Pumpkin chocolate chip cookies baked into pumpkin brownies make these pumpkin brookies a perfect fall dessert for parties and Halloween.
This is the final day of Pumpkin Week here on the site. Earlier in the week I shared recipes such as Pumpkin Chili Sliders and Cranberry Pumpkin Bread. Today I finish the week with a decadent dessert: pumpkin brookies — a hybrid of pumpkin chocolate chip cookies and pumpkin brownies.
If you haven’t tried brookies yet, they’re exactly what they sound like: a cookie-brownie mashup that delivers rich chocolate, tender pumpkin spice, and just the right amount of gooeyness in every bite. These pumpkin brookies are layered with a chocolate pumpkin brownie base and a pumpkin chocolate chip cookie dough on top, producing a dessert that’s both visually appealing and crowd-pleasing.
I first fell in love with brookies when experimenting with Nutella brookies, then adapted the idea for other holidays — red velvet for Valentine’s Day, Irish cream & Guinness for St. Patrick’s Day — and now a pumpkin version perfect for autumn gatherings.
These brookies balance the warm spices of cinnamon, ginger, nutmeg and cloves with plenty of chocolate chips. They bake up with a slightly fudgy brownie layer and a soft, cookie-like top layer studded with chocolate—great served warm with a scoop of vanilla ice cream or on their own with a cup of coffee.
Pumpkin Chocolate Chip Cookie Dough Ingredients
- 2 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¾ cup butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- ½ cup pumpkin puree
- 1 (12 oz) bag chocolate chips
Pumpkin Brownie Batter Ingredients
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 (15 oz) can pumpkin puree
Pumpkin Brookies Instructions
- Preheat the oven to 325°F (165°C). Lightly coat a 9×13-inch baking dish with cooking spray or line it with parchment paper for easier removal.
- Make the cookie dough: In a small bowl whisk together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl combine the melted butter, brown sugar, and granulated sugar until smooth. Stir in the vanilla, egg, egg yolk, and pumpkin puree until well combined.
- Add the dry flour and spice mixture to the wet ingredients and mix until just combined. Fold in the chocolate chips by hand. Cover and chill the cookie dough in the refrigerator while you prepare the brownie layer.
- Make the brownie batter: In a small bowl whisk together the cocoa powder, flour, baking powder, salt, and cinnamon.
- In a separate large bowl, cream together the softened butter and sugar until light. Mix in the vanilla, eggs, and pumpkin puree until smooth.
- Add the dry cocoa-and-flour mixture to the wet ingredients and stir until combined and evenly mixed.
- Spread the brownie batter evenly into the prepared 9×13 dish. Remove the chilled cookie dough and spread it gently and evenly over the brownie layer—use a spatula or your hands to press it into place. The cookie layer will be thicker in spots; that’s fine.
- Bake in the preheated oven for 50–60 minutes. Check for doneness by inserting a toothpick into the brownie layer; a few moist crumbs are okay, but it should not be raw. If the cookie top browns too quickly, loosely tent with foil during the final 10–15 minutes.
- Allow the brookies to cool in the pan for at least 20–30 minutes before slicing into squares. Cooling helps set both layers and makes slicing neater. Serve warm or at room temperature.
Tips, Variations & Storage
- For a gluten-free version, substitute a 1:1 gluten-free flour blend in both the cookie and brownie layers.
- Stir in chopped nuts or swap half the chocolate chips for white chocolate for a different flavor profile.
- Store brookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Rewarm briefly in the microwave for that fresh-baked feeling.
- These brookies pair beautifully with vanilla ice cream, whipped cream, or a drizzle of caramel.
Looking for more great pumpkin recipes? Here are five favorites
- Crock Pot Pumpkin Apple Monkey Bread
- Pumpkin Pulled Pork
- Superfood Pumpkin Smoothie
- Pumpkin Filled Pastries
- Pumpkin Cheesecake Swirled Crock Pot Brownies
Nutrition Facts (approximate per serving)
- Calories: 783 kcal
- Carbohydrates: 111 g
- Protein: 8 g
- Fat: 36 g (Saturated Fat: 22 g)
- Cholesterol: 132 mg
- Sodium: 343 mg
- Fiber: 5 g
- Sugar: 79 g
- Vitamin A: significant contribution from pumpkin
These pumpkin brookies offer the best of both worlds: a fudgy chocolate pumpkin brownie and a spiced pumpkin chocolate chip cookie. They’re ideal for fall get-togethers, potlucks, or a cozy Halloween dessert. Slice into squares, serve warm, and enjoy the seasonal spice and chocolate combination.