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The Pumpkin Brownies start with a pumpkin cookie base on the bottom layer and then is topped with a layer of gooey brownie. It is an amazing brookie recipe for the fall.
Pumpkin Brownie Cookies in one
Pumpkin Brownies combine two of my favorite things: chocolate and pumpkin cookies. Not only are those two of my favorites, but they also taste great together. Which makes this recipe even better.
The bottom layer of the brookie gets pressed into the bottom of a 9×13” pan and then the brownie layer covers it on top. These are so fun to make and they look even cooler!
Ingredients Needed
- Pumpkin Puree: Not pumpkin pie mix.
- Dark Brown Sugar: Light may be substituted.
- Spices: Nutmeg, cinnamon, ginger, and allspice give this recipe the amazing fall touch. You can also use pumpkin pie spice.
- Brownie mix for a 9×13 pan: Or follow the recipe in the ingredients below for homemade brownie mix.
How to make Pumpkin Brownies
- Place melted butter, pumpkin puree, brown sugar, and granulated sugar in large bowl and mix until combined.
- Continue mixing and add the egg yolk and vanilla extract.
- Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed.
- Slowly mix in flour until a smooth dough forms. Press dough evenly into the bottom of a 9×13” pan lined with foil and sprayed with nonstick cooking spray.
- If you’re using a brownie mix, prepare as directed on the box.
- Spread brownies on top of pumpkin blondies in pan.
- Bake for 25-35 minutes until the brownies look set. The toothpick test in the center will come out with some crumbs on the toothpick. Cool before slicing into bars.
Expert Tips
- Using a brownie box mix is fine, but if you want to make the best homemade brownies–my recipe is below.
- Add chocolate chips on top before baking to give this recipe an extra chocolatey taste.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Easy Fudgy Pumpkin Brookies
These easy and oh so fudgy Pumpkin Brookies have a pumpkin cookie bar layer topped with gooey fudgy chocolate brownies! The perfect fall cookie bar!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Ingredients
For the 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
For the brownie layer:
- 1 box brownie mix for a 9×13 pan, plus ingredients called for to make brownies OR
- 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
Make the cookie layer:
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
- Place melted butter, pumpkin puree, brown sugar, and granulated sugar in the bowl of a strand mixer fitted with the paddle attachment. (You can also use a hand mixer.) Mix until combined. Continue mixing and add the egg yolk and vanilla extract. Add the baking soda, nutmeg, cinnamon, ginger, and allspice and mix until combined, scraping the sides of the bowl as needed. Slowly mix in flour until a smooth dough forms. Press dough evenly into the bottom of the pan.
Make the brownies:
- If you’re using a brownie mix, prepare as directed on the box.
- If you’re making from scratch brownies: Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully. Pour the brownie batter over the cookie layer and spread evenly. Sprinkle the top with chocolate chips.
- Bake for 25-35 minutes until the of the brownies look set. The toothpick test in the center will come out with some crumbs on the toothpick. Cool before slicing into bars.
Recipe Video
Recipe Notes
- Add chocolate chips on top before baking to give this recipe an extra chocolatey taste.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Nutrition
Serving: 1brownie | Calories: 304kcal | Carbohydrates: 42g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 90mg | Potassium: 91mg | Fiber: 2g | Sugar: 28g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Thanks DOROTHY! you always make my weekend awesome. can’t wait to try it.
I just made these tonight and they were great! I really just wish I would have had some cool whip to put on top, because I LOVE cool whip on top of brownie bars like this. These were a great pumpkin flavor on the bottom and yummy fudginess on top! I’ve never made a “brookie” before, but I feel like I’m going to have to try it again! I’m sure there are some awesome flavor combos out there 🙂 Your website is always my go to if I’m feeling dessert. Everything I’ve tried on your website has turned out great
I can’t even! These must be amazing!
Could these be any more perfect? Loving these for Fall! (And don’t worry about the post…happens to the best of us;) )
Pumpkin. Brownies. Cookies. How could one possible go wrong, here?! These look stupid crazy amazing. Cannot wait to try them!
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