Name: Pumpkin Brookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 tablespoons butter for providing richness and helps create a fudgy base for the brownie layer; 1/3 cup (60 g) semi-sweet chocolate chips for adding gooey chocolate goodness that melts into the batter for a decadent flavor; 3 tablespoons cocoa powder for infusing deep chocolate taste and color, enhancing the overall chocolatey experience; 1/4 cup (50 g) granulated sugar for sweetening the mix and contributing to the crispy edges of the baked brookie; 1/3 cup (73.33 g) brown sugar for offering moisture and a caramel-like depth, keeping the texture chewy; 1 large egg (room temperature) for acting as a binder to hold the ingredients together and add structure; 1 teaspoon vanilla for boosting the flavor profile with a subtle, aromatic sweetness; 1/4 teaspoon salt for balancing the sweetness and intensifying the chocolate notes; 1/3 cup (46 g) all-purpose flour for forming the base structure, but can be swapped for gluten-free flour for those with restrictions; 6 tablespoons softened butter for creaming easily to create a soft dough base with a rich mouthfeel; 1/3 cup (80 g) pumpkin puree (blotted to reduce to 1/4 cup/60 g) for bringing in the star fall flavor and moisture; blotting removes excess water for the right texture; 1/4 cup (50 g) granulated sugar for adding sweetness and helping with browning during baking; 1/3 cup (73.33 g) brown sugar for providing chewiness and a warm, molasses undertone; 1 large egg yolk (room temperature) for adding richness and helping bind without making the dough tough; 2 teaspoons vanilla for enhancing the overall aroma and complementing the spices; 1/4 teaspoon baking soda for helping the dough rise slightly for a tender bite; 1/4 teaspoon salt for enhancing flavors and balancing the sweetness; 1/4 teaspoon cinnamon for infusing a classic warm spice that pairs perfectly with pumpkin; 1 teaspoon pumpkin pie spice for delivering a mix of spices for that quintessential autumn taste; 1 tablespoon cornstarch for thickening the dough and ensuring it stays chewy, not cakey; 2/3 cup (92 g) all-purpose flour for building the structure of the cookie layer; easily substituted for gluten-free options; 1/3 cup (60 g) chocolate chips for adding bursts of chocolate throughout for extra indulgence; 1 tablespoon granulated sugar (for topping) for creating a sweet, crunchy finish on top; 3/4 teaspoon pumpkin pie spice (for topping) for sprinkling extra spice for a flavorful crust

Ingredients

Scale

6 tablespoons butter for providing richness and helps create a fudgy base for the brownie layer

1/3 cup (60 g) semi-sweet chocolate chips for adding gooey chocolate goodness that melts into the batter for a decadent flavor

3 tablespoons cocoa powder for infusing deep chocolate taste and color, enhancing the overall chocolatey experience

1/4 cup (50 g) granulated sugar for sweetening the mix and contributing to the crispy edges of the baked brookie

1/3 cup (73.33 g) brown sugar for offering moisture and a caramel-like depth, keeping the texture chewy

1 large egg (room temperature) for acting as a binder to hold the ingredients together and add structure

1 teaspoon vanilla for boosting the flavor profile with a subtle, aromatic sweetness

1/4 teaspoon salt for balancing the sweetness and intensifying the chocolate notes

1/3 cup (46 g) all-purpose flour for forming the base structure, but can be swapped for gluten-free flour for those with restrictions

6 tablespoons softened butter for creaming easily to create a soft dough base with a rich mouthfeel

1/3 cup (80 g) pumpkin puree (blotted to reduce to 1/4 cup/60 g) for bringing in the star fall flavor and moisture; blotting removes excess water for the right texture

1/4 cup (50 g) granulated sugar for adding sweetness and helping with browning during baking

1/3 cup (73.33 g) brown sugar for providing chewiness and a warm, molasses undertone

1 large egg yolk (room temperature) for adding richness and helping bind without making the dough tough

2 teaspoons vanilla for enhancing the overall aroma and complementing the spices

1/4 teaspoon baking soda for helping the dough rise slightly for a tender bite

1/4 teaspoon salt for enhancing flavors and balancing the sweetness

1/4 teaspoon cinnamon for infusing a classic warm spice that pairs perfectly with pumpkin

1 teaspoon pumpkin pie spice for delivering a mix of spices for that quintessential autumn taste

1 tablespoon cornstarch for thickening the dough and ensuring it stays chewy, not cakey

2/3 cup (92 g) all-purpose flour for building the structure of the cookie layer; easily substituted for gluten-free options

1/3 cup (60 g) chocolate chips for adding bursts of chocolate throughout for extra indulgence

1 tablespoon granulated sugar (for topping) for creating a sweet, crunchy finish on top

3/4 teaspoon pumpkin pie spice (for topping) for sprinkling extra spice for a flavorful crust

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Instructions

1-First Step: Prepare the Brownie Layer
Start by melting 6 tablespoons butter and ⅓ cup chocolate chips in the microwave for 30 seconds. Stir the mixture and continue in 15-second intervals until it’s fully melted, then whisk in 3 tablespoons cocoa powder for a rich base. In a bowl, combine this with ¼ cup granulated sugar and ⅓ cup brown sugar, followed by 1 large egg and 1 teaspoon vanilla to create a smooth batter. For dietary tweaks, use a flax egg if going vegan. Whisk in ¼ teaspoon salt and ⅓ cup flour until everything is incorporated, then pour it into your baking pan for an even layer.

2-Second Step: Prepare the Pumpkin Cookie Dough
Take ⅓ cup pumpkin puree and blot it with paper towels until you have about ¼ cup, removing excess moisture to avoid a cakey texture. In a separate bowl, cream 6 tablespoons softened butter with ¼ cup granulated sugar and ⅓ cup brown sugar until fluffy. Add the blotted pumpkin, 1 egg yolk, and 2 teaspoons vanilla, mixing well. If you’re making a low-calorie version, swap sugars here. Stir in ¼ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon cinnamon, 1 teaspoon pumpkin pie spice, 1 tablespoon cornstarch, and ⅔ cup flour until combined, then fold in ⅓ cup chocolate chips the dough will be sticky, which is normal.

3-Third Step: Assemble and Bake the Layers
Spoon large portions of the pumpkin dough over the brownie layer in the pan, aiming to cover most of the surface without fully submerging it for that layered effect. You can scatter extra chocolate chips on top for added decadence. Mix 1 tablespoon granulated sugar with ¾ teaspoon pumpkin pie spice and sprinkle it over the top for a flavorful crust. Bake at 350°F for 28 to 33 minutes; check with a toothpick for doneness, and remember to cool completely before slicing to set the textures.

4-Fourth Step: Cooling and Serving
Once baked, let the pumpkin brookie cool in the pan for at least 15 minutes to firm up, which makes slicing easier. For variations, consider adding nuts if you want more crunch, adapting for gluten-free needs by using appropriate flour. Serve these warm with a scoop of ice cream for a crowd-pleasing dessert, perfect for family gatherings or as a quick treat for busy schedules.

Last Step:

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Notes

🎃 Blot pumpkin puree thoroughly to remove excess moisture – this ensures a chewy (not cakey) texture and prevents the brookies from becoming too wet.
🍪 The messy appearance before baking is completely normal – the layers will meld together beautifully during baking for perfect brookie texture.
⏰ Let brookies cool completely before cutting – warm brookies will be too soft to slice cleanly and may fall apart.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Contains dairy

Nutrition

Serving Size: 1 brookie
Calories: 280
Sugar: 25
Sodium: 150
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 4
Trans Fat: 0.5
Carbohydrates: 38
Fiber: 2
Protein: 3
Cholesterol: 35