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Seeded At The Table

Sharing joy through food, community and travel.

November 2, 2010

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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Filed Under: Brownies & Bars, Dessert

Previous Post: « Halloween Candy Bark
Next Post: Pumpkin Recipes in Review »

Reader Interactions

Comments

  1. tryityoumightlikeit says

    November 2, 2010 at 7:27 AM

    I’ve got to make these!

    Reply
    • Jo Anne says

      August 17, 2015 at 7:10 PM

      In the oven and smell oh soo good! The batter was good too!

      Reply
  2. KeepItSweet says

    November 2, 2010 at 7:43 AM

    yum, love the abundance of chocolate chips in those brownies!

    Reply
  3. Dinetonite says

    November 2, 2010 at 8:50 AM

    I am definitely going to try this recipe, it looks fantastic!

    I think that whole grains are a very important thing to have in your routine diet.

    Reply
  4. Sara says

    November 2, 2010 at 10:48 AM

    Mmm, easy and delicious! Can’t wait to make them.

    Reply
  5. Amanda V says

    November 2, 2010 at 7:39 PM

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

    Reply
  6. Kevin says

    November 6, 2010 at 7:26 PM

    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
    • Pennies on a Platter says

      November 6, 2010 at 11:02 PM

      Hi Kevin,

      I agree that these brownies have a more muffin-like texture. 🙂 But, I liked them like that. Let me know how your new proposed recipe turns out for you!

      -Nikki

      Reply
    • chalene says

      October 5, 2012 at 10:08 PM

      Did you replace all of the oil with the 6 Tbsp of butter or add it to the 1 Tbsp of oil..??
      Chalene~

      Reply
    • Allie Carlson says

      November 3, 2015 at 11:19 AM

      Agreed! Mine turned out more like banana bread consistency as well. Not sure that I will repeat the recipe, but they were still yummy enough to eat the current batch!

      Reply
  7. Jen says

    November 10, 2010 at 10:50 AM

    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. myndi says

    November 15, 2010 at 9:44 PM

    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. Jessica says

    January 31, 2011 at 12:03 PM

    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. Rebecca says

    September 5, 2011 at 11:39 AM

    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. Brittany F says

    September 7, 2011 at 9:55 AM

    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
    • Nikki says

      September 7, 2011 at 2:21 PM

      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
  12. Katie says

    September 15, 2011 at 8:16 PM

    THESE LOOK AMAZING!! I definitely will be trying them. Thanks for sharing!

    Reply
  13. AnnaBee says

    September 19, 2011 at 9:14 AM

    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. Britney says

    September 23, 2011 at 2:25 PM

    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. Lynsay says

    October 27, 2011 at 1:34 PM

    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
  16. Dominique @PurpleKale says

    December 15, 2011 at 11:20 AM

    These look so incredibly yummy! We are a vegan family, so I had to change it up a bit. They came out great, but instead of brownies, they were more like gooey bars. I did a blog post about it, and credited you for the idea.

    Here is the link- http://purplekale25.blogspot.com/2011/12/success-is-all-mine.html

    Thanks for sharing!

    Reply
  17. Laurie says

    May 30, 2012 at 10:00 PM

    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. Amanda says

    July 24, 2012 at 9:05 AM

    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
    • Sue says

      September 16, 2012 at 2:53 PM

      bake these muffins for how long?

      Reply
      • Anonymous says

        September 28, 2012 at 6:28 PM

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

        Reply
    • Kathy says

      October 7, 2012 at 7:59 PM

      What size can pumpkin? Just pumpkin or puree?

      Reply
      • Anonymous says

        October 19, 2012 at 12:55 PM

        No eggs? This sounds much easier!

        Reply
      • Shannon says

        October 19, 2012 at 12:56 PM

        Need to use any eggs? Tia sounds much easier. Aged to try for a birthday party tomorrow!

        Reply
  19. Michelle says

    August 3, 2012 at 5:05 PM

    Made these today. Delicious!!!!!

    Reply
  20. Lauren says

    August 8, 2012 at 7:16 PM

    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
    • Nikki says

      August 8, 2012 at 9:22 PM

      Thanks, Lauren! 🙂

      Reply
  21. Bree says

    August 14, 2012 at 7:36 PM

    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
    • Nikki says

      August 14, 2012 at 9:05 PM

      What a great variation! Thanks, Bree!

      Reply
  22. Mickie Harrington-Rodway says

    August 18, 2012 at 4:46 PM

    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
  23. Jocelyn @BruCrew Life says

    August 24, 2012 at 9:00 PM

    I am so ready for Fall to get here along with all the fun Fall themed treats!! I love pumpkin so much!!! These sound awesome!!!

    Reply
  24. tasha says

    August 26, 2012 at 3:25 PM

    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
  25. Anne says

    September 4, 2012 at 3:39 AM

    I am definitely going to try this. They look so delicious!

    Reply
  26. Abby says

    September 7, 2012 at 4:25 PM

    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
  27. ali says

    September 8, 2012 at 6:22 PM

    I had some butterscotch chips laying around. Great combination!

    Reply
  28. kylie says

    September 12, 2012 at 3:17 PM

    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. Kate says

    September 13, 2012 at 2:24 AM

    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. Shelly says

    September 20, 2012 at 2:08 PM

    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. Amanda R says

    September 21, 2012 at 9:49 PM

    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
  32. Shelly says

    September 24, 2012 at 12:16 PM

    I substituted Bob’s Red Mill All-Purpose GF flour, and these were a HIT! Yummy and delicious.

    Reply
  33. Sam says

    September 26, 2012 at 10:19 PM

    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
    • Nikki says

      September 27, 2012 at 11:54 AM

      Thanks, Sam!

      Reply
  34. Lauren says

    September 28, 2012 at 1:41 AM

    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
  35. Natasha Tischner says

    September 30, 2012 at 3:30 PM

    I just made these and they were a huge hit! I put some home made cream cheese frosting on top and they were delicious!

    Reply
  36. Samantha says

    October 1, 2012 at 9:27 PM

    I don’t have all spice 🙁

    Reply
    • Blanca says

      November 20, 2014 at 10:25 AM

      Use equal parts cinnamon, ground cloves and nutmeg…

      Reply
  37. Sassy says

    October 6, 2012 at 2:11 PM

    So if it comes out more muffin-like, how could I adapt this recipe to make them in an actual muffin pan?

    Reply
    • Nikki says

      October 7, 2012 at 8:39 AM

      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. Wendy says

    October 12, 2012 at 2:27 PM

    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
    • Nikki says

      October 12, 2012 at 8:09 PM

      Thanks, Wendy! 🙂

      Reply
  39. Annie O. says

    October 12, 2012 at 5:47 PM

    Delicious! Thank you for sharing!

    Reply
  40. Tiffany says

    October 14, 2012 at 6:30 PM

    I’m about to try this recipe…minus the baking powder. I’m doing this based on reading this (“The key is that they don’t want it to be cakey, so they use no leavening agents (no baking powder or baking soda”) on this (http://www.browneyedbaker.com/2010/10/08/the-baked-brownie/) blog post. Will update you guys if it works!

    Reply
  41. Martina says

    October 14, 2012 at 9:07 PM

    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. Sandy says

    August 17, 2013 at 11:15 AM

    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
  43. ashley says

    August 25, 2013 at 4:34 PM

    Not the brownie texture I was expecting but I keep going back for more! So yummy

    Reply
  44. Emily says

    September 30, 2013 at 7:22 PM

    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. Jessica says

    October 7, 2013 at 9:30 AM

    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
  46. Lindsey says

    October 25, 2013 at 8:37 AM

    Hi there! Has anyone tried substituting coconut oil for the vegetable/canola oil? Does that work ok??

    Reply
  47. Lindsey says

    November 17, 2013 at 5:25 PM

    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. Candy says

    September 28, 2014 at 7:07 PM

    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. jeff says

    November 16, 2014 at 1:21 PM

    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. Amanda says

    August 26, 2015 at 10:43 AM

    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. JoJo says

    October 2, 2016 at 11:36 AM

    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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