Pumpkin Chocolate Chip Brownies Recipe

These pumpkin chocolate chip brownies are full of pumpkin flavor and perfect for the season. They’re delicious when served alongside a hot cup of coffee, tea, eggnog, or hot cocoa. If you’re a chocolate lover you can certainly stir in 1/2 to 3/4 cup of semi-sweet or dark chocolate chips. I tend to stick to the 1/3 cup personally, but my daughter adds a 1/2 cup to her batch when making the recipe.

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You can double-up on all of the ingredients and bake two batches at a time. Once they’re cool, cut into squares and freeze the second batch for another time. They will keep in the freezer for up to 3 months. Just thaw overnight in the refrigerator or for a few hours at room temperature.

Pumpkin Chocolate Chip Brownies Recipe

1/2 cup pumpkin puree
1/3 cup brown sugar
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup milk chocolate chips or semi-sweet chips

Preheat your oven to 350° F. Spray an 8″ square baking pan with nonstick cooking spray.

In a large mixing bowl combine together the pumpkin puree, brown sugar, large egg, egg whites and vegetable oil with an electric mixture until creamy. Add in the all-purpose flour, baking powder, cocoa powder, ground cinnamon, ground pumpkin pie spice, salt and ground nutmeg until everything is blended together. Stir in by hand your milk chocolate chips until blended.

Pour the brownie batter into your prepared baking dish. Bake in a preheated 350 degree F oven for 22 to 28 minutes or until done. Remove and let cool. Once cool, cut your brownies into squares and store them in an airtight container.

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