutmeg, salt, and brown sugar and use a fork or a whisk to mix it all together.
- Once those are combined, add the dry ingredients into the wet ingredients making sure to mix it all together well, scraping down the bowl.
- Then, add in the chocolate chips and stir them until they are well distributed.
- After that is all set, pour the batter into the pan and spread it out evenly.
- Now place the pan in the oven and let it bake for 15-20 minutes or until you can insert a toothpick and have it come out clean.
- When you take them out, allow them to cool completely before you start to cut them.
DIY Pumpkin Puree
Have you ever wanted to be able to make your own pumpkin puree? Me too! Especially around the holiday months when trying to find a can of pumpkin can be hard! In past years I have had to go to multiple store to be able to find a can of pumpkin for a recipe I needed to make for a party we were going to during the weekend. Well, if you want to avoid that, you can make your own easy pumpkin puree from scratch with Inspired Taste’s recipe!
Explore More Delicious Pumpkin Brownies and Bars
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- 2 Ingredient Pumpkin Brownies
- Chocolate Pumpkin Chess Squares
- Frosted Pumpkin Sugar Cookie Bars
- Cream Cheese and Pumpkin Roll Bars
- Magic Pumpkin Bars
Pumpkin Chocolate Chip Brownies Recipe
Ingredients
- ½ cup pumpkin puree
- 1 whole egg
- 2 egg whites
- 1 Tablespoon vegetable oil, or canola oil
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon unsweetened cocoa powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ⅔ cup brown sugar, packed
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350℉. Line an 11X7-inch pan with parchment paper.
- In a large bowl, combine pumpkin puree, eggs and oil until smooth.
- Set aside.
- In a separate medium bowl, mix together the flour, baking powder, cocoa powder, spices, salt and brown sugar.
- Add to the wet ingredients and mix until thoroughly incorporated.
- Stir in the chocolate chips.
- Pour into prepared pan and spread evenly.
- Bake for 15-20 minutes or until passes toothpick test. Cool completely before cutting.
Notes
Nutrition
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