Easy Fall Pumpkin Brookies: My Cozy Kitchen Secret (Print Version)
Easy Fall Pumpkin Brookies are my favorite autumn treat! Get my personal recipe for these fudgy pumpkin blondies and chewy chocolate chip cookies.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 9 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pumpkin Blondie Base
01 -
1/2 cup (1 stick) unsalted butter, melted
02 -
1/2 cup granulated sugar
03 -
1/4 cup packed light brown sugar
04 -
1/2 cup canned pumpkin puree (100% pure)
05 -
1 large egg
06 -
1 teaspoon vanilla extract
07 -
1 cup all-purpose flour
08 -
1 teaspoon pumpkin pie spice
09 -
1/2 teaspoon baking powder
10 -
1/4 teaspoon baking soda
11 -
1/4 teaspoon salt
→ Chocolate Chip Cookie Layer
12 -
1/2 cup (1 stick) unsalted butter, softened
13 -
1/4 cup granulated sugar
14 -
1/2 cup packed light brown sugar
15 -
1 large egg
16 -
1 teaspoon vanilla extract
17 -
1 1/4 cups all-purpose flour
18 -
1/2 teaspoon baking soda
19 -
1/4 teaspoon salt
20 -
1 cup chocolate chips (semi-sweet or a mix)
→ Optional Finishing Touches
21 -
Powdered sugar for dusting
22 -
Flaky sea salt
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line an 8x8 inch pan with parchment, leaving overhang for easy removal. In a bowl, whisk melted butter and sugars. Stir in pumpkin, egg, vanilla. Smooth. Kitchen smells amazing! Don't forget to scrape sides, oops.
02 -
Whisk flour, spices, leaveners, salt. Gently add dry to wet pumpkin mixture, mixing until just combined. Don't overmix, hon, for tender brookies! Spread this blondie batter evenly into your prepared pan.
03 -
Cream softened butter and sugars until fluffy. Beat in egg and vanilla. Whisk flour, baking soda, salt. Gradually add dry to wet, mixing. Fold in chocolate chips. Dough is thick and smells divine!
04 -
Drop spoonfuls of cookie dough over the pumpkin blondie layer. It won't be perfect, and that's okay! Gently spread and press down. A little chaos is part of the fun for these Easy Fall Pumpkin Brookies!
05 -
Bake for 30-35 minutes, until edges are set and a toothpick from pumpkin layer comes out with moist crumbs. Cookie layer might still look soft – perfect! I've overbaked before; learn from my mistake.
06 -
Cool completely in pan on wire rack. Crucial for setting and clean slices. Waiting is torture, I know! Lift with parchment, then slice into squares. Fudgy pumpkin and chewy cookie combine perfectly.
# Notes:
01 -
Don't overmix either batter for tender brookies, learned that the hard way!
02 -
Always let these cool completely before slicing for clean cuts and perfect texture.
03 -
If you're out of pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, and cloves works beautifully.
04 -
Serve warm with a scoop of vanilla ice cream for an absolute dream dessert.
# Tools You'll Need:
01 -
8x8 inch baking pan
02 -
parchment paper
03 -
mixing bowls
04 -
whisk
05 -
spatula
# Nutrition Facts (Per Serving):
Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g