Easy Pumpkin Brookies Recipe: Fall's Best Treat! (Print Version)

Craving fall flavors? This Easy Pumpkin Brookies Recipe combines fudgy brownies with chewy pumpkin cookies for a perfect autumn dessert. My absolute favorite!

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Brownie Layer Essentials

01 - 1/2 cup (113g) unsalted butter, melted
02 - 1 cup (200g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup (60g) all-purpose flour
06 - 1/2 cup (45g) unsweetened cocoa powder

→ Pumpkin Cookie Layer Must-Haves

07 - 1 cup (120g) all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1 teaspoon pumpkin pie spice
10 - 1/4 teaspoon salt
11 - 1/4 cup (56g) unsalted butter, softened
12 - 1/4 cup (50g) light brown sugar, packed
13 - 1/4 cup (50g) granulated sugar
14 - 1/2 cup (120g) pumpkin puree (not pie filling)
15 - 1 large egg yolk

→ Flavor Boosters & Mix-Ins

16 - 1 cup (170g) semi-sweet chocolate chips, divided

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. Trust me, it makes lifting these beauties out so much easier later! Melt your butter, then whisk in the sugar until it's fully incorporated. Next, beat in the eggs one at a time, followed by the vanilla. You want it light and fluffy. In a separate bowl, whisk together the flour, cocoa powder, and a pinch of salt. Gradually add the dry ingredients to the wet, mixing just until combined. Don't overmix, that’s my biggest tip for fudgy brownies!
02 - Now for the pumpkin layer! In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set that aside. In a larger bowl, cream together the softened butter, brown sugar, and granulated sugar until it's light and fluffy. This step is key for that perfect cookie texture! Beat in the pumpkin puree and egg yolk until just combined. Slowly add your dry ingredients to the wet, mixing until a soft dough forms. Again, resist the urge to overmix; a light hand here is your friend. We don't need tough cookies!
03 - Pour about two-thirds of your brownie batter into the prepared pan and spread it evenly. It might seem thin, but it’ll expand! Next, dollop spoonfuls of the pumpkin cookie dough over the brownie layer. This is where you can get a little messy and creative – embrace the chaos! Gently spread the pumpkin dough as much as you can without completely mixing it into the brownie. Then, take the remaining brownie batter and dollop it over the pumpkin. Using a knife or a skewer, gently swirl the two batters together. I always get a little lost in the swirling, it's so satisfying!
04 - Once you’ve got your beautiful swirl going, sprinkle a generous handful of semi-sweet chocolate chips over the top. Honestly, this is where I usually add *more* than the recipe calls for, because why not? Pop your pan into the preheated oven and bake for 30-35 minutes. You’re looking for the edges to be set, and a toothpick inserted into the brownie parts to come out with moist crumbs, not wet batter. I’ve definitely overbaked these once or twice, and it’s always a bummer, so keep an eye on them!
05 - This is the hardest part, I swear! Once baked, remove the brookies from the oven and let them cool completely in the pan on a wire rack. I know, I know, the smell is intoxicating, and you just want to dig in, but cooling is crucial for clean slices and that perfect texture. If you try to cut them warm, it’s going to be a gooey, delicious mess, but a mess nonetheless! I've learned this through many impatient attempts, trust me.
06 - Once fully cooled, use the parchment paper overhang to lift the entire slab of brookies out of the pan. Place it on a cutting board and slice into squares. I usually go for 12-16 pieces, depending on how generous I’m feeling. The final result should be a beautiful, swirled masterpiece with fudgy brownie sections mingling with soft, spiced pumpkin cookie. They smell like autumn leaves and warm spices, and the taste? Pure, unadulterated comfort. Honestly, this recipe never disappoints!

# Notes:

01 - Always use parchment paper with an overhang – it's a game-changer for easy removal!
02 - Store in an airtight container at room temperature for up to 3-4 days.
03 - If you don't have pumpkin pie spice, make your own with cinnamon, nutmeg, ginger, and cloves.
04 - Serve warm with a scoop of vanilla ice cream for an extra special treat.

# Tools You'll Need:

01 - 9x13 inch baking pan
02 - parchment paper
03 - mixing bowls
04 - whisk
05 - spatula
06 - knife or skewer
07 - wire rack

# Nutrition Facts (Per Serving):

Calories: 350 Calories
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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