Description
Irresistible Pumpkin Brookies combine the best of both worlds: fudgy brownies and soft pumpkin cookies. Each bite offers a delightful blend of rich chocolate and warm spices, making them the perfect treat for fall gatherings or cozy nights at home. These brookies not only satisfy your sweet tooth but also bring smiles to everyone around. Easy to make and even easier to enjoy, they are sure to become a seasonal favorite in your kitchen.
Ingredients
Scale
- 1 cup pure pumpkin puree
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
- For the brownie layer, mix melted butter, granulated sugar, brown sugar, cocoa powder, eggs, and vanilla until smooth.
- In another bowl, whisk together flour and baking soda. Gradually fold this into the brownie batter along with half of the chocolate chips.
- For the pumpkin layer, blend pumpkin puree with remaining eggs and vanilla extract, then mix in flour and spices until smooth.
- Spread half of the brownie batter into the prepared dish, layer on all of the pumpkin mixture, and dollop remaining brownie batter on top; swirl gently with a knife.
- Bake for about 25-30 minutes until a toothpick comes out mostly clean. Allow cooling before cutting into squares.
Nutrition
- Serving Size: 1 brookie (60g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: For an enhanced flavor profile, consider adding spices such as cinnamon or nutmeg to the pumpkin mixture. Substitute gluten-free flour if desired for a gluten-free version.