The Ultimate Guide to Easy & Chewy Pumpkin Brookies: Your Perfect Fall Dessert
Step into the cozy embrace of autumn with a dessert that truly captures the season’s magic: **Pumpkin Brookies**. Imagine the rich, decadent depth of a dark chocolate brownie perfectly married with the warm, spiced comfort of a chewy pumpkin cookie. This isn’t just a dessert; it’s an experience, a harmonious blend of fall flavors and irresistible chocolate that will make your taste buds sing. These delightful bars offer the best of both worlds, creating a treat that is both familiar and exciting, comforting and surprisingly easy to achieve.
As a passionate baker, I’ve always had a special place in my heart for brookies. There’s something undeniably satisfying about combining two beloved treats into one ultimate bar. So, when the leaves began to change and the crisp fall air started to roll in, I knew exactly what my next baking adventure had to be: a celebration of pumpkin, ingeniously woven into a rich brownie base. This vision led to the creation of these incredible **Pumpkin Brookies**! To make this recipe accessible and foolproof, we’re taking a smart shortcut by using a high-quality brownie box mix, ensuring a consistently fudgy layer. The true star of the show, however, is our homemade **spiced pumpkin cookie dough**. A key technique involves draining the pumpkin puree of its excess moisture, a step that’s crucial for achieving that perfectly chewy cookie texture, rather than a cake-like crumb. This attention to detail guarantees a brookie that holds its shape and delivers on flavor and bite.
Explore More Brookie-Inspired Delights
If you’re as obsessed with the delightful fusion of cookies and brownies as I am, you’ll love these other brookie-related recipes that are perfect for any occasion. Each offers a unique twist on the classic, guaranteeing a new favorite for every craving:
- The Best Brookie Bars With Brownie Mix
- The Best Peanut Butter Brookies
- One Bowl Brown Butter Blondies
Why These Pumpkin Brookies Are a Must-Bake This Fall
Are you ready to discover why these pumpkin brookies are about to become your new favorite fall tradition? From their effortless preparation to their irresistible texture and flavor, here’s why you absolutely need to whip up a batch (or two!):
- Effortless Box Brownie Foundation: We embrace the convenience of a high-quality boxed brownie mix because, let’s be honest, a good boxed brownie is simply unbeatable for its consistent fudginess and ease. This shortcut allows you to focus your energy on perfecting the spiced pumpkin cookie layer, saving time without sacrificing flavor or texture. It ensures a reliably delicious base every single time, making this recipe approachable for bakers of all skill levels.
- Irresistible Pumpkin Flavor: As September winds down and the full swing of autumn arrives, it’s all about pumpkin! These brookies are packed with that quintessential warm, spiced pumpkin flavor that instantly evokes fall. It’s the perfect way to celebrate the season, infusing your home with comforting aromas and delivering a taste that truly embodies autumn.
- Perfectly Chewy Texture: Prepare yourself for a soft, chewy, and incredibly flavorful experience. The secret to our chewy pumpkin cookie layer lies in properly draining the pumpkin puree. This crucial step removes excess moisture, preventing a cake-like consistency and instead yielding a dense, delightfully chewy cookie that perfectly complements the fudgy brownie. Each bite offers a satisfying chewiness that will keep you coming back for more.
- Remarkably Easy To Make: Despite their impressive appearance and complex flavor profile, these brookies are surprisingly simple to create. With just two mixing bowls, a baking pan, and straightforward steps, you’ll have these golden-brown beauties ready to enjoy in under an hour. It’s the ideal recipe for when you want a show-stopping dessert without spending all day in the kitchen.
Your Essential Grocery Store Check List for Pumpkin Brookies
To ensure your baking process is smooth and stress-free, I’ve highlighted some key ingredients you might need to pick up, along with a few pro-tips for each. For a complete and detailed list of all ingredients, simply refer to the comprehensive recipe card below!
- Box of Brownie Mix: This is your secret weapon for speed and consistency. While any good quality brand will do, I personally love Ghirardelli Dark Chocolate for its rich, fudgy results. Remember to also grab any additional ingredients your specific brownie mix requires (usually eggs, oil, and water).
- Unsalted Butter: Essential for the cookie dough, using unsalted butter gives you full control over the saltiness of your brookies. Be sure to melt it gently and, most importantly, allow it to cool completely before incorporating it into your dough. Hot butter can scramble eggs and alter the texture.
- All-Purpose Flour: The foundation of our chewy pumpkin cookie dough, all-purpose flour provides the necessary structure and texture. Make sure to spoon and level your flour for accurate measurements, avoiding a dense or dry cookie.
- Brown Sugar: This isn’t just for sweetness! Brown sugar contributes significantly to the moisture and chewiness of your pumpkin cookie layer, adding a wonderful hint of caramel flavor that perfectly complements the pumpkin spice.
- Pumpkin Pie Spice: This pre-blended spice mix is a fantastic time-saver. While you can certainly make your own, a store-bought blend ensures a consistent and balanced flavor profile. It’s the star spice that gives your brookies that unmistakable fall taste.
- Eggs: You’ll need eggs for both your brownie mix and your homemade cookie dough. For the best results, pull them out of the refrigerator a couple of hours before you plan to bake. Room temperature eggs emulsify better, leading to a smoother, more uniform batter and dough. You’ll need one large egg and one egg yolk for the cookie dough, providing extra richness and chewiness.
- Chocolate Chips: These delightful morsels are scattered throughout the cookie layer, melting into pockets of chocolatey goodness. Feel free to use your favorite variety – semi-sweet, milk chocolate, or even dark chocolate chips will work beautifully.
- Pumpkin Puree: This is where attention to detail really matters! Ensure you are grabbing 100% pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will drastically alter the flavor and texture of your brookies. Trust me, I’ve made that mistake more times than I care to admit!
How to Make Perfect Pumpkin Brookies: Step-by-Step Guidance
Crafting these delightful Pumpkin Brookies is simpler than you might think, especially with a few key tips in mind. Below, I’ve outlined the essential steps and techniques to ensure your brookies turn out perfectly fudgy and chewy. For a full, detailed list of instructions and ingredient quantities, please refer to the comprehensive recipe card located at the end of this article.
- Prepare the Brownie Base: First, preheat your oven to 350°F (175°C) and prepare a 9×9 inch baking pan by greasing it and lining it with parchment paper, leaving an overhang on the sides for easy removal later. Then, prepare your boxed brownie mix exactly according to the package instructions. This typically involves combining the mix with eggs, oil, and water. Stir until just combined; do not overmix. Set this luscious brownie batter aside.
- The Secret to Chewy Pumpkin Cookies – Draining the Puree: This is perhaps the most critical step for achieving that signature chewy cookie texture. Place your canned pumpkin puree in a fine-mesh sieve lined with cheesecloth or several layers of paper towels. Gently but firmly squeeze out as much liquid as possible into a small bowl. Continue this process until the pumpkin puree takes on a much thicker, almost playdough-like consistency. Discard the drained pumpkin water. This step is non-negotiable if you want chewy cookies and not cakey ones; you should end up with approximately ¼ cup of well-drained pumpkin puree.
- Combine Dry Ingredients: In a medium bowl, whisk together all your dry cookie ingredients: all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Whisking them together ensures they are evenly distributed throughout the dough.
- Cream Wet Ingredients: In a separate medium-sized bowl, use an electric hand mixer to beat together the melted (and cooled!) unsalted butter, light brown sugar, and granulated sugar. Beat for about 2-3 minutes until the mixture is visibly lightened in color and fluffy. This aeration is important for the cookie’s texture.
- Add Eggs and Flavor: Whisk in the large egg and the egg yolk, one at a time, beating each for about 30 seconds until fully incorporated. Then, add the pure vanilla extract and your well-drained pumpkin puree. Mix on low speed just until these ingredients are combined; be careful not to overmix at this stage.
- Fold in Dry Mix and Chocolate Chips: Switch to a rubber spatula. Gently fold the dry flour mixture into the wet batter, mixing until there are no visible streaks of flour remaining. Avoid overmixing, as this can lead to tough cookies. Finally, fold in the chocolate chips, ensuring they are evenly distributed. The dough should be thick due to the drained pumpkin.
- Layering for the Perfect “Brookies” Look: Now for the fun part! Using two spoons or small scoops, alternate between dropping small dollops or balls of the brownie batter and the pumpkin cookie dough into your prepared 9×9 inch pan. Aim for small, alternating drops to create that beautiful marbled or swirled “brookie” effect. Don’t worry about perfection; rustic swirls look great! Gently spread and swirl the two batters together without fully combining them, ensuring an even distribution throughout the pan.
- Bake to Perfection: Place the pan in your preheated oven and bake for 30-35 minutes. Baking times can vary by oven, so keep a close eye on them. The brookies are done when a toothpick inserted into the center comes out with moist crumbs attached, or a few moist chocolate streaks (but not wet batter). Avoid overbaking, as this will result in dry brookies.
- Cool Completely: Once baked, remove the pan from the oven and allow the brookies to cool completely in the pan on a wire rack. This is crucial for them to set properly, making them easier to cut and ensuring that perfect chewy-fudgy texture.
Molly’s Expert Baking Tips for Flawless Pumpkin Brookies
Achieving baking perfection often comes down to a few fundamental techniques. Here are five crucial tips to keep in mind when you’re making these Pumpkin Brookies, ensuring they turn out beautifully every single time:
- Read the Recipe Thoroughly (Twice!): Before you even think about cracking an egg, take the time to read through the entire Pumpkin Brookies recipe, not just once, but twice. Familiarize yourself with all the steps, ingredients, and any special instructions. This proactive approach will help you stay organized, prevent last-minute rushes, and ensure you have all necessary ingredients and equipment on hand, making the baking process far more enjoyable and successful.
- Measure Ingredients Accurately: Baking is a science, and precision is key. Accurate measurements are paramount for the proper balance of flavors and the desired consistency in your final product. Use proper measuring cups and spoons, and for dry ingredients like flour, remember to spoon it into the measuring cup and level it off with a straight edge rather than scooping directly from the bag (which can compact it and lead to too much flour).
- Adhere to Instructions and Baking Times: Resist the urge to deviate from the recipe’s instructions and recommended baking times. Oven temperatures can vary, so consider investing in an oven thermometer for accuracy. While some adjustments might be necessary based on your specific oven, use the provided times as a guide, always keeping an eye on your brookies for visual cues of doneness.
- Utilize Room Temperature Ingredients: This tip is especially important for butter and eggs. Ingredients at room temperature emulsify more easily, meaning they blend together smoothly and create a more uniform batter or dough. Cold ingredients can lead to a lumpy mixture and affect the final texture of your brookies, resulting in a less tender or chewy outcome. Plan ahead and take them out of the fridge an hour or two before you begin.
- Master the Toothpick Test (and Don’t Overbake!): The toothpick test is your best friend for determining doneness without drying out your brookies. Insert a toothpick into the center of the bar. If it comes out with moist crumbs clinging to it, or even a few moist streaks of melted chocolate, your brookies are likely done. A completely clean toothpick means they’re overbaked and might be dry. Remember, brookies continue to set slightly as they cool, so pulling them out when they’re just *barely* done will ensure they remain fudgy and chewy.
Frequently Asked Questions About Pumpkin Brookies
Here are some common questions you might have when baking your Pumpkin Brookies, along with helpful answers to ensure your success:
- Q: Can I use a different type of brownie mix or cookie dough recipe?
A: Absolutely! This recipe is incredibly versatile. You can certainly experiment with different brands or flavors of boxed brownie mix to find your favorite fudginess or chocolate intensity. For a truly homemade touch, you could even make your own brownie batter from scratch. As for the pumpkin cookie dough, feel free to adjust the spices to your preference or even add nuts or dried cranberries for an extra layer of flavor and texture. Just be sure to maintain the proper consistency of both batters for optimal results.
- Q: Can I use salted butter instead of unsalted butter?
A: While the recipe generally calls for unsalted butter to give you full control over the salt content, you can use salted butter if that’s what you have on hand. If you do, I recommend reducing the added salt in the cookie dough by about ¼ teaspoon to avoid the brookies becoming too salty. Taste your dough (before adding eggs!) to gauge the saltiness and adjust as needed, as salt content in salted butters can vary by brand.
- Q: How do I know when the brookies are done baking?
A: The baking time can vary slightly depending on your oven’s calibration and the specific brownie mix you use. The best way to check for doneness is by inserting a toothpick into the center of the brookies. If it comes out with moist crumbs attached or a few moist streaks of melted chocolate (not wet batter), they are likely done. It’s important to remember that brookies will continue to set as they cool, so slightly underbaked is better than overbaked, which can lead to a dry texture. Keep an eye on them, starting to check around the 28-minute mark.
What’s in Molly’s Kitchen? Essential Baking Equipment
Having the right tools can make all the difference in your baking journey. Here are five essential kitchen equipment items that I rely on for all my baking endeavors, including these delicious brookies:
- Stand Mixer: A high-quality stand mixer is an absolute game-changer in the baking world. It makes light work of mixing doughs, batters, and frostings, saving you time and arm fatigue. Its consistent power ensures ingredients are thoroughly combined and aerated, leading to perfectly textured baked goods every time.
- Mixing Bowls: A set of durable mixing bowls in various sizes is indispensable. Stainless steel or glass bowls are excellent choices as they are sturdy, easy to clean, and non-reactive, meaning they won’t interact with your ingredients. Having multiple sizes allows you to manage different components of your recipe simultaneously.
- Baking Pans: To tackle any baking project, you’ll want to stock your kitchen with a range of baking pans and sheets. For brookies, a good quality 9×9 inch square baking pan is essential. Ensure it’s sturdy and preferably light-colored to promote even baking. Also consider cake pans, muffin pans, and cookie sheets for other treats.
- Silicone Spatulas: These versatile tools are a baker’s best friend. Silicone spatulas are perfect for scraping down the sides of your mixing bowl, folding delicate ingredients gently, and ensuring you get every last bit of batter or dough. Their heat-resistant and non-stick properties make them indispensable.
- Measuring Cups and Spoons: While seemingly obvious, a reliable set of accurate measuring cups and spoons is fundamental. Precision in baking cannot be overstated, and these tools ensure you add the correct quantities of both wet and dry ingredients, leading to consistent and delicious results.
Storing and Freezing Your Delicious Pumpkin Brookies
Proper storage is key to keeping your Pumpkin Brookies fresh and delicious. Follow these tips to enjoy your treats for days to come, or even months!
Storing Pumpkin Brookies
Once your Pumpkin Brookies have cooled completely to room temperature, cut them into your desired squares or bars. To keep them fresh, place the squares in an airtight container. You can store them at room temperature for up to 2-3 days. For extended freshness, especially in warmer climates or if you prefer a firmer texture, store them in the refrigerator for up to a week. Be sure the container is tightly sealed to prevent them from drying out.
Freezing Pumpkin Brookies
Pumpkin Brookies freeze beautifully, making them perfect for meal prep or enjoying a taste of fall long after the season ends. First, ensure they are completely cooled. For best results, individually wrap each brookie in plastic wrap or parchment paper. This prevents freezer burn and makes it easy to grab just one or two at a time. Then, place the individually wrapped brookies in an airtight freezer-safe container or a heavy-duty freezer bag. They can be frozen for up to three months. To enjoy, simply thaw them at room temperature for a few hours, or warm them slightly in the microwave for a gooey treat.
Remember, if you love this recipe or have any questions, please LEAVE A 5 STAR REVIEW AND A COMMENT below! Your feedback is invaluable. Don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun baking ideas, tips, and behind-the-scenes content!
Recipe
Pumpkin Brookies
Molly Murphy
Pin Recipe
Ingredients
- 1 Ghirardelli dark chocolate boxed brownie mix or your favorite brand, plus the ingredients needed to prepare it (eggs, oil, water as per package).
- ½ cup unsalted butter, melted and cooled to room temperature
- ½ cup canned pumpkin puree, well-drained (you should yield approx. ¼ cup after draining)
- 1 ¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips (milk, semi-sweet, or dark)
Instructions
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Preheat your oven to 350 degrees Fahrenheit (175°C). Grease a 9×9 inch baking pan with non-stick spray and line it with parchment paper, allowing some overhang on the sides. Set aside.
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Prepare the boxed brownie mix according to the package instructions (usually combining with eggs, oil, and water). Mix until just well combined, being careful not to overmix. Set the brownie batter aside.
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To achieve a chewy cookie texture, it is crucial to remove excess moisture from the pumpkin puree. Place the ½ cup of canned pumpkin puree into a cheesecloth-lined fine-mesh sieve or several layers of paper towels. Squeeze out as much liquid as possible into a small bowl. Repeat this process a couple of times until the pumpkin puree is significantly thicker and resembles a soft play dough. Discard the strained pumpkin water. You should be left with approximately ¼ cup of well-drained pumpkin puree.
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In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt until well combined. Set this dry mixture aside.
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In another medium-sized bowl, using an electric hand mixer, beat the melted and cooled unsalted butter, light brown sugar, and granulated sugar together. Beat on medium speed for about 3 minutes until the mixture is light, fluffy, and well aerated.
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Whisk in the large egg and the egg yolk, one at a time, mixing each for about 30 seconds until fully incorporated. Once the eggs are mixed in, add the pure vanilla extract and the prepared, well-drained pumpkin puree. Mix on low speed just until the ingredients are combined; avoid overmixing.
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Switch to a rubber spatula. Gently fold the dry flour mixture into the wet pumpkin batter. Mix until there are no longer any visible signs of flour, being careful not to overmix. The dough should be quite thick. Finally, fold in the chocolate chips until evenly distributed.
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Using two spoons or small scoops, alternate between dropping small balls or dollops of the brownie batter and the pumpkin cookie dough into the prepared pan. Aim for small dollops and distribute them evenly throughout the pan. This helps create that beautiful marbled “brookie” look. You can gently swirl the two batters together with a knife or skewer for a more integrated marble effect, but don’t overmix them.
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Bake in the preheated oven for 30-35 minutes, depending on your oven. The brookies are done when a toothpick inserted into the center comes out with moist crumbs or a few moist chocolate streaks. Avoid overbaking to keep them fudgy and chewy.
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Remove the pan from the oven and allow the brookies to cool completely in the pan on a wire rack. This allows them to set properly, making them easier to cut and ensuring the ideal texture.
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Once cooled, lift the parchment paper to remove the brookies from the pan, slice into squares, and serve. Enjoy the deliciousness of your homemade Pumpkin Brookies!
Notes
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