Pumpkin Brownies – Super Easy Desert Recipe

Pumpkin Brownies
Angelica Do

Part is a familiar material. You can cook a variety of recipes such as: soup, desert, cake, … Today we will introduce a new material that we just discovered, is the Pumpkin Brownies Recipe.

Pumpkin Brownies

photo: Tricia Martin

This cookie is made from honey with pumpkin chocolate and is so black.

Pumpkin Brownies

photo: Tricia Martin

Pumpkin Brownies Recipe

Recipe inspired by The Moosewood Restaurant Book of Desserts, given to me by another inspiring source in the kitchen, my Aunt Katie


  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3/4 cup pumpkin puree
  • 1 cup unbleached white flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon ginger
  • 1/2-1 teaspoon freshly grated nutmeg (the only way to go!)
  • 1 bag Ghirardelli (Andrew’s favorite) chocolate chips


Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust with flour. With an electric mixer, or in your stand mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin puree and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and nutmeg and stir them into the pumpkin mixture to form a smooth batter. Fold in the chocolate chips by hand.

Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.


#Chef: Tricia Martin

She is a photographer, artist, baker of tasty treats, spiritual philosopher, mayor of Pietopia™, yoga master, screenprinter, tea drinker, bicyclist, website creator, daughter, sister, great swimmer, blogger, best friend, tough and determined, writer, scarf-wearer, fiance, kale & kombucha enthusiast, designer, fan of Santa Fe & Hawaii, blazer of own path. More about her: eatingisart.com