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1 cup (2 sticks) unsalted butter, melted

1 cup granulated sugar

1 cup light brown sugar, packed

4 large eggs

1 teaspoon vanilla extract

1 (15 oz) can pumpkin puree (not pie filling)

1 cup all-purpose flour

¾ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup chocolate chips (optional)

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1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.

2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

3. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.

4. In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and cloves.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined (do not overmix).

6. Fold in the chocolate chips, if using.

7. Pour the batter into the prepared baking pan and spread evenly.

8. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).

9. Let the brownies cool completely in the pan before cutting into squares and serving.

For an extra festive touch, swirl a cream cheese frosting on top once cooled.

These brownies are even better the next day, once the flavors have melded.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

You can substitute pumpkin pie spice for the individual spices—use 1½ teaspoons.