Description
Delight in these Easy Fudgy Pumpkin Brookies, a delicious fusion of pumpkin cookie bars and rich, fudgy chocolate brownies. Perfectly spiced with cinnamon, nutmeg, and allspice, and topped with indulgent chocolate chips, these bars offer a moist, gooey texture that’s ideal for fall gatherings or anytime you crave a comforting treat.
Ingredients
Scale
Pumpkin Cookie Layer
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (81g) pumpkin puree
- ¾ cup (150g) packed dark brown sugar (light may be substituted)
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups (217g) all-purpose flour
Chocolate Brownie Layer
- 4 ounces (113g) unsweetened baking chocolate, coarsely chopped
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- 1 cup (170g) chocolate chips
Instructions
- Prepare the Pumpkin Cookie Layer: In a large mixing bowl, whisk together the melted unsalted butter, pumpkin puree, dark brown sugar, granulated sugar, egg yolk, and vanilla extract until smooth and combined. In a separate bowl, sift together the baking soda, salt, ground nutmeg, ground cinnamon, ground ginger, ground allspice, and all-purpose flour. Gradually add the dry ingredients to the wet pumpkin mixture, stirring just until a soft dough forms. Set aside.
- Make the Chocolate Brownie Batter: In a heatproof bowl set over simmering water or in a microwave, melt the unsweetened baking chocolate and butter together until smooth. Remove from heat and stir in sugar. Allow mixture to cool slightly before adding the eggs one at a time, beating well after each. Mix in vanilla extract and unsweetened cocoa powder. Fold in all-purpose flour until just combined, then fold in the chocolate chips gently.
- Assemble the Brookies: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper. Spread the prepared pumpkin cookie dough evenly into the bottom of the pan. Carefully spoon the chocolate brownie batter on top, spreading it evenly over the pumpkin layer without mixing the two layers.
- Bake: Place the pan in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached but not wet batter.
- Cool and Serve: Remove the brookies from the oven and allow them to cool completely in the pan on a wire rack. Once cooled, cut into 24 bars and serve. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
- These pumpkin brookies combine the flavors of pumpkin spice cookie bars with rich chocolate brownies for a unique fall dessert.
- Chocolate chips in the brownie layer add extra gooeyness and texture.
- You can substitute light brown sugar if preferred in the pumpkin cookie layer.
- Make sure to not mix the pumpkin and brownie layers; layering them separately creates the classic brookie effect.
- For best results, allow the brookies to cool completely before slicing to avoid crumble.
- Perfect for seasonal parties, potlucks, or as a comforting homemade treat for friends and family.
Nutrition
- Serving Size: 1 brownie (approximately 1/24th of recipe)
- Calories: 304 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
