Pumpkin Brownies

With the shorter days and cooler weather, I find myself staying indoors more and wanting to cook comfort food and bake things that fill the house with wonderful scents. A couple years ago I discovered this recipe for Pumpkin Brownies on Eating Is Art blog, and they have become a crowd favorite – perfect for this time of year!

Pumpkin Mixture
1/2 cup butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
3/4 cup pumpkin puree

Dry Ingredients
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon ginger
1/2-1 teaspoon freshly grated nutmeg (the only way to go!)
1 bag chocolate chips

Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust with flour. With an electric mixer, or in your stand mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin puree and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and nutmeg and stir them into the pumpkin mixture to form a smooth batter. Fold in the chocolate chips by hand.

Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.

Enjoy!