I absolutely love how this Easy Fudgy Pumpkin Brookies Recipe combines the best of two worlds: a warm, spiced pumpkin cookie bar layered beneath a rich, fudgy chocolate brownie topping. It’s one of those cozy dessert creations that just screams fall, but honestly, I find myself making it all year round because the flavors are just that irresistibly good. Whether you’re baking for a holiday party or a casual midweek treat, these brookies always hit the spot.
When I first tried this recipe, I was surprised by how straightforward it was—no complicated steps or rare ingredients, just simple pantry staples that come together beautifully. You’ll find that the pumpkin layer is soft and slightly chewy, balancing perfectly with the dense, chocolatey brownie. Plus, it’s a crowd-pleaser; my family goes crazy for these whenever I bring them out, and I’m sure yours will too!
Why You’ll Love This Recipe
- Perfect Fusion: Combines spiced pumpkin bars with fudgy brownies for a unique flavor experience.
- Easy to Make: Uses straightforward ingredients and simple steps, great for beginner bakers.
- Family Favorite: My family always asks for seconds, making it great for gatherings.
- Versatile & Seasonal: Ideal for fall but tasty all year round, plus easy to customize.
Ingredients You’ll Need
The magic of this Easy Fudgy Pumpkin Brookies Recipe is really in the balance of ingredients—warm pumpkin spices paired with rich chocolate. I recommend using good quality cocoa powder and pure pumpkin puree for the best flavor, and a reliable brownie mix or homemade brownie base if you prefer.
- Unsalted butter: Melted butter gives richness and helps create that fudgy texture in the brownies.
- Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling, for the right flavor and texture.
- Dark brown sugar: Adds moisture and a deep caramel note to the pumpkin layer; you can use light brown sugar if needed.
- Granulated sugar: Balances sweetness and texture in the pumpkin bars.
- Egg yolk: Provides richness and helps bind the pumpkin cookie layer.
- Vanilla extract: A must for depth of flavor in both layers.
- Baking soda: Helps the pumpkin cookie layer rise just the right amount.
- Salt: Enhances all the flavors.
- Ground nutmeg, cinnamon, ginger, allspice: Classic pumpkin spices that warm up the pumpkin base beautifully.
- All-purpose flour: Provides structure for the pumpkin bars and brownies.
- Brownie mix or unsweetened baking chocolate: Either convenience with the mix or homemade brownie goodness with the chocolate.
- Sugar: Essential for sweetening the brownies.
- Eggs: For richness and binding in the brownies.
- Cocoa powder: Gives that intense chocolate flavor in the brownie layer.
- Chocolate chips: Adds delightful pockets of melty chocolate throughout the brownies.
Variations
I love to personalize this Easy Fudgy Pumpkin Brookies Recipe depending on the season or what’s in my pantry. Feel free to experiment with add-ins and spices—you might be surprised how certain tweaks can make it even better for your taste buds.
- Adding nuts: I sometimes toss in chopped walnuts or pecans for a nice crunch contrast to the fudgy brownies.
- Chocolate swirl: Drizzling some melted white chocolate on top makes it look extra special for holiday desserts.
- Spice adjustment: If you like it spicier, I bump up the cinnamon and ginger and it gives a lovely warmth.
- Vegan alternative: I’ve replaced eggs with flax eggs and used dairy-free butter substitutes with decent results—the fudginess is a bit different but still tasty!
How to Make Easy Fudgy Pumpkin Brookies Recipe
Step 1: Prepare the Pumpkin Cookie Layer
Start by mixing the melted butter with pumpkin puree, both kinds of sugar, and the egg yolk in a large bowl. Then stir in vanilla, baking soda, salt, and each of the spices—nutmeg, cinnamon, ginger, and allspice—until everything is well combined. Finally, add the flour and mix just until you have a soft dough. Don’t overmix here; you want tender bars, not tough ones. I like to line my pan with parchment paper so removing the brookies later is a breeze.
Step 2: Make the Fudgy Brownie Layer
For the brownie topping, melt the butter with the unsweetened baking chocolate over low heat, stirring until smooth. In a separate bowl, beat together sugar and eggs until glossy, then stir in vanilla and cocoa powder. Gradually incorporate the flour, then fold in the melted chocolate mixture and finally the chocolate chips. You’ll see the batter gets thick and glossy—this is the fudgy magic you want.
Step 3: Assemble and Bake
Spread the pumpkin cookie dough evenly into your prepared pan, then spoon the brownie batter right on top, spreading it gently so you get a nice even layer. Bake in a preheated oven at about 350°F (175°C) for 30-35 minutes. The edges will be set, but the center should still be just slightly soft when you test with a toothpick—that’s how you get those luscious fudgy brookies. Let it cool completely before cutting so the layers firm up nicely.
Pro Tips for Making Easy Fudgy Pumpkin Brookies Recipe
- Don’t Overmix the Flour: This keeps the pumpkin layer tender and the brownies fudgy, preventing toughness.
- Use Room Temperature Eggs: They blend better and help achieve the perfect texture in both layers.
- Check Oven Temperature: I once had uneven baking because my oven runs hot; using an oven thermometer is a game-changer.
- Cool Completely Before Cutting: Patience here avoids crumbly brookies and helps keep neat bars.
How to Serve Easy Fudgy Pumpkin Brookies Recipe
Garnishes
I usually dust my brookies lightly with powdered sugar—it adds a pretty, festive touch without overpowering the flavors. If I’m feeling indulgent, a scoop of vanilla ice cream on the side with a drizzle of caramel sauce takes it over the top. Fresh whipped cream with a sprinkle of cinnamon is another favorite garnish that compliments the pumpkin spices beautifully.
Side Dishes
Since these brookies are decadently sweet, I like serving them alongside a simple cup of coffee or hot spiced apple cider to balance the richness. They also pair nicely with savory dishes like roasted turkey or ham, making them an ideal dessert for holiday dinners.
Creative Ways to Present
For parties, I cut the brookies into mini squares and arrange them on a festive platter with edible autumn leaves and cinnamon sticks tucked around. I’ve also layered brookie squares between sheets of wax paper in a pretty jar as a thoughtful homemade gift. Wrapping individual pieces in parchment and tying with twine adds a charming rustic feel.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin brookies in an airtight container at room temperature, and they stay wonderfully fudgy for about 3 days. If my kitchen is warm, I pop them in the fridge, though they’re best served just slightly chilled—warm them a bit before eating if needed.
Freezing
These brookies freeze beautifully! I wrap individual squares tightly in plastic wrap and place them in a freezer-safe container. They keep great for up to 3 months. When I want to eat one, I just thaw it at room temperature or zap it in the microwave for 15-20 seconds—instant pumpkin chocolate yum.
Reheating
Reheating is easy and helps revive that fresh-baked feeling. I warm brookies in the microwave for about 15 seconds or pop them in a low oven (around 325°F) for 5 minutes. This melts the chocolate slightly and brings back the moist, fudgy texture I love.
FAQs
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Can I make the pumpkin layer and brownie layer ahead of time?
You can prepare the pumpkin cookie dough ahead and refrigerate it for a day before layering, but for best results, make the brownie batter fresh before assembling and baking. This helps ensure that the fudgy texture of the brownies comes out perfectly.
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What if I don’t have all the pumpkin spices?
No worries! Cinnamon and nutmeg are the key spices, so use what you have and just increase those slightly if you’re missing others like ginger or allspice. The pumpkin flavor will still be delicious.
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Can I use a boxed brownie mix for the topping?
Absolutely! Using a boxed brownie mix is a great shortcut. Just prepare it according to the package directions and spread it over the pumpkin layer. I find that adding chocolate chips to the brownie batter enhances the texture and flavor even more.
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How do I know when the brookies are done baking?
Look for set edges with a center that still feels slightly soft to the touch. Insert a toothpick; it should come out with moist crumbs but not wet batter. After cooling, the brookies will firm up perfectly.
Final Thoughts
Honestly, this Easy Fudgy Pumpkin Brookies Recipe is one of my go-to comfort desserts when I want something both cozy and indulgent without a fuss. It’s perfect for sharing with friends and family, and I love how it brings people together over the warm blend of pumpkin and chocolate. Give it a try—you’ll be surprised how easy it is to make and how quickly it disappears! If you’re anything like me, this recipe will become a staple in your baking rotation.
Print
Easy Fudgy Pumpkin Brookies Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This recipe for Easy Fudgy Pumpkin Brookies combines a soft and spiced pumpkin cookie bar base with a rich, dense layer of chocolate brownies on top. Perfect for the fall season, these pumpkin brookies bring together the warm spices of pumpkin pie with the indulgent, fudgy texture of classic brownies, creating a delicious and impressive treat ideal for gatherings or cozy nights in.
Ingredients
Pumpkin Cookie Layer
- ½ cup (113g) unsalted butter (melted)
- ⅓ cup (81g) pumpkin puree
- ¾ cup (150g) packed dark brown sugar (or light brown sugar)
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- 1 ¾ cups (217g) all-purpose flour
Brownie Layer
- 4 ounces (113g) unsweetened baking chocolate (coarsely chopped)
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
- 1 cup (170g) chocolate chips
Instructions
- Prepare the Pumpkin Cookie Layer: Preheat your oven to 350°F (175°C). In a medium bowl, mix the melted unsalted butter, pumpkin puree, dark brown sugar, granulated sugar, egg yolk, and vanilla extract until well combined. In a separate bowl, whisk together the baking soda, salt, nutmeg, cinnamon, ginger, allspice, and all-purpose flour. Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Spread this pumpkin cookie batter evenly into a greased or parchment-lined 9×13 inch baking pan.
- Make the Fudgy Brownie Layer: In a heatproof bowl, melt the chopped unsweetened baking chocolate and unsalted butter together, stirring frequently until smooth. Remove from heat and allow to cool slightly. In a large mixing bowl, beat the sugar and eggs together until light and fluffy. Add the vanilla extract, then slowly mix in the melted chocolate mixture. Sift in the cocoa powder and all-purpose flour, folding gently to combine without overmixing. Finally, fold in the chocolate chips.
- Assemble and Bake: Pour the brownie batter evenly over the prepared pumpkin cookie layer in the baking pan, spreading gently to cover completely. Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the brownie layer comes out with a few moist crumbs but no wet batter. The pumpkin layer should be set and the brownie layer fudgy and slightly cracked on top.
- Cool and Serve: Remove the pan from the oven and allow the brookies to cool completely in the pan on a wire rack. Once cooled, cut into 24 bars. Serve as a perfect fall dessert or snack bar with a rich combination of pumpkin spices and chocolate fudginess.
Notes
- These easy and oh so fudgy Pumpkin Brookies have a pumpkin cookie bar layer topped with gooey fudgy chocolate brownies, making them perfect for fall gatherings.
- You can substitute light brown sugar if dark brown sugar is not available, though dark brown sugar gives a richer molasses flavor.
- Ensure the brownie batter is spread gently over the pumpkin layer to avoid mixing the layers completely.
- For best results, allow the brookies to cool completely before cutting to maintain clean edges.
Nutrition
- Serving Size: 1 brownie (approx. 1/24th of the recipe)
- Calories: 304 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
