This post may contain affiliate links.

Pumpkin chocolate chip cookies are baked into pumpkin brownies in this delicious dessert recipe for pumpkin brookies, great for fall parties and Halloween!

It’s the final day of Pumpkin Week here on WhitneyBond.com!

This week I’ve already shared recipes for Pumpkin Chili Sliders and Cranberry Pumpkin Bread. Now I’m finishing off the week with a super delicious dessert!

If you’re not familiar with brookies, allow me to introduce you to this super amazing dessert that combines cookies and brownies into one scrumptious treat!

My obsession with brookies all started with Nutella Brookies in January. These led me to create brookies for almost every holiday thereafter. Red Velvet Brookies for Valentine’s Day, Irish Cream & Guinness Brookies for St Patricks Day, and now Pumpkin Brookies for Halloween!

Pumpkin brookies are the perfect combination of sweetness and pumpkin spice, with lots and lots of chocolate!

Pumpkin Chocolate Chip Cookie Dough Ingredients

2 cups flour

½ tsp salt

½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

¾ cup butter (melted)

1 cup brown sugar

½ cup granulated sugar

1 tbsp vanilla

1 egg

1 egg yolk

½ cup pumpkin puree

1 (12 oz) bag chocolate chips

Pumpkin Brownie Batter Ingredients

1 cup unsweetened cocoa powder

1 cup flour

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup unsalted butter (softened)

2 cups sugar

2 tsp vanilla

2 large eggs

15 oz can pumpkin puree

Pumpkin Brookies Instructions

Preheat the oven to 325° F.

Prepare the cookie dough.

Combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves in a small bowl.

In a large bowl combine the butter, brown sugar and granulated sugar.

Add the vanilla, egg, egg yolk and pumpkin puree, mix well.

Add the flour mixture and blend until well combined.

Hand mix in the chocolate chips.

Place the cookie dough in the refrigerator while preparing the brownie batter.

In a small bowl combine the cocoa, flour, baking powder, salt and cinnamon.

In a large bowl cream together the butter and sugar.

Mix in the vanilla, eggs and pumpkin puree.

Add the dry ingredients and combine.

Spread the brownie batter into a 9×13 baking dish coated in cooking spray.

Remove the cookie dough from the refrigerator and spread on top.

Place in the oven to bake for 50-60 minutes.

Slice into squares and dig in!

Such a scrumptious treat, and perfect for fall get togethers and Halloween parties!

Looking for more great pumpkin recipes? Check out these 5 favorites!

Print Recipe Pin Recipe 5 from 1 vote Pumpkin Brookies Pumpkin chocolate chip cookies are baked into pumpkin brownies in this delicious dessert recipe for pumpkin brookies, great for fall parties and Halloween! Ingredients Pumpkin Chocolate Chip Cookie Dough 2 cups flour

½ tsp salt

½ tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

¾ cup butter , melted

, 1 cup brown sugar

½ cup granulated sugar

1 tbsp vanilla

1 egg

1 egg yolk

½ cup pumpkin puree

12 oz chocolate chips Pumpkin Brownie Batter 1 cup unsweetened cocoa powder

1 cup flour

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

1 cup unsalted butter , softened

, 2 cups sugar

2 tsp vanilla

2 large eggs

15 oz can pumpkin puree Instructions Preheat the oven to 325° F.

Prepare the cookie dough.

Combine the flour, salt, baking powder, cinnamon, ginger, nutmeg and cloves in a small bowl.

In a large bowl combine the butter, brown sugar and granulated sugar.

Add the vanilla, egg, egg yolk and pumpkin puree, mix well.

Add the flour mixture and blend until well combined.

Hand mix in the chocolate chips.

Place the cookie dough in the refrigerator while preparing the brownie batter.

In a small bowl combine the cocoa, flour, baking powder, salt and cinnamon.

In a large bowl cream together the butter and sugar.

Mix in the vanilla, eggs and pumpkin puree.

Add the dry ingredients and combine.

Spread the brownie batter into a 9×13 baking dish coated in cooking spray.

Remove the cookie dough from the refrigerator and spread on top.

Place in the oven to bake for 50-60 minutes. Notes Gluten Free Option: Substitute gluten-free flour (like I did in this recipe for Substitute gluten-free flour (like I did in this recipe for Nutella Brookies !) to make this recipe gluten-free. Nutrition Facts Calories 783 kcal (39%) Carbohydrates 111 g (37%) Protein 8 g (16%) Fat 36 g (55%) Saturated Fat 22 g (110%) Cholesterol 132 mg (44%) Sodium 343 mg (14%) Potassium 326 mg (9%) Fiber 5 g (20%) Sugar 79 g (88%) Vitamin A 8075 mg (162%) Vitamin C 2.1 mg (3%) Calcium 112 mg (11%) Iron 3.9 mg (22%) Did you make this recipe? Tag @WhitneyBond on Instagram and hashtag it #WBRecipes

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.