We’ve had a lonely can of pumpkin puree in our pantry for a year now and I finally found the perfect use for it in this recipe for Pumpkin Chocolate Chip Brownies (originally from Pennies on a Platter.) I kept the recipe the same for the most part, except I left out the cocoa powder (didn’t have any on hand) and doubled the amount of chocolate chips (just because.) This recipe was super simple and turned out to be a crave-worthy dessert that is officially a part of our permanent recipe collection. Bonus: Our apartment smelled like Fall all morning after baking these.
- 1/2 Cup Pumpkin Puree
- 1 Whole Egg
- 2 Egg Whites
- 1 Tablespoon Vegetable Oil
- 1 Cup Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Ground Allspice
- 1/4 Teaspoon Ground Nutmeg
- 1/4 Teaspoon Salt
- 2/3 Cup Brown Sugar, Packed
- 1 Cup Semisweet Chocolate Chips
- Preheat oven to 350 degrees F. Spray baking pan with non-stick cooking spray.
- In a large bowl (or Kitchenaid mixer in my case), combine pumpkin puree, eggs and oil until smooth. set aside.
- In a separate medium bowl, mix flour, baking powder, spices, salt, and brown sugar.
- Add dry ingredients to the wet ingredients and mix until incorporated well.
- Stir in chocolate chips.
- Pour into prepared pan and spread evenly. Bake for 15-20 minutes or until the brownies pass the toothpick test.
- Cool before cutting.
- Enjoy the delicious taste of fall!