Ingredients
- All-purpose flour: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Baking powder: 1 teaspoon
- Salt: 1/4 teaspoon
- Pumpkin puree: 1 cup
- Granulated sugar: 1 cup
- Vegetable oil: 1/2 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Step 3: In a separate large bowl, combine the pumpkin puree, sugar, vegetable oil, and vanilla extract. Mix until well combined.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared baking pan and spread evenly.
- Step 6: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let cool completely before cutting into squares.
Notes
- To keep your pumpkin brownies extra moist, store them in an airtight container at room temperature for up to 3 days.
- Warm individual brownie squares in the microwave for 10-15 seconds to enhance the fudgy texture and pumpkin spice flavor.
- A dollop of whipped cream and a sprinkle of cinnamon elevate these brownies from simple dessert to autumnal delight.
- Don't overmix the batter; a few streaks of flour are okay to ensure a tender, fudgy brownie instead of a tough one.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American