Preheat oven to 350 ℉ and line a 9×9 pan with parchment paper. Or grease it well with additional oil. Set aside.
In a medium bowl, combine pumpkin puree, vanilla, eggs, oil and milk. Whisk together.
Add remaining ingredients (except the chocolate chips) to the bowl and mix until mixture is smooth.
Fold in chocolate chips.
Pour batter into prepared pan. Sprinkle additional chocolate chips on top if desired.
Bake for 30-35 minutes or until the top of brownies is set and dry to the touch.
Let cool completely before slicing. I like to let mine chill in the fridge for a bit.
Slice and enjoy. Store leftovers in fridge for 4 days.
