This recipe for brownies just has a 1/2 cup of pumpkin, but it lends the bars that perfect orange tint and an autumnal taste that blends well with chocolate chips.
Two additional notes about canned pumpkin puree:
1) One of the nice things about canned pumpkin is that it freezes well. If you open a can and only use part of it for a recipe like this, measure what's left and put it in a small freezer bag. Pull it out when you have another recipe that requires that amount.
2) If you use pumpkin in baked goods, after a day or so the items get sticky and a little softer, but the taste is still great. You may want to use wax paper between stacking layers as a precaution, though.
Pumpkin Chocolate Chip Brownies
Found at Pennies on a Platter
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 a rectangular casserole dish 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.
OM NOM NOM.