Pumpkin Chocolate Chip Brownies * (Not IC Safe)


OK I swore I wouldn’t bake, BUT:

a.) I had exactly 1/2 cup pumpkin puree staring me down in the fridge that was going to spoil,

b.) it has pumpkin and pumpkin is a vegetable,

c.) I didn’t have to get out any special bakingware for this (I used my 11″x7″ glass pan),

d.) I divided it into 12 servings and each serving was 4 Weight Watchers Plus Points so it’s very DOABLE!  I don’t even feel like cheating and going back for another, one is enough!  So there’s the justification!

The recipe says it can make 24 small brownies, but we’re talking sub-toddler small in size and that doesn’t work for me.  Maybe it works for a mouse.   It makes 12 sizable brownies that you’d actually want to eat – about 3 1/2″ by 1 3/4″.

Source:   From Small Home Big Start.   She has better and many more pictures than me. 🙂


  • 1/2 cup pumpkin puree
  • 1 whole egg
  • 2 egg WHITES
  • 1 T. veg. or canola oil
  • 1 cup white 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 (I used minis)**

**Known IC irritants, tread carefully!


  1. Preheat oven to 350 degrees.  (After using an inexpensive, <$5 oven thermometer recommended by America’s Test Kitchen, I found that my newer oven runs 25 degrees too cool so I set my oven to 375.)
  2. Line a 11″ x 7″ pan with parchment paper (NOT WAX PAPER, IT’LL MELT!)
  3. In a large bowl, combine pumpkin puree, eggs, and oil until smooth. Set aside.
  4. In a separate medium bowl, mix together the flour, baking powder, spices, salt, and brown sugar.
  5. Add to the wet ingredients and mix until thoroughly incorporated.
  6. Stir in the chocolate chips.
  7. Pour into prepared pan and spread evenly.
  8. Bake for 15-20 minutes or until passes toothpick test.
  9. Cool completely before cutting (If you can wait, I couldn’t).
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