Should you make pumpkin cookies, or pumpkin brownies? How about both with this pumpkin brookie recipe?
These pumpkin brookies are the perfect treat for Halloween parties, back to school events and even Thanksgiving! This is definitely 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. I guess you could also just call them pumpkin brownies. Either way, they are irresistible!
How to Make Pumpkin Brookies
These dessert bars will require you to make two separate batters. Worried about extra dishes? Don’t. You can make one batter first and then just give the same bowl a quick rinse. Since it’s all being swirled into the same baking pan, sometimes I don’t even rinse it.
Start by making homemade brownie batter. You can even use a box mix, if you prefer. Once your brownie batter is spread into your pan, make the pumpkin chocolate chip cookie batter.
Drop the batter on top of the brownie batter by spoonfuls and spread it with an offset spatula. Blend and swirl it in as shown in the video.
Bake the batter at 350°F until a toothpick inserted into the center comes out clean. This should take about 25 minutes but 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.)
I have also made these brownies with less sugar by skipping the pumpkin batter’s brown sugar. (The video shows no brown sugar) Personally, I did not miss it and neither did my taste testers. So if you are looking to use less sugar, know that it’s ok!
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
- 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, espresso 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.
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: 1
Amount 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.