Pillsbury Bake-Off Countdown: Easy Double-Chocolate Brownies

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

The list of things in the world that are better than home-baked brownies...well, it isn't a very long list.

Make them easy to create using just seven ingredients, and make them gluten-free to boot, and you've got a treat that will please many palates. Thank you for the recipe, Michelle Matoba of Fair Oaks, California...and good luck at the Bake-Off!

Easy Double-Chocolate Brownies

  • Prep Time: 20 Min
  • Total Time: 1 Hr 20 Min
  • Makes: 24 brownies


  • 1 container Pillsbury Gluten Free refrigerated chocolate chip cookie dough
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1 tablespoon packed brown sugar
  • 1 teaspoon cinnamon


  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Spray 13x9-inch pan with non-stick cooking spray.
  2. In large bowl, break up cookie dough. Add remaining ingredients; beat with electric mixer on medium speed about 2 minutes or until well blended. Spread evenly in pan.
  3. Bake 22 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 30 minutes. Cut into 6 rows by 4 rows. Store loosely covered.