• Pumpkin Chocolate Chip Brookie

Cookie + Brownie: Pumpkin Chocolate Chip Brookie

October is here and that means fall festivals, pumpkin picking, apple cider donuts, cooler temperatures and of course Halloween. There are so many fall treats I enjoy during this time and many of them involve using pumpkin as the featured flavor. Every fall I always make a batch of my mother-in-law’s pumpkin chocolate chip cookies, but with Halloween on my mind I decided to make a brookie highlighting her recipe. Recreating the flavors I love and making a brookie was a huge success. I felt a like a mad scientist merging a fudge brownie and pumpkin chocolate chip cookie. The two textures and flavors worked beautifully together.

I have to admit, after seeing a few recipes for a brookie, I was intrigued and wanted to give it a try. The most classic combination is a chocolate chip cookie and fudge brownie. Others I have seen include a fudge brownie with peanut butter, snickerdoodle or sugar cookie. If you can’t get enough of the brookie treat then check out the L.A shop Milk + Brookie that has perfected this dessert.

Recipe Inspiration/Adaptation: Something Swanky

Pumpkin Chocolate Chip Brookie
Pumpkin Chocolate Chip Brookie
Pumpkin Chocolate Chip Brookie

Products Used:

8×8 Nonstick Pan

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Pumpkin Chocolate Chip Brookie

Prep Time: 25 mins
Cook Time: 30-35 mins
Yields: 16

Ingredients

  • BROWNIE
  • 1/4 Cup - Unsalted Butter (room temperature)
  • 1/2 Cup - Sugar
  • 1/2 Teaspoon - Vanilla Extract
  • 1 Egg
  • 1/4 Cup - All-purpose Flour
  • 1/4 Cup - Cocoa Powder
  • 1/8 Teaspoon - Baking Soda
  • 1/8 Teaspoon - Salt
  • PUMPKIN CHOCOLATE CHIP COOKIE
  • 1/2 Cup - Unsalted Butter (room temperature)
  • 3/4 Cup - Sugar
  • 1/4 Cup - Pumpkin Puree
  • 1/2 Teaspoon - Vanilla Extract
  • 1 1/4 Cup - All Purpose Flour
  • 1/2 Teaspoon - Baking Powder
  • 1/2 Teaspoon - Baking Soda
  • 1/2 Teaspoon - Salt
  • 1/2 Teaspoon - Cinnamon
  • 1/4 Teaspoon - Nutmeg
  • 1 Cup - Mini Chocolate Chips

Method

  1. Preheat oven to 350°F degrees and grease a 8x8 square pan with cooking spray, then line with parchment paper. Set aside
  2. Make the brownie batter first. Mix the butter, sugar and vanilla until well combined and fluffy using your hand mixer. Then add the egg and mix
  3. Next add the AP Flour, Cocoa Powder, Baking Soda and Salt. Mix until combined
  4. Pour brownie batter in the bottom the pan and spread to the corners with a silicone spatula. Set aside for the cookie topping
  5. In a large bowl mix the butter, sugar, pumpkin puree, vanilla, cinnamon and nutmeg with your hand mixer
  6. Add in the flour, salt, baking powder and baking soda until combined
  7. With a spoon, mix in the chocolate chips until evenly distributed. Pour the cookie batter onto of the brown batter until you only see the cookie batter
  8. Bake at 350° for 30-35 minutes or until took pick is clean. The cookie batter will be puffed up when you remove it from the oven, but will deflate as it cools. Transfer onto a cooling rack by using the parchment paper as two handles

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