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 large bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Step 3: In a separate bowl, combine the pumpkin puree, sugar, oil, and vanilla extract. Mix well.
- Step 4: Add the wet ingredients to the dry ingredients and stir 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.
- For a warm, gooey treat, microwave individual brownie squares for about 10-15 seconds.
- Serve these fudgy brownies with a scoop of vanilla ice cream and a sprinkle of cinnamon for a cozy dessert.
- Don't overmix the batter after combining wet and dry ingredients—a few streaks are okay for the best, fudgiest texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American