I hope you guys are into pumpkin as much as I am (otherwise, you’ve probably stopped following this blog long ago…). These brownies only contain half a cup of pumpkin puree, but with the pumpkin spice added to the mix, it really tastes like pumpkin pie in brownie form! Yeah, I just said pumpkin 3 times in one sentence, so what!?

Make these for a Thanksgiving dessert and I KNOW your friends and family will be impressed!

Butterscotch and Chocolate Chip Pumpkin Brownies

INGREDIENTS

1/2 cup pumpkin puree

1 whole egg

2 egg whites

1 Tbsp coconut oil

1 cup unbleached all-purpose flour

1 tsp baking powder

1 tsp unsweetened cocoa powder

1 1/4 tsp pumpkin spice

1/4 tsp sea salt

2/3 cup brown sugar, packed

1/4 cup milk chocolate chips

1/4 cup butterscotch chips

DIRECTIONS

1. Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
2. In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
3. In a separate medium bowl, mix together the flour, baking powder, cocoa powder, spice, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated.
4. Stir in the butterscotch and chocolate chips.
5. Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until a toothpick inserted into the brownies comes out clean.  Cool completely before cutting.

Notes: I don’t have a brownie pan, so I used 7″ in. cake pans and they still came out wonderfully. Also, feel free to add another 1/4 cup of each chip, I found they could have used a bit more!