Rich and fudgy pumpkin brownies infused with warm fall spices and chocolate, perfect for a cozy, comforting dessert.

1/2 cup canned pumpkin puree

1/2 cup sugar

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup chocolate chips (optional)

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Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and ginger.
Gradually fold the dry ingredients into the wet ingredients, stirring until fully combined.
If using, fold in chocolate chips for extra indulgence.
Pour the batter into the prepared pan and spread it evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool in the pan before cutting into squares and serving.

For extra crunch, add chopped walnuts or pecans.

Use dark chocolate chips for a richer flavor.

Swap vegetable oil with melted butter for a more decadent texture.

Use coconut oil and vegan chocolate chips for a dairy-free option.

Sprinkle sea salt on top before baking for a sweet and salty contrast.

Store brownies in an airtight container at room temperature up to 3 days or freeze up to 2 months.

Reheat in the microwave for about 15 seconds to restore softness.