Pumpkin Brookies: A combination of rich dark chocolate brownies and spiced pumpkin cookies, mix together to offer blend of fall flavors and chocolate.
I am not one to shy away from brookies, that is why when fall came around, I KNEW I had to find a way to incorporate pumpkin into a brownie, thus making, PUMPKIN BROOKIES! For ease, we are using a brownie box, and a homemade spiced pumpkin cookie dough! The pumpkin puree is drained of its moisture to make a chewy cookie rather than cake like texture.
For more Brooke related recipes
- The Best Brookie Bars With Brownie Mix
- The Best Peanut Butter Brookies
- One Bowl Brown Butter Blondies
Why you should make these pumpkin brookies
Are you ready to know why you need to make these pumpkin brookies?
- Box Brownie: The recipe uses a boxed brownie mix because we know that a boxed brownie is just so good
- Pumpkin Flavor: We are ending September, so we are in all things pumpkin!
- Chewy Texture: These brookies are soft and chewy, and have SO much flavor!
- Easy To Make: With two bowls and a pan, you will have these blondies done in under an hour!
Grocery Store Check List
I have provided som key ingredients for the recipe that you might not have on hand. For a full list of ingredients, check out the recipe card below!
- Box of brownie mix: I used my favorite brand Ghirardelli! (plus ingredients needed for that)
- Unsalted butter: this will be melted and make sure it is cooled before using
- All-purpose flour: Provides structure and texture to the cookie dough.
- Brown sugar: Adds moisture, sweetness, and a hint of caramel flavor to the cookies.
- Pumpkin Pie Spice: You can use homemade but I suggest buying it from your local grocery store!
- Eggs: You will use eggs for the brownie and the cookie dough. Pull them out a couple hours before baking to make them room temperature!
- Chocolate chips: Scattered throughout the cookie layer, they melt into delicious pockets of chocolatey goodness.
- Pumpkin Puree: Make sure that it is pumpkin puree and not pumpkin pie filling (I have made that mistake before hundreds of times)
How to make pumpkin brookies
Moreover, I have listed a few key tips when making these pumpkin brookies, for a list of full instructions, the recipe card below will have all!
- Prepare the boxed brownie mix according to the package instructions.
- Begin by removing excess moisture from the pumpkin puree by squeezing it through cheesecloth. Achieve a thicker, playdough-like texture, and discard pumpkin water. Make sure to thoroughly drain excess moisture from the canned pumpkin puree using cheesecloth or paper towels. This make sure your bookies come out chewy and not a cake like texture.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt.
- In another medium-sized bowl, beat melted butter and sugars together until light and fluffy using an electric hand mixer
- Whisk in the large egg, mixing for about 30 seconds. Add vanilla extract and prepared, well-drained pumpkin puree.
- Fold the dry flour mixture and chocolate chips into the wet batter using a rubber spatula. Mix until no visible signs of flour remain.
- Alternate between dropping small balls or dollops of brownie batter and cookie dough into the prepared pan. Evenly distribute both.
- Bake for 30-35 minutes (depending on your oven) or until a toothpick inserted into the center comes out with moist crumbs.
Molly’s Expert Tips
Additionally, here are the five most important baking tips to keep in mind when making pumpkin brookies:
- Read the recipe thoroughly: Before you begin, read through the entire brookies recipe to familiarize yourself with the steps and ingredients. This will help you stay organized and prepared during the baking process.
- Measure ingredients accurately: Accurate measurements ensure the proper balance of ingredients and consistency in the final product.
- Follow the instructions and recommended baking times: Stick to the recipe instructions, including recommended baking times and temperatures, for optimal results.
- Use room temperature ingredients: Using ingredients at room temperature helps with proper mixing and ensures the ingredients incorporate well together.
- Use the toothpick test: Check for doneness by inserting a toothpick into the center of the brookies. If it comes out with moist crumbs or a few moist chocolate streaks, they are likely done. Avoid overbaking.
Frequently Asked Question
Q: Can I use a different type of brownie mix or cookie dough recipe?
A: Yes, you can experiment with different brands or flavors of boxed brownie mix, or even try making your own homemade brownie batter from scratch.
Q: Can I use salted butter instead of unsalted butter?
A: While the recipe generally calls for unsalted butter, you can use salted butter if that’s what you have on hand. Just be mindful that the overall saltiness may be slightly different, so you might want to adjust the added salt accordingly.
Q: How do I know when the brookies are done baking?
A: The baking time can vary depending on the specific brownie mix and oven temperature. To check for doneness, insert a toothpick into the center of the brookies. If it comes out with moist crumbs or a few moist chocolate streaks, they are likely done. Remember that they will continue to set as they cool, so you don’t want to overbake them.
What’s in molly’s kitchen?
Furthermost, here are five essential kitchen equipment items for baking:
- Stand Mixer: A stand mixer is a game-changer in the baking world, making mixing doughs, batters, and frostings a breeze.
- Mixing Bowls: A set of high-quality mixing bowls in various sizes is indispensable for baking. They are sturdy, easy to clean, and non-reactive.
- Baking Pans: Stock your kitchen with a range of baking pans and sheets, including cake pans, muffin pans, and cookie sheets.
- Silicone Spatulas: Silicone spatulas are versatile tools for scraping batter, folding ingredients, and ensuring you get every last bit from your mixing bowl.
Storing and freezing
To store your Pumpkin Brookies, allow them to cool completely, then cut them into squares. Place the squares in an airtight container or wrap them tightly in plastic wrap. Store them at room temperature for up to 2-3 days or in the refrigerator for longer freshness, up to a week.
Freezing – Pumpkin Brookies
To freeze Pumpkin Brookies, first ensure they have cooled completely. Individually wrap each brookie in plastic wrap or parchment paper, then place them in an airtight container or a freezer-safe bag. They can be frozen for up to three months. To enjoy, simply thaw them at room temperature!
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Recipe
Pumpkin Brookies:
Ingredients
- 1 Ghirardelli dark chocolate boxed brownie or your favorite brand plus the ingredients to make it.
- ½ cup unsalted butter melted and cooled
- ½ cup canned pumpkin puree well-drained
- 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 room temperature
- 1 egg yolk room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×9 inch baking pan with non-stick spray and line it with parchment paper. Set aside
- Prepare the boxed brownie mix according to the package instructions. This usually involves combining the mix with eggs, oil, and water. Mix until well combined and set aside.
- Begin by removing excess moisture from the pumpkin puree. Place the pumpkin puree in a cheesecloth and squeeze out the liquid into a small bowl. Repeat this process a couple of times to achieve a thicker, more cohesive texture, resembling play dough. Discard the pumpkin water. You will end up with ¼ cup of pumpkin after the moisture is removed.
- In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and salt. Set aside this dry mixture.
- In another medium-sized bowl, using an electric hand mixer, beat the melted butter, brown sugar, and granulated sugar together until the mixture becomes light and fluffy. This should take about 3 minutes.
- Whisk in the large egg and egg yolk one at a time, mixing each for about 30 seconds. After incorporating the eggs, add the vanilla extract and the prepared, well-drained pumpkin puree. Mix on low just until the ingredients are combined.
- Switch to a rubber spatula and gently fold the dry flour mixture and chocolate chips into the wet batter. Mix until there are no longer any visible signs of flour, being careful not to overmix. If all the moisture has been removed from the pumpkin, the dough will have a somewhat thick consistency.
- Using two spoons, alternate between the brownie batter and cookie dough by dropping small balls or dollops (the smaller the better this helps create that beautiful brookie look) into the prepped pan until you used both the cookie dough and the brownie batter. Try to evenly distribute the two throughout.
- Bake in the for 30-35 minutes depending on your oven, or until a toothpick inserted into the center comes out with moist crumbs.
- Remove from the oven and let the brookies cool in the pan until you are ready to serve.
- Serve and enjoy the deliciousness of your homemade brookies!
Kayla says
Great recipe! I used an 8×8 pan and unfortunately over baked it so my cookie dough came out dry, but when I tested it in the oven before leaving it in for longer it was so yummy! If only I took it out then, but with some added milk it’s a great consistency. Super yummy!