Pumpkin Brownies

With Thanksgiving coming up this weekend here in Canada, I wanted to share this fun and easy Pumpkin Brownie recipe that is perfect for taking along to get-togethers with friends and family. I recently took these to a friend's house party, serving them on a heaping platter along with my favorite Ooey Gooey Brownies. The whole plate was gone in no time!

These brownies are a little more cake-like than fudgy like the other brownies, but its the spicy smell that was drawing people in. These delicious treats are also low in fat, sugar and calories, making them a nice break from the more indulgent treats we'll all be getting into this weekend.

What you'll need:
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 Canned Pumpkin or Homemade Pumpkin Puree
1 Whole Egg
2 Egg Whites
1 tbsp Canola Oil
1/2 cup Semisweet Chocolate Chips

Preheat oven to 350°F. Line a 11"x7"x1-1/2" baking pan with parchment paper or spray with cooking oil.

In a medium bowl, whisk together dry ingredients until combined and set aside.

In a large bowl, add wet ingredients.

Mix until well combined.

Add in dry ingredients and beat until well mixed.

Fold in chocolate chips.

Pour batter into prepared pan and spread around evenly.

Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool brownies until they reach room temperature and then cut with a plastic knife into 24 brownies.

I really wish I still had some more of these to devour right now! I am craving some spicy pumpkin and chocolate. I'll definitely have to make another batch before the end of the Thanksgiving weekend!

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Nutritional Information