1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
2. In a large bowl, whisk together melted butter and sugar.
3. Beat in eggs one at a time, then stir in vanilla and pumpkin puree until smooth.
4. Sift in flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Fold gently until just combined.
5. Fold in chocolate chips if using.
6. Pour batter into the pan and spread evenly.
7. Bake 25–28 minutes, until edges are set and center is fudgy (a toothpick should have moist crumbs).
8. Let cool completely before slicing for clean cuts—this helps them hold their shape.

✨ Store in the fridge for extra-dense, fudge-like texture!

💡 Why they’re special: The pumpkin keeps them ultra-moist without overpowering—just a cozy hint of fall in every bite.

PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 28 mins , Total Time : 38 mins , Servings : 12 brownies , Calories : 160 , Net Carbs: 20g , Fats: 9g , Protein: 2g