Pumpkin Brownies

With Thanksgiving coming up this weekend here in Canada, I wanted to share this fun and easy Pumpkin Brownie recipe that is perfect for taking along to get-togethers with friends and family. I recently took these to a friend’s house party, serving them on a heaping platter along with my favorite Ooey Gooey Brownies. The whole plate was gone in no time!

These brownies are a little more cake-like than fudgy like the other brownies, but its the spicy smell that was drawing people in. These delicious treats are also low in fat, sugar and calories, making them a nice break from the more indulgent treats we’ll all be getting into this weekend.

What you’ll need:

  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp unsweetened cocoa powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2/3 cup brown sugar, packed
  • 1/2 cup canned pumpkin or homemade pumpkin puree
  • 1 whole egg
  • 2 egg whites
  • 1 tbsp canola oil
  • 1/2 cup semisweet chocolate chips

Preheat oven to 350°F. Line a 11″x7″x1-1/2″ baking pan with parchment paper or spray with cooking oil.

In a medium bowl, whisk together dry ingredients until combined and set aside.

In a large bowl, add wet ingredients.
Mix until well combined.
Add in dry ingredients and beat until well mixed.
Fold in chocolate chips.
Pour batter into prepared pan and spread around evenly.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool brownies until they reach room temperature and then cut with a plastic knife into 24 brownies.

I really wish I still had some more of these to devour right now! I am craving some spicy pumpkin and chocolate. I’ll definitely have to make another batch before the end of the Thanksgiving weekend!

Printable Version
Nutritional Information

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Comments

  1. Ashley says

    These looked so good I tried them out last night so I could take them with me to Thanksgiving dinner. I didn’t have the right sized pan and I had to keep them in the oven a bit longer than 20 minutes. They still turned out a bit more dense and moist than your pic but taste great!

  2. Nicola says

    I’m not sure what I did wrong with these. The only things I changes were using 2 whole eggs, and omitting the choc chips. I used a smaller pan than reccomended because there didn’t seem to be much mixture, but they still didn’t cover it! Despite that, they’re still a nice guilt free treat :)

  3. says

    I think something is wrong with your measurements either in the ingredients or the pan size. As the previous poster (Nicola) mentioned, I also did not have near enough batter to spread into an 11×17″ pan! I spread it as much as I could, but it doesn’t even seem like it could cover a 9×13″. So, maybe you have a typo somewhere?

  4. Anonymous says

    I am trying to make these tonight, and I’m really excited for the outcome. I’m bringing it to Thanksgiving dinner tomorrow and hope everyone there will enjoy it. Thanks so much for posting, it really helped solve our problem of what to make with a 60 pound pumpkin (this isnt all we are making …….)

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