Fudgy brownie meets soft, pumpkin-spiced cookie dough, swirled into one pan of pumpkin brookies.
Should you make pumpkin cookies or pumpkin brownies? With these pumpkin brookies, you get both. They're the perfect treat for Halloween parties, back to school events, and even Thanksgiving, and a good one to add to your collection of pumpkin recipes.
What's a brookie? A brookie is a combination of a cookie and a brownie. A traditional brookie recipe is made with brownie batter and chocolate chip cookie dough. Since it's pumpkin season, I've decided to use my pumpkin chocolate chip cookies recipe as a base for this brookie variation.
Because pumpkin puree tends to make baked goods very soft, the brookies are softer than regular chocolate chip cookie brookies. You might also see them called pumpkin brownie cookies or pumpkin cookie brownies. Whatever you call them, they're irresistible.
Ingredients
For the brownie layer
You'll need butter, sugar, cocoa powder, eggs, vanilla, salt, baking powder, flour, and mini semisweet chocolate chips.
The chocolate flavor comes from cocoa powder rather than melted chocolate, which keeps the batter quick to stir together. Mini chips are worth using over standard ones, since they spread more evenly through the batter and are nicer to bite into.
For the pumpkin cookie layer
You'll need flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, melted butter, granulated sugar, brown sugar, canned pumpkin puree, an egg yolk, vanilla, and semisweet chocolate chips.
The cinnamon, ginger, nutmeg, and cloves together make a classic pumpkin pie spice blend. Use canned pumpkin puree, not pumpkin pie filling, which comes pre-sweetened and spiced. The brown sugar is optional if you want these less sweet. I've tested without it and didn't miss it.
How to Make Pumpkin Brookies
These dessert bars are made from two separate batters. Worried about extra dishes? Don't. You can make one batter first and then give the same bowl a quick rinse before the next. Since it's all swirled into the same baking pan, sometimes I don't even rinse it.
Start with the brownie batter. Make it from scratch with my homemade brownie recipe, or use a box mix if you prefer. Once it's spread into your pan, move on to the pumpkin chocolate chip cookie batter.
Swirl in the pumpkin cookie batter. Drop it over the brownie layer by the spoonful, spread it with an offset spatula, then blend and swirl the two together as shown in the video.
Bake and check for doneness. Bake at 350°F for 25 to 28 minutes, until a toothpick inserted into the center comes out clean. Baking times vary by oven, and mine are based on a dark metal pan, so a glass pan may take longer.
Storage and Freezing
Store pumpkin brookies in an airtight container at room temperature for up to three to four days. To freeze, layer the bars between sheets of wax paper in an airtight container and freeze for up to three months.
Frequently Asked Questions
What's the difference between a brookie and a brownie? A brookie combines brownie batter and cookie dough baked together, while a brownie is just the chocolate base, so a brookie gives you both textures in one bar.
Can I make pumpkin brookies for Halloween or Thanksgiving? Pumpkin brookies are an easy make-ahead dessert for Halloween parties, Thanksgiving, and fall bake sales, and they cut into clean squares that travel well. For a Halloween version, press a few small candy eyeballs into the tops as soon as the bars come out of the oven, while they're still warm enough to hold them.
Can I use a boxed brownie mix? You can swap a boxed brownie mix in for the homemade brownie layer, then top it with the pumpkin chocolate chip cookie batter as written.
Why are my pumpkin brookies so soft? Pumpkin puree adds a lot of moisture, so pumpkin brookies bake up softer than a standard brookie. Soft but set is exactly what you want here, and as long as a toothpick in the center comes out clean, they're done rather than underbaked.
Looking for more fall bar desserts? Try my salted caramel apple pie bars, butterscotch pumpkin cake bars, and pumpkin coffee cake.
Pumpkin Brookies
Should you make pumpkin cookies, or pumpkin brownies? How about both with this pumpkin brookie recipe!
Ingredients
For the brownie batter
- ½ cup butter
- ¾ cup cocoa powder
- 1 cup sugar
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 2 eggs
- ¾ cup flour
- ½ teaspoon baking powder
- 1 cup mini semisweet chocolate chips
For the pumpkin cookie batter
- 1 ⅛ cups all purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ teaspoons cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- pinch of ground cloves
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ⅓ cup granulated sugar
- 7 ounces canned pumpkin puree
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350F. Prepare a 9x13 metal pan by greasing the bottom and sides with butter. Line the bottom with parchment paper large enough for it to overhang on two of the sides. Grease the parchment.
- For the brownie batter: Heat the butter in a large saucepan over low flame. Once the butter has melted, add the sugar, increase the heat to medium and stir until the mixture is smooth and shiny. This should take 1-2 minutes.
- Transfer the butter into a large mixing bowl. Beat in the eggs, cocoa powder, salt, baking powder, and vanilla until well combined.
- Add the flour and mix in the chocolate chips. Stir with a spatula until incorporated.
- Transfer the batter to the baking pan. Spread it out and set aside.
- For the pumpkin cookie batter: In a small bowl, whisk together the flour, baking powder, baking soda, salt, ginger, nutmeg, cloves.
- In a separate mixing bowl, whisk together the melted butter, brown sugar and granulated sugar.
- Add the egg yolk and vanilla to the butter mixture and mix to combine. Stir in the pumpkin puree until smooth.
- Add the flour in 3 batches, mixing in between each addition until you get a soft dough. Stir in the chocolate chips.
- Drop the cookie batter over the brownie batter in tablespoon sizes and swirl it across the brownie batter. Flatten the top with an offset spatula using a swirl motion.
- Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool completely. Gently use a plastic knife around the edge of the pan to release brownie that may be stuck to the sides with no parchment. Use the two parchment paper flaps to lift the brownie slab out of the pan.
Notes
BAKING TIME: Baking times may vary with different ovens. My times are also based on using a dark metal pan. (If you use a glass pan, it may take longer.)
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 172mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
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