Save A decadent dessert combining fudgy brownies, spiced pumpkin muffin batter, and a layer of edible cookie dough for the ultimate trio treat.
I first made these Pumpkin Muffin Cookie Dough Brownies for a Halloween get-together, and they instantly became a crowd favorite. The blend of flavors and textures gives each square a distinct bite, making them truly unique.
Ingredients
- Brownie Layer: 115 g (1/2 cup) unsalted butter, melted, 150 g (3/4 cup) granulated sugar, 75 g (1/3 cup) light brown sugar, 2 large eggs, 1 tsp vanilla extract, 65 g (3/4 cup) unsweetened cocoa powder, 65 g (1/2 cup) all-purpose flour, 1/4 tsp salt
- Pumpkin Muffin Layer: 120 g (1/2 cup) pumpkin puree, 1 large egg, 60 ml (1/4 cup) vegetable oil, 90 g (1/2 cup) granulated sugar, 100 g (3/4 cup + 2 tbsp) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp salt
- Cookie Dough Layer (Edible, no eggs): 60 g (1/4 cup) unsalted butter, softened, 50 g (1/4 cup) brown sugar, 30 g (2 tbsp) granulated sugar, 2 tbsp milk, 1/2 tsp vanilla extract, 70 g (1/2 cup + 2 tbsp) all-purpose flour, heat-treated, 1/4 tsp salt, 60 g (1/3 cup) mini chocolate chips
Instructions
- Prep pan:
- Preheat oven to 175°C (350°F). Line a 20x20 cm (8x8 in) baking pan with parchment paper, leaving an overhang for easy removal.
- Brownie layer:
- In a bowl, whisk melted butter with both sugars. Add eggs and vanilla, whisk until glossy. Stir in cocoa powder, flour, and salt until just combined. Spread evenly in the prepared pan.
- Pumpkin muffin layer:
- In a separate bowl, whisk pumpkin puree, egg, oil, and sugar. Add flour, baking powder, baking soda, spices, and salt; mix until just incorporated. Gently spoon and spread over the brownie batter.
- Bake:
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool completely in the pan.
- Cookie dough layer:
- With a mixer, cream butter and sugars until light. Mix in milk and vanilla. Add flour and salt, stirring until smooth. Fold in chocolate chips.
- Assemble:
- Once brownies are fully cooled, spread cookie dough evenly on top. Chill for 30 minutes before slicing into squares.
Save We love enjoying these brownies during movie nights together. Everyone picks their favorite layer, but no one can resist grabbing seconds.
Required Tools
Mixing bowls, electric mixer, 20x20 cm (8x8 in) baking pan, parchment paper, spatula, microwave-safe bowl for flour heat treatment
Allergen Information
Contains wheat (gluten), eggs, milk/dairy, and soy (from chocolate chips). Always check packaging for cross-contamination risks.
Nutritional Information (per serving)
Calories: 280, Total Fat: 13 g, Carbohydrates: 39 g, Protein: 3 g
Save These brownies taste even more amazing the next day. Try serving them slightly chilled for the cookie dough layer to shine.
Recipe FAQ
- → How do I ensure the brownie layer stays fudgy?
Use quality cocoa powder and avoid overbaking. A toothpick should come out with moist crumbs, not clean.
- → Can I substitute the pumpkin puree?
Yes, sweet potato puree or butternut squash will work, but flavors may vary slightly.
- → How do I heat-treat flour for the cookie dough?
Microwave the flour for one minute, stirring halfway. Let it cool before using in the dough.
- → Are these suitable for gluten-free diets?
Absolutely! Simply replace all-purpose flour with your preferred gluten-free flour blend in every layer.
- → How should I store these layered bars?
Keep squares in an airtight container in the fridge for up to four days. Serve chilled or at room temperature.
- → What tools do I need for preparing?
You'll need mixing bowls, an electric mixer, an 8x8 inch baking pan, parchment paper, spatula, and a microwave-safe bowl.