Easy Fall Pumpkin Brookies: My Go-To Cozy Treat (Print Version)

Make Easy Fall Pumpkin Brookies with this warm, personal recipe! My favorite autumn dessert, perfect for cozy nights. Get my kitchen secrets and tips!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 16 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Brookies Base Essentials

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - ½ cup (100g) packed light brown sugar
04 - ½ cup (113g) unsalted butter, melted
05 - 2 large eggs

→ Pumpkin Layer Flavor Boosters

06 - ¾ cup (180g) pumpkin puree (100% pure pumpkin, not pie filling)
07 - ¼ cup (50g) granulated sugar
08 - 1 ½ tsp pumpkin pie spice
09 - 1 large egg

→ Chocolatey Goodness

10 - ½ cup (45g) unsweetened cocoa powder
11 - 1 cup (170g) semi-sweet chocolate chips

→ Finishing Touches

12 - 1 tsp vanilla extract
13 - ½ tsp salt

# Instructions:

01 - First things first, preheat that oven to 350°F (175°C), my friend. While it's warming up, grab a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. Trust me on this, it makes lifting the cooled brookies out a breeze, and cleanup? Almost nonexistent! I used to just grease and flour, but the parchment paper trick saved me from many a stuck-on disaster, honestly.
02 - In a medium bowl, melt your butter. Once it's liquid gold, stir in both sugars until they're combined. Then, crack in the eggs, one at a time, mixing well after each. Add the vanilla extract and give it another good stir. Now, gently fold in the flour, cocoa powder, and salt until *just* combined. Seriously, don't overmix here; that's how you get tough brownies! I always get tempted to keep stirring, but I've learned my lesson from dense, sad brownies.
03 - In a separate bowl, combine the pumpkin puree, the remaining granulated sugar, pumpkin pie spice, and the last egg. Whisk it all together until it's smooth and beautifully orange. This is where the magic starts to happen, the smell of the pumpkin spice filling the air – it's pure autumn bliss! This layer needs to be well mixed so the flavors are evenly distributed, no lumpy pumpkin bits here, please!
04 - Pour about two-thirds of your brownie batter into the prepared pan and spread it evenly. Don't worry if it's not perfect; we're going for rustic charm here! Next, spoon the pumpkin mixture over the brownie layer. Now, here's the fun part: dollop the remaining brownie batter randomly over the pumpkin. Grab a knife or a skewer and swirl it all together to create that gorgeous marbled effect. I always get a little messy here, but it's part of the fun!
05 - Sprinkle those chocolate chips generously over the top of your swirled masterpiece. This is non-negotiable, in my opinion! Pop the pan into your preheated oven and bake for 25-30 minutes. You're looking for the edges to be set and a toothpick inserted into the brownie (not the super gooey pumpkin part) to come out with moist crumbs, not wet batter. My oven runs hot, so I usually check at 25 minutes, learned that the hard way with a few overbaked batches, oops!
06 - Once baked, let these glorious Easy Fall Pumpkin Brookies cool completely in the pan on a wire rack. I know, I know, the wait is agonizing, but it’s crucial for them to set up properly. If you cut them too soon, they might fall apart, and we don't want that! Once they're cool, use that parchment paper overhang to lift them out, slice into squares, and prepare for pure pumpkin-chocolate bliss. The smell alone is enough to make you swoon!

# Notes:

01 - My secret for perfectly chewy brookies? Don't overmix! Seriously, less is more.
02 - These keep beautifully in an airtight container for days, but honestly, they rarely last that long in my house.
03 - No pumpkin pie spice? A mix of cinnamon, nutmeg, ginger, and a pinch of cloves works wonders!
04 - A sprinkle of flaky sea salt on top before baking elevates the flavors like you wouldn't believe.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - parchment paper
03 - mixing bowls
04 - whisk
05 - rubber spatula
06 - knife or skewer
07 - wire rack

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

Back