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Pumpkin Brookies
Pumpkin chocolate chip cookies are baked into pumpkin brownies in this delicious dessert recipe for pumpkin brookies, great for fall parties and Halloween!
Servings:
12
brookies
Prep Time:
30
minutes
mins
Cook Time:
50
minutes
mins
Total Time:
1
hour
hr
20
minutes
mins
Author:
Whitney Bond
Course:
Dessert
Cuisine:
American
Ingredients
½
1x
2x
Pumpkin Chocolate Chip Cookie Dough
2
cups
flour
½
tsp
salt
½
tsp
baking powder
1
tsp
ground cinnamon
½
tsp
ground ginger
¼
tsp
ground nutmeg
¼
tsp
ground cloves
¾
cup
butter
,
melted
1
cup
brown sugar
½
cup
granulated sugar
1
tbsp
vanilla
1
egg
1
egg yolk
½
cup
pumpkin puree
12
oz
chocolate chips
Pumpkin Brownie Batter
1
cup
unsweetened cocoa powder
1
cup
flour
½
tsp
baking powder
½
tsp
salt
1
tsp
ground cinnamon
1
cup
unsalted butter
,
softened
2
cups
sugar
2
tsp
vanilla
2
large eggs
15
oz
can pumpkin puree
Instructions
Preheat the oven to 325° F.
Prepare the cookie dough.
Combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves in a small bowl.
In a large bowl combine the butter, brown sugar and granulated sugar.
Add the vanilla, egg, egg yolk and pumpkin puree, mix well.
Add the flour mixture and blend until well combined.
Hand mix in the chocolate chips.
Place the cookie dough in the refrigerator while preparing the brownie batter.
In a small bowl combine the cocoa, flour, baking powder, salt and cinnamon.
In a large bowl cream together the butter and sugar.
Mix in the vanilla, eggs and pumpkin puree.
Add the dry ingredients and combine.
Spread the brownie batter into a 9×13 baking dish coated in cooking spray.
Remove the cookie dough from the refrigerator and spread on top.
Place in the oven to bake for 50-60 minutes.
Notes
Gluten Free Option:
Substitute gluten-free flour (
like I did in this recipe for
Nutella Brookies
!
) to make this recipe gluten-free.
Nutrition Facts
Calories
783
kcal
(39%)
Carbohydrates
111
g
(37%)
Protein
8
g
(16%)
Fat
36
g
(55%)
Saturated Fat
22
g
(110%)
Cholesterol
132
mg
(44%)
Sodium
343
mg
(14%)
Potassium
326
mg
(9%)
Fiber
5
g
(20%)
Sugar
79
g
(88%)
Vitamin A
8075
mg
(162%)
Vitamin C
2.1
mg
(3%)
Calcium
112
mg
(11%)
Iron
3.9
mg
(22%)
Did you make this recipe?
Tag
@WhitneyBond
on Instagram and hashtag it
#WBRecipes
!