Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a little overhang on the sides to lift the brownies out easily later.

In a big mixing bowl, stir together the flour, cocoa, both leaveners, salt, and the two sugars. Whisk everything together until evenly mixed and smooth, this step helps keep the texture consistent throughout the brownies.

Next, add the vegetable oil, pumpkin purée, and vanilla extract directly into the bowl. Use a spatula or wooden spoon to fold everything together gently until you get a thick, well-blended batter. It might feel dense, but that’s exactly what creates that rich, fudgy bite.

Stir in nearly all the dark chocolate chips, saving just a few to sprinkle over the batter later. Stir just enough to spread the chips evenly without overmixing.

Pour the batter into your prepared pan and spread it out evenly with your spatula. A couple of soft bumps on the counter will smooth the top and release trapped air.

Bake for 26 minutes. The edges will appear firm, while the center stays a bit soft. A toothpick inserted in the middle should come out with a few moist crumbs, don’t wait for it to come out completely clean or the brownies might overbake. Enjoy!