Pumpkin Brownie
After Halloween, so many pumpkins in my neighborhood were headed for the trash, even though they were perfectly fine! I decided to give them a second life, and since then, it’s been a fun challenge to find new ways to cook and bake with pumpkins.
This recipe is great for anyone who has a lot of leftover pumpkin and wants a cozy, chocolatey treat.
Why Rescue Pumpkins?
It’s surprising how many pumpkins get thrown away each year—1.3 billion, in fact. Pumpkins are highly nutritious, versatile, and can last for months if stored in a cool place. But many people don’t like dealing with the effort of cutting and cooking them. For me, one person’s trash is another person’s treasure. Rescuing pumpkins helps prevent food waste, which is a huge environmental issue, and gives me a free and delicious ingredient to play with in the kitchen!
Today’s Recipe: Chocolate Pumpkin Brownies
This recipe uses roasted pumpkin to create a moist, chocolatey loaf with a hint of coconut. If you love rich flavors and soft textures, this loaf will be a hit! And the shredded coconut adds a fantastic crunch and flavor that makes it even better.
Ingredients
3 cups all-purpose flour
½ cup cane sugar
1 cup brown sugar
1 cup cocoa powder
1 cup shredded coconut
1 teaspoon baking powder
½ teaspoon salt
¼ roasted pumpkin (or 2-3 cups of pumpkin puree)
¾ cup cocount oil
1 cup chocolate chips
½ cup shredded coconut (extra for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, combine the flour, cane sugar, brown sugar, cocoa powder, shredded coconut, baking powder, and salt.
Add in the roasted pumpkin (or pumpkin puree) and coconut oil, stirring until everything is well-mixed.
Fold in the chocolate chips and pour the batter into your loaf pan.
Sprinkle the extra shredded coconut on top for added flavor and texture.
Bake for about 1 hour.
Let it cool before slicing and enjoy a delicious slice of chocolatey, pumpkin goodness!
The Benefits of Pumpkin and Coconut
Pumpkin isn’t just tasty; it’s packed with vitamins A, C, and E, as well as fiber, which makes it an ideal ingredient for healthy and satisfying recipes. Combined with coconut, which brings healthy fats and a unique, subtle sweetness, this loaf is a fantastic treat that feels indulgent but has hidden benefits.
Extending the Days Between Grocery Runs
Using rescued pumpkins has also helped me stretch the time between grocery runs, reducing the amount of food I buy and helping me be more resourceful in the kitchen. It’s such a simple way to practice underconsumption and cut down on waste.
If you have leftover pumpkins from Halloween, try rescuing them with a recipe like this! Not only will you reduce waste, but you’ll also create something delicious and nourishing for your family. And if you love these types of ideas, keep an eye out for more of my rescued pumpkin recipes—I’m always finding new ways to use this amazing seasonal ingredient!
Happy baking, and let’s keep rescuing those pumpkins!
