Pumpkin Chocolate Chip Brownies

Pumpkin chocolate chip brownies that are so easy and moist, you’ll love serving them for Halloween, Thanksgiving, or any autumn gathering.

These delicious, made from scratch brownies have two easy layers to them; the top layer is chock-full of creamy pumpkin puree and ground spices, and the bottom layer is a fudgy treat with real cocoa and chocolate chips. 

I debated about calling them fudgy pumpkin brownies or pumpkin brownie chocolate bars, but those titles leave out the yummy goodness of the chocolate chips, and I think we can all agree that chocolate chips make everything better.

Well, maybe not everything… I don’t think they’d be very good in my J Alexander’s Carrot Cake recipe. It’s amazing without any chocolate chips. But, I digress.

You might also like:

• Pumpkin Bread Cheesecake
• Old Fashioned Apple Fritter Donuts
• Super Easy 3-Ingredient Cake Batter Dip

Let me know if you try this delicious pumpkin chocolate chip brownie recipe. I think it will be a huge hit with your family this fall!

Bring on all the fall baking!

Pumpkin Chocolate Chip Brownies

Yield: 12

Pumpkin Chocolate Chip Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Pumpkin chocolate chip brownies that are so easy and moist, you'll love serving them for Halloween, Thanksgiving, or any holiday gathering.

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Ingredients

• ¾ cup all purpose flour
• ¾ teaspoon salt
• ½ teaspoon baking powder
• ¾ cup packed brown sugar
• ½ cup butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ¼ cup cocoa powder
• ½ cup chocolate chips
• ¾ cup pumpkin puree
• 2 teaspoons ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon nutmeg

Instructions

Preheat oven to 350°. Line a 9x9 baking dish with parchment paper or spray with cooking spray.

In a large bowl, combine the flour, salt and baking powder. Set aside.

In another bowl, cream together the sugar and butter. Then mix in the eggs and vanilla until well combined.

Pour wet ingredients into dry ingredients. Stir together with a spatula just until well combined. Then pour half of this batter into the other bowl. 

To the first bowl, fold in cocoa powder and chocolate chips.

To the second bowl, stir in pumpkin puree and the spices.

Pour the chocolate batter into the baking dish and spread in an even layer across the bottom. Then pour the pumpkin batter on top and spread in an even layer.

Bake in preheated oven for 45 - 48 minutes, or until a toothpick inserted comes out clean.

Allow to cool to room temperature before cutting and serving.   Store brownies covered at room temperature for up to 4 days (not that they will be around that long!)

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 201 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 51mg Sodium: 230mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 2g Sugar: 16g Sugar Alcohols: 0g Protein: 3g

Estimate only.

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