Pumpkin Brookies

Pumpkin brookies are a chewy and fudgy chocolate brownie marbled with a pumpkin chocolate chip cookie dough. They're the perfect fall dessert for a chocolate & pumpkin lover!

These pumpkin brookies are combining my two favorite desserts, brownies and cookies. But you'll even love them more with the extra fall aspect adding pumpkin puree and pumpkin pie spice.

For more fall recipes you should try my apple pie cinnamon rolls, pumpkin white chocolate chip cookies, or my dirty chai spice cake.

Jump to:

• Why You Will Love These Brookies
• Ingredient Notes
• Recipe Instructions
• Expert Baking Tips
• FAQ
• Storing & Freezing
• Other Popular Recipes to Try
• Pumpkin Brookies

• Butter: I always use salted butter when baking.
• Chocolate Chips: I used semi-sweet, but milk or dark would also work.
• Cocoa Powder: I used regular unsweetened, dutch process would also be good.
• Pumpkin Puree: You will be blotting the pumpkin to help reduce the amount of liquid.
• Cornstarch: This helps to keep the cookie dough a bit softer, if you need to you can substitute with flour.

Recipe Instructions

Start by making the brownie batter.

Step 1: Start by melting the butter and ⅓ cup of chocolate chips together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted. Whisk in cocoa powder.

Step 2: In a medium mixing bowl, mix melted butter/chocolate with sugars. Add the egg and vanilla and mix again. Whisk in salt and flour. Pour batter into the bottom of the baking pan.

Next, you'll make the pumpkin cookie dough.

Step 3: Measure out ⅓ cup (80g) of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).

Step 4: In another medium mixing bowl mix together butter and sugars. Add the pumpkin, egg yolk and vanilla and mix again.

Step 5: Add baking soda, salt, cinnamon, pumpkin spice, cornstarch and flour and mix again until completely combined. Fold in chocolate chips. The batter will be sticky.

Step 6: Take large spoonfuls or handfuls of the pumpkin dough and place it on top of the brownie batter. You don't want to completely cover the top, but most of it will be. Scatter a few extra chocolate chips along the top if desired.

Step 7: In a small bowl mix together 1 tablespoon of sugar and ¾ teaspoon of pumpkin spice. Sprinkle it over the top of the brownie/cookie dough.

Step 8: Bake for about 28-33 minutes. You want the edges to start to pull away from the sides of the pan and darken, and a toothpick inserted in the middle to come out clean. Then allow them to sit and firm up while they cool.

Expert Baking Tips

• Blotting the pumpkin beforehand is what helps these cookies to become less cakey and more chewy. Please don't skip this step.
• Don't worry about what the top looks like before baking. It's supposed to have a messy look.
• I always like to sprinkle a few chocolate chips along the top after placing the cookie dough, so you have a few that pop after baking.

FAQ

Storing & Freezing

Pumpkin brookies can be stored at room temperature for 3-4 days. Place in a ziplock bag or store in an airtight container.

These brownies also freeze great. You can store them individually in little bags to take and go, or freeze them all together in one airtight container.

Other Popular Recipes to Try

For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!