1 cup canned pumpkin puree
1 cup granulated sugar
½ cup unsweetened cocoa powder
½ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined.
In another bowl, sift together the flour, cocoa powder, baking powder, cinnamon, and salt. Whisk gently to incorporate the dry ingredients.
Gradually add the dry mixture to the wet ingredients, folding gently until just combined. Do not overmix!
Pour the brownie batter into the prepared baking pan, smoothing the top with a spatula.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Once done, allow the brownies to cool in the pan for about 10–15 minutes before transferring them to a wire rack to cool completely.
Cut into squares and enjoy your delicious pumpkin brownies!
