Description
Pumpkin Pecan Brownies are a delicious fall treat that combines the rich flavors of pumpkin and pecans, creating a fudgy and comforting dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup dark chocolate chips
- 1/2 cup pecans
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare an 8×8-inch baking pan by greasing it or lining it with parchment paper.
- In a bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a large mixing bowl, combine pumpkin puree, melted butter, and sugar. Mix well, then add eggs one at a time, followed by vanilla extract.
- Gradually add the dry mixture to the wet mixture, stirring gently. Fold in chocolate chips and pecans.
- Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes.
- Allow the brownies to cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before cutting into squares.
Notes
- For gluten-free brownies, substitute all-purpose flour with a gluten-free flour blend.
- For vegan brownies, replace eggs with applesauce or flaxseed mixture and butter with coconut oil or vegan butter.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin Pecan Brownies, Fall Dessert, Fudgy Brownies, Pumpkin Recipes