Pumpkin Brownies

With the sudden change of the weather (30 last Sunday, 11 today) I felt like starting what will be one of many ‘autumn’ recipes.

What you’ll need:
2 Cups All Purpose flour
1 tablespoon Pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup of unsalted butter (room temperature)
1 1/4 cups granulated white sugar
1 large egg
2 teaspoons vanilla
1 tablespoon cocoa power
1 cup of canned pure (unsweetened) pumpkin pureé
1 package of mini semi-sweet chocolate chips
(melted white chocolate for drizzle – totally optional)

1. Preheat oven to 350 degrees.  Spray 9×13-inch baking pan with cooking spray
2. In a bowl,  whisk together dry ingredients and set aside

3. In a mixer – cream butter and sugar together until smooth. Beat in egg and vanilla until combined. Beat in pumpkin at a medium speed (mixture may appear curdled, no worries, its supposed to look like that)
Reduce speed to low and mix in dry ingredients.
4. Fold in chocolate chips
5. Spread batter evenly in prepared baking pan.


Bake for 35-40 minutes until sides are golden
6. Cool completely in pan.  Cut and serve! (or place in air-tight container.  Should keep for a few days)

Watch for some more pumpkin recipes coming at you…