Seeded At The Table - Easy recipes for your family.

Seeded at the Table - Easy recipes for your family.

Pumpkin Chocolate Chip Brownies

Pumpkin Chocolate Chip Brownies

What?!  You thought I was done posting pumpkin recipes?  Ha!  I fooled you! 🙂

A few weeks ago, Ben and I started leading the college group at church.  To start things out right, I decided to bring a batch of these brownies to one of our first Bible studies.  It was a busy day, so I had to put something together quickly.  In fact, I made two batches because they are so easy to whip up!

Pumpkin Chocolate Chip BrowniesThe college students inhaled these, which was indicative that this recipe is a keeper.  I’ll probably make these a few more times before the season is over, and maybe switch up the mix in’s.  How about some cinnamon chips or white chocolate?  Maybe even a topping of sorts?

Pumpkin Chocolate Chip Brownies

Printable Recipe

Yield: 24 small brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

Source:  Small Home Big Start

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Comments

  5. Keep the pumpkin recipes coming!! It is still fall, after all 🙂
    And these look fantastic, thanks for the recipe!

    Reply

  6. I didn’t have great success with these. They turned out more like a banana bread or tight-crumb muffin and less brownie-like. I’ll make these again but with much more fat/butter (6 Tbsp instead of 1) and replace the two egg whites with a whole egg (making 2 eggs for the recipe.)

    These proportions would seem to fall into the “brownie” category. I’ve run the proposed recipe through Cooking for Engineers (http://www.cookingforengineers.com/article/280/Analyzing-a-Baking-Recipe) and their nifty web calculator (http://goo.gl/ykHbG) and it should come out more how I’d like my brownie’s to be. Running the recipe above through the calculations confirms that it’s a banana bread-style recipe.

    Reply

  7. Just made these for our ‘game night’ dessert and they were awesome. I love anything pumpkin and these fit the bill! Thanks for the recipe!

    Reply

  8. I liked making these. They came out different in texture than I thought…I agree more like a muffin than a brownie. Great to have around though for game nights and upcoming holidays. Thanks!

    Reply

  9. I found this recipe a few months ago and tried it…and LOVED it! But of course I never emailed, printed the recipe, etc for myself so I was super upset when I went to make them again and couldn’t find the recipe…but alas, I have come upon it once more and and plan on making them this afternoon!

    Reply

  10. I made these last night for my family and they loved them! Soooo yummy! I have two more batches in the oven; one your recipe and one without chocolate chips. I wonder how it will turn out! BTW found you via Pinterest…. you are trending!!!

    Reply

  11. Hi! I found a link to this recipe on Pinterest, and held onto it til a few days ago when we were invited to dinner! They asked me to bring a dessert, and this was the first thing that came to mind!

    Now, my only prob was that I only have one 7×11 pan, and I was serving a ton of people, so I doubled the recipe. I did some awesome math calculations (haha) and figured that one of my larger cake pans would be almost exactly double the pan area, so I used that.

    Everything was perfect- except that it ‘poufed’ up a bit, more like a cake than brownies. I’m sure it was my “alterations” with the pan and doubling and cooking time… but it was absolutely DELISH!!

    My husband, who is NOT a dessert fan in any way- has eaten every single crumb of leftover. Every bit we took to dinner was gone! Everyone raved, and I (who am a pumpkin-choc-chip super-fan) loved it too!

    Thank you for this recipe! Next time I’ll keep the amounts down and in the right size pan 😉

    Reply

    • Brittany, good job on the calculations! 🙂 But, the texture of these are more like muffins or cake than regular fudge brownies. So, they probably turned out correctly for you even with the double-batch. 🙂

      Reply

  13. Hey! I made these thinking they would come up with the texture in the pictures, as i can see from the comments everyone’s turned out like mine,
    They were a hit, and absolutely delish, but if there is a pumpking brownie like brownie out there, I would love to get my hands on it!

    Reply

  14. I tried the recipe with the changes in Kevin’s comment, since I was hoping for a more brownie-like cinsistancy. Even with the extra egg yolk and extra butter, it still turned out quite cake-y. Can’t complain, because they’re super delicious that way, too. I’m going to play with tweaking the recipe a bit more in hopes of a more brownie-like texture.

    Reply

  15. I really like pumpkin & chocolate chips together. Especially in my cheesecake!!! I am going to make 1 batch like this & 1 batch with Heath pieces. Thank you for your recipe!

    Reply

  17. Great recipe! I used cinnamon chips, but I want to try it with chocolate the next time. My pan is 9 x 13 and I thought that would ruin things but they turned out great. Love the texture, more cakey than brownie-like, but really nice. I increased the spices and could do even a little bit more. So good!

    Reply

  18. My mom has an even easier recipe for these.

    1 box of Spice Cake mix
    1 Can of pumpkin
    1 Can full of water
    1 bag of chocolate chips

    bake at 375 and boom!
    We call them pumpkin chocolate squares 🙂

    Reply

  20. I just made these because I was having the biggest pumpkin craving and I love chocolate. This may be one of my new favorites dessert recipes. YUM!

    Reply

  21. made these today but considering it’s not quite pumpkin weather yet I used two bananas in place of the pumpkin and halved the sugar. I also used a fourth cup of peanut butter chips and a fourth cup of chocolate chips. They turned out delicious! I can’t wait to try the pumpkin recipe once it’s fall!

    Reply

  22. I would not call these brownies, they were more like a spice sponge cake with chocolate chips. They leave a very strong pumpkin after taste, we ate them, but I won’t be making them again. Mine came out twice as high as the picture, but I did use the 11 x 7″ pan.

    Reply

  24. Made these today (found via Pinterest), and like other bakers, mine were more cake-y, less brownie. A good solid recipe all the same – we will be making them again. 🙂

    Reply

  26. Very tasty, but you need to double the recipe in order to get 24 small brownies. With the amount suggested above, mine came out to be 12 small brownies. I’ll double next time, but super yummy. Thanks!

    Reply

  28. I made these for a friend and was surprised when they had a more cake-y/ muffin texture as well but I’m happy to see that I wasn’t the only one. Perfection and baking can’t always go hand in hand but I love the flavors!

    Thanks for the recipe!

    Reply

  29. Yum!!I made these vegan by using 3 “eggs” worth of Ener-G egg replacer; I also used 1/2 whole wheat flour and 1/2 white flour. I only had an 8×8 inch pan so I did end up having to cook for closer to 20 minutes to get a “clean” toothpick but my brownies were much much denser than the ones in the picture so I should have left them in longer. Overall though I loved them!

    Reply

  30. I made these today and they were delicious but didn’t look like I was expecting. I made a few changes though–used 2 whole eggs (instead of 1 whole and 2 whites), used cloves instead of allspice and used part semi-sweet chocolate and part white chocolate chips. Mine were thick & cake like as well. By reading the comments, I think we’re all a little confused by their texture b/c of the picture posted with the recipe. In the picture they look like the thickness of a brownie but yet in reality they come out more cake like.

    Reply

  31. I made these tonight even though I was unsure because I don’t like pumpkin pie. But they were so delicious!!!! They were perfectly moist with the taste of pumpkin and gooey with chocolatey goodness!!

    Reply

  33. Mmm just made these & love them! Mine didn’t come out as cake-like as I was imagining from all these comments. Thanks for the great recipe, I sent some to my soldier in Afghanistan 🙂

    Reply

  34. Hi there!! I stumbled across your blog a few days ago and have since made five of your recipes! Mostly with great success – except for this one! I have no idea what I did wrong, they just stayed very flat and didn’t really set up. I must have measured something incorrectly or perhaps left out an ingredient… We recently moved into a new apartment and I’ve been getting the feeling that our oven is actually much cooler than the intended temperature. I’m going to try this recipe again tomorrow – I have my heart set on these treats!

    Reply

    • Hi Sassy, Just scoop the batter into the muffin cups and adjust the baking time. I really don’t know if it will come out like muffins, but you can give it a try.

      Reply

  38. I made these brownies just the other night, however I modified the recipe to make them just a little bit healthier and in fact, I didn’t have the problem that everyone else seem to have had… Mine were JUST LIKE BROWNIES!!

    I started by using whole grain flour, then skipped the oil and added 1 cup of applesauce. I also skipped the cocoa powder and used a tad less brown sugar.

    These brownies turned out very moist and they were delicious!
    However, I did have to bake them longer than originally suggested, I just kept an eye on them and did the toothpick test.
    I will definitely make them again using my modified recipe! Give it a try!

    Reply

  41. I just made these- made four times the recipe- and they are delicious. I’m not a pumpkin fan, but all the spices and chocolate made it wonderfully delicious.

    Reply

  42. These are delicious. i doubled the batch and put them in a large cookie sheet and covered half with nuts. They are so moist like a cake. Thank you so much for this great recipe.

    Reply

  44. I made these this weekend and they turned out delicious! I added some vanilla extract and baked them in a 8″x8″ pan. Will be making again soon.

    Reply

  45. Made this recipe for a family get together. It was a huge hit! I 1 1/2 the recipe and put in a 9*13 and it turned out great!

    Reply

  47. I substituted brown rice flour for the regular flour… I also put it in an 8×8 pan. it was delicious and definitely brownie-texture!

    Reply

  48. I just put a batch of these in the oven. After reading the comments I used 2 whole eggs and 2 tbsp oil and added 3 tsp cocoa instead of 1. Due to diet restrictions I used Spelt flour and coconut palm (to replace brown sugar). I tasted the batter & it was really good!!! I know I shouldn’t have tasted the batter because of the eggs in it but I have been doing it for 40+yrs…old habits die hard! I can’t wait for the finished product.

    Reply

  49. I just made these and thank you for the comments. 1 Tabelspoon of oil is NOT brownies and it’s no flavor. I changed it and used 1 stick of melted butter. I also added 1 teaspoon vanilla and they turned out way better than that recipe but nothing to write home about!

    Reply

  50. Has anyone tried freezing these?

    I just made a batch and they were really yummy. I used whole wheat flour, which probably made them a bit denser. I used pumpkin pie spice instead of all of the individual spices – very “pumpkiny”! I also omitted the oil completely. I want to make more to freeze but am wondering if they would be the same.

    Reply

  51. This was a good recipe! I did change it a little… I substituted 4 tsp of coconut oil and used 2 eggs at room temp. This gave a more brownie like texture. My family including my 10 year old loved them! Keeper!

    Reply

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